Sweet Karamani Sundal (Black Eyed Peas)

SERVING SIZE – 2

INGREDIENTS:

• Karamani (black eyed peas) – 1 cup
• Grated Jaggery – ¾ to 1cup
• Grated Coconut – 3 tbsp
• Ghee – 1 tbsp
• Crushed Cardamom – 2 pinch
• Salt – 1 pinch

PREPARATION:

• Dry roast the Karamani until the aroma starts.
• Wash and soak the Karamani for 4 to 6 hours. Pressure cooks it for 3 to 4 whistles with enough water.
• When it cools drain the excess water. (Karamani must cook complete but not mushy).

• Take the heavy bottom pan/kadai and melt the Jaggery with little water. Filter the melted Jaggery to remove the impurities. Boil the Jaggery water for 1 min (see picture below). Make sure not to overboil it and make it sticky.

• Then add the cooked Karamani and mix it well. Cook until becomes thick.
• Then add the ghee, grated coconut, salt, crushed cardamom and mix it well.
• This sundal is ready for nivedhyam and serving.

Note:

• You can adjust the sweetness according to your taste.
• You can use the excess Karamani water while making Soup or Sambar (optional).