Soya Bean Sundal is healthy and very tasty snack made using soaked soya beans, spices and grated coconut. It is soft and lightly buttery, with little crunch from coconut and aroma from tempering. It is easy to make and filling too. You can enjoy it as evening snack or small bite anytime you feel hungry.

This recipe is a easy to make snack and takes less time, The beans are soft and mild nutty in taste, and coconut gives it nice texture. You can make it salt or sweet as per your choice. Even kids like it because it is soft, lightly spiced and has mild sweetness in sweet version.

About Soya Bean Sundal

Soya Bean Sundal is a variation of usual sundal made with legumes like chickpeas or black-eyed beans. Using soya beans makes it protein rich and more healthy. The texture is soft but it has bite if cooked properly. Tempering with spices and adding grated coconut gives nice traditional aroma and taste.

Salt version is simple, lightly spiced and buttery, perfect for quick snack. Sweet version is mildly sweet and tangy with jaggery and tamarind, soft and flavorful. Both versions are easy to make and takes very less time once beans are soaked. It is not oily or heavy, very light to eat.

It is very important to soak beans well so that it cooks soft. If beans are not soaked enough, even pressure cooking will not make them soft and it will be hard to chew. I personally like sweet version for its flavor and taste. You can add in roasted nuts for extra crunch and richness.

I usually make this sundal when we feel like having something different from usual snack. I like both salt and sweet version for family snack. It is healthy, easy to digest and stays soft for hours if kept covered.

Soya Bean Sundal Ingredients

• Soya Bean - I have used dried soya bean which I soaked overnight and cooked soft. It gives nice buttery taste and soft texture. You can use fresh soya too but dried ones taste better.
• Coconut grated - I have used fresh grated coconut for both sweet and salt version. It gives nice flavor and mild sweetness. You can use desiccated coconut if fresh not available.
• Jaggery syrup - I added this for sweetness to the sweet sundal and blends well with tamarind. You can also use brown sugar instead of jaggery.
• Tamarind pulp - I used a thin tamarind extract just for mild tangy flavor in sweet version. If you like more tangy taste, you can increase little.
• Mustard seeds - It is for tempering, gives light crunch and good aroma. You can skip if you do not like it.
• Curry leaves - I have used few curry leaves while tempering. It gives nice flavor and freshness. You can also use coriander leaves.
• Red chilli - It gives small heat and color to the salt sundal. You can replace with green chilli if you like.
• Hing - I have added a tiny pinch while tempering.It gives a nice aroma and helps in digestion.
• Jeera - I used for tempering in sweet version, it gives light flavor and good balance to jaggery taste.
• Roasted jeera powder - I have added little in salt version for extra flavor.It gives a mild smoky taste.
• Oil - I used regular cooking oil for tempering. You can also use coconut oil for more traditional flavor.

Similar Recipes

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

How to make Soya Bean Sundal Step by Step

1.Salt Version : Soak soya bean overnight. Pressure cook for 3 whistles along with enough water in medium flame or until it becomes soft. Drain water and set aside.

2.I divided it into two parts for salt and sweet. Heat oil in a pan - add mustard seeds, urad dal, red chili, hing, curry leaves let it splutter, add required salt. Then add cooked karamani.

3.Toss it well, then add coconut and mix well. Switch off

4.Sweet Version : Heat oil in a pan - temper jeera let it crackle, then add soya bean, add tamarind pulp.

5.Then add jaggery syrup, toss it well. Once the moisture is absorbed add coconut.

6.Cook in low flame for 2 minutes, toss it  and switch off.

Serve hot / warm as a evening snack!

Expert Tips

• Soaking - I always soak soya beans overnight or at least for 6 to 7 hours so they become soft after cooking.
• Cooking the Beans - I usually pressure cook for 3 whistles, it gives the right texture. Do not overcook otherwise it will turn mushy.
• Sweet or Salt - You can divide the cooked beans into two parts for making both versions, that way you can enjoy both flavors.
• Coconut Choice - I have used fresh grated coconut as it gives best flavor. Frozen can be used if you thaw well before adding.
• Jaggery - You can adjust the jaggery add less if you want a milder taste and more for a sweeter taste. Both tastes good.

Serving and Storage

Serve Soya Bean Sundal warm or at room temperature as snack. It goes well as evening snack or tea time. You can store leftover in airtight container. Sweet version stays good for one day in room temperature. Salt version can be kept little longer, but best to eat fresh.

FAQS

1.Can I skip coconut?

Yes, you can skip coconut but it gives nice flavor and soft texture. Without it sundal taste little plain.

2.Can I use sugar?

Yes, sugar works too but taste will slightly change. It gives mild flavor and different sweetness.

3.How much hours to soak the beans?

At least 5 hours or overnight. If soaking is short, beans remain hard even after cooking.

4.Can I add in nuts?

Yes, you can add any nuts like cashew almonds for extra crunch and taste.

5.Can I make sweet and salt version together?

Yes, I usually divide cooked beans and prepare both versions separately. It is simple and quick that way.

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

Tried this Soya Bean 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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Soya Bean Sundal Recipe

Soya Bean Sundal is healthy and very tasty snack made using soaked soya beans, spices and grated coconut. It is soft and lightly buttery, with little crunch from coconut and aroma from tempering. It is easy to make and filling too. You can enjoy it as evening snack or small bite anytime you feel hungry.

Course Snack, sweet

Cuisine Indian

Keyword legumes recipes, navaratri sundal recipes, snack recipes, sundal recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Soaking Time 7 hours hours

Total Time 7 hours hours 25 minutes minutes

Servings 4 people

Calories 109kcal

Author Sharmilee J

Ingredients

For Salt:

• ¼ cup dried soya bean
• 2 tablespoon coconut grated
• ¼ teaspoon roasted jeera powder
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• a small sprig curry leaves
• 1 nos red chilli halved
• a tiny pinch hing

For Sweet:

• ¼ cup soya bean dried
• 2 tablespoon coconut grated
• 1 teaspoon thin tamarind pulp
• 3 teaspoon jaggery syrup
• a pinch salt

To temper :

• 2 teaspoon oil
• ¼ teaspoon jeera

Instructions

• Salt Version : Soak soyabean overnight.Pressure cook for 3 whistles along with enough water in medium flame or until it becomes soft.Drain water and set aside.
• I divided it into two parts for salt and sweet.Heat oil in a pan - add mustard seeds,urad dal,red chilli,hing,curry leaves let it splutter, add required salt.Then add cooked karamani.
• Toss it well, then add coconut and mix well.Switch off.
• Sweet Version : Heat oil in a pan - temper jeera let it crackle,then add soya bean,add tamarind pulp.
• Then add jaggery syrup,toss it well.Once the moisture is absorbed add coconut.
• Cook in low flame for 2mins,toss it  and switch off.
• Serve Soya Bean Sundal hot / warm as a evening snack!

Notes

• Soaking - I always soak soya beans overnight or at least for 6 to 7 hours so they become soft after cooking.
• Cooking the Beans - I usually pressure cook for 3 whistles, it gives the right texture. Do not overcook otherwise it will turn mushy.
• Sweet or Salt - You can divide the cooked beans into two parts for making both versions, that way you can enjoy both flavors.
• Coconut Choice - I have used fresh grated coconut as it gives best flavor. Frozen can be used if you thaw well before adding.
• Jaggery - You can adjust the jaggery add less if you want a milder taste and more for a sweeter taste. Both tastes good.

Nutrition

Serving: 75g | Calories: 109kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 53mg | Potassium: 144mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Soya Bean Sundal (Salt and Sweet) appeared first on Sharmis Passions.

Rajma Sundal is a healthy protein rich and nutritious sundal made with red kidney beans tossed in a simple South Indian tempering along with coconut and spices. Rajma Sundal is a healthy and flavorful South Indian snack or side dish, offering a unique twist on the classic legume stir-fry.

Rajma Sundal is one of sundal recipes I tried years back to post here since then this has become my go to. This is one healthy sundal that you can make for snacks or side to go with meals or sambar rice or rasam rice or even variety rice. Do try this healthy and nutritious sundal and enjoy!

About Rajma Sundal

Rajma Sundal is a South Indian stir fried dish prepared using red kidney beans or rajma with a mild tempering and finishing with coconut.  Rajma Sundal is prepared by cooking red kidney beans popularly known as rajma and tossing it in a traditional South Indian tempering and finishing with coconut.

Rajma or Red kidney beans is first soaked, then pressure-cooked until they are soft and tender but still hold their shape. Then it is tossed in a mild tempering along with a grind mixture of coconut, ginger, green chilies and cumin seeds which makes this sundal more flavorful and taste unique.

Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack or as a side for meals. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal at least twice a week.

There are a lot of variations to this simple sundal - You can make a basic tempering and toss cooked rajma and finish off with grated coconut. I have used a fresh coconut grind mix which makes this sundal packed with flavors.

Rajma Sundal, like other sundal varieties is a popular dish often made during the Navaratri festival. It is most commonly made as an offering or prasad during such festivals. The preparation of this sundal is healthy with less oil and ingredients, making it an excellent, wholesome option to include in your diet as a snack or a side dish.

Rajma Sundal Video

Rajma Sundal Ingredients

• Rajma - Red kidney beans also called as rajma is used. Soaking rajma for minimum 8 hours is important to cook it soft.
• Coconut - Coconut adds flavor and taste to the sundal, do not skip it.
• Ginger, Green chilies - Ginger adds flavor, aids in digestion and green chilies is added for heat.
• Cumin seeds - adds taste and flavor to the grind spice mix.
• Oil - I have used coconut oil for flavor, you can replace it with regular cooking oil.
• Tempering - A basic simple tempering is made with oil, mustard seeds, urad dal, curry leaves and hing.

Similar Recipes

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

How to make Rajma Sundal Step by Step

1.Rinse ½ cup rajma well first then soak in water overnight for for minimum 8 hours.

2.Next day rinse it well again and drain water.

3.Add to pressure cooker along with water till immersing level and salt.

4.Pressure cook for 5 whistles in low medium flame.

5.Once pressure releases open. It should be cooked soft but not mushy. Drain water and set aside.

