A sweeter version of the Karamani Sundal, this is easy to make and is a favorite with kids. This sundal is also a regular during Navratri celebrations and is given out as a prasadam to guests.
White Karamani (Thatta Payaru / Cow Peas) – 2 cups
Jaggery – 1 cup
Ghee – 1 tblsp
Cardamom Powder – 1/2 tsp
Coconut – 1/3 cup, grated
1. Soak the karamani in water for 8 to 12 hours.
2. Drain well and pressure cook until soft. Do not overcook else it will become mushy.
3. Add enough water to jaggery and mix until fully dissolved.
4. Strain to remove any impurities.
5. Place this over medium flame and simmer until it slightly thickens.
6. Heat ghee in a pan over medium flame.
7. Add the cooked karamani, jaggery and cardamom powder.
8. Mix well.
9. Switch off the flame and transfer to a pan.
10. Sprinkle grated coconut on top.
11. Serve at once.
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.