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September 30, 2013


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karamani sweet sundal recipe

This week I have planned to share some interesting sundal varieties in my blog. Let me start with this easy karamani/lobia /black eyed beans/ thatta payaru sweet sundal with jaggery. For any sundal , pulses/grains should be soaked, cooked and tempered.  And for sweet sundal, cooked pulses should be mixed with jaggery syrup.This is the usual procedure.. Last year I posted green gram sweet sundal using the same method . But this sundal is much much easier to make. We don’t have to soak the lobia/karamani and no need to make jaggery syrup too. Doesn’t it sound simple, quick and easy friends ? :) .I got this recipe from one of my cookbooks. Normally we don't temper for sweet sundal but in this recipe I have seasoned with mustard and chilli as we do for sweet mango pachadi. It tasted great and flavorful; :) We loved it a lot. If you want, you can skip tempering and add cardamom powder.. Do try this sundal for first day of Navarathri and enjoy !!
karamani-- sweet sundal

Karamani sweet sundal recipe

Karamani sweet sundal recipe How to make Karamani sweet sundal/Lobia sweet sundal recipe for navratri
Cuisine: Indian
Category: Sweet
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml

  • White or brown black eyed beans/karamani – 1/2 cup
  • Grated jaggery – 4 tbsp ( add 2 - 3 tbsp for less sweet)
  • Cardamom powder – 1/4 tsp(optional, I dint use)
  • Cooking oil – 2 tsp (to roast karamani)
  • Grated coconut – 4 tbsp
  • Salt & water – as needed
To temper
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1tsp
  • Red chilli – 1 no
  • Curry leaves - few
  • In a pressure cooker base, heat 2 tsp of oil and roast the karamani for 5-7 minutes in medium flame till you get a nice roasted smell. Add the required water and pressure cook it in low flame for 3 whistles adding salt. It takes nearly 15-20 minutes
karamani sundal tile1

  • Open the cooker after the pressure is released.Drain the excess water and reserve the cooked lobia/karamani. In a pan , heat oil and temper mustard seeds, urad dal, curry leaves.
karamani sundal tile2

  • Add the cooked lobia and mix well. Now add the grated jaggery and mix well till the jaggery melts and mixes with sundal. Stir for sometime and lastly add the grated coconut.Mix well and switch off the flame.
karamani sundal tile3
karamani sundal tile4
  • Close the kadai with a lid and let the sundal sit in the kadai for sometime. Initially the sundal looks slightly mushy but it separates when time proceeds. So prepare 30 minutes before serving
Enjoy !
  • If there is mud in jaggery, you have to make syrup, strain it and add to the sundal. Click here to know how to make sundal adding jaggery syrup.
  • Soaking black eyed beans is not necessary.But u have to roast well before pressure cooking. If you want to soak karamani, you have to roast in oil before soaking. Otherwise sundal smells raw.
  • Normally we don't temper for sweet sundal but in this recipe I have seasoned with mustard and chilli as we do for sweet mango pachadi. It tasted great with mildly spiced and flavorful  :) We loved it a lot. If you want, you can skip tempering and add cardamom powder & grated coconut.

Karamani sweet-sundal recipe

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Shama Nagarajan said...

yummy sundal

Rumana Rawat said...

superb looking sundal..

Raks said...

I love karamani and jaggery combination, goes well with each other.

Priya Anandakumar said...

Yummy, yummy sweet sundal love it...

Unknown said...

Black eyed peas are my favoite..And Sundal is simply awesome...

Unknown said...

Delicious..Actually at my place, we don't season Vella chundal..sounds good..should give a different flavor to the chundal..

Eat n Eat little More said...

delicious sundal.. :)

Jeyashris Kitchen said...

Super sundal, very nicely done and presented.

Shanthi said...

My favorite one..lovely...

great-secret-of-life said...

what a perfect combo.. Love this combo.. I always felt karamani and jaggery goes well than any other whole dhal.. Nice!

Unknown said...

I haven't tried karamani and jaggery combo...looks delicious..

Rani acharyulu said...

Delicious sundal nicely presented.

Anonymous said...

Hi, Happy Navarathri to you nad you family! We dont season this variety...instead we add ground cardamom...if needed a smattering of the ccoconut.
Nice clicks.


Chitra said...

Yes shoba , i make green gram sundal as u said. But tempering this sundal gave a nice flavour just like we make for sweet mango pachadi :) Do try this way. U'll like it i guess :)

Happy’s Cook said...

Yummy sweet Sundal...

Unknown said...

very very inviting karamani sundal :) love the addition of jaggery in this :) awesome presentation and clicks dear !!