6.For grinding - 3 tablespoon coconut, ½ teaspoon cumin seeds, 2 green chilies and a small piece ginger.

7.Grind it coarsely without adding water, it should be coarse and separated like this not like a paste.

8.To a pan heat 1 tablespoon coconut oil add ¾ teaspoon mustard seeds let it splutter. Then add ½ teaspoon urad dal, few curry leaves along with ¼ teaspoon hing.

9.Give a quick sauté.

10.Then add cooked rajma along with coconut mixture.

11.Give a quick mix and cook for few minutes until raw smell leaves. Switch off.

Rajma sundal is ready. Serve hot or warm!

Expert Tips

• Soaking - Soaking for minimum 8 hours is important. You can soak it overnight or even for 10-12 hours but cook accordingly.
• Pressure Cooking - Pressure cook for 5-6 whistles depending on the variety of rajma. It should be cooked soft yet not mushy. Add little salt while cooking.
• Drain - Drain water well so that it does not make the sundal soggy.
• Grinding - Grind coconut, cumin seeds, green chilies and ginger coarsely. Take care not to make it a paste.
• Tempering - I used coconut oil it adds flavor. You can add regular cooking oil or groundnut oil too.
• Variations - You can even add 1-2 teaspoon sundal powder for more flavor.

Serving and Storage

Rajma Sundal can be served with rice or meals or even as such as a snack. Rajma sundal is best enjoyed hot or slightly warm or at room temperature, making it perfect for snacks or prasadam.

FAQS

1.Can I use canned beans instead of dried beans?

Yes, you can use canned kidney beans to save time. Just rinse and drain them well before using. However, the flavor is typically better with soaked and pressure-cooked dry rajma.

2. How long should I soak rajma?

Soak dried rajma for at least 8 hours or overnight. This helps in faster cooking and improves digestibility.

3.Is Rajma Sundal spicy?

No it is mildly spiced. If you want it more spicy then add 3 green chilies. You can adjust the spice level to your preference.

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

Tried this Rajma 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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Rajma Sundal Recipe

Rajma Sundal is a healthy protein rich and nutritious sundal made with red kidney beans tossed in a simple South Indian tempering along with coconut and spices. Rajma Sundal is a healthy and flavorful South Indian snack or side dish, offering a unique twist on the classic legume stir-fry.

Course Snack

Cuisine Indian

Keyword navaratri sundal recipes, rajma recipes, sundal recipes

Prep Time 8 hours hours

Cook Time 15 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 3

Calories 302kcal

Author Sharmilee J

Ingredients

• ½ cup rajma
• salt to taste
• water as needed

To grind

• 3 tablespoon coconut
• 2 small green chilies
• ½ teaspoon cumin seeds
• 1 small piece ginger

To temper

• 1 tablespoon coconut oil
• ¾ teaspoon mustard seeds
• ½ teaspoon urad dal
• few curry leaves
• ¼ teaspoon hing

Instructions

• Rinse ½ cup rajma well first then soak in water overnight for for minimum 8 hours.
• Next day rinse it well again and drain water.
• Add to pressure cooker along with water till immersing level and salt.
• Pressure cook for 5 whistles in low medium flame.
• Once pressure releases open. It should be cooked soft but not mushy. Drain water and set aside.
• For grinding - 3 tablespoon coconut, ½ teaspoon cumin seeds, 2 green chilies and a small piece ginger.
• Grind it coarsely without adding water, it should be coarse and separated like this not like a paste.
• To a pan heat 1 tablespoon coconut oil add ¾ teaspoon mustard seeds let it splutter. Then add ½ teaspoon urad dal, few curry leaves along with ¼ teaspoon hing.
• Give a quick sauté.
• Then add cooked rajma along with coconut mixture.
• Give a quick mix and cook for few minutes until raw smell leaves. Switch off.
• Rajma sundal is ready. Serve hot or warm!

Video

Notes

• Soaking - Soaking for minimum 8 hours is important. You can soak it overnight or even for 10-12 hours but cook accordingly.
• Pressure Cooking - Pressure cook for 5-6 whistles depending on the variety of rajma. It should be cooked soft yet not mushy. Add little salt while cooking.
• Drain - Drain water well so that it does not make the sundal soggy.
• Grinding - Grind coconut, cumin seeds, green chilies and ginger coarsely. Take care not to make it a paste.
• Tempering - I used coconut oil it adds flavor. You can add regular cooking oil or groundnut oil too.
• Variations - You can even add 1-2 teaspoon sundal powder for more flavor.

Nutrition

Serving: 75g | Calories: 302kcal | Carbohydrates: 43g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1298mg | Potassium: 644mg | Fiber: 22g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 5mg

The post Rajma Sundal Recipe 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. 

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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Kondakadalai Sundal Recipe

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.

Course Snack

Cuisine Indian

Keyword chana recipes, masala recipes, navaratri sundal recipes, snack recipes, stir fry recipes, sundal recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4

Calories 217kcal

Author Sharmilee J

Ingredients

• 1 cup white chana
• 3 tablespoon grated coconut
• salt to taste

To roast and grind:

• 1 tablespoon chana dal
• 1 teaspoon moong dal
• ¼ teaspoon pepper corns
• 1 red chilli
• ½ teaspoon coriander powder

To temper:

• 2 and ½ teaspoon oil
• ¾ teaspoon mustard seeds
• a sprig curry leaves
• 2 small red chillies
• a tiny pinch hing

Instructions

• Soak chana overnight or at least for 8 hours.
• Drain water and pressure cook with water just enough to immerse the chana.
• Pressure cook for 5-6 whistles or until soft, Set aside.
• In a pan dry roast the ingredients listed under 'to roast and grind until golden brown. Once the dals turns golden brown add coriander powder and switch off.
• Cool down, transfer to mixer and powder it finely. Set aside.
• In a pan heat oil- add the ingredients listed under 'to temper' let it splutter.
• Then add cooked chana, coconut and powdered masala. Check and adjust salt at this stage.
• Mix well and cook for 3 minutes in low flame until the masala is blended well. Switch off.
• Serve Kondakadalai Sundal hot / warm as a evening snack!

Video

Notes

• 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.

Nutrition

Serving: 75g | Calories: 217kcal | Carbohydrates: 34g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 3mg | Potassium: 99mg | Fiber: 13g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 33mg | Calcium: 96mg | Iron: 2mg

The post Kondakadalai Sundal Recipe appeared first on Sharmis Passions.

Peanut Sundal is a very simple South Indian style snack that is quite popular during festival days. It is mainly made with peanuts which we call as 'verkadalai' in Tamil. This dish is light, filling and also healthy so you can enjoy it as snack even on normal days or as side dish for rice varieties.

The taste of peanut sundal is little nutty, mildly spiced with coconut flavor. Since peanuts are protein rich, this sundal is also good to have in the evening when you feel hungry. It is one of those quick recipes that comes together without much effort and still taste so homely.

About Peanut Sundal

Peanut Sundal is a very common sundal made in South Indian homes. Unlike other sundals that are made with chana or green gram, this one is made using peanuts so the taste and texture is little different. It is simple to cook but still taste special because of the crunch in peanuts.

Sundal recipes are old traditional ones that are loved by all around. Every family will have their own way of making, some add more coconut, some add lemon juice, and some keep it very plain. Peanut sundal stands out because it is nutty and filling, still not heavy to eat.

The texture of peanuts is soft but not too soft, you still get that light crunch when you  take a bite. Adding coconut and curry leaves in tempering makes it more flavorful. You can also change spice level based on your liking, I sometimes add green chilli also when I feel like more spice.

I usually prepare this sundal even on normal days, not only for festivals. It works as quick snack for evening, and sometimes I keep it in lunch box too. My family like it because it is light and not oily like other snacks.

Golu means sundal for me. Navaratri week is nearing so wanted to post easy sundal recipes so I am starting off with peanut sundal (groundnut sundal) which I had been wanting to post since last year. Do try this healthy sundal and enjoy!

Peanut Sundal Video

Peanut Sundal Ingredients

• Peanuts - I have used raw peanuts soaked and cooked till soft but still crunchy. You can also use fresh peanuts if you get, in that case no soaking is needed.
• Coconut - Fresh grated coconut gives natural sweetness and blends with peanuts very well. If you don't have fresh ones you can add frozen or even desiccated but taste will not be the same.
• Oil - I have used regular cooking oil but you can also try with coconut oil which gives a more authentic touch.
• Spices - I have used mustard seeds, urad dal, dry red chilli, curry leaves and hing. They add aroma and light spice flavor. You can add one green chilli also if you want little more spice.

Similar Recipes

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

Why This Recipe Works

• This recipe is very easy to make and need only few common ingredients.
• It is a protein rich snack so it keeps you full but still light to digest.
• The flavor is nutty with coconut sweetness, it feels different from other sundal.
• You can have its just as snack or a quick evening tiffin, both ways it suits well.
• This recipe is a flexible, you can skip coconut, add lemon or oil as per your choice.

How to make Peanut Sundal Step by Step

1.Rinse 1 cup raw peanuts well and soak in water overnight or for minimum 8 hours.

2.Rinse it again, drain water then add to a pressure cooker along with salt, water. Water is needed just above immersing level.

3.Pressure cook for 5-6 whistles.

4.Drain water and set aside.

5.To a pan - heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter, then add ½ teaspoon urad urad dal, 2 red chilies, few curry leaves and ¼ teaspoon hing. Give a quick sauté.

6.Add cooked peanuts along with salt to taste. We have already added salt while cooking peanuts so remember that and add only as needed.

7.Give a quick sauté.

8.Add 3 tablespoon grated coconut.

9.Give a quick mix. Switch off.

Serve hot / warm!

Expert Tips

• Cooking peanuts - I usually soak raw peanuts for one hour and pressure cook till soft yet crunchy. Do not over cook otherwise it turns mushy.
• Fresh peanuts - When I get fresh ones I skip soaking and just pressure cook. It cooks fast and also gives nice flavor.
• Oil choice - I have used normal refined oil, but sometimes I add coconut oil which gives stronger flavor and I personally like it.
• Coconut use - Fresh grated coconut is best. If using frozen keep outside for some time so that it softens before adding.
• Spice Level - You can adjust the ingredients according to you spice level, add a green chilli or even squeeze lemon juice at the end.

