Karamani Sundal brings the authentic taste of South India right to your kitchen. This traditional recipe transforms humble black-eyed peas into something truly special. You’ll love how the mustard seeds pop and release their nutty aroma while the curry leaves add that distinctive South Indian flavor. The best part? It’s incredibly easy to make, even if you’re just starting your cooking journey. This wholesome snack proves that healthy food can be surely delicious too.
About the Recipe
This recipe deserves a spot in your regular cooking rotation. Karamani Sundal offers the perfect balance of taste and nutrition without any fuss. The combination of tender black-eyed peas with aromatic tempering creates layers of flavor that will surprise you. It’s naturally gluten-free and packed with plant protein, making it ideal for various dietary needs. Whether you’re looking for a quick snack or want to add something special to your meal, this dish delivers every single time.
Why You’ll Love This Recipe
You’ll find yourself making this recipe over and over again. The preparation is straightforward, but the flavors are anything but ordinary. The contrast between the soft, creamy texture of the cooked karamani and the crunch of fresh coconut creates a delightful eating experience. Plus, it comes together in just minutes once you have the cooked beans ready. The tempering technique might seem new to beginners, but it’s actually quite simple and adds incredible depth to the dish. Your family will be asking for seconds.
Cooking Tips
Don’t skip the overnight soaking – it makes the karamani cook evenly and faster. When tempering, keep the heat at medium to prevent the spices from burning. Add the grated coconut at the very end to keep its fresh texture and flavor. If your cooked karamani seems too wet, cook it uncovered for an extra minute to let excess moisture evaporate. Fresh curry leaves make a huge difference, so try to find them at an Indian grocery store if possible.
Serving and Storing Suggestions
This recipe serves 3-4 people as a snack. Total time is about 20 minutes of active cooking, plus soaking time. Serve warm for the best flavor experience. Store leftovers in the refrigerator for up to 2 days. You can reheat gently in a pan with a splash of oil. It’s perfect for evening tea, lunch boxes, or as a side dish with rice.
Similar Recipes
- Peanut Sundal
- Chickpea Sundal (Chana Sundal)
- Green Gram Sundal
- Mixed Bean Sundal
Nutrient Benefits
Black-eyed peas are nutritional powerhouses loaded with protein, fiber, and folate. They help maintain steady blood sugar levels and support digestive health. The coconut adds healthy fats and natural sweetness. Curry leaves provide antioxidants, while mustard seeds offer minerals like selenium and magnesium. This combination makes for a satisfying snack that actually nourishes your body.
Karamani Sundal (Black Eyed Peas Sundal)
Ingredients
- 1 cup Karamani (Black Eyed Peas)
- 2 to 3 Green Chillies chopped
- 2 to 3 Dry Red Chillies broken
- 1/2 cup Coconut grated
- Salt as per taste
- few Mustard Seeds
- a pinch Asafoetida Powder
- few Curry Leaves
- 1/2 tsp Urad Dal
- 1 tbsp Oil
- few Coriander Leaves chopped
Instructions
- Soak the karamani in water for 8 hours or overnight.
- Drain well and pressure cook in enough water until 3 to 4 whistles.
- Heat oil in a pan over medium flame.
- Fry the mustard seeds, curry leaves and urad dal for 30 seconds.
- Add the cooked karamani and stir well.
- Add the remaining ingredients (grated coconut at the lasand cook for 2 minutes.
- Garnish with coriander leaves.
- Remove and serve.
Recipe Video
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Frequently Asked Questions
Can I use canned black-eyed peas instead of dried ones?
Yes, you can use canned beans. Rinse and drain them well before using. Skip the pressure cooking step and just add them directly to the tempering. This saves time but fresh-cooked beans have better texture and flavor.
What if I don’t have a pressure cooker?
You can cook the soaked karamani in a regular pot. It will take about 45-60 minutes of simmering until tender. Make sure to add enough water and check occasionally. The cooking time varies depending on the age of the beans.
How do I know when the karamani is properly cooked?
Properly cooked black-eyed peas should be tender enough to mash easily with a fork but still hold their shape. They shouldn’t be mushy or have any hard centers. Taste a few to check doneness before draining.
image via Youtube
