Kondai kadalai sundal is a popular South Indian snack made with chickpeas (kondai kadalai) that are boiled, seasoned with spices, and then sautéed. It is a healthy and flavorful snack that is often enjoyed during festivals or as an evening snack with tea or coffee. The chickpeas are typically cooked until they are soft but still firm, and then mixed with a blend of spices like mustard seeds, curry leaves, red chili powder, turmeric, and salt. Some variations may also include coconut, onions, or grated carrots for added flavor and texture. Kondai kadalai sundal is not only delicious but also a good source of protein and dietary fiber.
Kondai kadalai Sundal
5
servings8
hours15
minutesLearn how to make a delicious and flavorful Kondai kadalai Sundal with this easy recipe. Perfect for a snack or side dish. Try it now! #recipe
Ingredients
Chickpeas (Kondai kadalai) – 1 cup
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Red Chillies – 3 to 4
Asafoetida powder – a pinch
Curry leaves – few
Coconut gratings – 1 tablespoon
Salt – 1 teaspoon or as per taste
Directions
- Begin by soaking the gram in water for at least 8 hours, allowing it to absorb enough moisture to soften. Once soaked, pressure cook the gram along with salt for four to five whistles, or until tender. Drain any excess water and set the cooked gram aside.
- Next, heat oil in a kadai over medium flame. When the oil is hot, add the mustard seeds and wait for them to pop. Following that, add the urad dal, and red chillies broken into pieces. Sprinkle in the asafoetida powder and toss in the curry leaves, frying the mixture briefly until fragrant and the dal turns golden brown.
- Add the cooked gram to the kadai, mixing it well with the aromatic spices to ensure even coating. Finally, stir in the coconut gratings, blending them with the spiced gram to infuse additional flavor and texture.
- Give everything one last good stir, making sure all the ingredients are well combined, and then remove from heat.
- Your flavorful and nutritious gram dish is now ready to be served. Enjoy it as a side dish or a wholesome snack, savoring the blend of textures and the harmony of spices.
Recipe Video
Notes
- There are two varieties of wholegram, white and black. The black coloured gram is tastier. You can add in the sundal few drops of lemon juice or a small piece of mango grated finely.
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