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Karuppu ulundhu sundal

This black gram sundal recipe is an easy stirfry with South Indian flavours. It is a protein-rich snack or can be added to a naivedyam thali or the main meal easily.
Prep Time 10 mins
Cook Time 20 mins
Soaking time 6 hrs
Total Time 6 hrs 30 mins
Course Side Dish, Snack
Cuisine diabetic friendly, Fusion, Indian, instant pot, One pot, Pressure cooker, South indian
Servings 4 people


To soak the black gram

  • 1/2 cup black gram
  • 3 cups drinking water
  • 1/4 tsp salt to taste

To make the sundal

  • 1 teaspoon cooking oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 4-5 curry leaves
  • 2-3 dry red chillies ( or I have used yogrt cured chillies)
  • 1/4 cup grated coconut
  • 1 pinch Asafoetida ( hing)


  • Wash and soak the black gram for 6 hours.
  • Pressure cook this with 2 cups of water in an instant pot ( 15 minutes) or Indian pressure cooker ( 3 whistles)
  • Once the pressure has released naturally, drain the beans and keep them aside.
  • Set a frying pan to medium heat.
  • Add the oil and the mustard seed.
  • When the mustard crackles, add the red chilli, ginger and curry leaves.
  • Sprinkle the asafoetida.
  • Now add the drained beans and stirfry for two minutes.
  • Now add the coconut and a pinch of salt.
  • Stirfry for another 3-4 minutes.
  • Sundal is now ready to serve.
    karuppu ulundhu sundal
Keyword bean salad, warm salad
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