Karamani Sundal

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.

Ingredients

karamani: 1 cup

coconut – grated: ½ cup

salt to taste

oil

¾ tsp mustard: 2 tsp

urad dal: 2 tsp

red chillies: 2

asafoetida: 2 pinches

curry leaves: 1 sprig

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.