Karamani Sundal Recipe
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Karamani Sundal / Black Eyed Peas Sundal

Karamani Sundal is an easy to make prasadam recipe for Navratri. A plant based protein rich, Vegan snack for kids and adults.
Course Side Dish, Snack
Cuisine South Indian
Keyword black eyed peas, cow peas, Karamani Sundal, legumes, plant based protein snack, sundal recipe for navratri, Vegan Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 people
Author Vidya Narayan



  • 1/2 cup Karamani, Cow Peas or Black Eyed Peas 1/2 cup is 125 ml measurement
  • 2 cups Water (For soaking the cow peas)
  • 1 tsp Coconut Oil
  • 1/4 tsp Mustard Seeds or Rai
  • 1-2 nos Whole Red Chillies
  • 2 tbsp Freshly Grated Coconut
  • A pinch of asafoetida
  • Few Curry Leaves as required
  • Salt to taste


  • Soak 1/2 cup Karamani in 2 cups water for an hour.
  • After an hour, drain the water and pressure cook until soft. (Do not add water while cooking else it would be mushy)
  • Heat a kadhai or pan, add 1 tsp coconut oil and 1/4 tsp mustard seeds.
  • Add curry leaves, whole red chillies and a pinch of asafoetida or hing.
  • Now add the cooked karamani, some salt to taste and mix well.
  • Add the grated coconut, mix once and switch off the flame. Allow it to cool for packing or serve hot to guests visiting home.


  • You can skip asafoetida or hing for a gluten free recipe. 
  • Add whole red chillies as per your spice tolerance.
  • Add less or more grated coconut, as required. For everyday snacking, you can skip the coconut and make it more light for consumption.
  • You can use neutral oil too but coconut oil tastes best.