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Friday, September 26, 2014

Last year I planned few sundal recipes with different topping ideas suggested by my MIL. But could not post and this year too as we planned our short vacation, I have not set kolu and I am scheduling this simple sundal recipe. This is no fancy recipe, simple and just like the other basic sundal recipes. Karamani – Black eyed peas – Lobia has one advantage. Even If you forgot to soak overnight, just 3 hrs soaking is fine for this. It gets easy cooked. We usually make karamani kuzhambu which I will post soon, but I tried making sundal very recently only. Karamani is one flavorful legume, so even when you make it simple, it makes a yummy sundal.

Karamani sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hrs soaking    |  Cook time: 10 mins    Serves: 4


Karamani / Black eyed peas/ Lobia - 1 cup

Grated coconut - 1/2 cup

Salt - As needed

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 2 tsp

Red chilli - 2

Asafoetida - 2 generous pinches

Curry leaves - 1 sprig


  1. Soak karamani atleast 3 hours in hot water. Drain water. Add enough water, salt and pressure cook for 4 whistles in medium flame.
  2. 1-soak-cook
  3. Heat a kadai, temper with the items given under ‘To temper’ table in order, followed by karamani.
  4. 2-temper
  5. Stir for a minute until any retained water evaporates and add grated coconut. Stir for 2 minutes in medium flame.
  6. 3-ready


    • Let some moisture remain in step 3, otherwise sundal might turn too dry.
    • You can try topping with unique ingredients like beetle leaves, tulsi leaves for a twist.

You can make this on regular days as well for a healthy snack!

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