Karamani Sundal | Alasandala Guggillu | Bobbarla Guggillu
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
Equipment
- Bowl
- Colander
- Pressure Cooker
- Wok or Frying Pan
- Spoon
Ingredients
- 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