Karamani Sundal (Black Eyed Peas Sundal) | Navaratri Sundal — a simple, flavorful temple-style sundal made with black eyed peas (karamani) and sundal podi. Below is a clear, SEO-friendly recipe with tips, ingredients and step-by-step instructions. If you enjoy this dish, consider subscribing to the creator’s YouTube channel for more sundal varieties and videos.
Karamani sundal (also called perum payaru sundal or lobia sundal) is a nutritious South Indian snack often prepared during Navaratri puja offerings. Made with protein-rich black eyed peas and seasoned with sundal podi and grated coconut, this recipe is quick, healthy and kid-friendly.
Why choose karamani sundal?
This sundal is a healthy, protein-packed option for festival prasadam or everyday snacking. It keeps well and makes a wholesome after-school snack or a light side dish for rice meals. The sundal podi adds a delicious roast-spice flavor that elevates the simple legume.
Healthy snack for the family
Black eyed peas are an excellent source of plant protein and fiber, suitable for both kids and adults. Lightly spiced and finished with coconut, this sundal appeals to children while delivering good nutrition.
Can I skip sundal podi?
Sundal podi gives the dish its characteristic warm, toasty flavor. You can skip it if necessary and instead add a bit more red chili powder and ginger powder, but the podi is highly recommended for authentic taste.
Soaking the karamani — needed or optional?
Soaking for 3–4 hours softens the beans and reduces cooking time, but it’s optional. If you skip soaking, lightly roast the dry karamani in oil until they change color — this helps them cook evenly and improves digestibility.
Water for soaking
No special measurement required — add enough water to fully immerse the beans.
Why use coconut oil?
Coconut oil complements the coconut in the recipe and gives a traditional South Indian aroma. If you prefer, use any neutral cooking oil instead.
Chili: deseeded or whole?
Adjust chili to taste. For toddler-friendly versions, use whole red chilies while tempering so the heat is milder and can be removed before serving.
Ingredients
Soak
1/2 cup black eyed peas (karamani)
Enough water to soak
Pressure cook
1/2 tsp salt
1/4 tsp sesame oil
1 + 1/2 cups water
Temper
1/2 tsp mustard seeds
1 tbsp coconut oil
1/2 tbsp urad dal
1 red chilli
1/2 tbsp chana dal
Sundal
3 tbsp freshly grated coconut
2 tbsp sundal podi (sundal masala powder)
1/2 tsp asafoetida (hing)
Salt to taste (if required)
How to make black eyed peas sundal — step-by-step
- If soaked, drain the karamani. If not soaked, lightly roast the dry beans in oil until they change color before proceeding.
- Heat 1/4 tsp sesame oil in a pressure cooker over medium flame. Add the karamani and sauté until they change color.
- Add 1 + 1/2 cups water and 1/2 tsp salt. Close the lid and pressure cook for about 8 whistles. Allow natural pressure release.
- Strain the cooked beans in a colander and drain excess water thoroughly.
- In a pan, heat 1 tbsp coconut oil. Add mustard seeds, urad dal, chana dal and the red chilli. Let the mustard seeds crackle and the dals turn golden.
- Add the drained karamani to the pan. Stir in grated coconut and 2 tbsp sundal podi. Mix well and cook for about 2–3 minutes so the flavors combine.
- Turn off the heat and sprinkle 1/2 tsp asafoetida. Adjust salt if needed and mix gently.
- Serve warm or at room temperature as prasadam, snack, or side dish.
Notes and tips
- Soaking reduces cooking time and improves digestibility, but is optional if you roast before cooking.
- Use freshly grated coconut for the best texture and flavor. Frozen grated coconut can be used in a pinch.
- Sundal podi can be adjusted to taste — reduce for milder spice or increase for stronger flavor.
- This sundal stores well in the refrigerator for 2–3 days; reheat lightly before serving.