October 8, 2013

Karamani Sundal (Sweet Version)

What I love about this sundal is that unlike savory ones, this sundal uses jaggery, and is sweet! I have always been a big fan of this sweet sundal even though my mom never makes it. So, if I know that my neighbors are making this sundal, I "intentionally" pick that day to see their golu and eat this sundal to my heart's content!

Basic Info
Complexity - Medium
Prep time - 3 hrs (soaking time)
Cook time - 30 - 40 mins
Serves - 4-6

Karamani (Black eyed peas) - 1.5 cups
Grated jaggery - 1 cup (packed)
Cardamom powder - 3 big pinches
Ghee - 2 tbsp
Salt - 1 tsp
Grated Coconut - 1/4 cup (fresh/frozen)

Wash & soak black-eyed peas in water for 3 hrs.

Bring 3 cups of water & 1 tsp of salt to a rolling boil, add drained black-eyed peas and cook until the legumes are soft but not mushy.

In a thick-bottomed medium sauce-pan, add 1/2 cup of water, grated jaggery and boil until it forms a thick syrup. To test the thickness of the syrup, drop syrup into a cup of cold water and you should be roll it into a ball. When the jaggery syrup has reached the required consistency, add cooked black-eyed peas, coconut, cardamom and mix well until all the legumes are coated with jaggery.

After a min, remove from stove, add 2 tbsp of ghee and give it a good mix.

Sweet Karamani Sundal is ready for neivedhyam!

- You can use this recipe with green gram (or) whole moong bean too!