Kondakadalai sundal with special masala powder to make it double flavorful. This sundal can be also prepared without sundal podi. Mainly prepared for Vinayagar chaturthi, saraswathi pooja festivals.
I myself have rarely bought this black chana, but somewhere I ate this tiny little chana sundal, it was too tasty, so different from the other one. Still bought this after ages and made this sundal for this post.
I actually made both the simple version and this sundal podi version and made this kondai kadalai masala sundal. I have used a similar sundal podi in my pattani sundal recipe, but this one with one extra ingredient that I roasted and powdered – chana dal.
You can try this sundal podi version for a change, for a spicy punch and flavor. I really loved this version of sundal both with kala channa and this masala powder. Wishing you all a very happy Ganesh Chaturthi 2014 😊
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Recipe card
Kondakadalai sundal | Kondakadalai masala sundal
Ingredients
- 1 cup Kondakadalai kala chana
- Salt
- ⅛ teaspoon Asafoetida
- ¼ cup Grated coconut
To roast and powder
- 1 tablespoon Chana dal Kadalai paruppu
- 1 teaspoon Coriander seeds
- ½ teaspoon Pepper
- 1 teaspoon Cumin seeds
- 2 Red chilli
- Asafoetida
- 1 teaspoon Oil
To temper
- 2 teaspoon Oil - 2 tsp
- ½ teaspoon Mustard
- 2 teaspoon Urad dal - 2 tsp
- 8 Curry leaves
Instructions
- To start with, wash and soak kondakadalai/ chana overnight.
- Next day, drain water and pressure cook with water just enough to immerse the chana completely.
- Then, add salt and asafoetida and ressure cook for 4 or 5 whistles in medium flame.
- After that, heat a kadai and roast the ingredients under ‘To roast and grind’ table. Add cumin and asafoetida lastly as it will burn.
- Roast until chana dal turns golden in colour and aroma wafts. Cool down and powder.
- Then, heat the kadai and temper with the items under ‘To temper’ table.
- After that, add the cooked chana, drained form water. If 2-3 tablespoon water is retained, no problem. Stir well.
- Finally add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.
Notes
- Adding salt to the chana prevents over cooking. Also adding asafoetida enhances flavor.
- You can make this same without the powder too. Just temper with 2 red chillies.
Stepwise photos
1. To start with, wash and soak chana overnight. Next day, drain water and pressure cook with fresh water just enough to immerse the chana completely. Add salt and asafoetida. Pressure cook for 4 or 5 whistles in medium flame.
2. After that, heat a kadai and roast the ingredients under ‘To roast and grind’ table. Then add cumin and asafoetida lastly as it will burn. Continue roasting until chana dal turns golden in color and aroma wafts. Cool down and powder.
3. Heat the kadai and temper with the items under ‘To temper’ table. Add the cooked chana, drained form water. If 2-3 tablespoon water is retained, no problem. Stir well.
4. Add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.
Offer for pillayar, enjoy this healthy flavorful sundal as snack. I loved it snacking the whole day going here and there and eating this sundal 😊
Tech Dynamo
This can be best for office hunger.
priya selva
Hmmm....tempting. ..
Nice clicks..
Preetha Soumyan
delicious
Kaveri Venkatesh
Very nice pic...healthy and flavorful sundal
Hamaree Rasoi
Excellent and lovely looking sundal. Wonderful preparation.
Deepa
Sudha
Raks, red chilli doesn't powder well. It is coarse when I tried to grind 3 chilli
Raks anand
May be its not roasted well. It should be crisp enough to get grounded. Use more oil while roasting and do it in low flame.
Anonymous
Havent tried sundal with Black kondakadalai 🙂 looks yum
sankar saranya
Sundal looks yummy,
nithya rajendran
Looks tempting, a new variety of masala, will try it tomorrow for Ganesha,... Thanks Raks.
Fanciest
Very nice presentation.... yummy tasty while i tried this... keep on posting some intresting receipes..
Herbs Spices and Tradition
Very nice recipe. Thanks for sharing.
Sanjeevani
Raji make podi of dhania, red chili and chenna dal alone. This podi can be used for all kind of veggie curry, sundal. I grind coconut and this podi for arachuvitta sambar. Raw banana and brinjal curry taste yummy with this podi.
Rav Pai
Made this on Ganesh chathurthi & was a super hit. The aroma is superb. Tried this with kabuli chana also on popular demand, turned out well. Thanks for the awesome recipe! This is a keeper.
Deepz
Nice. But check your ingredients list..and also atter that you say things neede for sugar syrup?
Raks anand
Thanks, updated now. It happened when I copied the code from another post.
ARC
Hi ,
Can I try the same with other varieties, like whole green gram,split yellow moong
Raks anand
Sure, just click on the label Sundal (below the Post title) you can see other varieties too
zen
Can we add Carrot or Mango (grated) to this?
Raks Kitchen
Sure, you can.