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Mixed Grain Sundal


  • Whole Gram (Kondai kadalai) – two to three tablespoons
  • White dry peas (Pattani) – two to three tablespoons
  • Mochai Kottai – two to three tablespoons
  • Cow Gram (Karamani) – two to three tablespoons
  • Horse Gram (Kollu) – two to three tablespoons
  • Green Gram (Pachai payaru) – two to three tablespoons
  • Note: All the above put together should be two cups approx.
  • Red Chillies – 3 to 4
  • Curry leaves – few
  • Coconut gratings – 2 tablespoon
  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Asafotida – a pinch
  • Salt – 1 teaspoon


  1. Soak all the above said grams, except Green Gram, in water for at least 8 hours. Soak green gram separately for 8 hours.
  2. Pressure cook (except green gram) along with a pinch of salt for two to three whistles. Drain the excess water and keep aside.
  3. Cook green gram separately in an open vessel or for one whistle in a cooker.
  4. In a kadai put the oil and when it is hot add mustard. When it pops up, add red chillies broken into pieces along with asafotida powder and curry leaves. Fry for a while.
  5. Add coconut gratings and fry it also nicely. Then add cooked gram along with a pinch of salt. Mix well.
  6. Add a tablespoon of fresh coconut gratings as garnishing.

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