Thattai Payir/Kaaramani (Cowpeas / Lobia / Black-eyed Peas) Sundal with Jaggery and Coconut- Sweet Version

Day 8 of Navarathri- A sweet karamani/black-eyed peas sundal, a delight to the taste buds!


For day eight of Navarathri, it is the sweet version of the Karamani sundal, as promised! This is made very often at temples as offering/neivedhiyam to the gods and it is also one of our most favourites! My mom always says that it is essential to add jaggery instead of sugar when you make offerings to god, as jaggery is unrefined and is hence considered pure. This tastes very similar to the “Puran/pooranam” that we make as stuffing for kozhukattais and polis, as it has the distinct flavours of jaggery and coconut.

This recipe literally needs only four ingredients- Black-eyed peas, jaggery, coconut and cardamom powder. If you have everything prepped for the day, it is going to take you less than 10 minutes to get the whole dish done. It is not too sweet; black-eyed peas is rich in protein, jaggery is rich in iron, coconut when taken in limited quantities provides the essential good fats which makes it a wholesome snack for people of all ages.


  1. Black-eyed Peas- 1 cup, soaked overnight or for 4-5 hours
  2. Jaggery- crushed, 1/2 cup
  3. Coconut- grated, about 1/3 cup
  4. Cardamom Powder- 1 tsp


  • Pressure cook the black-eyed peas with water (just enough to cover the peas) for about 5-6 whistles. It should easily mash as shown in the picture below, while retaining its shape. Drain any excess water. Set aside.
  • In a pan, heat about 1/2 cup of water and let it come to a boil. Add your crushed jaggery to this.
  • Stir until completely dissolved. Remove from the flame and strain to remove any impurities.
  • Put the water back on the stove, let it boil until it reaches about half of its volume. Add your cooked peas to this and let it absorb all the jaggery completely.
  • Once all the water has been absorbed, it is time to add your coconut and cardamom powder. Even if there is any excess water, the coconut will absorb it and the mixture will become dry.


  • Give it all one final mix and switch off the flame. Serve warm.


Do let us know how it turned out! Enjoy! 🙂


2 thoughts on “Thattai Payir/Kaaramani (Cowpeas / Lobia / Black-eyed Peas) Sundal with Jaggery and Coconut- Sweet Version

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 )

Facebook photo

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

Connecting to %s