Serving and Storage

Serve Peanut Sundal warm or at room temperature. It goes very well with tea or coffee as evening snack. This also matches nicely with rice and rasam or sambar as small side. If there is leftover you can store in fridge for one day. I usually keep it outside for few minutes before eating so it does not taste cold.

FAQS

1.Can I skip coconut in Peanut Sundal?

Yes you can skip, but coconut gives mild sweetness and balance taste.

2.Can I make this one day before?

You can cook peanuts before and keep in fridge. Just do tempering and mix when you want to serve.

3.Can I use shop bought boiled peanuts?

Yes you can use ready boiled peanuts. Drain water well and then mix with tempering.

4.Can I add green chilli also?

Yes you can add slit green chilli if you want more spice.

5.How to avoid sundal becoming soggy?

Do not overcook peanuts and avoid adding water while mixing. That way it stays crunchy.

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

Tried this Peanut 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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Peanut Sundal Recipe | Verkadalai Sundal Recipe

Peanut Sundal is a very simple South Indian style snack that is quite popular during festival days. It is mainly made with peanuts which we call as verkadalai in Tamil. This dish is light, filling and also healthy so you can enjoy it as snack even on normal days or as side dish for rice varieties.

Course Salad, Side Dish, Snack

Cuisine Indian

Keyword coconut recipes, navaratri sundal recipes, peanut recipes, snack recipes, sundal recipes

Prep Time 8 hours hours 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 4

Calories 341kcal

Author Sharmilee J

Ingredients

• 1 cup peanuts
• 3 tablespoon grated coconut
• salt to taste

To temper:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 2 red chillies
• few curry leaves
• ¼ teaspoon hing

Instructions

• Soak peanuts for an hour.
• Pressure cook peanuts with required water and salt for 4-5 whistles or until soft yet crunchy enough to bite, Set aside.
• Heat oil in a pan - add the items listed under 'to temper' let it splutter.
• Then add peanuts and give a toss until mixed well. Adjust salt if required at this stage. Then add coconut and give a quick stir.
• Switch off and serve Peanut Sundal warm.

Video

Notes

• Cooking peanuts - I usually soak raw peanuts for one hour and pressure cook till soft yet crunchy. Do not over cook otherwise it turns mushy.
• Fresh peanuts - When I get fresh ones I skip soaking and just pressure cook. It cooks fast and also gives nice flavor.
• Oil choice - I have used normal refined oil, but sometimes I add coconut oil which gives stronger flavor and I personally like it.
• Coconut use - Fresh grated coconut is best. If using frozen keep outside for some time so that it softens before adding.
• Spice Level - You can adjust the ingredients according to you spice level, add a green chilli or even squeeze lemon juice at the end.

Nutrition

Serving: 75g | Calories: 341kcal | Carbohydrates: 10g | Protein: 13g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 1305mg | Potassium: 398mg | Fiber: 6g | Sugar: 0.5g | Vitamin A: 58IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 2mg

The post Peanut Sundal Recipe | Verkadalai Sundal Recipe appeared first on Sharmis Passions.

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

This sundal is very easy to prepare once the kollu is soaked and cooked. It has wholesome taste and filling without feeling heavy. I usually make this during festival days like Navarathri, but it also perfect for anytime you want a healthy quick snack. It is lightly spiced, mildly sweet from coconut and just enough flavor to enjoy on its own or with rice.

About Kollu Sundal

Kollu Sundal is like a traditional South Indian snack made with horse gram, coconut and some simple spices. Kollu needs to be soaked overnight or minimum 6-8 hours before cooking. It helps to cook soft and also easier to digest while keeping that nutty taste.

The sundal is tempered mildly with mustard seeds, curry leaves and dried red chillies. Grated coconut adds mild sweetness and soft texture which balances the nuttiness of kollu. It comes out soft, crunchy, mildly spiced and comforting to eat anytime.

Horse gram sundal is a healthy sundal that you can make for this navaratri. We usually make kollu rasam or kollu paruppu now this sundal has been included too.You can either serve it as  a snack or as a side dish for rice and curry.

You can try small variations depending on what you like. I sometimes put idli milagai podi instead of regular sundal podi if I want it more spicy. You can also throw in roasted peanuts or extra curry leaves for more flavor. Kollu Sundal is pretty versatile - you can eat it warm, slightly cooled or even at room temp, still tastes good.

I usually make Kollu Sundal as evening snack. My family like to have it with tea in evening or sometimes as a small side with rice for lunch. It's healthy, tasty and super easy to make.

Horse gram is the most protein-rich high-powered lentil. That's why race horses are fed with this gram, which is called horse gram in the market. It generates heat in the body and keeps you warm outside. So its great for cold prevention too.

Kollu Sundal Ingredients

• Kollu / Horse gram - Soak kollu overnight to make it soft and easy to cook. You can soak 6 hours minimum too. It is rich in protein, iron and fibre which makes sundal very healthy.
• Sundal podi - I added sundal podi for spice and flavor. You can use idli milagai podi if you want more heat. It gives nice smell and mild spiciness.
• Grated coconut - I put fresh grated coconut at the end. It makes sundal soft and little sweet, balances spice. You can also use desiccated coconut if fresh is not available.
• Tempering - I used mustard seeds, curry leaves, and dried red chillies. You can add hing if you like extra flavor.
• Oil - I have used normal cooking oil. You can use gingelly oil for more traditional taste.

Why This Recipe Works

• It's simple and quick if kollu is soaked properly.
• Kollu Sundal is healthy, full of protein, and filling without being heavy.
• This recipe comes out soft and has nice coconut flavor.
• You can eat it warm, little cooled, or even at room temperature.
• Easy to change things-add more spice, podi, or nuts if you want crunch.

Similar Recipes

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

How to make Kollu Sundal Step by Step

1.Soak kollu in water overnight or atleast 6-8 hours.Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame.You can either drain water or use it for rasam.

2.Heat oil in a pan - add the items listed under 'to temper' let it splutter.Then add cooked kollu toss it well.Add sundal podi.

3.Add grated coconut, toss it well and cook for 2 minutes and switch off.

Serve hot!

Expert Tips

• Soaking kollu - Soak overnight or at least 6-8 hours. Don't skip soaking, it makes cooking faster.
• Cooking kollu - I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut - Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations - Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice - Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don't add too much, just enough for tempering.

Serving and Storage

Serve Kollu Sundal warm with tea or as a small side with rice. It also taste nice on its own as snack or part of festival meal. The soft texture and mild spice makes it good for all ages.
You can store in airtight container for few hours at room temperature. It is best eaten same day as coconut can lose freshness, but it still taste good even after cooling. You can reheat little before serving if you want.

FAQS

1.Can I soak kollu for less time?

You must soak for minimum 6 hours, but overnight soaking makes it softer and easier to cook.

2.Can I skip sundal podi?

Yes, you can skip or replace with idli milagai podi. I have used it sometimes for milder taste.

3.Can I add more coconut?

Yes, you can add as much you like. It adds mild sweetness and texture.

4.Do I need to temper?

Yes, tempering gives aroma and depth to sundal. You can lightly fry spices and curry leaves in oil and then toss with kollu.

5.Can I use open cooking?

Yes, you can but I usually prefer pressure cooking because it is faster.

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

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

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Kollu Sundal Recipe

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

Course Side Dish, Snack

Cuisine Indian

Keyword coconut recipes, diwali snacks, legumes recipes, navaratri sundal recipes, stir fry recipes, sundal recipes

Prep Time 8 hours hours

Cook Time 20 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 3 people

Calories 306kcal

Author Sharmilee J

Ingredients

• 1 cup kollu / horsegram
• 2 teaspoon sundal podi
• 3 tablespoon coconut grated
• salt to taste
• water as needed

To temper:

• 3 teaspoon oil
• 1 teaspoon mustard seeds
• 2 red chillies
• 1 small sprig of curry leaves

*You can replace sundal podi with idli milagai podi too

Instructions

• Soak kollu overnight or at least 6-8 hours.
• Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame. You can either drain water or use it for rasam.
• Heat oil in a pan - add the items listed under 'to temper' let it splutter.
• Then add cooked kollu toss it well. Add sundal podi.
• Add grated coconut, toss it well and cook for 2mins and switch off. Kollu Sundal ready!

Notes

• Soaking kollu - Soak overnight or at least 6-8 hours. Don't skip soaking, it makes cooking faster.
• Cooking kollu - I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut - Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations - Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice - Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don't add too much, just enough for tempering.

Nutrition

Serving: 75g | Calories: 306kcal | Carbohydrates: 45g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 12mg | Potassium: 887mg | Fiber: 12g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 5mg

The post Kollu Sundal appeared first on Sharmis Passions.

Chana Dal Sundal is a simple, flavorful and tasty dish often prepared during festivals like Navratri as an offering or prasadam. It can be made and also enjoyed as a healthy evening snack. Chana Dal Sundal also called as Kadalai Paruppu Sundal is a healthy evening tea time snack commonly prepared during Navaratri.

Kadalai Paruppu Sundal is one of the easy and quick sundal recipes to make for Navaratri. Sundal Recipes are must during Navratri and this chana dal sundal is one of the must try sundal. I have been to kolu only few times until then kollu for me is always visualsed only in movies.

About Chana Dal Sundal

Sundal is a stir fried dish made with lentils or legumes with tempering, spices and coconut. This sundal is made with soaked and cooked chana dal (split Bengal gram), it is tempered with oil, mustard seeds, urad dal, curry leaves, red chilies, hing and garnished with fresh coconut.

Chana Dal also called as Kadalai Paruppu is used to make this simple yet tasty sundal which is very common in Tamil Nadu. This sundal is protein rich and light on the tummy so suitable for kids too. Chana Dal Sundal is commonly served as prasadam during pujas and serves as a guilt-free healthy evening snack with a hot cup of coffee or tea.

This Kadalai Paruppu Sundal does not require long soaking time like other sundal recipes. It requires just 1 hour soaking time and this sundal gets done in few minutes just perfect for Navaratri when you forget to soak legumes.

