Sundaikai Masiyal

Sundaikai Masiyal


  • Sundaikai – 1 cup
  • Thuvar dhal – 1/2 cup
  • Tomato – 1
  • Tamarind – Gooseberry size
  • Green chillies – 2 to 3
  • Sambar powder – 2 teaspoons
  • Turmeric Powder – 1/4 teaspoon
  • Asafotida powder – a pinch
  • Salt – 1 teaspoon or as per taste
  • For seasoning:
  • Oil – 2 teaspoons
  • Mustard – 1/2 teaspoon
  • Jeeragam – 1 teaspoon
  • Red chillies – 2 to 3
  • Curry leaves – few


  1. Cut the tomato into big pieces. Slit the green chillies into two. Sundaikai can be added as whole.
  2. Soak tamarind in little water and squeeze out thick juice.
  3. Pressure cook thuvar dhal till soft. Open the pressure cooker when it is cooled down and add sundaikai, tomato, green chillies, tamarind juice, sambar powder, turmeric powder, asafotida powder, salt along with enough water to cover everything well. Then again pressure cook it for three whistles. After sometime, open the cooker, and mash it nicely using “wooden matthu”. If you do not have the “Matthu”, you can blend it in a blender or put it in a mixie when it is lukewarm and just run for two to three rounds.
  4. In a small kadai put the oil and when it is hot add mustard. When it starts pops up add jeeragam, curry leaves, red chillies and fry for a second. Add this seasoning to the masiyal and mix once again.
  5. This can be taken as side dish or can be taken mixed with hot rice.


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