Karamani Sundal Recipe – Savory & Sweet Black Eyed Peas Snack

Last Updated on 2 months by Neha Deshmukh

Karamani Sundal Recipe – Savory & Sweet Black Eyed Peas Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Karamani Sundal. It’s a simple, flavorful snack that’s incredibly versatile. Growing up, my grandmother always made this during festivals, and the aroma would fill the entire house. It’s a comfort food that instantly transports me back to those happy memories. Plus, it’s super easy to make!

Why You’ll Love This Recipe

This Karamani Sundal is the perfect blend of flavors and textures. You get the earthiness of the black-eyed peas, the freshness of coconut, and a delightful pop from the mustard seeds. What I love most is that you can enjoy it both savory and sweet – it’s like getting two snacks in one! It’s a healthy, protein-packed treat that’s ready in under 30 minutes.

Ingredients

Here’s what you’ll need to make this delicious Karamani Sundal:

• ¼ cup karamani / black eyed peas or lobia
• 2 tablespoons coconut, grated
• ¼ teaspoon cumin powder
• Salt to taste
• 2 teaspoons oil
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves
• 1 small red chilli, broken into pieces
• A tiny pinch of hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Karamani/Black Eyed Peas (Lobia): Karamani is what we call it down South, but you might know it as black-eyed peas or lobia. It’s a fantastic source of protein and fiber, and it’s a staple in many Indian households.
• Coconut: Freshly grated coconut is always best, giving a lovely sweetness and texture. But if you’re short on time, desiccated coconut works just fine – just use about 2 tablespoons.
• Hing (Asafoetida): Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth to South Indian dishes. It also aids digestion, which is a bonus when enjoying a snack. A tiny pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the karamani a quick dry roast in a pan for 2-3 minutes until it smells nice and aromatic. This helps to bring out its flavor. Then, soak it in water for about 3 hours.
2. Once soaked, pop the karamani into a pressure cooker with enough water to cover it. Cook for 5 whistles, or until it’s beautifully soft.
3. Now for the fun part! Let’s make the savory sundal. Heat the oil in a pan and add the mustard seeds. When they start to splutter, add the urad dal, red chilli, hing, and curry leaves. Sauté for a few seconds until fragrant.
4. Add the cooked karamani to the pan, along with salt, coconut, and cumin powder. Mix everything well and cook for a couple of minutes, allowing the flavors to meld.
5. If you’re craving something sweet, here’s how to make the sweet sundal. Prepare a jaggery syrup by dissolving jaggery in warm water and reducing it to a thick consistency.
6. In a separate pan, heat a little oil and temper the mustard seeds and red chilli. Add the karamani, jaggery syrup, coconut, and a pinch of salt. Cook until the mixture thickens slightly.

Expert Tips

• Don’t overcook the karamani! You want it to be soft but still hold its shape.
• Adjust the amount of red chilli to your spice preference.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) to the sundal.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan, so no changes needed!
• Gluten-Free: Naturally gluten-free too – perfect for everyone.
• Spice Level: If you like things a little milder, reduce the amount of red chilli or remove the seeds.
• Festival Adaptations: We always make this during Navratri and Ganesh Chaturthi as an offering and a snack. It’s considered auspicious! My friend, Priya, likes to add a sprinkle of pomegranate seeds for a festive touch.

Serving Suggestions

Serve the Karamani Sundal warm as a snack with a cup of chai. It’s also a lovely side dish with rice and sambar. It’s great for parties, picnics, or just a cozy night in.

Storage Instructions

Leftover Karamani Sundal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What is Karamani and where can I find it? Karamani, also known as black-eyed peas or lobia, is a type of legume commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.
• Can I use a different type of bean for this sundal? While karamani is traditional, you can experiment with other small beans like moong or chana.
• How do I adjust the sweetness level in the sweet sundal? Adjust the amount of jaggery to your liking. Start with a smaller amount and add more until you reach your desired sweetness.
• What is the purpose of adding hing/asafoetida? Hing adds a unique savory flavor and aids digestion. It’s a key ingredient in many South Indian dishes.
• Can I make this sundal ahead of time? You can cook the karamani ahead of time and store it in the refrigerator. Then, just temper and assemble the sundal when you’re ready to serve.