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Home » Tamil Festivals » Black Eyed Peas Sundal – Navaratri Karamani Sundal

Black Eyed Peas Sundal - Navaratri Karamani Sundal

Published: Oct 8, 2018 Modified: Aug 29, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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I have been reviewing two popular posts on the blog, one on the customs and traditions for keeping Navarathri Golu, and the other for easy Navaratri Naivedyam and Sundals. In the second post I had suggested a different Sundal to be made for each day of Navarathri, with recipes for some of them. Now I am adding a recipe for one such sundal, viz. Black Eyed Peas Sundal or Karamani Sundal. This is a traditional recipe as followed in Tamilnadu, and has a minimum of seasoning and ingredients.

Black eyed Peas Sundal for Navaratri

You will find the recipe for Black Eyed Peas Sundal simple and easy to make. Just take the time to soak the karamani the previous night so that it cooks just right when you need it the next day. If you plan to make the Sundal in the evening, set it to soak in the morning so that it gets about 7-8 hours of soaking time.

As I had said earlier, this is a traditional recipe with few ingredients and depends on fresh coconut for flavour. For a change in taste, substitute fresh chilies for dry red chilies and add coriander leaves and freshly squeezed lemon juice. Lemon juice may be used in addition to or instead of the coconut.

The Black Eyed Peas Sundal adds to the varieties of sundal offered as naivedyam for Navaratri Pooja and served to guests who visit the Navaratri golu. It also serves as a quick to make and nutritious snack as well as a tasty addition to the tiffin box for school or office.

This legume is known by various names across the world - black eyed peas, lobia, cowpeas, string beans etc. The black eyed pea, along with most legumes, is rich in fibre, iron, vitamins, minerals and protein. Studies suggest that regularly consuming beans and peas may lower blood pressure, cholesterol and blood sugar levels, as well as reduce belly fat. However it may cause digestive issues for some people, and hence is not suggested as a staple food or to be taken frequently or in large quantities. Soaking or fermenting the bean before cooking and consuming them when well cooked would help alleviate digestive distress. Portion control may be considered as the black eyed peas contain a fair level of carbs. Ref: Healthline.com

Foodie Monday Bloghop Logo

The theme for the FB Group where I am a member, FoodieMondayBlogHop, is 'Navaratri Special', and this post fits right into the theme!

 

 

 

Black eyed Peas Sundal for Navaratri

Black Eyed Peas Sundal - Traditional Karamani Sundal

Course: Snack
Cuisine: south indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 8 hours 25 minutes
Servings: 1 cups
Author: Sujata Shukla
Black Eyed Peas Sundal or Karamani Sundal. Easy to make and tasty, this is a traditional Navaratri sundal for naivedyam and to serve to guests for Navaratri Kolu. Serves as a nutritious snack or a tiffin box item too. Remember to soak the beans overnight. Use fresh coconut for garnish or squeeze lemon juice for a variation.
Print Recipe

Ingredients

To cook the Black eyed peas

  • 1 cup dried black eyed peas - /lobia/ cowpeas/ dried string beans
  • ½ teaspoon salt
  • 2 cups water for cooking - to cover the surface of the beans
  • ¼ cup fresh grated coconut

For Tempering

  • 1 tablespoon sesame oil
  • ½ teaspoon Mustard seeds
  • 2 Dry red Chillies - /or fresh green chillies as an option
  • ¼ teaspoon asafoetida powder
  • a few curry leaves

Garnish - optional

  • ¼ cup Fresh coriander leaves
  • 1 tablespoon lemon juice - in addition to or instead of grated coconut

Instructions

Previous day preparation

  • Roast the karamani/ black eyed peas in a hot dry pan, stirring frequently, for 2 minutes. Soak the beans overnight in water just about a cm more than the level of the beans.

Cooking the black eyed peas

  • Drain the beans from the water in which soaked. Rinse Pressure cook with ½ teaspoon of salt and with water just sufficient to cover the surface of the beans. Cook for one whistle. Turn off the stove and allow the cooker to release steam completely on its own before opening it. (about 10 mins) Drain the beans after removing from the cooker. They should be cooked soft but not mushy.

