Karamani Sweet Chundal , Navratri Chundal Recipe

Come Navratri and you can not miss the Karamani Sweet Chundal. Chundal or Sundal is the most common Neivedyam or offering for Navratri in Tamilian households. Both the savory and sweet Chundal varieties are popular and they make not only an easy snack recipe, they are healthy and wholesome too.

For this Karamani sweet Chundal Recipe, Karamani is the key ingredient.

Karamani or Thatta Payaru is the Tamil name for Cow Peas or Black Eyed Peas/Black Eyed Beans. The popular hindi names are Lobia, Chawali or Barbatti in Hindi and there are plenty of traditional Indian recipes with them.

For this Chundal/Sundal recipe, you can use either the white or the red variety of Karamani.

Since Cow peas or Black eyed Beans are super beans with a bevy of health benefits, they are becoming increasingly popular nowadays.

Food and festivals have a deep connection. You can make these chundal using endless options like white or black chickpea, rajma, green peas, corn, peanut, split lentils, whole lentils.

And similarly for the sweet chundal , you can use whole green lentil with skin or Bengal gram as well.

You may check some savory chundal recipes of mine here.

SUNDAL RECIPES, EASY, HEALTHY, PROTEIN-RICH, VEGAN SNACK

If you are looking for some more healthy festival recipes, then please check

NO FRY HEALTHY MOTICHOOR LADDU

You can get these recipes on Instagram too.

Karamani Sweet Chundal, Navratri Chundal Recipe

fitnfastrecipes

Come Navratri and you can not miss the Karamani Sweet Chundal. Chundal or Sundal is the most common Neivedyam or offering for Navratri in Tamilian households. Both the savory and sweet Chundal varieties are popular and they make not only an easy snack recipe, they are healthy and wholesome too.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Course Dessert, festival recipe

Cuisine South Indian, Tamilian

Servings 8

Calories 114 kcal

Ingredients

  

• 1 cup Red Cow eyed peas. Also known as Black eyed peas or Black eyed beans. In Hindi the popular names are Lobia, Chawli or Barbatti.
• ¾ cup Jaggery
• ½ tsp Grated fresh coconut.
• ¼ tsp Cardamom powder

Instructions

 

• Soak Black eyed peas in water either overnight or at least for 6 hours. For this recipe, I have used the red variety.
  
• Once soaked, discard excess water and add to a pressure cooker.
  
• Add 3/4 cup of fresh water.
  
• Close the lid, put whistle.
  
• Cook for 5 whistles. You can even cook in an instant pot or an open pan.
  
• Once done, the bean should be cooked but firm.
  
• If there is any extra water after cooking, save it for later use.
  
• In a separate pan, add jaggery.
  
• Add water and let the jaggery melt on normal heat.
  
• Strain this jaggery water into another pan and keep boiling.
  
• Also, add any saved water from the boiled bean.
  
• Boil till the jaggery thickens.
  
• Once thick, add the boiled beans and
  
• Continue to cook till water evaporates.
  
• Add cardamom powder.
  
• Add grated coconut and turn off the heat.
  
• Your delicious snack or dessert is ready. Enjoy warm or cold.
  

Video

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