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Karamani Sundal
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Cowpeas Sundal | Karamani Sundal

Karamani Sundal is a protein rich sundal made during the festival days or as a evening snack.
Prep Time10 minutes
Cook Time10 minutes
Soaking time3 hours
Total Time3 hours 20 minutes
Course: Snack
Cuisine: Indian
Servings: 2

Standard 1 cup measures 240 ml


  • Karamani Lobia Cowpeas – 1 cup
  • Water – as needed
  • Salt as needed
  • Freshly grated coconut – ¼ cup
  • Sundal Podi – 2 tsp
  • Oil – 2 tsp
  • Hing a pinch
  • Mustard Seeds – ½ tsp
  • Urad Dal – ½ tsp
  • Dry Red Chilli – 3
  • Curry Leaves – a spring


  • Soak the Cowpeas in water for about 3 hours .After soaking in a pressure cooker add in the soaked Cowpeas and along with immersing level water and salt and cook for 4 whistles wait till the pressure is released.
  • Open the cooker and drain the excess water and set the cooked cowpeas aside. Now heat a pan add in oil once it becomes hot add in Mustard seeds and Urad Dal, let them splutter
  • Next add in the Hing, Dry Red Chilli and Curry Leaves. Fry for a min and add in Sundal Podi and the required Salt , Check and add salt if necessary (as we have already added salt while cooking the cowpeas)
  • Next add the cooked cowpeas and mix well and saute for 2-3 mins.
  • Finally add in freshly grated coconut sauté for 2 mins and switch off the flame.


· This is a no onion no garlic recipe.
· Perfect for the Navratri fasting and evening snacks.
· You can soak the cowpeas overnight.
· If you don’t prefer a spicy version you can skip the Sundal podi.
Keyword Cowpeas Sundal, Karamani Sundal
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