Karamani Sundal (salt version) /Black eye beans/Cowpeas cooked with Coconut

17th Oct, 2012
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 Karamani salt sundal


Karamani Sundal is yet another famous sundal made during navarathri. I generally make sweet sundal out of Karamani and this time I thought I will make the salt variation. The preparation is pretty similar to the Moong dal sundal, except for this requires and little bit more of prep work.


Preparation time – 15 mins plus couple of hours to soak the karamani
Cooking time -40 mins
Difficulty level – easy

Ingredients – (serves 4)

  • White or black karamani/cowpeas/black eye beans – 1 cup (I used White karamani)
  • Coconut – ¼ cup (grated)
  • Gingelly oil/any cooking oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Green chilies – 2 (slit length wise)
  • Red chilies – 2
  • Curry leaves – few
  • Asafetida – a pinch
  • Salt – as needed
Procedure –
  • In a pan, dry roast the karamani for about 8-10 minutes or until a nice aroma comes.
Karamani salt sundal
  • Soak the roasted karamani for about 2 hrs. Then pressure cook it with required salt and enough water for up to 1 whistle. Do take care not to overcook the karamani. You can also cook it in an open saucepan. If cooking in a saucepan, add enough water and bring it to boil. Let it cook in medium heat until tender and cooked. At this stage add the salt and then let it cook for 5 more mins, so that the beans get a chance to absorb the salt. Do not add the salt in the beginning if cooking in a saucepan. This will cause the beans to take much longer time to cook.
  • Once the karamani is cooked, drain it in the colander and keep aside.
Karamani salt sundal
  • In a pan, heat the oil. Add the seasoning (mustard seeds, green chilies, red chilies, curry leaves and asafetida). Fry it well and then add the drained beans. Give it a good mix.
Karamani salt sundal
  • Now add the grated coconut and mix it well. The sundal might appear a little wet when hot, but will become separated once cooled.
Karamani salt sundal
  • Serve warm. Tastes great as a snack or goes well with rice.
Karamani salt sundal

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