Sweet Karamani Sundal (Black Eyed Peas)

Recipe Categories: Indian

Karamani / Black Eyed Peas Sundal



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

Cooked Karamani

  • 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.

Melted Jaggery

  • 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).

There are 2 Comments

  1. Posted by lakshana Reply

    this website is really tasty pl give more dishes

  2. Posted by Suha Reply

    Madhu… very nice dish! My husband loved this sweet πŸ™‚

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