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Karamani sundal
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Karamani Sundal is a delicious and quick sundal / salad made with Black eyed peas also known as cow peas or karamani in Tamil. Make this for Navaratri this year.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Salad
Cuisine: South Indian
Diet: Vegan
Servings: 4
Calories: 103kcal


  • 1 cup White or black karamani/cowpeas/black eye beans I used White karamani
  • ¼ cup Coconut grated
  • 2 tsp Gingelly oil/any cooking oil
  • 1 tsp Mustard seeds
  • 2 Green chilies slit length wise
  • 2 Red chilies
  • few Curry leaves
  • a pinch Asafetida
  • Salt as needed


  • In a pan, dry roast the karamani for about 8-10 minutes or until a nice aroma comes.
  • Soak the roasted karamani for about 2 hrs. Then pressure cook it with required salt and enough water for up to 1 whistle. Do take care not to overcook the karamani. You can also cook it in an open saucepan. If cooking in a saucepan, add enough water and bring it to boil. Let it cook in medium heat until tender and cooked. At this stage add the salt and then let it cook for 5 more mins, so that the beans get a chance to absorb the salt. Do not add the salt in the beginning if cooking in a saucepan. This will cause the beans to take much longer time to cook.
  • Once the karamani is cooked, drain it in the colander and keep aside.
  • In a pan, heat the oil. Add the seasoning (mustard seeds, green chilies, red chilies, curry leaves and asafetida). Fry it well and then add the drained beans. Give it a good mix.
  • Now add the grated coconut and mix it well. The sundal might appear a little wet when hot, but will become separated once cooled.
  • Serve warm. Tastes great as a snack or goes well with rice.


Calories: 103kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 210mg | Fiber: 4g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 35mg | Calcium: 13mg | Iron: 1mg