Saturday, October 5, 2019



Sundal is a light snack from the South Indian state of Tamilnadu. It is generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

As I write this, we in India are celebrating the festival of Navaratri. It is customary to offer some prasad or snack to guests who drop in, usually one sweet and one savoury. Today's recipe is for an easy to make "sundal " called Karmani Sundal as it is made with black-eyed beans.

As you know, black-eyed beans are called Karamani in Tamil, Lobia in Hindi and Alasande in Kannada and Konkani.

This recipe does not call for the use of onion or garlic, so it can also be made on days when many in Hindu families fast or avoid dishes using onion or garlic.

Elsewhere in this blog, you will find recipes for Corn Sundal made with fresh sweet corn , and Verkadalai Sundal, made with peanuts/groundnuts.

  • Karamani , Black-eyed Beans, 1 cup
  • Dry Red Chillies, broken into two, 1-2 
  • Hing (Asafoetida) Powder, 1/8 tsp
  • Curry Leaves, 8-10
  • Mustard Seeds, 1/2 tsp
  • Urad Dal ( Black Gram Dal), 1/2 tsp
  • Oil, 1 and 1/2 to 2 tsp
  • Salt, to taste
  • Fresh Coconut Gratings, 2 -3 tbsp,

Wash and soak the karamani overnight or for about 8 hours in adequate water 
Next morning, pressure cook the karamani with fresh water along with a little salt for about 2 whistles
Make sure that the karamani does not get overcooked
Wait for the cooker to cool and remove the cooked karamani
Drain the excess water and keep aside
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the asafoetida powder, urad dal and saute till it changes colour
Next add the broken dry red chilli pieces and the curry leaves and saute for a few seconds
To this add the cooked karamani and salt to taste
Cook uncovered for a few minutes till the excess water evaporates
Finally, mix in the fresh coconut gratings

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