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Traditional South Indian Karamani Sundal made with black-eyed peas, tempered with curry leaves, mustard seeds, and red chilies, served fresh.
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5 from 4 votes

Karamani Sundal Recipe | Easy South Indian Black Eyed Peas Sundal

Karamani Sundal is a classic South Indian snack made with black-eyed peas, lightly tempered with mustard seeds, curry leaves, and hing, then finished with freshly grated coconut. Protein-rich, flavorful, and mildly spiced, it’s a favorite during Navratri festivals and also makes a wholesome everyday snack.
Prep Time5 minutes
Cook Time15 minutes
Soaking Time8 hours
Total Time20 minutes
Course: Healthy Recipes, Salad
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 108kcal
Author: Sowmya Venkatachalam

Equipment

  • 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

  1. Soak Overnight: Soaking the karamani overnight helps them cook faster and ensures they become soft yet hold their shape.
  2. Cook Just Right: Pressure cook only for 2–3 whistles. Overcooking will make the beans mushy, while undercooking will leave them hard.
  3. Drain Excess Water: After cooking, drain any extra water so the sundal doesn’t turn soggy.
  4. Use Fresh Coconut: Adding freshly grated coconut at the end enhances flavor and gives an authentic touch.
  5. Tempering Matters: A good tempering of mustard seeds, curry leaves, red chilies, and hing brings out the traditional sundal aroma.
  6. Flavor Boost: Add a pinch of dry roasted fenugreek-red chili powder or a squeeze of lemon juice for extra zing.
  7. Serve Fresh: Sundal tastes best when served warm and fresh, though it can be stored in the fridge for a day.
  8.  

Nutrition

Serving: 100g | Calories: 108kcal | Carbohydrates: 19g | Protein: 7g | Fiber: 5g