Other names: thattam payaru inippu sundal , karamani, red cow peas, red chowri, red chawli, azuki beans, small red beans.
|Sweet karamani sundal.|
Ingredients:Red cow peas - 1 cup
jaggery - 1 cup (or less)
freshly shredded coconut - 1/2 cup
cardamom - 2
ghee / coconut oil - 1 tsp
cashew - 4
raisin - few
How to cook the cow peas?Add twice the measure of water to the unsoaked karamani (red cow peas) and pressure cook till 2 whistle. Then reduce heat to medium and cook for 5 minutes.
If soaked overnight: add enough water to cover karamani (red cow peas) and pressure cook till 1 whistle. Then reduce heat to minimum and cook for 5 minutes.
Soaked red chowri can be cooked in stove top too. But it will require more water and time.
Dry roasting the bean reduces the cooking time in stove top method.
Method:Wash and cook the red chowri beans. Drain the excess water from cooked dhal. The water can be used in making curries, soup, rasam etc.
In a separate vessel add 1/2 cup water to jaggery and dissolve it by heating. Pour the clear jaggery solution to a bowl and discard the sediments.
Heat the oil / ghee in a wok and put the cashews, raisins. Let the raisin puff in minimum heat. Pour the jaggery solution and heat till it gets thick.Add the cooked beans and reduce heat. Wait till it looses the excess moisture and turns grainy.
Switch off and sprinkle the cardamom powder, shredded coconut. Mix well.
Sweet Sundal is ready!
Serving Suggestion:Serve as snack.
It can be wrapped inside a chapati and served as sweet rolls.
Excess inippu sundal can be kept frozen and used later for making boli / sweet paratha, susiyam or stuffed kozhukattai.