Karamani White

Karamani White

Tamil: வெள்ளை காராமணி (Vellai Karamani) | Telugu: తెల్ల బొబ్బర్లు (Tella Bobbarlu) | Malayalam: വെള്ള കരമണി (Vella Karamani) | Kannada: ಬಿಳಿ ಅಲಸಂದೆ (Bili Alasande) | Hindi: सफेद लोबिया (Safed Lobia)

Karamani White, another name is white cowpea or white lobia is one of the traditional legume which has been into our kitchen for generations. Its mild flavor, creamy texture and phenomenal mutability (it works well in through complex recipes) have assured its place as almost ever-present on the meals of plant-based forums. This humble legume is popular across South India and North India, equally essential in daily cooking as it is in festive preparations.

Why Choose Karamani White?

Nutrient-Dense and Wholesome: These white karamani are a great source of plant based protein, fiber and many essential vitamins and minerals. When part of a balanced diet, they help to provide steady energy and promote overall health. Light on the palette yet filling so ideal for everyday cooking.

Easy to Cook and Versatile: Karamani White has one of the major positive side on its quick cooking time, when it is compared with many other legumes. It cooks to bevel gently and takes on any ballyhoo of spices most delectably. White is perfect for homely style comforting curries * During festive season you can also cook Karamani White.

Naturally Gluten-Free & Plant-Based: Karamani White It is naturally gluten-free and 100% plant-based which makes it a great alternative for those who want to include some healthy legumes in their diet. And its light texture and flavor are appealing to kids and adults.

Traditional Value in Indian Cooking: Karamani White has played across the household in regions. Some of the common dishes for a moong dal in Tamil Nadu include sundal, poriyal, and kootu. It is quite popularly made in North India as a simple Lobia curry or with very little flavoring. Its functionality means it can be utilized in curries, segrate and plate of mixed greens or simply light eggs.

Culinary Uses of Karamani White

• Karamani Sundal: Karamani White sundal is a healthy South Indian snack made by boiling Karamani White and tempering it with mustard seeds, curry leaves and fresh coconut.
• North Indian Lobia Curry: This is a spicy, dry Prawn curry cooked with onions, tomatoes, and some flavorful Indian spices combo together which makes this curry perfect to pair up with rice or roti.
• Karamani Salad: This is a light option where boiled Karamani is combined with cucumbers, tomatoes and onions topped with fresh lemon.
• Stews & Kootu: Karamani White with Vegetables and spice will be very tasty and its makes the kootu extra healthy.
• Rice & Mixed Dishes: It can be used in pulao or mixed with millet rice for that taste and texture.

Storage Tips

White Karamani is best preserved in an airtight container somewhere cool and dry to keep them fresh. The contact with moisture will cause it to spoil not long after, so make sure that you keep it dry if you're saving henna for later!

A Healthy, Everyday Ingredient

Karamani White is not just a legume, but a part of our traditional culinary heritage. Buttermilk, with its nutritional profile, incredible ability to cook with and light tasty flavor has proven itself time and again in the kitchen that you would be a fool not to have it there. Equally suitable for traditional recipes and creative modern creations, there is a place for Karamani White in every pantry.

Note:

This product is a natural food grain and not intended to treat, cure, or prevent any disease. Please consult a nutritionist for personalized dietary advice.