Sunday, September 24, 2017

Karamani Vella Sundal Recipe| Lobia Sweet Sundal | Black eyed beans sundal | Navaratri Sundal Recipes

Yet another sundal recipe for this Navaratri season. Karamani is one of my favourite sundal and whenever I ran out of veggies, I make savoury sundal to go with rice for lunch. In my entire sundal recipe collection, I have only one sweet sundal which I posted using green gram. Hence, I tried this Karamani sweet sundal and it came out very well. I made this Karamani sundal with mild sweetness and tempered with dry red chilli. Off to the preparation steps: 
Karamani(white or brown black eyed beans) - 1/2 Cup 
Jaggery Syrup - 3 to 4 tblsp 
Grated Coconut - 1/4 Cup  
Salt - as required 
Cardamom powder - 1/4 tsp  
To Temper: 
Oil - 1 tsp 
Mustard seeds - 1 tsp 
Curry leaves - few 
Dry red chilli - 1
1. Soak the karamani for 3 to 4 hours and pressure cook it for 2 to 3 whistles with enough water and required salt. 
2. Once the pressure releases, drain the excess water and keep the karamani aside. In a pan, temper it with the items under 'To Temper' and add the cooked karamani.
3. Now add the grated coconut, cardamom powder and the jaggery solution. Mix it all together and switch off the flame after 3 to 4 mins.
Karamani Sweet Sundal is ready to be served.
Points to remember:
  • Karamani/Lobia cooks faster, make sure not to overcook it. Also, it should not be mushy.
  • To prepare the jaggery solution: Dissolve the powdered Jaggery in 1.5 tblsp of water and prepare the thick jaggery solution. Filter and remove if there are any impurities.
  • Instead of soaking the karamani, you can dry roast the karamani and pressure cook it for 4 whistles.
  • You can skip the tempering if you don't prefer it.
  • Adjust the jaggery as per your preferred sweetness.
Warm Regards,
Happy's Cook - Divya

1 comment :

Month's Popular Posts