karamani sundal, black eyed bean sundal, perum payaru sundal, lobia sundal | Navaratri sundalis a popular south Indian sundal made with karamani and sundal podi.The flavorful sundal is perfect for the Navaratri recipe.
WHY karamani sundal?
During Navaratri, if you are looking for a healthy flavorful temple-style Sundal recipe, black eyed peas sundal is one tasty option.
Healthy snacks
Protein-rich lobia is good for kids and Adults. Sundal can be tasty after-school / school snacks for kids. Sundal podi makes it so flavorful.
can I skip sundal podi?
Sundal podi makes the sundal extra flavorful so I would highly recommend it. You can also skip sundal podi and add extra chilli, and ginger powder.
Should I soak White karamani?
You can soak karamani for 3-4 hours but soaking is optional. If you skip soaking always roast Karamani till they change color as it helps for better cooking and also aids in digestion.
DO I NEED TO MEASURE WATER FOR SOAKING?
No, just add enough water to immerse.
WHY COCONUT OIL FOR SUNDAL?
I like coconut oil flavor for coconut-based recipes. If you are not a big fan of coconut oil, you can use any cooking oil of your choice.
SHOULD I DESEED CHILI?
You can adjust chilli according to your taste. To make it toddler-friendly use whole red chili.
Kids’ school snacks collection
sundal recipe collection
Sundal podi
Karamani kuzhambu
Olan
Ingredients:
Soak
1/2 black Eyed peas | karamani enough water to soak
Pressure cook
1/2 tsp salt 1/4 teaspoon sesame oil 1 + 1/2 cup water
Temper
1/2 teaspoon mustard seeds 1 tablespoon coconut oil 1/2 tablespoon urad dal 1 red chilli 1/2 tablespoon chana dal
Sundal
3 tablespoon Coconut 2 tablespoon sundal podi 1/2 teaspoon asafoetida salt if required
How to make black eyed peas sundal with step-by-step pictures
Add black-eyed peas and saute till they change color
Furthermore add water, and salt
Pressure cook for 8 whistles and do natural pressure release
Strain in a colander and drain the water well then prepare sundal Add oil to the pan and when oil is hot add the ingredients listed under “to temper” and let the mustard seed crackles
Add cooked karamani, coconut, sundal podi, and salt if required; mix well and cook for 3 minutes
finally, add asafoetida; mix well and turn off the stove