Sundal varieties are not only prepared for festivals, you can make it for mid morning or evening snack. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal at least twice a week. Do try this delicious sundal and enjoy!

Chana Dal Sundal Video

This is a tasty sundal made by cooking chana dal first, then tempering it with spices and finishing it with coconut. Kadalai Paruppu Sundal also called as Chana Dal Sundal is a healthy evening tea time snack and commonly prepared during Navaratri.

Similar Recipes

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

Why this recipe works?

• Uses minimal ingredients and less soaking time.
• Simple, tasty and flavorful.
• Minimal effort required.
• Made with pantry staples.
• Nutritionally balanced snack.

Chana Dal Sundal Ingredients

• Chana dal - Chana dal also called as kadalai paruppu in tamil is the main ingredient for this sundal. Soak it for minimum 1 hour before cooking to get perfect soft texture.
• Oil - A basic tempering is made first by heating oil and adding the items for tempering.
• Mustard seeds - Add mustard seeds only after oil is heated, let it crackle completely before adding other ingredients.
• Urad dal - It is added for crunch and taste.
• Curry leaves - adds flavor and on of the essential ingredient while tempering.
• Ginger, Hing - aids in digestion and gives more flavor.
• Red chilies - I have used small round red chilies, you can use long variety too.
• Coconut - Coconut is added at the final stage which adds taste and crunch to the sundal.

How to make Chana Dal Sundal Step by Step

1.First soak 1 cup chana dal in water for minimum 1 hour. You can soak it upto 2 hours maximum.

2.Transfer to a strainer and drain water completely.

3.Now to a pan add drained chana dal along with water little above immersing level and salt to taste.

4.Let it cook until soft. When you press it should be soft but not mushy.

5.Now transfer this to a strainer and set aside.

6.Now to the same pan heat 1 tablespoon oil - add 1 teaspoon mustard seeds let it splutter completely then add ½ teaspoon urad, few curry leaves, 2 red chilies and ½ teaspoon ginger grated. Give a quick sauté.

7.Now add cooked, drained chana dal along with salt to taste.

8.Give a quick sauté.

9.Add ¼ cup grated coconut.

10.Give a quick mix and switch off.

Chana dal sundal is ready! Serve hot or warm!

Expert Tips

• Soaking - Soaking for 1 hour is must only then chana dal will be cooked soft.
• Cooking - Cook in open pot, it will just take 10-12 minutes. If pressure cooking keep an eye 1 whistle should be enough. But take care not to make it mushy. Over cooking may make the sundal sticky.
• Draining - Drain excess water completely to remove excess moisture.
• Ginger - Adding ginger always helps to avoid gastric problems with most lentils especially with chana dal.
• Others - You can add a pinch of turmeric powder and red chili powder if you prefer.
• Chilies - You can replace red chilies with green chilies also.
• Coconut - Use freshly grated coconut for best flavor and taste.

Serving and Storage

Sundal tastes best when made and served fresh. If preparing ahead, add coconut just before serving to retain freshness.

Chana Dal Sundal tastes great on its own. You can serve it with a cup of tea or coffee. You can even serve it with rice / roti. This sundal keeps well in fridge for 1 day, reheat and serve it.

FAQS

1.Do I need to soak chana dal?

Yes, soaking for at least 1-2 hours is important. It helps the dal cook evenly and soft while eating. Soaking prevents it from turning too hard after boiling.

2.What can I replace fresh coconut with?

Traditionally, fresh grated coconut is preferred for the authentic taste and aroma. You can replace it with desiccated coconut too but it changes the flavor.

3.Can I make sundal without coconut?

Yes, you can skip coconut, but coconut adds freshness and balances the flavors.

4.How long can chana dal sundal be stored?

Sundal is best when consumed fresh. If needed, you can store it in the fridge for up to 1 day, but add coconut just before serving.

5.Can I pressure cook chana dal for sundal?

Yes, but cook for just 1 whistle else it will make it mushy.

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

Tried this Kadalai Paruppu 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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Chana Dal Sundal Recipe | Kadalai Paruppu Sundal Recipe

Chana Dal Sundal is a simple, flavorful and tasty dish often prepared during festivals like Navratri as an offering or prasadam. It can be made and also enjoyed as a healthy evening snack. Chana Dal Sundal also called as Kadalai Paruppu Sundal is a healthy evening tea time snack commonly prepared during Navaratri.

Course Snack

Cuisine Indian

Keyword chana recipes, healthy recipes, navaratri sundal recipes, Nutritional Beverage, snack recipes, sundal recipes

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 people

Calories 364kcal

Author Sharmilee J

Ingredients

• 1 cup chana dal
• ¼ cup coconut grated
• salt to taste

To temper:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• few curry leaves
• 2 red chillies
• ¼ teaspoon hing
• ½ teaspoon ginger

Instructions

• First soak 1 cup chana dal in water for minimum 1 hour. You can soak it up to 2 hours maximum.
• Transfer to a strainer and drain water completely.
• Now to a pan add drained chana dal along with water little above immersing level and salt to taste.
• Let it cook until soft. When you press it should be soft but not mushy.
• Now transfer this to a strainer and set aside.
• Now to the same pan heat 1 tablespoon oil - add 1 teaspoon mustard seeds let it splutter completely then add ½ teaspoon urad, few curry leaves, 2 red chilies and ½ teaspoon ginger grated. Give a quick sauté.
• Now add cooked, drained chana dal along with salt to taste.
• Give a quick sauté.
• Add ¼ cup grated coconut.
• Give a quick mix and switch off.
• Chana dal sundal is ready! Serve hot or warm!

Video

Notes

• Soaking - Soaking for 1 hour is must only then chana dal will be cooked soft.
• Cooking - Cook in open pot, it will just take 10-12 minutes. If pressure cooking keep an eye 1 whistle should be enough. But take care not to make it mushy. Over cooking may make the sundal sticky.
• Draining - Drain excess water completely to remove excess moisture.
• Ginger - Adding ginger always helps to avoid gastric problems with most lentils especially with chana dal.
• Others - You can add a pinch of turmeric powder and red chili powder if you prefer.
• Chilies - You can replace red chilies with green chilies also.
• Coconut - Use freshly grated coconut for best flavor and taste.

Nutrition

Serving: 100g | Calories: 364kcal | Carbohydrates: 59g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 2909mg | Potassium: 44mg | Fiber: 23g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 102mg | Calcium: 190mg | Iron: 4mg

The post Chana Dal Sundal Recipe (Kadalai Paruppu Sundal) appeared first on Sharmis Passions.

This Mixed Dal Sweet Sundal is a traditional South Indian prasadam made with a wholesome blend of dals, jaggery, and a hint of ghee. It carries the perfect balance of nutrition and sweetness, making it both festive and satisfying. With its rich flavor, soft texture, and divine aroma, this sundal is a cherished recipe during Navratri and other special occasions—one that will instantly win hearts at the very first bite.

This Mixed Dal Sweet Sundal is a cherished South Indian prasadam, especially prepared during Navratri, Varalakshmi Viratham, and other festive occasions. Made with a wholesome blend of dals, jaggery, and a touch of ghee, it carries the perfect balance of nutrition and sweetness. With its rich flavor, soft texture, and divine aroma, this sundal brings a festive charm to any celebration—symbolizing abundance, devotion, and the joy of tradition in every bite.

Ingredients

• Chana dal
• Green Moong dal
• Cow Peas
• Jaggery
• Grated coconut
• Cardamom
• Ghee

This recipe uses a blend of lentils—chana dal, green moong, cow peas —to create a protein-rich base that is hearty yet soft when cooked. Jaggery is added for natural sweetness, balancing the earthy flavors of the dals while keeping the dish wholesome. A touch of ghee enhances aroma and richness, while cardamom brings in a warm, festive fragrance. Finally, a sprinkle of fresh coconut ties it all together, giving the sundal its traditional South Indian character.

Instructions

1. Take Cowpeas, Green Moong and Chana dal in a pan.

2. Dry roast the dals in a pan until aromatic, then set them aside.

3. Transfer the roasted dals to a vessel and add fresh water to soak them.

4. Place the vessel inside the pressure cooker

5. Secure the pressure cooker lid with the whistle. Pressure cook the roasted dals for about three to five whistles, until soft.

6. Open the pressure cooker once the pressure is fully released. If excess water remains after cooking, strain it and keep the dals aside.

7. In a sauce pan, add grated jaggery with a little water and allow it to dissolve completely.

8. Strain the jaggery syrup into another pan and bring it to a boil.

9. Once the jaggery syrup is starts to boil, add the cooked dals and stir well.

10. Keep the flame on medium and cook, stirring gently, until the jaggery is fully incorporated into the dals.

11. Mix in ghee, cardamom powder, and grated coconut, blending everything evenly.

12. The delicious Mixed Dal Sweet Sundal is now ready to be offered as neivedhyam or served warm.

Substitutions

• Dals: If some lentils aren’t available, you can swap with other split dals like masoor dal or green moong dal. Just ensure the total quantity remains similar.
• Jaggery: Can be replaced with brown sugar or coconut sugar if jaggery is unavailable, though the flavor will be slightly different.
• Ghee: For a lighter version, unsalted butter or coconut oil can be used.
• Cardamom: If unavailable, a small pinch of cinnamon powder or nutmeg can give a warm, aromatic flavor.
• Grated Coconut: Desiccated coconut or coconut flakes can be used as an alternative.

Variations

• Dry Fruit Mix: Add chopped cashews, almonds, and raisins for extra texture and richness.
• Single Dal Version: Use only one type of dal, like chana dal or moong dal, for a simpler, quicker version.
• Cardamom-Free: Skip cardamom and use a pinch of nutmeg or cinnamon for a different flavor profile.
• Coconut-Free: Omit grated coconut and drizzle a little ghee on top before serving for richness.
• Mini Sundal Cups: Serve the sweet sundal in small, bite-sized cups or molds for festive offerings or kids’ treats.

Storage

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigerator: Keep in a sealed container for 2–3 days. Reheat gently on low flame or in the microwave before serving.
• Freezer: Not recommended, as the texture may change after freezing.

