Kaaramani Sweet Sundal / Kaaramani Vella Sundal

Kaaramani sweet sundal is a interesting and a different type of sundal. Unlike the regular sundals which are on the spicier side, this one is sweet and takes little more effort than the spicier ones. We make this authentic sweet sundal for Navarathri. I have used red kaaramani here. Kaaramani is a kind of a legume which is very very similar to Lobia (Black eyed pea)

Ingredients
Red Kaaramani – ¾ cup
Salt – A pinch
Jaggery / Vellam – ½ cup
Cardamom Powder – ½ tea spoon
Edible Camphor – A pinch
Nutmeg Powder – ¼ tea spoon
Water – 3 cups + ¼ cup
Coconut – ½ cup
Method
Dry roast the kaaramani for 5 minutes until a nice aroma arrives
Add 3 cups water and salt to the kaaramani and pressure cook this until it is done but not mushy. You can also microwave it. It took around 18 minutes in the microwave. Drain the excess water and set aside
Heat ¼ cup and add jaggery and once the jaggery is melted, filter the dirt particles and reheat the jaggery water until it becomes muthina paahu. What I mean by muthina Paahu consistency is – the syrup  will leave sides of the pan, when dropped in water, you can make a ball and when dropped on a stainless steel plate, it will make a dang sound like as if you put a pebble.
Add coconut, cardamom powder, nutmeg powder and edible camphor to the jaggery and mix well
Add the boiled and drained kaaramani and mix well and serve warm and now the delicious sweet sundal is ready
Sending this to my own event – Anniversary event, WTML, Gayathri’s page, Kid's delight, Valli's page, MLLA#59, Susan, Lisa, Monsoon Temptations, My bowl of Snack, Nupur's Navarathri