🇮🇳 Indian Vegetarian

Karamani Sundal

Name: Karamani Sundal
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 1-2, finely chopped Green Chili; 2 sprigs Curry Leaves; 1 Lemon; 1 tsp Chaat Masala; 1 tsp Roasted Cumin; 1 cup, soaked overnight Black-Eyed Peas; 1 cup Grated Coconut

🇮🇳 Indian

Black-eyed pea sundal, protein-rich prasadam on Marina beach. Chaotic in the best way: every bite hits a different note. Serve in paper plates for the full street experience.

Prep 20 min Cook 8 min Serves 2 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Green Chili1-2, finely chopped
Curry Leaves2 sprigs
Lemon1
Chaat Masala1 tsp
Roasted Cumin1 tsp
Black-Eyed Peas1 cup, soaked overnight
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Lay out your stations like a busy stall: one for chopping, one for cooking, one for building.
2
Handle the cooked component with care; the contrast of textures is what makes street food sing.
3
Spoon over the chutneys and yogurt in wide ribbons across the whole surface, not the middle.
4
Season aggressively — street vendors' hands are heavy with masala, and yours should be too.
5
Finish with the grated coconut, one last pinch of masala, and serve before the crunch softens.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: Karamani Sundal | Black Eyed Peas Sundal | Lobia | Home Cooking · on YouTube