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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

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Karamani sundal is a snack that is extremely popular on the Indian subcontinent, especially Southern India. This dish lacks some classic Indian spices such as, garlic and onion, but it makes up for it with heat – yes, this dish can get quite spicy. The boiled black eyed beans are tossed with freshly grated coconut and tempered with lots of hot spices. It makes for great eating for any vegetarian or vegan; basically, anyone on a meat restricted diet.

Store the Karamani Sundal in an insulated containers, one that will keep food fresh and hot for a few hours.

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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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