Karamani Sundal Recipe – Spicy Tossed Black Eyed Beans
Introduction:
Karamani Sundal, a vibrant South Indian snack, is perfect for festive occasions or as a healthy tea-time treat. This dish involves tossing cooked black-eyed beans (also known as Karamani or Lobia) with a flavorful tempering of mustard seeds, cumin seeds, curry leaves, and dry red chillies. The addition of finely chopped ginger, green chillies, and freshly grated coconut gives it a burst of authentic South Indian flavors. Typically served as a prasadam in South Indian temples or prepared during the festive season of Gollu (Navratri), this dish is both light and satisfying. If you’re looking for a delicious, healthy, and aromatic snack, look no further than this Spicy Tossed Black Eyed Beans Recipe.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1-1/2 cups (soaked) |
| Coconut Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Ginger (finely chopped) | 2-inch piece |
| Green Chillies (finely chopped) | 2 pieces |
| Curry leaves | 2 sprigs (finely chopped) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Dry Red Chilli | 2 pieces |
| Salt | To taste |
| Fresh coconut (grated) | 1/4 cup |
| Coriander (Dhania) Leaves | 3 sprigs (finely chopped) |
| Lemon Juice | From 1/2 lemon |
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Instructions:
-
Prepare the Beans:
Begin by soaking the black-eyed beans for at least 3 hours. Once soaked, drain and set them aside. -
Cook the Beans:
Add the soaked beans to a pressure cooker along with salt and about 2 cups of water (including the soaked water). Close the lid and cook on medium heat for 3 to 4 whistles. After that, lower the heat and let the beans simmer for another 5 to 10 minutes. This should give you tender beans that are soft but firm enough for the sundal (not mushy). Once done, release the pressure naturally and drain any excess water. You can reserve this water to use as stock for dals or soups. -
Temper the Spices:
In a preheated pan, add the coconut oil. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to crackle and release their aroma. Then, add the asafoetida, finely chopped ginger, green chillies, and curry leaves. Saute for about 30 seconds, allowing the spices to infuse the oil. -
Add Turmeric and Beans:
Now, add the turmeric powder and the cooked black-eyed beans to the pan. Stir well and season with salt to taste. Continue stir-frying the mixture for 2 to 3 minutes, ensuring the beans are well coated with the tempering and spices. -
Finish with Coconut and Lemon:
Turn off the heat and squeeze the juice of half a lemon over the beans. Add the grated fresh coconut and finely chopped coriander leaves, stirring gently to combine. -
Serve:
Your Karamani Sundal is now ready! Serve it hot alongside a steaming cup of Masala Chai or South Indian Filter Coffee for a truly authentic snack. This dish also makes for an excellent prasadam or festival food, especially during celebrations like Navratri.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 6 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 5 grams |
| Fat | 6 grams |
| Saturated Fat | 1 gram |
| Sodium | 150 mg |
| Potassium | 200 mg |
Serving Suggestions:
This Spicy Tossed Black Eyed Beans (Karamani Sundal) pairs beautifully with a cup of traditional Masala Chai or the aromatic South Indian Filter Coffee. The refreshing coconut and the zing of lemon make it a perfect accompaniment for any festive occasion or a simple afternoon snack. You can also serve it at gatherings, potlucks, or as a light side dish to complement your main meal.
Tips & Variations:
- Spice Level: Adjust the level of spiciness by varying the number of green chillies and dry red chillies. For a milder version, you can reduce the number of chillies or even omit them.
- Fresh Coconut: If you don’t have fresh coconut available, you can use dried, unsweetened coconut, though fresh coconut offers a more authentic taste and texture.
- Serving Ideas: Karamani Sundal is commonly served as a prasadam during festivals, but you can also enjoy it as an everyday snack or alongside rice and curries.
This Karamani Sundal recipe combines health, flavor, and tradition into a single dish. Rich in protein and fiber, it makes for an excellent vegetarian snack that’s not only tasty but also nourishing. Enjoy it on any occasion, whether it’s a grand festival or a simple tea-time break!
