EASY KARAMANI SWEET SUNDAL RECIPE / THATTA PAYARU SUNDAL – NAVRATRI RECIPES

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 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

INGREDIENTS
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

METHOD

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 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. 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. 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 !

Note

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.

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