Kondakadalai Sundal is a simple and special dish served as prasadam on pooja days like Shivaratri, Ganesh Chaturthi, Krishna Jayanthi, and Navaratri. Especially, in South India it is prepared for “Vinayagar Chaturthi”, I can say Ganesh Chaturthi with not be fulfilled without the kozhukattai and sundal.  Chana or Chickpea is a protein-rich food, you can serve it as an evening snack or a side dish for rice and perfect for kids’ lunch boxes. 

Notes

• I have made Sundal with white chickpeas, you can make it with black chana too both are yummy.
• Red chillis can be replaced with green chillis, however, skip it if you are serving kids.
• You can roast red chillis along with mustard seeds and curry leaves.
• If you want to make sundal spicy, you can add 1/4 tsp chilli powder or crushed pepper.

Other Varieties – Rajma Sundal, Peanut Sundal, Karamani Sundal, Masala Peanuts, Butter Murukku

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Kondakadalai Sundal

Prep Time

8 hrs

Cook Time

30 mins

Total Time

8 hrs 30 mins

 

Kondakadalai Sundal is a simple and special dish served as prasadam on pooja days like Shivaratri, Ganesh Chaturthi, Krishna Jayanthi, and Navaratri. Especially, in South India it is prepared for "Vinayagar Chaturthi", I can say Ganesh Chaturthi with not be fulfilled without the kozhukattai and sundal.  Chana or Chickpea is a protein-rich food, you can serve it as an evening snack or a side dish for rice and perfect for kids’ lunch boxes. 

Course: Snack

Cuisine: Indian

Keyword: kondakadalai sundal, sundal

Author: Sivagami Mganathan

Ingredients

• 1 cup White chickpeas
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• Few Curry leaves
• 1 pinch Asafoetida
• 1/2 cup Coconut
• 2 Red chillis
• Salt as needed

Instructions

1. Soak chana overnight or at least for 12 hours.

2. Once done, drain the water.

3. Boil 1/2 cup of water in a pressure cooker, add the required salt and add chickpeas.

4. Pressure cook for 4 - 5 whistles.

5. Once done, drain excess water and keep it aside.

6. Heat oil in a pan, add mustard seeds and allow them to crackle, and add curry leaves and asafoetida.

7. Add the cooked chana and mix it.

8. Add the grated coconut.

9. Finally, add red chilis and mix gently.

10. Serve hot.

Method

Step by Step Pictures

1. Soak chickpeas overnight or at least for 12 hours.

2. Boil ½ cup of water in a pressure cooker and add the required salt and chickpeas.

3. Pressure cook for 4 – 5 whistles.

4. Once done, drain excess water and keep it aside.

5. Heat oil in a pan, add mustard seeds and allow them to crackle, and add curry leaves.

6. Add Asafoetida.

7. Add cooked chana, salt and mix it.

8. Add the grated coconut.

9. Finally, add red chilis and mix gently.

10. Serve hot.