Related

Looking for other recipes like this? Try these:

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Sweet Sundal | Mixed Dal Sweet Sundal

Mixed Dal Sweet Sundal is a traditional South Indian sweet prasadam made with a blend of protein-rich dals, jaggery, ghee, and aromatic cardamom. Soft, flavorful, and lightly sweet, this sundal is perfect for Navratri offerings, festive occasions, or as a wholesome dessert. Quick to prepare and rich in taste, it’s a must-try for anyone who loves authentic South Indian sweets.

Course Accompaniment, Festival Recipes, Snack, Sundal

Cuisine Indian, South Indian, Tamil Brahmin, Tamil Nadu

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 105kcal

Author Sowmya Venkatachalam

Equipment

• 1 Heavy Bottomed Pan
• 1 Pressure Cooker
• 1 Sauce Pan

Ingredients

• ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ¼ cup Green Gram (Pachai Payiru)
• ¼ cup Karamani (Black-eyed pea)
• ¼ cup Grated Jaggery
• 2 teaspoon Ghee (Clarified butter)
• 2 teaspoon Grated Coconut
• 1 pinch Cardamom Powder

Instructions

• Take Cowpeas, Green Moong and Chana dal in a pan. Dry roast the dals in a pan until aromatic, then set them aside.
  ¼ cup Green Gram (Pachai Payiru), ¼ cup Karamani (Black-eyed pea), ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
• Dry roast the dals in a pan until aromatic, then set them aside.
• Transfer the roasted dals to a vessel and add fresh water to soak them.
• Place the vessel inside the pressure cooker, secure the lid with the whistle, and cook until done.
• Pressure cook the roasted dals for about three whistles, until soft.If excess water remains after cooking, strain it and keep the dals aside.
• If excess water remains after cooking, strain it and keep the dals aside.
• In a sauce pan, add grated jaggery with a little water and allow it to dissolve completely.
  ¼ cup Grated Jaggery
• Strain the jaggery syrup into another pan and bring it to a boil.
• Once the jaggery syrup is starts to boil, add the cooked dals and stir well.
• Keep the flame on medium and cook, stirring gently, until the jaggery is fully incorporated into the dals.
• Mix in ghee, cardamom powder, and grated coconut, blending everything evenly.
  2 teaspoon Grated Coconut, 1 pinch Cardamom Powder, 2 teaspoon Ghee (Clarified butter)
• The delicious Mixed Dal Sweet Sundal is now ready to be offered as neivedhyam or served warm.

Video

Notes

Tips for Perfect Mixed Dal Sweet Sundal:

1. Roast the dals lightly before soaking to enhance their aroma and bring out a nutty flavor.
2. Soak the dals adequately so they cook evenly and achieve a soft, melt-in-mouth texture.
3. Use a pressure cooker to cook the dals until soft. After roasting and soaking, place the dals in the cooker with fresh water, secure the lid, and cook for 3–4 whistles on medium heat. This ensures the dals are tender and ready to absorb the jaggery syrup without becoming mushy.
4. Dissolve jaggery completely in a little water before adding it to the cooked dals to prevent lumps.
5. Cook on medium flame while mixing jaggery with the dals to avoid sticking or burning.
6. Add ghee at the end to enrich the flavor and give the sundal a glossy, luscious finish.
7. Use freshly grated coconut for authentic taste and texture; desiccated coconut can be used in a pinch.
8. Serve warm or at room temperature for best taste; the flavors intensify if left for a few hours.

Nutrition

Serving: 100g | Calories: 105kcal | Carbohydrates: 19g | Protein: 7g | Potassium: 266mg | Vitamin A: 24IU | Vitamin C: 27mg | Calcium: 1mg | Iron: 1mg

The post Sweet Sundal | Mixed Dal Sweet Sundal appeared first on Subbus Kitchen.

Sundal Podi is a simple flavorful spice mix that comes handy when making sundal or even vegetable stir fries. It is made with basic ingredients like coriander seeds, urad dal, chana dal and red chilies that are roasted and grind to a slightly coarse powder and stored. The flavor is earthy, spicy and nutty which adds good depth to any dish.

This powder is quite essential during festival times when we make sundal. But honestly I keep it always ready because it is useful beyond sundal too. Just sprinkle on poriyals, curries or even add a spoon into sambar to lift the taste. It takes only few minutes to prepare but lasts for weeks if stored properly.

About Sundal Podi

Sundal is a popular healthy South Indian stir fry made with legumes or lentils. Sundal Podi is South Indian spice mix mainly prepared for making sundal, a healthy legume dish usually made during festivals. The combination give balanced flavor that goes very well with cooked legumes.

Unlike store bought masala powders, this homemade sundal podi has a fresh aroma and taste because of dry roasting. Chana dal and urad dal add nutty base while coriander brings warmth and chilies give spice. The texture is usually kept slightly coarse so that it blends nicely with sundal.

This podi is not just for sundal, it can be used for stir fries, curries, kuzhambu varieties etc. You can toss vegetables with it, sprinkle over curry or even mix a spoon with hot rice and ghee for a quick meal. Some families also add pepper and jeera while roasting so the flavor changes a little according to choice.

I usually make small batch of this powder once in a month. It saves time during busy mornings, I just cook sundal and add this podi. The taste feels like I have put lot of effort though it is so quick.

Sundal Powder Video

Sundal Podi Ingredients

• Coriander seeds - I have used coriander seeds as the main base. It gives warm earthy flavor and also bulk to the podi. You can use any variety of coriander seeds.
• Chana dal - I have roasted chana dal till golden. It adds nutty crunch and gives body to the powder. If you don't have chana dal, you can replace with little more urad dal.
• Urad dal - I have added this for balance and taste. It gives a mild aroma when roasted and helps the podi bind well with sundal. You can use split urad dal also.
• Red chillies - I have used both small red chillies. It gives good spice and color to the powder. You can adjust number of chillies based on your spice preference.

Similar Recipes

• Javvarisi sundal
• Navaratri sundal recipes
• Thenga manga pattani sundal
• Pattani sundal
• Chana sundal

How to make Sundal Podi Step by Step

1.To a pan add ¼ cup coriander seeds, 2 tablespoon whole urad dal, 2 tablespoon chana dal and 6 red chilies.

2.Start roasting, roast in low medium flame. Stir continuously for even roasting of spices.

3.Once it turns golden brown switch off.

4.Cool down completely then transfer to a mixer jar.

5.Grind to a slightly coarse powder.

Sundal podi is ready!

Expert Tips

• Roasting - I always roast the ingredients in medium flame till golden. Don't hurry, proper roasting gives flavor and makes podi last longer.
• Grinding texture - I have kept the podi little coarse. You can grind more fine if you like but coarse gives good taste with sundal.
• Adding spices - You can add jeera and pepper also while roasting. I sometimes do this when I plan to use the podi for vegetable curry.
• Storage - I always store in clean dry jar. Make sure cool the podi completely before close the lid.
• Batch size - I usually make small batch enough for one month. Fresh podi always taste better than old stock.

Serving and Storage

Serve Sundal Podi by mixing it with cooked legumes to make sundal. You can also sprinkle on vegetable stir fry, poriyal or even add in gravies for flavor. I sometimes just mix it with hot rice and ghee when I want something quick and simple. Store the podi in airtight container. It keeps well for about 3-4 weeks at room temperature, but you can also refrigerate to keep longer. Always use dry spoon to take it out.

FAQS

1.Can I add pepper to sundal podi?

Yes, you can add. Pepper gives nice heat and flavor, I sometimes add when making for vegetable curries.

2.Can I use this podi for rice?

Yes, definitely. Just mix a spoon with hot rice and ghee, it taste really good.

3.How long can I store sundal podi?

You can store this for about a month at room temperature in airtight jar.

4.Do I need to use gingelly oil when making sundal with this podi?

You can use any cooking oil, but gingelly oil gives authentic flavor so I prefer that.

5.Can I grind the podi very fine?

Yes, you can, but I like to keep little coarse. Fine powder is okay too, but coarse one blends better with sundal.

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

Tried this Sundal Podi 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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Sundal Podi Recipe | Sundal Powder Recipe

Sundal Podi is a simple flavorful spice mix that comes handy when making sundal or even vegetable stir fries. It is made with basic ingredients like coriander seeds, urad dal, chana dal and red chilies that are roasted and grind to a slightly coarse powder and stored. The flavor is earthy, spicy and nutty which adds good depth to any dish.

Course Side Dish

Cuisine Indian

Keyword masala recipes, powder recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 0.5 cup

Calories 52kcal

Author Sharmilee J

Ingredients

• ¼ cup coriander seeds
• 2 tablespoon urad dal
• 2 tablespoon chana dal
• 6 red chilies

Instructions

• To a pan add ¼ cup coriander seeds, 2 tablespoon whole urad dal, 2 tablespoon chana dal and 6 red chilies.
• Start roasting, roast in low medium flame. Stir continuously for even roasting of spices.
• Once it turns golden brown switch off.
• Cool down completely then transfer to a mixer jar.
• Grind to a slightly coarse powder.
• Sundal podi is ready!

Video

Notes

• Roasting - I always roast the ingredients in medium flame till golden. Don't hurry, proper roasting gives flavor and makes podi last longer.
• Grinding texture - I have kept the podi little coarse. You can grind more fine if you like but coarse gives good taste with sundal.
• Adding spices - You can add jeera and pepper also while roasting. I sometimes do this when I plan to use the podi for vegetable curry.
• Storage - I always store in clean dry jar. Make sure cool the podi completely before close the lid.
• Batch size - I usually make small batch enough for one month. Fresh podi always taste better than old stock.

Nutrition

Serving: 25g | Calories: 52kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 55mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

The post Sundal Podi Recipe (Sundal Powder) appeared first on Sharmis Passions.

Navratri is a 9-day Hindu festival dedicated to Goddess Durga, celebrated with fasting, prayers, and feasts. Here I have posted all Navratri Recipes which includes a collection of sundal recipes, breakfast ideas, snacks for fasting, kheer etc. All recipes are posted with step by step instructions for easy learning. Hope you find it useful.

About Navaratri 

Navratri also called as Navaratri or Navarathri means nine nights in Sanskrit, 'nava' means nine and 'ratri' means nights. During these nine nights and ten days, nine forms of Shakti/Devi are worshiped. The tenth day is commonly referred to as Vijayadashami or "Dussehra".

