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Kondaikadalai Sundal


  • Wholegram (Kondai kadalai) – 1 cup
  • Red Chillies – 3 to 4
  • Curry leaves – few
  • Coconut gratings – 1 tablespoon
  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Asafotida – a pinch
  • Salt – 1 teaspoon


  1. Soak the gram in water for atleast 8 hours. Pressure cook along with a pinch of salt for two to three whistles. Drain the excess water and keep aside.
  2. 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. Add cooked gram. Mix well. Add a pinch of salt and coconut gratings. Mix once again and remove.
  3. Note: 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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