Looking for a protein-packed South Indian snack that’s wholesome, flavorful, and incredibly easy to whip up? Say hello to karamani sundal, a festival favorite made with black-eyed peas, coconut, and a gentle tempering of spices. It’s the perfect balance of hearty and light, with just the right kick to keep you coming back for more. Whether you’re preparing it for Navratri or simply craving a healthy bite, this fan-freaking-fantastic recipe will win you over in minutes!
Karamani sundal is especially popular during Navratri, when different varieties of sundal are prepared as offerings (prasadam) for the goddess and shared with friends and family. Each day of Navratri is often celebrated with a unique type of sundal, making karamani (black-eyed peas) one of the cherished variations. Beyond festivals, it’s also enjoyed as a healthy snack or light evening tiffin in South Indian households. Packed with protein and flavored with coconut and spices, it’s both nourishing and comforting—perfect for fasting days, festive gatherings, or simply as a guilt-free bite anytime of year.
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Ingredients
Each ingredient in karamani sundal has a purpose. Black-eyed peas (karamani) form the protein-rich base, making it hearty and wholesome. Freshly grated coconut adds natural sweetness and texture, balancing the earthiness of the legumes. Curry leaves, mustard seeds, green chili, and hing bring that unmistakable South Indian flavor profile, while a drizzle of coconut oil ties everything together with a rich, traditional aroma. Together, they create a dish that’s simple yet deeply flavorful, perfect for both festive offerings and everyday snacking.
- Karamani (black-eyed peas)
- Fresh grated coconut
- Red chili
- Curry leaves
- Mustard seeds
- Hing (asafoetida)
- Coconut oil
- Salt
See recipe card for quantities.
Instructions
- Wash and Soak the karamani (black-eyed peas) overnight.
- The next day, drain the water and add fresh water to the peas. Pressure cook the karamani with a teaspoon of salt until they are soft, allowing only 2–3 whistles to ensure they remain firm and not mushy.
- Once the pressure has fully released, open the cooker and drain the excess water from the cooked karamani using a strainer.
- Heat coconut oil in a pan. Add mustard seeds, and once they begin to splutter, toss in the broken red chili, curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant.
- Add the cooked karamani (black-eyed peas) to the pan and mix well so the tempering coats the legumes evenly.
- (Optional) - Add 2 teaspoon of Sundal Powder and give it a good mix. This will give good aroma and spice.
- Stir in the freshly grated coconut and give everything a gentle mix.
- Your delicious Karamani (Perum Payiru) Sundal is now ready! Serve it warm as a healthy snack or offer it as Neivedhyam during the Navratri festival.
Substitutions
- Legumes: If you don’t have karamani (black-eyed peas), you can easily swap them with other legumes such as white chana (chickpeas), green gram (moong beans), or rajma (kidney beans). Each will give a slightly different texture but still taste delicious.
- Coconut: Fresh grated coconut is traditional, but if it’s not available, you can use frozen grated coconut (thawed) or even a small spoon of unsweetened desiccated coconut in a pinch.
- Oil: Coconut oil adds authentic South Indian flavor, but you can substitute with sesame oil or sunflower oil if you prefer a milder taste.
- Spice: If you like more heat, add a slit green chili along with the tempering. For a kid-friendly version, skip the red chili altogether.
- Hing (Asafoetida): If you don’t have hing, you can leave it out or use a pinch of garlic powder for a different but still flavorful aroma.
Variations
- Masala Sundal: Add a spoon of freshly ground sundal podi or rasam powder along with the tempering for a spicier, more robust flavor.
- Tangy Twist: Squeeze in a few drops of fresh lemon juice just before serving to give the sundal a refreshing brightness.
- Vegetable Boost: Mix in finely chopped cucumber, carrots, or raw mango for a salad-style sundal that’s colorful, crunchy, and extra nutritious.
- Sweet Sundal: For a festive twist, replace the tempering with a light jaggery syrup and grated coconut to make a mildly sweet version, often enjoyed during Navratri.
- Sprouted Sundal: Use sprouted karamani instead of boiled for an even healthier, protein-packed option.
Storage
- Room Temperature: Karamani sundal stays fresh for up to 6–8 hours at room temperature, making it perfect for serving during festivals or as a prasadam.
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently warm it on the stovetop or in the microwave before serving. If it feels a bit dry, sprinkle a teaspoon of water or coconut oil to freshen it up.
- Freezing: Not recommended, as the texture of the beans and coconut changes after thawing.
Top Tip
For perfectly textured karamani sundal, make sure the black-eyed peas are cooked but still firm—they should hold their shape and not turn mushy. Also, toast the coconut lightly before mixing it in to enhance its aroma and give the sundal an extra layer of flavor.
Related
Recipe Card
Karamani Sundal Recipe | Easy South Indian Black Eyed Peas Sundal
Equipments Needed
- 1 Pressure Cooker
Ingredients
- 1 Cup Karamani (Black-eyed pea)
- 1 nos Red Chili
- 1 teaspoon Salt As Needed
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Grated Coconut
- 2 teaspoon Sundal Powder (Optional)
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
Instructions
- Soak the karamani (black-eyed peas) overnight. The next day, drain the water and add fresh water to the peas. Pressure cook the karamani with a teaspoon of salt until they are soft, allowing only 2–3 whistles to ensure they remain firm and not mushy.1 Cup Karamani (Black-eyed pea), 1 teaspoon Salt
- Heat coconut oil in a pan. Add mustard seeds, and once they begin to splutter, toss in the broken red chili, curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant.1 nos Red Chili, 1 teaspoon Oil, 1 teaspoon Mustard Seeds, 1 sprig Curry Leaves, 1 Pinch Asafoetida (Asafetida / Hing)
- Add the cooked karamani (black-eyed peas) to the pan and mix well so the tempering coats the legumes evenly.
- (Optional) Add 2 teaspoon of Sundal Powder and give it a good mix. This will give good aroma and spice.2 teaspoon Sundal Powder (Optional)
- Stir in the freshly grated coconut and give everything a gentle mix.1 tablespoon Grated Coconut
- Your delicious Karamani (Perum Payiru) Sundal is now ready! Serve it warm as a healthy snack or offer it as Neivedhyam during the Navratri festival.
Video
Notes
- Soak Overnight: Soaking the karamani overnight helps them cook faster and ensures they become soft yet hold their shape.
- Cook Just Right: Pressure cook only for 2–3 whistles. Overcooking will make the beans mushy, while undercooking will leave them hard.
- Drain Excess Water: After cooking, drain any extra water so the sundal doesn’t turn soggy.
- Use Fresh Coconut: Adding freshly grated coconut at the end enhances flavor and gives an authentic touch.
- Tempering Matters: A good tempering of mustard seeds, curry leaves, red chilies, and hing brings out the traditional sundal aroma.
- Flavor Boost: Add a pinch of dry roasted fenugreek-red chili powder or a squeeze of lemon juice for extra zing.
- Serve Fresh: Sundal tastes best when served warm and fresh, though it can be stored in the fridge for a day.
Nutritional Info