Navratri is a Hindu festival dedicated to the worship of Goddess Durga and her nine forms. Each of the nine nights is associated with one form of the Goddess, symbolizing her different powers such as strength, knowledge, prosperity, courage, and protection.

Each and every state has its own method of celebrating this festival. In South India we have the tradition of having Golu or Kolu  at home which is a toy festival celebrated during the festival of Navratri. This is an exhibition of various dolls and figurines in odd (usually 7, 9, or 11) numbered tiers (padis).

When people come to a  to see Kolu, usually they are given prasad including sundal or pongal etc(the offering given to God that day), kumkum and a small bag of return gifts. These are only given to girls and married women.

Ingredients Used

• Flours - Amaranath flour, Buckwheat flour, Atta, Sabudana flour is most commonly used.
• Grains - Millets like foxtail millet, small millet, sabudana are used.
• Lentils & Legumes - mainly used to make sundal recipes.
• Vegetables - Potato, sweet potato, arbi, raw banana, pumpkin, bottle gourd are used.
• Spices & Condiments - Rock salt also known as sendha namak, green chilies, ginger, black pepper, jeera.
• Sweeteners - Jaggery or sugar is widely used.
• Dairy - Curd, milk, paneer, and ghee are widely used.

Navaratri Recipes Collection

More Navratri Recipes

Breakfast / Dinner

More Breakfast Recipes

Sweets

More Easy Sweets

Kheer

More Kheer

Snacks

More Snacks

Expert Tips for Navratri Cooking

• Planning - Plan your menu for the nine days so that it will be easy for prior soaking and cooking.
• Cooking methods - Chose steaming, boiling, roasting and mild sauteing and occasional deep frying.
• Choosing Ingredients - Choose ingredients that are wholesome and easily digestible.
• Fruits, Nuts, Dry fruits - Try to include nuts, dry fruits and fresh fruits in your menu for more nutrition and energy.
• Balance - Have a balance of nutrition in your menu like including vegetables, fruits, dry fruits and nuts, dairy etc.

FAQS

1. What kind of food should be eaten during Navratri?

During Navratri it is best to choose vrat food like millet, sabudana, sama rice, kuttu flour and vegetables like potatoes, sweet potatoes, arbi, pumpkin and dairy produts like milk, paneer, curd and dry fruits and nuts.

2. Which salt is used in Navratri recipes?

Try to use only sendha namak (rock salt) during navratri, as regular iodized salt should be avoided.

3. Is onion and garlic allowed in Navratri food?

No, mostly onion and garlic are not used but in some parts they include it.

4.What are easy fasting snacks?

Sabudana khichdi, Sabudana Thalipeeth, Makhana, Aloo Tikki, Fruit Salads, Paratha etc.

5.Oil or ghee is used in Navratri cooking?

Ghee is mostly preferred but peanut oil or sunflower oil can also be used.

The post Navaratri Recipes | Navratri Fasting Recipes appeared first on Sharmis Passions.

Navratri Sundal Recipes for 9 days and more sundal options to decide from the given list. This includes sweet sundal, tangy sundal, spicy sundal etc. All sundal recipes are posted here with step by step instructions and some recipes with video for easy understanding and learning.

Sundal is one of the protein rich snack that you can have, also makes it a filling snack. Sundal is a healthy simple stir fry made using legumes, basic spices for tempering and finally finishing with coconut for the extra flavor, taste and crunch.

About Navratri Sundal Recipes

'Nava' means nine and 'Ratri' means nights So, Navratri literally means "Nine Nights". Sundal is a South Indian dish made with lentils or legumes prepared mainly for Navratri. Sharing sundal with friends and neighbors is also part of the Navratri tradition.

Sundal is made as prasad or offering. Sundal is prepared by cooking legumes or lentils, tempering with spices, and finally finishing with fresh coconut which makes a filling and nutritious snack.

Sundal is an integral part of navratri offering. It is an essential prasadam (offering) during Navratri and is distributed after daily pooja. Sundal is a simple, protein-rich, and filling snack that all ages can consume.

Navratri has 9 days of offering and each day a different variety of sundal is prepared, signifying variety, health, and devotion. Legumes are protein-rich, making sundal both nutritious and filling.

Sundal is not just a prasadam but also a nutritious snack that balances health and tradition during Navratri.

Sundal Recipes Ingredients

• Legumes / Lentils - The main ingredient for any sundal. It includes lentils, legumes etc. The most commonly used ones are chana, green gram dal, peanut, dried peas, chana dal, moong dal etc.
• Tempering - A basic tempering is made using oil, mustard seeds, hing, urad dal, curry leaves and green chilies or red chilies.
• Coconut - Grated coconut is the main ingredient that adds taste to the sundal so never skip it.

9 days Sundal Recipes

During Navratri, offering different varieties of sundal each day is a common practice, especially in South India. Here is a list of sundal recipes that you can make for Navratri:

• Day 1 - Chana Sundal
• Day 2 - Cowpea Sundal
• Day 3 - Black chana Sundal
• Day 4 - Green gram Sundal
• Day 5 - Rajma Sundal
• Day 6 - Peas Sundal
• Day 7 - Peanut Sundal
• Day 8 - Chana dal Sundal
• Day 9 - Moong dal Sundal

More Sundal Recipes

Expert Tips

• Soaking - Legumes should be washed first then soaked for 6-8 hours or overnight which makes it easy to cook.
• Cooking - Pressure cook until soft but not mushy. It should hold its shape but should be cooked soft. Alternate to pressure cooker you can use instant pot too.
• Tempering - A basic tempering is made - Heat oil, add mustard seeds, urad dal, curry leaves, chilies and hing.
• Mixing - Add the cooked legumes, salt, and toss well.
• Finishing - Mix in grated coconut and optional lemon juice.

Serving and Storage

Sundal is made fresh and offered to Goddess during Navratri pooja. It is distributed to family, friends, and guests as prasadam. It is traditionally served hot or warm in small cups or banana leaves.

FAQS

1.Why sundal is special during Navratri?

Sundal is a popular South Indian dish made without onion and garlic, rich in protein, and easy to prepare. Offering different sundal varieties during Navratri signifies variety, health, and devotion.

2.What is Sundal?

Sundal is a popular South Indian dish prepared using legumes or lentils with a basic tempering and garnished with coconut.

3.What is Navratri and how many days is it celebrated?

'Nava' means nine and 'Ratri' means nights So, Navratri literally means "Nine Nights". Sundal is a South Indian dish made with lentils or legumes prepared mainly for Navratri. Each day of Navratri, a different sundal variety is offered to Goddess Durga.

4.Which oil is best for sundal?

Groundnut oil or coconut oil is best for making sundal. You can even use sesame oil if you prefer.

5.Can sundal be eaten as a snack?

Yes, sundal is a healthy, nutritious and filling snack. It is protein-rich and light, making it suitable for both festive prasadam and everyday evening snacks.

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

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

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Navratri Sundal Recipes | 9 days Navaratri Sundal Recipes

Navratri Sundal Recipes for 9 days and more sundal options to decide from the given list. This includes sweet sundal, tangy sundal, spicy sundal etc. All sundal recipes are posted here with step by step instructions and some recipes with video for easy understanding and learning.

Course Appetizer

Cuisine Indian

Keyword 30 mins recipes, navaratri sundal recipes

Prep Time 8 hours hours

Cook Time 15 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 4

Calories

Author Sharmilee J

Ingredients

• legumes
• oil
• mustard seeds
• urad dal
• hing
• curry leaves
• coconut

Instructions

• First rinse the legumes well and drain water.
• Soak it for 6 to 8 hours depending on the legume used.
• Pressure cook with water along with salt, if needed turmeric powder and hing.
• Heat oil in pan temper mustard seeds, add urad dal saute until golden then add hing, curry leaves let it splutter.
• Drain water from cooked lentil or legume and add it.
• Finally garnish with coconut.

Notes

• Soaking - Legumes should be washed first then soaked for 6-8 hours or overnight which makes it easy to cook.
• Cooking - Pressure cook until soft but not mushy. It should hold its shape but should be cooked soft. Alternate to pressure cooker you can use instant pot too.
• Tempering - A basic tempering is made - Heat oil, add mustard seeds, urad dal, curry leaves, chilies and hing.
• Mixing - Add the cooked legumes, salt, and toss well.
• Finishing - Mix in grated coconut and optional lemon juice.

The post Navratri Sundal Recipes | 9 days Navaratri Sundal Recipes appeared first on Sharmis Passions.

Peas Mango Sundal (Pattani Sundal, also known as Thengai Mangai Pattani Sundal) is one of the most popular sundal varieties, especially enjoyed along the buzzing beaches of Chennai. Made with perfectly cooked dry green peas sautéed in a simple mustard, curry leaves, and red chili tempering, this dish gets a delicious lift from tangy raw mango and freshly grated coconut. The sourness of mango, the subtle sweetness of coconut, and the earthy richness of peas come together to create a healthy, flavorful, and protein-packed salad. While it’s a festive favorite, this sundal is also perfect as a wholesome snack or as the protein portion of a regular lunch box.

Ingredients

Each ingredient in this sundal plays a distinct role in creating its signature flavour, texture, and nutritional profile. Green peas provide a firm, protein-rich base with a gentle sweetness. Raw mango adds a tangy brightness, cutting through the richness and giving a refreshing contrast. Grated coconut lends a mild sweetness and creaminess, making the sundal more textured and satisfying. The tempering ingredients—mustard seeds, red chili, curry leaves, and asafoetida (hing)—bring warmth, aroma, and a slight heat; while sundal powder builds extra spice & earthy depth. Together, these ingredients deliver a dish that’s colorful, balanced, healthy, and very moreish.

• Dry whole green peas
• Raw mango (chopped)
• Red chili
• Sundal powder
• Grated coconut
• Salt
• Curry leaves
• Asafoetida (hing)
• For Tempering:
• Oil
• Mustard seeds

See recipe card for quantities.

