Receta Karamani vella sundal / Black eyed peas sweet sundal
Ingredients:
Serves 3 to 4 peoples
- 1/2 cup – Black eyed peas / karamani
- 4 tbsp – Jaggery (or add as needed)
- 2 to 3 tbsp – Coconut grated
- 2 pinches – Cardamom powder
- 2 tbsp – Water Preparation method:
Wash and soak black eyed peas in enough water for about 6 to 7 hours or overnight. Keep it aside.
Pressure cook soaked black eyed peas in enough water for 3 to 4 whistles or until soft. Do not over cook and mash it. Once done, drain water completely and set it aside.
Heat a pan, add jaggery and 2 tbsp of water, bring it to boil and prepare thick syrup. Now add cooked black eyed peas to it and mix well to coat jaggery syrup all over black eyed peas.
Finally add grated coconut and cardamom powder, mix well until it becomes completely dry. Switch off the stove and serve. Notes:
You can dry roast black eyed peas before soaking for extra flavour.
Do not add more water while making jaggery syrup.