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Karamani Sundal

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Ingredients

Adjust Servings:
1 cup karamani
½ cup coconut – grated
salt to taste
For tempering
oil
2 tsp ¾ tsp mustard
2 tsp urad dal
2 red chillies
2 pinches asafoetida
1 sprig curry leaves

Nutritional information

134
calories
9.98 g
carbohydrates
2.85 g
protein
9.49 g
fat
168 mg
sodium
0 mg
cholesterol

Karamani Sundal

Features:
  • Veg
Cuisine:
  • 15 mins
  • Serves 2
  • Easy

Ingredients

  • For tempering

How to make Karamani Sundal

  1. Soak the karamani in hot water for at least 3 hours.
    1. Drain the water.
    2. Add salt and pressure cook for 4 whistles at a medium temperature.
  2. Heat a kadai.
    1. Temper with the items labeled ‘For tempering’ followed by karamani.
  3. Stir for a minute until all of the retained water evaporates.
    1. Add grated coconut.
    2. Stir for 2 minutes at a medium temperature.

Trivia

  1. Sundal is a popular street food in India.
  2. Made and served as a quick snack, sundal is a main part of festival menu in south India.
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Kara Kulambu
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Keerai Masiyal
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Kara Kulambu
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Keerai Masiyal

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