Instructions

1. Wash and soak the pattani/peas overnight in plenty of water.

2. The next day, drain the soaked water, add fresh water, add salt and take it to pressure cooker

3. pressure cook the soaked peas with salt for about 3 whistles, or until soft but not mushy.

4. Check if the peas are cooked until soft. If there is excess water, drain it out.

5. Heat oil in a pan. Add mustard seeds and let them splutter. Then add a pinch of hing, curry leaves, and broken red chili. Sauté for 5 seconds.

6. Add the cooked peas to the pan, and mix everything well.

7. Add Sundal powder and gently mix with peas

8. Add finely chopped mango

9. Stir in the grated coconut. Mix thoroughly so the flavors blend.

10. Keep the sundal on low flame for 2 minutes, stirring gently. Remove from heat. Your delicious Peas Mango Sundal is ready! Perfect for neivedhyam during festivals or as a healthy snack.

Hint: Always soak the peas overnight for best results—this helps them cook evenly and become soft without turning mushy. If you’re short on time, you can also do a quick soak by adding the peas to hot water for 3–4 hours.

Substitutions

• Vegan: This sundal is naturally vegan—no substitutions needed.
• Gluten-Free: Already gluten-free, making it a great option for those avoiding gluten.
• Low-Oil / Whole-Food Plant-Based: Reduce the oil in the tempering or use a quick dry-roast tempering method to make it lighter.
• Low-Sodium: Cook the peas without salt and add a squeeze of lemon instead of raw mango for flavor balance.

Even if you don’t personally follow these diets, chances are some of your friends or family do—and this recipe is versatile enough to accommodate them.

Variations

• Spicy: Add chili flakes or finely chopped green chilies while tempering to give the sundal a lively kick.
• Deluxe: Toss in extra grated coconut, roasted nuts, or crispy fried onions for richness and crunch.
• Kid-Friendly: Mix in soft mashed potato or lightly crushed plain crackers for added texture that kids will enjoy.
• Optional Additions: While this recipe is traditionally made without onion (perfect for neivedhyam/prasadam), you can add finely chopped onions or sautéed garlic for a regular everyday version if not preparing it as an offering.

This way, you can cater to different tastes, dietary preferences, or occasions while still honoring the traditional preparation.

Storage

Store the sundal in an airtight container in the fridge. It stays fresh for 2–3 days. Because of the raw mango and grated coconut, this sundal does not freeze well, as freezing can change the texture and flavor of both the peas and mango. For best taste, always prepare fresh or consume within a few days.

Related

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Peas Mango Sundal (Pattani Sundal / Thengai Mangai Pattani Sundal)

Peas Mango Sundal is a traditional South Indian snack made with protein-rich peas, tangy raw mango, and fresh grated coconut. Lightly tempered with mustard seeds, curry leaves, and red chili, this sundal is perfect for festivals, prasadam, or a healthy protein-rich lunchbox addition. It’s naturally vegan, gluten-free, and packed with flavor.

Course Sundal

Cuisine Indian, South Indian, Tamilnadu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking Time 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 4 people

Calories 85kcal

Author Sowmya Venkatachalam

Equipment

• Pressure Cooker

Ingredients

• 1 Cup Dry Whole Green Peas
• 2 tablespoon Raw Mango Chopped
• 2 teaspoon Sundal Powder
• 1 tablespoon Grated Coconut
• 1 teaspoon Salt As Needed

For Tempering

• 1 teaspoon Oil
• 1 teaspoon Mustard seeds
• 1 nos Red Chili
• 1 sprig Curry leaves
• 1 Pinch Asafoetida (Asafetida / Hing)

Instructions

• Soak the peas – Wash and soak the pattani/peas overnight in plenty of water.
  1 Cup Dry Whole Green Peas
• Cook the peas – The next day, drain the soaked water, add fresh water, salt and pressure cook the peas with salt for about 3 whistles or until soft but not mushy. Drain excess water if needed.
  1 teaspoon Salt
• Prepare tempering – Heat oil in a pan. Add mustard seeds and let them splutter. Then add a pinch of hing, curry leaves, and broken red chili. Sauté for 5 seconds.
  1 teaspoon Oil, 1 teaspoon Mustard seeds, 1 nos Red Chili, 1 sprig Curry leaves, 1 Pinch Asafoetida (Asafetida / Hing)
• Combine peas and spices – Add the cooked peas to the pan, sprinkle in sundal powder, and mix everything well.
  2 teaspoon Sundal Powder
• Add freshness – Stir in the grated coconut and finely chopped raw mango. Mix thoroughly so the flavors blend.
  2 tablespoon Raw Mango, 1 tablespoon Grated Coconut
• Finish cooking – Keep the sundal on low flame for 2 minutes, stirring gently. Remove from heat.
• Serve – Your delicious Peas Mango Sundal is ready for neivedhyam or as a healthy snack.

Video

Notes

Tips / Pro Tips:

• Don’t overcook the peas—they should be soft but still hold their shape.
• Add raw mango and grated coconut at the end to preserve freshness and flavor.
• For spicier sundal, add green chilies or chili flakes while tempering.
• For a deluxe version, sprinkle roasted nuts or crispy fried onions.
• For kid-friendly variations, lightly mash peas or add soft mashed potato for texture.
• Optional: Onions are skipped in this recipe for neivedhyam, but can be added for everyday cooking.

Diet Adaptations:

• Vegan and gluten-free by default.
• Reduce oil for a low-fat or whole-food plant-based version.
• Cook peas without salt for a low-sodium version and add lemon for tang.

Storage:
Store in an airtight container in the fridge for 2–3 days. Does not freeze well due to raw mango and coconut.

Nutrition

Serving: 50g | Calories: 85kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g

The post Peas Mango Sundal (Pattani Sundal) appeared first on Subbus Kitchen.

Navaratri is a time of devotion, celebration, and of course, delicious prasadam offerings! One of the most loved traditions is preparing a variety of Sundal recipes each day as an offering to the Goddess. In this collection of Navaratri Sundal Recipes, you’ll find a delightful assortment of healthy, protein-rich, and flavor-packed sundals made with different legumes and lentils. Each recipe is simple to follow, nourishing, and perfect not just for festivals but also as wholesome snacks for any day. Keep reading—you’re about to discover sundal varieties that are fan-freaking-fantastic and guaranteed to make your Navaratri even more special!

Sundal & Navaratri

Navratri and Sundal are truly inseparable. The moment we think of Navratri, Sundal instantly comes to mind—and vice versa! Sundal, made with cooked pulses, is an essential prasadam during this festival and is offered on all the Golu days. Traditional sundal varieties include chickpeas, chana dal, peanuts, moong dal, green gram dal, karamani (cowpeas), mochai (field beans), dry green peas (pattani), sweet corn, and the colorful Navratna sundal. There are also delicious sweet versions made with cowpeas, moong dal, or a mix of dals.

Each day of Navratri, we prepare Sundal along with sweet puttu, rice varieties, or payasam as neivedhyam, which is then shared with our guests who visit our Golu and receive thamboolam. Offering neivedhyam first to the Goddess and then distributing it to family and friends not only fills our homes with joy but also brings the divine blessings of all three Goddesses, along with the goodwill of our elders.

Sundal Preparation

Making Sundal is simple and fuss-free. Legumes are usually soaked overnight, then cooked until soft yet not mushy, and finally tempered with mustard seeds, curry leaves, red or green chilies, and a touch of asafoetida. If red chilies are used for tempering, hing enhances the flavor beautifully, while with green chilies, ginger can be added instead for a fresh kick. A generous garnish of freshly grated coconut completes the dish.

Though Sundal is traditionally prepared as prasadam during festivals, it is not limited to those occasions. Sundal can be enjoyed any day as a wholesome salad, and you can even enrich it with fresh vegetables. For festivals, onions are usually avoided, but when preparing Sundal as a salad, chopped onions make a tasty addition too.

Sundal Powder

Many of us have the custom of preparing Sundal Powder (or Curry Powder) at home, especially during Navratri, so that a spoonful can be added to cooked lentils or beans to enhance their flavor. Typically, Sundal is tempered with red or green chilies, which gives a mild spiciness. However, for those who love bolder flavors and find plain Sundal a little bland, this special masala podi is the perfect way to add an extra punch of spice and aroma.

Sundal Varieties and Recipes

The post Navaratri Sundal Recipes | Navratri Sundal Recipes | Navratri Sundal Varieties appeared first on Subbus Kitchen.

Peanut Sundal is a wholesome, protein-rich South Indian snack that combines the nutty goodness of boiled peanuts with a flavorful tempering of spices and fresh coconut. Light, nutritious, and naturally delicious, it is a popular choice during Navratri as well as a guilt-free evening snack any time of the year. This quick and easy recipe is proof that simple ingredients can come together to create something fan-freaking-fantastic!

In South India, Peanut Sundal holds a special place during festivals, especially during Navratri when different varieties of sundal are prepared each day as offerings (neivedyam) to the Goddess. It’s one of the many sundal recipes that devotees enjoy sharing with friends and family after daily puja rituals. Beyond Navratri, peanut sundal is also made during temple festivals, community gatherings, and as a healthy evening snack at home. Thanks to its protein-rich peanuts and light seasoning, it’s both festive and everyday-friendly—a dish that beautifully blends tradition with wholesome eating.

Ingredients

Each component in this Peanut Sundal is carefully chosen to deliver a perfect balance of flavor, texture, tradition, and nutrition:

• Raw peanuts anchor the recipe with heartiness and protein, making this snack both filling and nutritious.
• Red chili adds just the right heat—bright, bold, and traditional—for a lively taste without overwhelming the other flavors. 
• Salt brings overall depth and seasoning, ensuring every bite is balanced. 
• Grated coconut (whether fresh or coarsely ground) brings a creamy sweetness and chewy texture that enhances the dish’s comforting character. 
• Sundal powder, a spice blend often used in festival offerings, layers in an additional aromatic complexity and festive note, especially fitting for Navratri and celebratory occasions. 
• Oil, mustard seeds, and curry leaves—these form the quintessential South Indian tempering that infuses the dish with that signature fragrance and umami, creating a flavorful punch with minimal effort. 

Together, these ingredients converge to make a dish that’s visually appealing, spiritually meaningful, and a true celebration of South Indian culinary heritage.

