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Kondaikkadalai or Channa Sundal

posted 27 Aug 2014, 20:52 by Rajmi Arun   [ updated 18 Jan 2015, 06:22 ]
A really rich in protein and tasty sundal, this kondaikadalai sundal or Kabuli Channa sundal is made even during festive times of Varalakshmi Viratham, Pillayar Chaturthi and Navarathri

Ingredients:
Kabuli Channa or Brown Channa - 1 cup
Salt - 1 tbsp
Bengal Gram Dal - 1 tbsp
Coriander seeds - 2 tbsp
Asafodeita - 1/2 tsp
Curry leaves - a few
Grated Coconut - 1/4 cup
Oil - 2 tbsp

Method:
Soak the channa for about 8 to 12 hours. Pressure cook it for 5 whistles so that it is soft. While pressure cooking add just minimal water. 
In one tbsp oil fry Coriander seeds, Bengal gram, 1/2 of the curry leaves, asafodeita untill golden brown. Remove and let it cool. Grind it to a coarse powder along with 1/2 the quantity of coconut. 
Heat oil in a pan - kadai, add mustard seeds and let it splutter. Drain water from the channa and add it to the pan. Add salt, curry leaves and the ground powder. Add the remaining coconut and mix well. 

This is a great snack for the evening too. 

Thanks for the picture Mala
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