SERVING SIZE â€“ 2
- Karamani (black eyed peas) â€“ 1 cup
- Grated Jaggery â€“ Â¾ to 1cup
- Grated Coconut â€“ 3 tbsp
- Ghee â€“ 1 tbsp
- Crushed Cardamom â€“ 2 pinch
- Salt â€“ 1 pinch
- 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.
- You can adjust the sweetness according to your taste.
- You can use the excess Karamani water while making Soup or Sambar (optional).