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karamani salt sundal in a bowl on a plate.
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5 from 23 votes

Karamani Sundal | Black Eyed Peas Savory Sundal

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 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad, Snack
Cuisine: South Indian
Diet: Gluten Free, Vegan
Servings: 8 servings
Calories: 96kcal


  • Instant Pot or pressure cooker
  • saute pan


  • 1 cup Black-eyed peas / karamani I used White karamani
  • cup Coconut grated
  • 2 tsp Coconut oil Can use any other cooking oil
  • 1 tsp Mustard seeds
  • 2 Green chilies slit length wise
  • 2 Red chilies
  • few Curry leaves
  • a pinch Asafetida
  • Salt as needed


  • Wash the black-eyed peas couple of times and then soak it in fresh water for about 2 hours. We could soak it longer as well, but 2 hours seems to be enough time to get perfectly cooked karamani.
  • Tip - If you are like me and forgot to soak the black-eyed peas, then just keep it immersed in hot water until you prep the rest of the ingredients, and then cook it a little longer in the pressure cooker or instant pot.
  • Drain the soaked karamani and then add enough fresh water to immerse the beans well. Add about 2 teaspoons of salt and cook the beans.
  • I cooked my karamani in the instant pot. I cooked it in the 'pot in pot method'. Add water to the inside pot and then place this pot on the trivet.
  • Set it on Manual mode and set the timer to 6 minutes. My beans had been soaking for about 2 hours. If you are using unsoaked beans, then set the cooking time to 10 minutes.
  • Do a quick release in 10 minutes. Check the beans to see if they have cooked. The black-eyed peas should remain whole but yet be soft when pressed.
  • Let the beans drain in a colander. Let it drain well to remove any moisture.
  • Heat a saute pan and add coconut oil. Add the seasoning ingredients, mustard seeds, green chilies, red chilies, asafoetida, and curry leaves.
  • Add the drained karamani and mix well. Let it cook for a couple of minutes.
  • Add the grated coconut and then mix well.
  • Turn off the heat and then serve.


Serving and storage
Black-eyed peas sundal can be served as a snack or as a side with rice. I love to make it as an after-school snack as it is healthy and also filling.
Sundals are best when served fresh. Leftover sundal can be refrigerated for a day or two and then reheated in the microwave and served. I would not store it for longer than a couple of days in the refrigerator.
We can freeze the left sundal as well and reheat it in the microwave. Pack them in a freezer-safe container or bags and then freeze for up to 3 months.
If given a chance, I would freeze cooked black-eyed peas and then make fresh sundal when needed.
Expert tips
  • Make sure to not overcook the beans. Mushy beans do not make good sundal.
  • Use freshly grated coconut for the best-tasting sundal.
  • We can add some finely chopped cilantro and lemon juice in the end as well.
  • If not making it for neivedhiyam, we can saute some onions as well and use them to make sundal.
  • If you feel that the black-eyed peas have become mushy, use them to make curry instead of sundal. Check the complete list of other recipes that you can make with karamani above.


Calories: 96kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 42mg | Potassium: 249mg | Fiber: 3g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg