I am going to share a simple recipe for Kondakadalai Sundal today. It is nothing but a simple stir fry made with chickpeas. Usually for festivals like Ganesh Chaturthi, Navarathiri etc., this sundal is prepared and offered to God. But other than that this is prepared and served as snacks too. My kids love channa/ Chickpeas, hence I prepare this at least once a week. This is very easy to prepare and has requires cooking time, only that the soaking time for chickpeas takes around 6 – 8 hours. It just needs a little bit of planning, that’s it.
Let us see how to prepare this sundal. First step is soaking the chickpeas and it has to be soaked for at least 6 – 8 hours. So if you are planning to prepare it in the morning, soak it before you go to sleep and if you are planning to serve it in the evening as snack, soak it the first thing in the morning. Then pressure cook chickpeas. Once the chickpeas are cooked, drain excess liquid retaining just 2-3 tablespoons. Then heat oil, add mustard seeds when they sputter, add curry leaves and red chillies and fry for a minute, then add grated ginger and asafoetida and fry. Then add cooked chickpeas along with 2 – 3 tablespoons of retained liquid, add salt to taste and then lower the heat and cook till the liquid evaporates. Cooking with little liquid enables the chickpeas to catch the flavour. Then add grated coconut, mix well and turn off the heat. Kondakadalai sundal is ready.
Preparation of Kondakadalai sundal with step by step pictures
Kondakadalai sundal is a easy to prepare stir fry made with Chickpeas. It is prepared to offer God and also to serve as snack. (Vegan) Category : Snacks Recipe Developed, Cooked and Clicked by : Divya Prakash Published : September 03, 2016 Prep time : 10 mins; Cook time : 15 mins; Total time : 25 mins Yield : 4 servings
Chickpeas (dried) : 1 Cup
Oil : 2 Teaspoon
Mustard seeds : 1/4 Teaspoon
Curry Leaves : 1 Sprig
Red Chillies : 2 nos.
Grated Ginger : 2 Teaspoons
Asafoetida : a pinch
Salt : To taste
Grated Coconut : 3 Tablespoons
Soak chickpeas for at least 6-8 hours and then pressure cook it. Drain excess liquid in the chickpeas retaining 2-3 Tablespoons.
Heat oil, add mustard seeds, when they sputter, add curry leaves and red chillies and fry for a minute.
Then add grated ginger and asafoetida and fry.
Now lower the heat and add cooked chickpeas along with liquid, salt as per taste and mix well and cook till the liquid dries up.
Then add grated coconut, mix well and turn off the heat. Kondakadalai Sundal is ready to serve.
I have used dried chickpeas / kabuli channa here. You can also use black chickpeas.
Adjust red chillies as per your heat tolerance level. You can also use green chillies in place of red chillies.
If you are serving this sundal as snack you can use onions. Chop one onion finely and add it along with curry leaves and proceed with the rest of the process.
Cooking with retained liquid, enables the chickpeas to absorb the flavour.