Hope you are having great time this Navarathri. Have been quite busy with the festive season and couldnot blog. Just posting this recipe I prepared today. This sundal is special for Navarathri as it is a sweet one.
Sweet Karamani Sundal is a sundal prepared with vellam/jaggery and this is very tasty.
Tomorrow is Saraswathi Pooja, Kondakadalai/Chickpea/Garbanzo Sundal is prepared and offered to God with other menu for festivals. To read more on Navarathri click here.
IngredientsKaramani/Black Eyed Beans - 4 cups (Brown or white, I used white)
Vellam/Jaggery - 4 cups(powdered)
Fresh Grated coconut - 1 cup
Elakka/Cardamom powder - 4 pods
Soak karamani/blackeyed beans overnite with enough water. Pressure cook for about 4 to 5 whistles with water and a pinch of salt in medium flame. (We should not cook anything without salt)
In a kadai or wide vessel, put vellam/jaggery with 1 cup water and boil well. Let it dissolve fully. Then filter it if any dust or mud particles are there. Wash the kadai and add the filtered jaggery, again boil it well till the raw smell goes and it reduces a bit.
Once its boiled, add grated coconut and mix.
Add boiled karamani and mix. Stir in intervals. Let it boil well and until no water left. Off the stove then add elachi powder mix.
Sweet Karamani Sundal is ready to serve to God.