Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe)
Karamani Sundal is a snack made with boiled black eyed bean and is generally served as Prasadam in South India. It is a no onion no garlic recipe and full of protein. Make Karamani Sundal for your next festival and serve to your guests.
Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe is a healthy snack made by tossing the boiled black eyed bean with fresh grated coconut and tempered with mustard seeds, curry leaves and dry red chillies.The green chillies, the finely chopped ginger, and freshly grated coconut bring out the delicious flavors of this classic South Indian festive tea time snack. It is usually served as a Prasadam in many South Indian temples or it is made during the festival of Gollu (Navaratri).
Sundal can be made with various legumes. This is a no onion no garlic recipe but in some variations even onions are used.
Serve Karamani Sundal hot with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder as a healthy tea time snack for the family or make it for special festivals like Navratri.
If you are looking for more sundal recipes here are some of our favourites:
- Chickpea Sundal Recipe
- Thenga Manga Soya Sundal Recipe
- Huruli Usili Recipe (Kollu Sundal - Steamed Horse Gram Snack)
15 M
15 M
30 M
2 Servings
Ingredients
- 1-1/2 cups Black Eyed Beans (Lobia) , soaked
- 1 teaspoon Coconut Oil
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 inch Ginger , finely chopped
- 2 Green Chillies , finely chopped
- 2 sprig Curry leaves , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 2 Dry Red Chilli , Salt to taste
- 4 or 5 Curry leaves , Juice from 1/2 lemon
- 1/4 cup Fresh coconut
- 3 sprig Coriander (Dhania) Leaves , finely chopped
How to make Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe)
To begin making Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe soak the black eyed beans for at least for 3 hours.
Into a pressure cooker, add the soaked black eyed beans, salt to taste and add about 2 cups of water (including the soaked water).
Pressure cook for about 3 to 4 whistles, turn the heat to low and simmer for another 5 to 10 minutes. In total about 20 minutes of cooking time. Allow the pressure to release naturally.
The beans should be soft, yet firm & not mushy for the sundal. Drain the excess water and you can use it as a stock for dal/soups.
Heat oil into a preheated, add mustard and cumin seeds and allow it to crackle.
Once crackled, add the asafoetida, ginger, green chillies, curry leaves and saute for a few seconds.
Add turmeric powder, cooked black eyed beans and salt to taste. Stir fry for 2 to 3 minutes and turn off the heat.
Squeeze juice from 1/2 lemon, add the coconut and coriander leaves and give it a stir.
Serve Karamani Sundal hot with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder as a healthy tea time snack for the family or make it for special festivals like Navratri.
