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Home » Festivals » Navarathri / Navaratri

Published: Oct 11, 2013 · Modified: Sep 27, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Karamani Vellam Sundal | Karamani Sweet Sundal

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Karamani Vellam Sundal is one of the common sweet sundal prepared during Navarathri for neivedhyam. It's made using Karamani and Jaggery syrup.

Karamani Vellam Sundal

Karamani vellam sundal is my most favorite sundal among all the sundal varieties. As a kid, I used to wait for the day my mother or grandmother would make this sundal for me.

Last year, for Navarathri I almost used the same recipe to make sweet sundal from whole green gram or whole moong. It tasted almost the same as the karamani sundal, but I felt that the karamani has a little more texture than the moong.

Also karamani takes a bit longer to cook. This is the Sundal I made for Day 5 of Navarathri and I am sending this recipe to blogging marathon as my second day festival recipes with step by step pictures.

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Preparation time – 10 mins plus 2 hrs for soaking
Cooking time – about 1 hr
Difficulty level – medium

Karamani Sweet Sundal in stainless steel bowl

Ingredients to make Karamani Vellam Sundal – (serves 4-6)

  • Red Karamani/red Cowpeas – 1 cup
  • Jaggery – ¾ cup
  • Grated coconut – ¼ cup
  • Salt – a pinch
  • Ghee – 1 tsp
  • Cardamom powder – ¼ teaspoon (optional)

Procedure

  • Roast the karamani in a dry pan until it is bright red and aromatic (about 10 mins). Now wash the karamani well and soak it in enough water for about 2 hrs.
Roasted Karamani
  • Cook the soaked karamani in a pressure cooker until it is very soft and it crushes in between your fingers easily. I would highly recommend using a pressure cooker for this, since it takes a long time for karamani to cook.
  • Once the karamani comes out of the cooker, drain it in a colander and also mush it up a little using a masher or a flat spoon.
Cooked Karamani
  • In the mean time, add the jaggery and about ¼ cup of water in a heavy bottom pan. Melt the jaggery and let it boil vigorously until it comes to a soft ball stage. To test for the soft ball consistency, add a drop of syrup into a plate with some water in it. Now gather the drop and try to form a ball in between your thumb and finger. The ball should be very soft. If the ball is very hard, then you have reached the hard ball consistency. In that case add a tablespoon of 2 of water into the syrup and mix well and try again. If you are unable to gather the drop, then let the syrup cook for few more seconds and test again.
Making Jaggery Syrup
Check syrup consistancy
  • At this stage, add the cooked and mashed karamani to the syrup and mix well. You will notice that the syrup liquefies once the karamani is added.
Karamani cooked in syrup
  • Now add the grated coconut and mix well. Let the sundal cook in low flame for few minutes until it thickens up. Now add the ghee if using and the cardamom powder and mix well again.
Sundal Karamani with coconut
  • Remove from flame and let it cool down a bit before serving. Try to remove the sundal from flame when it still has some moisture in it, since it will harden upon cooling.
Sundal Karamani in final stages
Karamani Vellam Sundal in bowl

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Karamani Sweet Sundal

Karamani Vellam Sundal | Karamani Sweet Sundal

 Karamani Sweet Sundal is one of the common sweet sundal prepared during Navarathri for neivedhyam and also for a distribution to friends and relatives. It's made using Karamani and Jaggery syrup.
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Print Pin Rate
Course: dinner
Cuisine: Indian, South Indian
Prep Time: 2 hours 10 minutes
Cook Time: 1 hour
Total Time: 3 hours 10 minutes
Servings: 6 People
Calories: 230kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 cup Red Karamani/red Cowpeas
  • ¾ cup Jaggery
  • ¼ cup Grated coconut
  • a pinch Salt
  • 1 teaspoon Ghee
  • ¼ teaspoon Cardamom powder optional

Instructions

  • Roast the karamani in a dry pan until it is bright red and aromatic (about 10 mins). Now wash the karamani well and soak it in enough water for about 2 hrs.
  • Cook the soaked karamani in a pressure cooker until it is very soft and it crushes in between your fingers easily. I would highly recommend using a pressure cooker for this, since it takes a long time for karamani to cook.
  • Once the karamani comes out of the cooker, drain it in a colander and also mush it up a little using a masher or a flat spoon.
  • In the mean time, add the jaggery and about ¼ cup of water in a heavy bottom pan. Melt the jaggery and let it boil vigorously until it comes to a soft ball stage. To test for the soft ball consistency, add a drop of syrup into a plate with some water in it. Now gather the drop and try to form a ball in between your thumb and finger. The ball should be very soft. If the ball is very hard, then you have reached the hard ball consistency. In that case add a tablespoon of 2 of water into the syrup and mix well and try again. If you are unable to gather the drop, then let the syrup cook for few more seconds and test again.
  • At this stage, add the cooked and mashed karamani to the syrup and mix well. You will notice that the syrup liquefies once the karamani is added.
  • Now add the grated coconut and mix well. Let the sundal cook in low flame for few minutes until it thickens up. Now add the ghee if using and the cardamom powder and mix well again.
  • Remove from flame and let it cool down a bit before serving. Try to remove the sundal from flame when it still has some moisture in it, since it will harden upon cooling.

Nutrition

Calories: 230kcal | Carbohydrates: 43g | Protein: 7g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 329mg | Fiber: 4g | Sugar: 28g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Nivedhanams Sowmya says

    October 18, 2013 at 6:44 am

    sweet sundal is always super delicious... love this!!! Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Sowmya
    Event - DIO - Sugar and Butter

    Reply
  2. Srivalli says

    October 18, 2013 at 10:23 am

    Such a delicious treat!.

    Reply
  3. Jayanthi Padmanabhan says

    October 15, 2013 at 7:00 am

    Sweet sundal is welcome. This one looks yummy.

    Reply
  4. Nalini's Kitchen says

    October 14, 2013 at 11:26 pm

    Healthy sundal,looks yummy...

    Reply
  5. Priya Srinivasan says

    October 14, 2013 at 11:12 am

    Sweet Sundal amma makes this for navrathri, i m yet to try!! 🙂 looks yum

    Reply
  6. Padmajha PJ says

    October 14, 2013 at 7:52 am

    Somehow I am not into sweet sundals. Got to try it sometime. Nice recipe though 🙂

    Reply
  7. Pavani N says

    October 14, 2013 at 3:14 am

    I did not know that cowpeas were used in sweet preparations in India too. Japanese & Korean use it in baked pastries, never thought we did it too.
    That sweet sundal looks so traditional and yummy!! Love your rangoli background, very colorful and festive 🙂

    Reply
  8. Sapana Behl says

    October 12, 2013 at 4:11 pm

    Healthy and delicious sundal!

    Reply
  9. Priya Suresh says

    October 12, 2013 at 11:11 am

    Wow, sweet sundal looks extremely delicious, eventhough my favourite is always the savoury one.

    Reply
  10. Saraswathi Tharagaram says

    October 12, 2013 at 4:46 am

    Sweet way to enjoy Navarathri..My favourite too

    Reply
  11. Yes Cook says

    October 11, 2013 at 5:38 pm

    wow. Sweet sundal. Interesting.
    Thanks for sharing.

    Reply
  12. Manjula Bharath says

    October 11, 2013 at 4:31 pm

    wow sweet sundal looks super yummy and wud love to finish the whole bowl !!

    Reply
  13. Chef Mireille says

    October 11, 2013 at 9:15 pm

    how interesting this sweet version

    Reply
  14. Harini-Jaya R says

    October 11, 2013 at 8:47 pm

    This one is very new to me..sounds very delicious !

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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