Karamani Sweet Sundal is a sweeter version of the sundal made during Navaratri made using Karamani (Perum Payiru). Adding Jaggery syrup to the sundal along with cardamom and coconut makes this sundal very dear for the sweet lovers.
SEE ALSO : 12+ Sundal Recipes for Navarathri
Not just for Navratri, this can be made any time as it is protein rich food and can serve for all ages. Kids will love this sweet sundal recipe for its sweet taste and it is one of the best way to include legumes in their diet. We can also use mixed lentils instead of just Karamani to make this recipe
We don’t need to soak the dals for making this sundal, hence it comes very handy to make it without much preparation
Recipe card to make Perum Payiru Sundal
Karamani Sweet Sundal | Perum Payiru Sweet Sundal | Cowgram Sweet Sundal
Equipments Needed
- Heavy Bottomed Pan
- Pressure Cooker
Servings: 4 people
Calories: 74.8kcal
Karamani Sweet Sundal is one of the common sweet sundal prepared during Navarathri for neivedhyam and also for a distribution to friends and relatives. It's made using Karamani and Jaggery syrup.
Print Recipe
Ingredients
- ½ cup Karamani (Black-eyed pea)
- 1 pinch Cardamom Powder
- 1 tablespoon Grated Coconut
- ¼ cup Grated Jaggery
- 2 teaspoon Ghee
Instructions
- Dry fry the Karamani for about 4-5 minutes. This will help to get rid of the raw smell
- Soak Karamani / Perum Payiru overnight or 6-7 hours.
- Wash and drain the water. Pressure cook it with pinch of salt over 1-2 whistles.
- If the cooked Karamani/Perum Payiru have more water strain it and keep it aside
- Heat the pan and add grated jaggery and pour little water for the jaggery to dissolve
- When the jaggery dissolves, add the cooked Karamani/Perum Payiru and mix it well till the he karamani and jaggery blends well.
- Add ghee,cardamom powder and grated cocunut and mix it well
- The mouth-watering Karamani/Perum Payiru sweet sundal is ready for neivedhyam and for serving
Notes
- The same sundal can be made using Green Moong Dal also
- If there is mud in jaggery, strain the jaggery syrup and add to the sundal.
Nutritional Info
Nutrition Facts
Karamani Sweet Sundal | Perum Payiru Sweet Sundal | Cowgram Sweet Sundal
Amount Per Serving (1 cup)
Calories 74.8
Calories from Fat 17
% Daily Value*
Fat 1.9g3%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1.1g
Sodium 132.7mg6%
Potassium 28.2mg1%
Carbohydrates 12.6g4%
Fiber 2.9g12%
Sugar 1.7g2%
Protein 1.9g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method for making Karamani Sweet Sundal :
-
Dry fry the Karamani for about 4-5 minutes. This will help to get rid of the raw smell
-
Soak Karamani / Perum Payiru overnight or 6-7 hours.
-
Wash and drain the water. Pressure cook it with pinch of salt over 1-2 whistles.
-
If the cooked Karamani/Perum Payiru have more water strain it and keep it aside
-
Heat the pan and add grated jaggery and pour little water for the jaggery to dissolve
-
When the jaggery dissolves, add the cooked Karamani/Perum Payiru and mix it well till the he karamani and jaggery blends well.
-
Add ghee,cardamom powder and grated cocunut and mix it well
-
The mouth-watering Karamani/Perum Payiru sweet sundal is ready for neivedhyam and for serving
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| Karamani/Perum Payiru Sweet Sundal |
You can click here for other Sundal Varities