Tempering the Sundal

  • Heat a pan and add oil. Sesame oil will give the authentic taste, but otherwise any vegetable oil may be used. Add the mustard seeds, and once they crackle, add chillies and let them scald on both sides. Add hing/ asafoetida powder and then the curry leaves. I usually shred the curry leaves before adding to the tempering, so that there are better chances of their being eaten rather than discarded. Fresh curry leaves will usually splutter so stand back a little when adding them to the hot oil
  • Add the cooked, drained, salted beans. Stir well into the tempering. Add the grated coconut, stir and remove the pan from the fire.
  • Add optional garnish as desired - minced coriander leaves and a fresh lemon juice. Your Karamani Sundal is ready!

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Reader Interactions

Comments

  1. Kriti Singhal says

    October 14, 2018 at 8:51 pm

    Innovative recipe and lovely share!!!
    Welcome onboard Sujata...I believe we are interacting for the first time over here... Love ~ Kriti 🙂

    Reply
    • Sujata Shukla says

      October 14, 2018 at 9:31 pm

      Thank you Kriti! And I hope this will be the first of many interactions and discussions!

      Reply
  2. Preethi's Cuisine says

    October 14, 2018 at 6:51 pm

    I just love this karamani sundal. Love the sundal varieties during festivities. Fantastic share for the theme.

    Reply
    • Sujata Shukla says

      October 14, 2018 at 7:34 pm

      Thank you so much, Preethi!

      Reply
  3. Poonam Bachhav says

    October 14, 2018 at 5:43 pm

    I love lobia beans and often add boiled ones with fruits and veggies in my salads. Making a sundal with black eyed beans is fantastic. Would surely try your recipe di. Thanks for the share .

    Reply
    • Sujata Shukla says

      October 14, 2018 at 6:01 pm

      Thank you, Poonam!

      Reply
  4. Sasmita Sahoo Samanta says

    October 11, 2018 at 7:03 pm

    Black eyed sundal sounds nutritious and mouthwatering as well. Perfect share for the theme. Will surely try when I'll have black eyed beans next 🙂

    Reply
    • Sujata Shukla says

      October 12, 2018 at 9:40 am

      Thank you, Sasmita!

      Reply
  5. Mildly Indian says

    October 09, 2018 at 10:33 am

    The comfort of Sundal and the knowledge that it is good for us makes me make sundal so often. I am so thrilled to see this wonderful editing inspite of a new device to work from.. and yes spotted the book

    Reply
    • Sujata Shukla says

      October 09, 2018 at 10:39 am

      Thank you, Seema. I was thinking of you and Vidya Narayan when I placed the book ready for the photograph! The Samaithu Paar has somehow stood the test of time and changing tastes!

      Reply
  6. Amrita says

    October 09, 2018 at 9:20 am

    My favourite and the "oh so tasty" brigade for Prasad! Yes its Prasad so has to be tasty!

    Reply
    • Sujata Shukla says

      October 09, 2018 at 9:57 am

      Thank you, Amrita!

      Reply
  7. Sujata Roy says

    October 08, 2018 at 7:58 pm

    I love sundal. Usually make green gram sundal. Black eyed sundal sounds nutritious and mouthwatering. Perfect share for the theme. Bookmaking it to try soon.

    Reply
    • Sujata Shukla says

      October 08, 2018 at 8:03 pm

      Thank you Sujata Roy! Navaratri time you will see all these different Sundal varieties everywhere online!

      Reply
  8. Mayuri Patel says

    October 08, 2018 at 6:47 pm

    I love black eyed beans so am sure this sundal must be delicious. Healthy and easy to make. I really have to make a sundal soon, never made them.

    Reply
    • Sujata Shukla says

      October 08, 2018 at 7:19 pm

      Thank you Mayuri. Yes, Sundal is easy and tasty as well as nutritious, makes a great evening snack or tiffin box item. We have to remember to soak the beans overnight, that’s all!

      Reply
  9. The Girl Next Door says

    October 08, 2018 at 11:32 am

    I love karamani and I absolutely adore sundal. The combination of both sounds and looks heavenly! 🙂

    Reply
    • Sujata Shukla says

      October 08, 2018 at 11:38 am

      Thank you, Priya!

      Reply
  10. Vidya Narayan says

    October 08, 2018 at 11:15 am

    Black eyed peas sundal is one of my favourites. I like mixing this with curd rice and eating especially during the hot October month. I love the addition of lemon juice.

    Reply
    • Sujata Shukla says

      October 08, 2018 at 11:38 am

      Thank you Vidya and thanks for the idea of having Sundal with curd rice!

      Reply

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Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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