In our house, this Karamani or vellapayaru Sundal is prepared on Saraswathi Pooja along with Paal Payasam.
As a child I was never a fan of the sweet sundals, but as the saying goes, "Change is a constant", my tastebuds too have changed, and I have taken a liking towards these sweet sundals.
What you’ll need
Karamani/Vellapayaru/Cowpeas – 1 cup
Powdered Jaggery – 1 cup
Coconut – ¼ to ½ cup, cut into small pieces
Ghee – 1 tbsp
Soak the Karamani for 30 min to 1 hr.
Drain the water, rinse in 2 to 3 exchanges of water .
Pressure cook this with just enough water to cover the karamani. Cook for 3 to 4 whishtles.
Let this cool. Open strain the water and add it to a Kadai. Also add the powdered jaggery to this and heat till the jaggery dissolves completely.
Strain for impurities and pour it back into the kadai. Also add the coconut pieces.
Heat on medium flame stirring once in a while till it reaches a soft ball consistency. To check consistency, add a drop of the syrup to water, and try to collect the dropped jaggery in the form of a ball.
Add the cooked karamani and mix well. Add the ghee and cook on medium flame till it leaves the sides of the Kadai.
Delicious sundal is ready.