Kondakadalai Sundal is a nutritious snack made using Kala Chana (black chana). It's sold as a snack in public places like beaches. It's also made for most of the festivals in Tamil Nadu as an offering to god (Neivedhyam). It's also given as prasadam in some of the temples. It's one of the easy and quick sundal variety that we can make.
Kondakadalai Sundal is a nutritious snack made using Kala Chana (black chana). It's sold as a snack in public places like beaches. It's also made for most of the festivals in Tamil Nadu as an offering to god (Neivedhyam). It's also given as prasadam in some of the temples. It's one of the easy and quick sundal variety that we can make.
Ingredients:
- 1 cup Kala Chana (Black Chana) 1 cup = 250 ml
- 1 tbsp Grated Coconut
- 1 tsp Salt adjust to your taste
For Masala:
- 1 nos Red Chili
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tsp Whole Urad Dal
- 2 tsp Coriander seeds
For Tempering:
- 2 tsp Oil
- 1 tsp Mustard seeds
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 sprig Curry leaves
Instructions:
- Soak the Kala Chana (black chana) in water overnight
- Heat the pan and dry fry the grinding ingredients (Red Chili, Chana dal, Urad dal and Coriander Seeds) and once the dals turn golden brown color, remove from flame and allow them to cool off.
- Grind the fried ingredients to a nice powder
- Pressure cook the Kala Chana and allow for 3 whistles
- Heat the pan, pour some oil and add mustard seeds. Once the mustard seeds begins to sputter, add hing, curry leaves and then add the cooked chana ground powder and salt and mix it well
- Finally add the grated coconut and mix it well
- The delicious kondakadalai sundal is ready for neivedhyam and for serving
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