Savoury Black-Eyed Peas (Vella Payaru or Karamani) Chundal/Sundal Recipe

Yields: 2 cups
Soaking Time for Black-Eyed Peas: 2 Hour
Pressure Cooking Time for Black-Eyed Peas: 2 Whistles
Preparation Time: 15 Minutes

Black Eyed Peas or Karamani – 1 cup
Water – 2 cups
Turmeric Powder – 1/4 tsp
LG Powder or Hing – 1 tsp
Salt – as per taste
Grinding Mixture
Green Chilli – 1 nos
Grated Coconut – 1/4 cup
Oil – 1/2 tbsp
Mustard Seeds – 1/2 tbsp
Urad Dal – 1 tsp
Curry leaves – 4 nos
Red Chilli – 1 nos


  1. Soak the black-eyed peas in 1 cup of water for 2 hours.
  2. Pressure cook the peas with a pinch of turmeric powder for 2 whistles adding a little more water, enough to cook it well.
  3. Once cooked, strain the peas and keep aside.
  4. In a saute pan, temper the mustard seeds and urad dal.
  5. Add the red chilli and curry leaves to the pan.
  6. Add turmeric powder, LG Powder and salt.
  7. Add the cooked peas and saute well for 5 minutes.
  8. Cover the pan with the lid for 5 minutes.
  9. Grind the coconut and green chilli together and add to the chundal and saute well for 2 minutes.
  10. Take off of heat and close with lid.
  11. Keep lid closed until before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s