Natures Black Eye Beans (Karamani) 500g

Navaratri evenings, going round for golu, and sundal in a paper cup at every door.

• What: Black-eyed beans (karamani), whole and dried
• Pack: 500 g
• Brand: Natures
• Best for: Sundal, karamani kuzhambu and poriyal

Black-eyed beans, also called karamani (Tamil) · vanpayar (Malayalam) · alasande kaalu (Kannada) · bobbarlu / alasandalu (Telugu) · lobia (Hindi) · chawli (Marathi) · chora (Gujarati) · rongi (Punjabi).

What it is

Karamani are small cream-coloured beans with a black eye, one of the everyday pulses of the Tamil kitchen. They turn up as Navaratri sundal, in tangy kuzhambu with tamarind and drumstick, and in a dry poriyal with coconut.

Once cooked they are soft and creamy inside but keep their shape, with a mild, slightly earthy taste that soaks up tamarind and masala. They also cook faster than chickpeas, and need only a few hours of soaking. Choosing between pulses? Karamani for quick sundal and kuzhambu; kala chana for a firmer, nuttier sundal; white chickpeas for chole.

Tip: For sundal, drain the beans well before they go into the tempering. Wet beans turn the coconut soggy.

Goes well with: Sri Durga Tamarind Seedless, LG Asafoetida (Hing) Cake, Heera Desiccated Coconut Fine

Black-eyed beans (karamani)

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