Karamani Sweet Sundal, a cherished South Indian dish, offers a delightful symphony of flavours and textures. This recipe combines the earthiness of White Karamani (Cow Peas) with the indulgent sweetness of jaggery, creating a truly satisfying dish that can be a snack or even as part of a festive meal.
The magic begins with soaking the Karamani, allowing it to plump up and soften during an 8 to 12-hour bath. The secret to perfect Sundal lies in the careful cooking of the Karamani. A gentle pressure cook ensures they are tender without turning into mush.
Then, we dive into the world of sweetness. Jaggery, our natural sweetener, is dissolved in water, strained to eliminate impurities, and simmered until it achieves a delightful syrupy consistency. This golden elixir adds depth to the dish.
Ghee, that aromatic wonder, comes into play, marrying the Karamani, jaggery, and a hint of cardamom powder. The result? A fragrant, heartwarming blend of flavours that dance on your palate.
To crown it all, a generous sprinkle of grated coconut adds a fresh and creamy dimension, enhancing the overall experience. Karamani Sweet Sundal embodies South Indian culinary artistry, a testament to the region’s rich flavours and traditions.
image via Youtube
About the Recipe
This recipe deserves a spot in your kitchen because it’s both nutritious and delicious. Karamani beans are packed with protein and fiber, making this sweet treat actually good for you. The natural sweetness from jaggery is so much better than regular sugar. Plus, you probably have most of these ingredients at home already. It’s perfect for festivals, evening snacks, or when you want something sweet but wholesome. Your kids will love it too.
Why You’ll Love This Recipe
You’ll fall in love with how simple yet satisfying this dish is. The texture is amazing – tender beans with just the right amount of chew. The jaggery gives it this deep, molasses-like sweetness that’s not overwhelming. And that fresh coconut on top? It adds such a nice contrast. This recipe is forgiving too, so don’t worry if you’re new to cooking. It comes together quickly once your beans are cooked. Best part? It tastes like you spent hours in the kitchen when you really didn’t.
Cooking Tips
Don’t skip the soaking time – it really makes a difference in cooking the beans evenly. When pressure cooking, add just enough water to cover the beans. Test one bean before draining to make sure they’re tender but not mushy. Strain your jaggery syrup well to avoid any gritty bits. Keep the heat medium when mixing everything together to prevent sticking.
Serving and Storing Suggestions
This recipe serves about 4-6 people and takes roughly 30 minutes of active cooking time (plus soaking time). Serve it warm or at room temperature. It tastes great both ways. Store leftovers in the fridge for up to 3 days. You can reheat gently in a pan if you prefer it warm. Perfect for lunch boxes too.
Similar Recipes
- Sweet Pongal with Jaggery
- Coconut Laddu
- Chana Dal Sweet Sundal
- Jaggery Rice Kheer
- Sweet Moong Dal Halwa
Nutrient Benefits
Karamani beans are nutrition powerhouses packed with plant protein, fiber, and folate. Jaggery provides iron and minerals that regular sugar doesn’t have. Coconut adds healthy fats and a dose of potassium. This treat actually nourishes your body while satisfying your sweet tooth. The cardamom aids digestion too, making this a smart choice for a wholesome snack.
Karamani Sweet Sundal
Ingredients
- 2 cups White Karamani (Thatta Payaru / Cow Peas)
- 1 cup Jaggery
- 1 tbsp Ghee
- 1/2 tsp Cardamom Powder
- 1/3 cup Grated Coconut
Instructions
- Soak the Karamani in water for 8 to 12 hours.
- Drain the soaked Karamani well and pressure cook them until tender. Avoid overcooking to prevent mushiness.
- Dissolve the jaggery in enough water and strain to remove any impurities.
- Simmer the strained jaggery syrup over medium heat until it slightly thickens.
- In a pan, heat ghee over medium flame.
- Add the cooked Karamani, jaggery syrup, and cardamom powder. Mix thoroughly.
- Turn off the heat and transfer the mixture to a serving dish.
- Sprinkle the grated coconut generously on top.
- Serve your delectable Karamani Sweet Sundal right away!
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Frequently Asked Questions (FAQ):
Can I use other types of peas for this sundal?Â
While White Karamani is traditional, you can experiment with other legumes like chickpeas or black-eyed peas for unique flavors. Check out our Black-Eyed Pea Sundal recipe for a tasty variation.
Is jaggery a must, or can I use sugar instead?Â
Jaggery lends a distinctive flavor to this dish, but you can substitute it with sugar if needed. However, be aware that the taste and texture may differ slightly.
What are some ideal pairings for Karamani Sweet Sundal?Â
This sundal pairs wonderfully with other South Indian dishes like Coconut Rice, Sambar, and Pongal. For a sweet treat, enjoy it alongside Banana Halwa or Kesari.
Can I make Karamani Sweet Sundal in advance?
Absolutely! It’s a great make-ahead dish for festivals and gatherings. Store it in an airtight container in the refrigerator for up to 2-3 days.
Are there any vegan options for this recipe?Â
To make this dish vegan, simply substitute ghee with coconut oil or a vegan butter alternative. It’ll retain its delicious flavors while being completely plant-based.
2 comments
i didn’t understand what is mean by karamani plz give english word for it or meaning of it in english.
Karamani is called Cow Peas in English.