Kondakadalai Sundal is a flavorful and wholesome South Indian snack made with white chana (chickpeas), fresh coconut, and a blend of roasted spices. It is often prepared during special occasions and can be enjoyed as a protein-rich tea-time snack too. It's easy to make and perfect for festive days or simple evenings.
This recipe is a great choice as a healthy snack with traditional South Indian flavors. It's light yet delicious and works well even as a side dish for sambar, rasam or curd rice. It is perfect to pack for snack boxes too. With a bit of preparation the previous night, it comes together quickly and easily the next day.
Jump to:
About Kondakadalai Sundal
Kondakadalai Sundal is made using cooked white chickpeas tossed in a flavorful spice powder and finished with a touch of fresh grated coconut. The freshly roast and grind spice powder adds a great flavor to this sundal. The tempering with mustard seeds, curry leaves, hing and red chilies gives it a great finishing touch.
This recipe is made with simple pantry ingredients. You don't need any fancy or hard-to-find ingredients. It is easily customizable. You can adjust the spice level or coconut quantity to suit your taste preference. It's a simple, nutritious dish that delivers both taste and comfort.
Here I have tried with sundal podi as suggested by my cousin and it turned out so flavorful and good that the sundal got over in no time. I made this sundal and clicked specifically to post it for Ayutha Pooja and totally forgot it, and that justifies the last minute posting for tomorrows Ayutha Pooja. You can even make this for Navaratri.
This sundal is usually served during special occasions like Navaratri, but it works just as well for a regular snack or lunchbox filler. It keeps you full for long and is especially helpful on busy days when you want something wholesome with minimal preparation. Whether made for a celebration or just as an evening snack, this sundal never fails to please.
Kondakadalai Sundal Video
Kondakadalai Sundal Ingredients
- White chana - Also known as kabuli chana or white chickpeas. Should be soaked overnight or minimum 8 hours and pressure cooked until soft.
- Spices - Chana dal, moong dal, pepper, red chilies and coriander seeds are dry roasted and grind to a slightly coarse powder and added.
- Oil - Used for tempering. You can use ground nut oil or coconut oil for best taste.
- Mustard seeds, Curry leaves & Red chili - Tempered in hot oil to bring aroma, flavor, and a hint of spice. These give the sundal its classic South Indian seasoning.
- Hing - Just a pinch is added while tempering and aids in digestion.
- Coconut - Freshly grated and added at the end. Must for sundal to add that crunch and taste.
Similar Recipes
Why This Recipe Works
- This recipe uses simple pantry ingredients.
- It's quick and easy once the chana is soaked and cooked.
- It's rich in protein and fiber, making it healthy.
- It's light yet filling, perfect for tea-time or snacks.
- This recipe's roasted spice powder adds a deep, unique flavor.
How to make Kondakadalai Sundal Step by Step
1.Soak 1 cup white chana overnight or at least for 8 hours.
2.Drain water and pressure cook with water just enough to immerse the chana, salt to taste.
3.Pressure cook for 5-6 whistles or until soft, Set aside.
4.To a pan add 1 tablespoon chana dal, 1 teaspoon moong dal, ¼ teaspoon pepper, 1 red chili and ½ teaspoon coriander seeds.
5.Roast until it turns aromatic and golden. Switch off.
6.Cool down and transfer to a mixer jar.
7.Grind it to a semi coarse powder.
8. Heat 2 and ½ teaspoon oil - add ¾ teaspoon mustard seeds, ¼ teaspoon cumin seeds(optional) let it splutter then add few curry leaves, 2 red chilies and a pinch of hing - let it splutter.
9.Now add cooked chana, give a quick sauté.
10.Add prepared masala powder along with 3 tablespoon coconut, salt to taste.
11.Give a quick mix and switch off.
Kondakadalai masala sundal is ready!
Expert Tips
- Soaking - Soak chana for at least 8 hours or overnight so that it is cooked soft. So do not miss this step.
- Cooking - Cook chana until soft but still firm enough to hold shape. So pressure cook for 5-6 whistles in medium flame. Avoid overcooking, as it may turn mushy.
- Spice Powder - Roast the dals until golden brown to bring out their nutty aroma. Let them cool completely before grinding into a fine powder for the best flavor.
- Tempering - Use fresh curry leaves and whole red chilies for a fragrant tempering. Don't skip hing - it aids in digestion.
Serving and Storage
Serve Kondakadalai Sundal warm as a tea-time snack or as part of a festive meal. It also works well in lunchboxes when packed in a container that seals well.
Store leftovers in an airtight container in the fridge. Reheat slightly before serving. Best consumed within a day for freshness.
FAQS
1.Can I use canned chickpeas instead of soaking?
Yes, you can use canned chickpeas. Rinse them well before using .
2.Can I skip coconut in this recipe?
Yes, but coconut adds flavor and texture. You can reduce the amount or use desiccated coconut as a substitute.
3.How do I know if chana is cooked properly?
Press a chana between your fingers - it should mash easily without being too soft or mushy.
4.Can I make the spice powder in bulk?
Yes, double or triple the spice powder recipe and store in an airtight container for later use.
5.Is it okay to use black chana instead of white chana?
Yes, black chana can be used. It gives a slightly nuttier taste and is just as nutritious.
6.What oil is best for sundal?
Any neutral oil like groundnut or sunflower oil works well. Avoid strongly flavored oil.
If you have any more questions about this Kondakadalai Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Kondakadalai Sundal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Kondakadalai Sundal Recipe
Ingredients
- 1 cup white chana
- 3 tablespoon grated coconut
- salt to taste
To roast and grind:
- 1 tablespoon chana dal
- 1 teaspoon moong dal
- ¼ teaspoon pepper corns
- 1 red chilli
- ½ teaspoon coriander powder
To temper:
- 2 and ½ teaspoon oil
- ¾ teaspoon mustard seeds
- a sprig curry leaves
- 2 small red chillies
- a tiny pinch hing
Instructions
- Soak chana overnight or at least for 8 hours.
- Drain water and pressure cook with water just enough to immerse the chana.
- Pressure cook for 5-6 whistles or until soft, Set aside.
- In a pan dry roast the ingredients listed under 'to roast and grind until golden brown. Once the dals turns golden brown add coriander powder and switch off.
- Cool down, transfer to mixer and powder it finely. Set aside.
- In a pan heat oil- add the ingredients listed under 'to temper' let it splutter.
- Then add cooked chana, coconut and powdered masala. Check and adjust salt at this stage.
- Mix well and cook for 3 minutes in low flame until the masala is blended well. Switch off.
- Serve Kondakadalai Sundal hot / warm as a evening snack!
Video
Notes
- Soaking - Soak chana for at least 8 hours or overnight so that it is cooked soft. So do not miss this step.
- Cooking - Cook chana until soft but still firm enough to hold shape. So pressure cook for 5-6 whistles in medium flame. Avoid overcooking, as it may turn mushy.
- Spice Powder - Roast the dals until golden brown to bring out their nutty aroma. Let them cool completely before grinding into a fine powder for the best flavor.
- Tempering - Use fresh curry leaves and whole red chilies for a fragrant tempering. Don't skip hing - it aids in digestion.
Deepa
Yummy sundal. I will try tomorrow.
sowmiya sabarinath
i will try it tommorrow