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.
Karamani Sweet Sundal
- 2 cups White Karamani (Thatta Payaru / Cow Peas)
- 1 cup Jaggery
- 1 tbsp Ghee
- 1/2 tsp Cardamom Powder
- 1/3 cup Grated Coconut
- 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!
Karamani, also known as thatta payaru in English, is a legume commonly used in South Indian cuisine. One popular dish made with karamani is sweet karamani sundal. If you are wondering what karamani is called in English, it is known as white karamani. In Telugu, karamani is referred to as thatta payaru. Another name for karamani sundal in English is thattapayaru sundal. This delicious snack, karamani sundal, has a subtle sweetness to it.
Frequently Asked Questions (FAQ):
Can I use other types of peas for this sundal?
Is jaggery a must, or can I use sugar instead?
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?
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.