Kondakadalai Sundal is a spicy, healthy sundal made by cooking chana with freshly ground spices and tempered with coconut. Kondakadalai Sundal is commonly made for Navarathri and relished as snack for tea time as well. Kondakadalai Sundal Recipe is published in this post with step by step pictures.
Kondakadalai sundal is a very healthy and nutritious sundal. Sundal is a very nutritious snack where legumes / lentils are cooked then tossed in a seasoning. There are many variations to this chana sundal which I’ve posted earlier…Black Chana Sundal and White Chana Sundal.
Here I have tried with sundal podi as suggested by my sis and it turned out so flavourful 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 Poojai. You can even try this for navaratri sundal.
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📖 Recipe Card
Kondakadalai Sundal
Ingredients
- 1 cup white chana
- 3 tablespoon coconut grated
- salt to taste
To roast and grind:
- 1 tablespoon chana dal
- 1 teaspoon moong dal
- 1/4 teaspoon pepper corns
- 1 no red chilli
- 1/2 teaspoon coriander powder
To temper:
- 2.5 teaspoon oil
- 1 teaspoon mustard seeds
- a sprig curry leaves
- 2 small red chillies
- a tiny pinch hing
Instructions
- Soak chana overnight or atleast for 8 hrs.
- 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 mins in low flame until the masala is blended well. Switch off.
- Serve Kondakadalai Sundal hot / warm as a evening snack!
Video
Notes
- Cook chana until soft else it will not catch the masala well.
- Adding salt while cooking chana is must so that the salt catches well when we add it at that stage.
- You can make the masala powder in advance and store it.
- I didn't have coriander seeds so used homemade coriander powder.
- You can replace coriander powder with 1/2 teaspoon coriander seeds.
How to make Kondakadalai Sundal
- Soak chana overnight or atleast for 8 hrs. 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 mins in low flame until the masala is blended well.Switch off.
Serve hot / warm as a evening snack!
Tips
- Cook chana until soft else it will not catch the masala well.
- Adding salt while cooking chana is must so that the salt catches well when we add it at that stage.
- You can make the masala powder in advance and store it.
- I didnt have coriander seeds so used homemade coriander powder.You can replace coriander powder with 1/2 teaspoon coriander seeds.
Deepa
Yummy sundal. I will try tomorrow.
sowmiya sabarinath
i will try it tommorrow