Pori Kadalai is a light and crunchy sweet and salty mix made using puffed rice, peanuts, chutney dal and little jaggery. It is very quick to make and need only few simple things from kitchen shelf. The mix of crispy pori with nutty taste of kadalai and mild sweetness from jaggery make this such a nice snack to munch anytime.

This recipe is very simple and easy to make. You just roast, mix and it gets ready to eat in few minutes. It is perfect when you feel like eat something light but tasty. The mild sweetness and crunchy texture makes it enjoyable for everyone at home. Even small kids like it so much because of the balance taste and crispy bite that feels nice to eat.

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About Pori Kadalai

Pori Kadalai is made by mixing puffed rice, roasted peanuts and chutney dal with small amount of jaggery powder. It is an easy snack mix which can be made at home quickly. The taste is mild sweet and salty together which make it very satisfying. The puffed rice gives light airy crunch and peanuts bring that nice roasted smell.

You can add little cardamom powder or small coconut bits if you like, but even plain one taste very good. There is no cooking or sugar syrup here, just mix all in one bowl. It is light on stomach and easy to digest too. I like how jaggery gives earthy sweetness without making it too heavy.

The best thing is it can be done in few minutes and need no oil or frying. Even when you crave something crunchy at night, this can be made fast. The mix is dry and simple, so you can carry easily for travel or small snack break. It is such a comforting snack to eat something homemade and simple like this instead of packed ones.

I usually make this in small amount and finish same day. I love the smell of roasted peanuts and puffed rice, it itself make me hungry.

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• Thenkuzhal murukku
• Butter Murukku
• Murmura Chivda
• Makhana Chivda
• Sago Chivda

Pori Kadalai Ingredients

• Pori (Puffed Rice) - I used crisp and fresh pori that gives nice crunch and lightness. If pori is soft or old, it not taste good, so make sure it is fresh.
• Whole Peanuts - I roasted peanuts in low flame till they turn golden and gives nice aroma. You can use skinned or deskinned ones.
• Chutney Dal (Roasted Gram) - I have used chutney dal to bring soft crunchy texture and light salty taste. It blends well with sweetness of jaggery.
• Powdered Jaggery - I used fine powdered jaggery which mix evenly with pori and nuts. It gives mild sweetness and bit earthy smell. If the jaggery is hard, powder it first before using.

How to make Pori Kadalai Step by Step

1.Roast peanuts until crisp, Set aside. Measure and get ready with all your ingredients.

2.In a mixing bowl, add pori, then add chutney dal, roasted peanuts

3.Then add powdered jaggery. Mix it well

Serve!

Expert Tips

• Use fresh crisp pori - I have used freshly bought pori. If yours feel soft, dry roast for few minutes to make it crunchy again.
• Roast peanuts slowly - I usually roast peanuts in low flame so it does not burn. This brings nice aroma and makes the mixture taste better.
• Powder jaggery fine - I have powdered jaggery very fine so it mixes evenly. If you add big pieces, it will not spread properly.
• Mix while warm - I like to mix the pori and peanuts while it is still slightly warm so jaggery stick lightly and coat well.
• Serve immediately - I usually serve it soon after mixing. If you keep for long, pori starts becoming soft and lose that crunch.

Serving and Storage

Serve Pori Kadalai as simple light snack with tea or coffee. It also goes well when you want something crunchy after meal. Store the leftover in clean dry airtight box and keep it in room temperature. It stays crisp for one day but best to eat fresh for best crunch and taste.

FAQS

1.Can I make it sweeter?

Yes, you can add little more if you like it sweeter, just make sure it not becomes too sticky.

2.Can I add coconut?

Yes if you like richer taste, you can add roasted coconut to the dish.

3.Is it ok to use nylon pori?

No, normal pori works best for this recipe, nylon one will be too light and not hold flavor well.

4.Can I skip chutney dal?

Yes, you can skip and add more peanuts or puffed rice instead.

5.How long can I keep this mixture?

You can keep for a day in airtight box, after that it starts losing crunch, so make small batch and finish same day.

If you have any more questions about this Pori Kadalai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Pori Kadalai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Pori Kadalai Recipe | Saraswathi Pooja Recipes appeared first on Sharmis Passions.

Kondakadalai Sundal is a flavorful and wholesome South Indian snack made with white chana (chickpeas), fresh coconut, and a blend of roasted spices. It is often prepared during special occasions and can be enjoyed as a protein-rich tea-time snack too. It's easy to make and perfect for festive days or simple evenings.

This recipe is a great choice as a healthy snack with traditional South Indian flavors. It's light yet delicious and works well even as a side dish for sambar, rasam or curd rice. It is perfect to pack for snack boxes too. With a bit of preparation the previous night, it comes together quickly and easily the next day. 

