Karamani Sundal | Alasandala Guggillu | Bobbarla Guggillu

It is the festival season and that means Sundal or Guggillu aplenty. Today I am presenting the recipe for Karamani Sundal which is called Alsandala Guggillu or Bobbarla Guggillu in Telugu.

Festivals and poojas always need some form of Sundal or Guggillu in naivedyam, and this becomes even more true during Navratri when we make one form of this snack each of the nine days. While the most popular Sundal recipes feature chickpeas or black chickpeas, you can make this dish with a whole host of legumes.

Today I chose black-eyed peas as the star ingredient. Called Alasandalu or Bobbarlu in Telugu and Karamani in Tamil, these legumes don’t need as much prep as chickpeas. You need to soak them for just a couple of hours (in warm weather even one hour is sometimes enough) and then make Sundal with it. And this version makes a nice change from the usual.

What I Love About Sundal

This class of dish which is called Sundal in Tamil is called Guggillu in Telugu.

• Made of legumes, this category of dishes is an excellent vegan snack that is a great source of plant-based protein.
• Making Sundal or Guggillu is rather simple and takes very little time, so there is no excuse for not making them as a snack on a regular day!
• You can make this dish with a whole range of legumes and even make fun versions like Thenga Manga Patani Sundal, Beach Sundal, and more.
• Sundal is a blessing for diabetics as legumes and beans help control the glycemic index.

A Point to Note While Making Karamani Sundal | Alasandala Guggillu

Black-eyed peas do not need much soaking and cooking. Soak them for a maximum of two hours and then pressure cook them for just two whistles. If you overcook them, the peas will become mushy.

Other Sundal Recipes for You to Try

• Senagala Guggillu | Kothu Kadalai Sundal | Black Chickpeas Sundal
• Peanut Sundal | Verkadalai Sundal | Palli Guggillu | Verusenaga Guggillu
• Kadalai Paruppu Sundal | Chana Dal Sundal
• Sweet Corn Sundal | Mokkajonna Guggillu

How to Make Karamani Sundal | Bobbarlu Guggillu

1. Getting the Karamani Ready
   1. Soak 1/2 cup black-eyed peas in 1 cup water for 2 hours.
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   2. Discard the water in which the peas were soaked and add 1 cup fresh water.
   3. Pressure cook for 2 whistles.
   4. Let the cooker de-pressurise naturally and then take cooked peas out.
   5. Using a colander or a soup strainer, drain all the water from the black-eyed peas.
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2.  Making the Sundal
   1. In a wok, heat 1 tsp of oil. I use sesame oil.
   2. Add 1/2 tsp mustard seeds and stir-fry till they splutter.
   3. Now, add 1 tsp udad dal and stir-fry till golden brown.
   4. Add 1 or 2 split chillies, a few curry leaves, and a pinch of asafoetida. Omit asafoetida for a gluten-free dish.
   5. Stir-fry for a few seconds.
   6. Add the boiled and drained black-eyed peas, 2 tbsp grated coconut, and some salt.
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   7. Mix well.
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   8. Take off the heat and transfer to a bowl.
3. Offer as naivedyam and serve as prasadam.

Recipe for Karamani Sundal | Black-Eyed Peas Sundal | Alasandala Guggillu

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Karamani Sundal | Alasandala Guggillu | Bobbarla Guggillu

Aruna

Called Karamani Sundal in Tamil Nadu and Alasandala Guggillu or Bobbarla Guggillu in Andhra, this is a simple snack of boiled and tempered black-eyed peas seasoned with grated coconut. I make this sundal for Navratri and Shivaratri

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Soaking Time 1 hour hr

Course Naivedyam, Snacks

Cuisine Andhra, Diabetic Friendly, South Indian, Tamil Nadu, Telangana, Vegan, Vegetarian

Servings 4 People

Calories 48 kcal

Equipment

• Bowl
• Colander
• Pressure Cooker
• Wok or Frying Pan
• Spoon

Ingredients

  

1x2x3x

• 1/2 Cup Black-eyed peas, Karamani, Alasandalu, Bobbarlu
• 2 tbsp Coconut

For Tempering

• 1 tsp Oil (Sesame Oil or Coconut Oil preferred)
• 1 tsp Udad Dal
• 2 Split Red Chillies
• 1 Large Pinch Asafoetida (Omit for gluten-free dish)
• A Few Curry Leaves

Other Ingredients

• Salt
• Water

Instructions

 

Cooking the Black-eyed Peas

• Soak 1/2 cup black-eyed peas in 1 cup water for 2 hours.
• Discard the water in which the peas were soaked and add 1 cup fresh water.
• Pressure cook for 2 whistles.
• Let the cooker de-pressurise naturally and then take cooked peas out.
• Using a colander or a soup strainer, drain all the water from the black-eyed peas.

Making the Karamani Sundal | Bobbarla Guggillu

• In a wok, heat 1 tsp of oil. I use sesame oil.
• Add 1/2 tsp mustard seeds and stir-fry till they splutter.
• Now, add 1 tsp udad dal and stir-fry till golden brown.
• Add 1 or 2 split chillies, a few curry leaves, and a pinch of asafoetida. Omit asafoetida for a gluten-free dish.
• Stir-fry for a few seconds.
• Add the boiled and drained black-eyed peas, 2 tbsp grated coconut, and some salt.
• Mix well.
• Take off the heat and transfer to a bowl.

Nutrition

Calories: 48 kcalCarbohydrates: 6 gProtein: 2 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 2 mgPotassium: 75 mgFiber: 2 gSugar: 1 gVitamin A: 99 IUVitamin C: 15 mgCalcium: 11 mgIron: 1 mg

Keyword Alasandala Guggillu, Bobbarala Guggillu, Karamani Sundal, Plant-based Protein

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!