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About Kondakadalai Sundal

Kondakadalai Sundal is made using cooked white chickpeas tossed in a flavorful spice powder and finished with a touch of fresh grated coconut. The freshly roast and grind spice powder adds a great flavor to this sundal. The tempering with mustard seeds, curry leaves, hing and red chilies gives it a great finishing touch.

This recipe is made with simple pantry ingredients. You don't need any fancy or hard-to-find ingredients. It is easily customizable. You can adjust the spice level or coconut quantity to suit your taste preference. It's a simple, nutritious dish that delivers both taste and comfort.

Here I have tried with sundal podi as suggested by my cousin and it turned out so flavorful and good that the sundal got over in no time. I made this sundal and clicked specifically to post it for Ayutha Pooja and totally forgot it, and that justifies the last minute posting for tomorrows Ayutha Pooja. You can even make this for Navaratri.

This sundal is usually served during special occasions like Navaratri, but it works just as well for a regular snack or lunchbox filler. It keeps you full for long and is especially helpful on busy days when you want something wholesome with minimal preparation. Whether made for a celebration or just as an evening snack, this sundal never fails to please.

Kondakadalai Sundal Video

Kondakadalai Sundal Ingredients

• White chana - Also known as kabuli chana or white chickpeas. Should be soaked overnight or minimum 8 hours and pressure cooked until soft.
• Spices - Chana dal, moong dal, pepper, red chilies and coriander seeds are dry roasted and grind to a slightly coarse powder and added.
• Oil - Used for tempering. You can use ground nut oil or coconut oil for best taste.
• Mustard seeds, Curry leaves & Red chili - Tempered in hot oil to bring aroma, flavor, and a hint of spice. These give the sundal its classic South Indian seasoning.
• Hing - Just a pinch is added while tempering and aids in digestion.
• Coconut - Freshly grated and added at the end. Must for sundal to add that crunch and taste.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

Why This Recipe Works

• This recipe uses simple pantry ingredients.
• It's quick and easy once the chana is soaked and cooked.
• It's rich in protein and fiber, making it healthy.
• It's light yet filling, perfect for tea-time or snacks.
• This recipe's roasted spice powder adds a deep, unique flavor.

How to make Kondakadalai Sundal Step by Step

1.Soak 1 cup white chana overnight or at least for 8 hours.

2.Drain water and pressure cook with water just enough to immerse the chana, salt to taste.

3.Pressure cook for 5-6 whistles or until soft, Set aside.

4.To a pan add 1 tablespoon chana dal, 1 teaspoon moong dal, ¼ teaspoon pepper, 1 red chili and ½ teaspoon coriander seeds.

5.Roast until it turns aromatic and golden. Switch off.

6.Cool down and transfer to a mixer jar.

7.Grind it to a semi coarse powder.

8. Heat 2 and ½ teaspoon oil - add ¾ teaspoon mustard seeds, ¼ teaspoon cumin seeds(optional) let it splutter then add few curry leaves, 2 red chilies and a pinch of hing - let it splutter.

9.Now add cooked chana, give a quick sauté.

10.Add prepared masala powder along with 3 tablespoon coconut, salt to taste.

11.Give a quick mix and switch off.

Kondakadalai masala sundal is ready!

Expert Tips

• Soaking - Soak chana for at least 8 hours or overnight so that it is cooked soft. So do not miss this step.
• Cooking - Cook chana until soft but still firm enough to hold shape. So pressure cook for 5-6 whistles in medium flame. Avoid overcooking, as it may turn mushy.
• Spice Powder - Roast the dals until golden brown to bring out their nutty aroma. Let them cool completely before grinding into a fine powder for the best flavor.
• Tempering - Use fresh curry leaves and whole red chilies for a fragrant tempering. Don't skip hing - it aids in digestion.

Serving and Storage

Serve Kondakadalai Sundal warm as a tea-time snack or as part of a festive meal. It also works well in lunchboxes when packed in a container that seals well.

Store leftovers in an airtight container in the fridge. Reheat slightly before serving. Best consumed within a day for freshness.

FAQS

1.Can I use canned chickpeas instead of soaking?

Yes, you can use canned chickpeas. Rinse them well before using .

2.Can I skip coconut in this recipe?

Yes, but coconut adds flavor and texture. You can reduce the amount or use desiccated coconut as a substitute.

3.How do I know if chana is cooked properly?

Press a chana between your fingers - it should mash easily without being too soft or mushy.

4.Can I make the spice powder in bulk?

Yes, double or triple the spice powder recipe and store in an airtight container for later use.

5.Is it okay to use black chana instead of white chana?

Yes, black chana can be used. It gives a slightly nuttier taste and is just as nutritious.

6.What oil is best for sundal?

Any neutral oil like groundnut or sunflower oil works well. Avoid strongly flavored oil.

If you have any more questions about this Kondakadalai Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Kondakadalai Sundal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Kondakadalai Sundal Recipe appeared first on Sharmis Passions.