• Raw peanuts
• Red chili
• Salt
• Grated coconut
• Sundal powder
• Oil
• Mustard seeds
• Curry leaves

See recipe card for quantities.

Instructions

1. Wash the peanuts thoroughly and soak them overnight to soften. If you forget to soak them in advance, simply soak in hot water for a few hours as a quicker alternative.

2. Drain the soaked water, add fresh water, and pressure cook the peanuts until they are tender yet firm, allowing for 3 whistles.

3. Once the pressure has fully released, open the cooker and remove the peanuts. Drain any remaining water and set the cooked peanuts aside, ready for tempering.

4. Heat a little oil in a pan until hot. Add the mustard seeds and let them crackle, releasing their nutty aroma. Toss in fresh curry leaves and red chili, stirring well to combine the flavors.

5. Add the cooked peanuts to the tempering and sprinkle in a pinch of salt. Stir well so the spices coat each peanut evenly, turning the humble legume into a flavorful, festive dish.

6. (Optional) Stir in a little sundal powder for warmth and spice. This special blend gives the sundal its traditional, celebratory touch and makes it distinct from an everyday peanut snack.

7. Finally, fold in freshly grated coconut.

8. Your protein-rich Peanut Sundal is now ready to serve!”

Variations

• Spice Level: Adjust the number of red chilies or add a pinch of chili powder to suit your guests’ heat preference.
• Nut Mix: Combine peanuts with roasted chickpeas or cashews for a richer texture and flavor.
• Coconut Options: Use toasted coconut instead of fresh for a nutty aroma, or omit it for a lower-fat version.
• Tempering Variations: Add a few curry leaves and dried red chilies crushed together for a more aromatic South Indian flavor, or a small pinch of asafoetida (hing) for a traditional temple-style taste.

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Peanut Sundal | Verkadalai Sundal

Peanut Sundal is a protein-packed South Indian snack made with tender boiled peanuts, aromatic spices, curry leaves, and fresh coconut. Quick to prepare and full of flavor, it’s perfect for Navratri, festive occasions, or a healthy anytime snack.

Course Accompaniment, Sundal

Cuisine South Indian, Tamil Brahmin, Tamil Nadu

Cook Time 30 minutes minutes

Soaking Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Calories 318kcal

Author Sowmya Venkatachalam

Equipment

• Pressure Cooker
• Heavy Bottomed Pan

Ingredients

• 1 cup Raw Peanuts 1 cup - 250 ml
• 1 nos Red Chili
• 1 teaspoon Salt (adjust to your taste)
• 2 teaspoon Grated Coconut
• 2 teaspoon Sundal Powder (Optional)

For Tempering

• 1 teaspoon Oil
• 1 teaspoon Mustard seeds
• few Curry leaves

Instructions

Preparation

• Wash the peanuts thoroughly and soak them overnight to soften. If you forget to soak them in advance, simply soak in hot water for a few hours as a quicker alternative.
  1 cup Raw Peanuts
• Drain the soaked water, add fresh water, Salt and pressure cook the peanuts until they are tender yet firm, allowing for 3 whistles.
  1 teaspoon Salt
• Once the pressure has fully released, open the cooker and remove the peanuts. Drain any remaining water and set the cooked peanuts aside, ready for tempering.
• Heat a little oil in a pan until hot. Add the mustard seeds and let them crackle, releasing their nutty aroma. Toss in fresh curry leaves and red chili, stirring well to combine the flavors.
  1 teaspoon Oil, 1 teaspoon Mustard seeds, few Curry leaves, 1 nos Red Chili
• Add the cooked peanuts to the tempering. Stir well so the spices coat each peanut evenly, turning the humble legume into a flavorful, festive dish.
• (Optional) Stir in a little sundal powder for warmth and spice. This special blend gives the sundal its traditional, celebratory touch and makes it distinct from an everyday peanut snack.
  2 teaspoon Sundal Powder
• Finally, fold in freshly grated coconut. The delicious Peanut sundal/Verkadalai Sundal is ready for neivedhyam on Navrathri festival as well as for a healthy evening snack
  2 teaspoon Grated Coconut

Video

Notes

1. If you don't have sundal powder, you can just add chili powder or Sambar powder
2. Soak the Peanuts Properly: Soak overnight for best results. If short on time, soak in hot water for a few hours to soften them.
3. Don’t Overcook: Pressure cook just until tender but still firm. Overcooked peanuts can become mushy and affect the texture.
4. Fresh Coconut: Use freshly grated coconut for the best flavor and subtle sweetness. Toasted coconut can be used for a nuttier aroma.
5. Tempering is Key: Make sure the oil is hot before adding mustard seeds. The crackle is essential to release their flavor.
6. Adjust Spice: Modify the number of red chilies or add a pinch of chili powder according to your heat preference.
7. Enhance Flavor: Adding a pinch of hing (asafoetida) or a dash of lemon juice at the end can elevate the flavor profile.
8. Serve Fresh: Sundal tastes best immediately after tempering. If storing, reheat lightly in a pan before serving.

Nutrition

Serving: 100grams | Calories: 318kcal | Carbohydrates: 21.26g | Protein: 13.5g | Fat: 22.01g | Saturated Fat: 3.055g | Polyunsaturated Fat: 6.956g | Monounsaturated Fat: 10.921g | Sodium: 751mg | Potassium: 180mg | Fiber: 8.8g | Sugar: 2.47g | Calcium: 55mg | Iron: 1.01mg

The post Peanut Sundal | Verkadalai Sundal appeared first on Subbus Kitchen.

Sundal Powder is a simple yet essential spice blend in a South Indian kitchen. Made with just a few ingredients – coriander seeds, Bengal gram dal (kadalai paruppu), and red chilies – this aromatic powder instantly elevates the taste of both poriyal and sundal varieties.

A spoonful of freshly ground Sundal Powder not only enhances flavor but also adds a warm, nutty aroma to everyday dishes. Since it has a good shelf life, many households prepare it in bulk, store it in an airtight container, and use it whenever required.

When cooking with Sundal Powder, remember to adjust the amount of additional spice, as this blend already contains red chilies. With this handy homemade powder, you can turn a simple poriyal or sundal into a flavorful and wholesome dish in minutes!

Sundal Powder is popular throughout the year, but it becomes especially significant during Navratri. Since sundal is a traditional prasadam offered on all nine days of Golu, having this spice mix ready makes festival cooking much easier and quicker. Instead of measuring and roasting spices each day, you can simply add a spoonful of Sundal Powder to instantly enhance the flavor of different sundal varieties.

Beyond Navratri, this powder is also handy for everyday cooking. It can be sprinkled into poriyals (vegetable stir-fries) or added to quick sundal preparations made for evening snacks, special poojas, or when unexpected guests arrive.

Ingredients

The ingredients for Sundal Powder are carefully chosen to balance flavor, aroma, and texture. Coriander seeds bring a fresh, earthy fragrance, while Bengal gram dal (Kadalai Paruppu) adds body, nuttiness, and a slightly roasted taste. Red chilies provide the right amount of heat and spice, making the powder vibrant and flavorful. Together, these three simple ingredients create a versatile spice mix that enhances any sundal or poriyal.

• Coriander Seeds
• Bengal Gram Dal (Kadalai Paruppu)
• Red Chilies

See recipe card for quantities.

Instructions

1. Heat a pan and dry roast the coriander seeds, channa dal, and red chilies on medium flame. Roast until the dal turns golden brown and gives off a nutty aroma.

2. Transfer the roasted ingredients to a plate and allow them to cool completely.

3. Once cooled, add them to a mixer jar and grind into a fine powder.

4. Store the Sundal Powder in an airtight container. It stays fresh for weeks and can be used to enhance the flavor of any poriyal or sundal variety.

Substitution

• Channa Dal (Bengal Gram Dal): You can replace it with toor dal (pigeon peas) or urad dal (black gram dal) for a slightly different flavor. Each gives a unique nuttiness.
• Red Chilies: If you don’t have whole dried red chilies, substitute with red chili powder. Start with a small amount and adjust to taste.
• Coriander Seeds: These are key to the aroma, but if unavailable, you can use a smaller quantity of cumin seeds as a backup (though the flavor will change slightly).
• Milder Version: Reduce the red chilies or use byadgi chilies for color with less heat.
• Spice Boost: Add a few black peppercorns or a pinch of hing (asafoetida) while roasting to deepen the flavor.

Variations

• Sundal Powder with Coconut: Add a few tablespoons of dry grated coconut while roasting for a richer, slightly sweet flavor. This version pairs well with sweet corn sundal.
• Spicy Sundal Powder: Increase the number of red chilies or include a few peppercorns for a bolder, spicier mix.
• Aromatic Twist: Add a small piece of cinnamon or a couple of cloves along with the coriander seeds to give the powder a subtle festive aroma.
• Urad Dal Sundal Powder: Replace channa dal with urad dal for a slightly different nuttiness and texture.
• Multi-purpose Powder: Include a teaspoon of cumin seeds along with the coriander seeds—this makes the powder suitable not just for sundal, but also for poriyal and kootu.

Storage

• Store the Sundal Powder in an airtight container to maintain its aroma and flavor.
• Keep it in a cool, dry place, away from direct sunlight or moisture.
• When stored properly, the powder can stay fresh for 4–6 weeks at room temperature.
• For longer shelf life, you can store it in the refrigerator, which can extend freshness up to 3 months.
• Always use a dry spoon to scoop out the powder to prevent clumping or spoilage.

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Sundal Powder | Sundal Podi | Curry Powder

Bring the rich flavors of South Indian cuisine to your kitchen with this aromatic Tanjore-style spice powder. Roasted coriander seeds, chana dal, and red chilies are ground to a fine powder, creating a versatile mix that adds depth to curries, rasams, and rice dishes. Easy to make, store, and use anytime!

Course Home made Powders / Masala

Cuisine Indian, South Indian, Tamil Brahmin, Tamil Nadu

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 100 grams

Calories 6.5kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan

Ingredients

• ¼ cup Coriander seeds
• 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 6 nos Red Chili

Instructions

• Heat a pan and dry roast the coriander seeds, channa dal, and red chilies on medium flame. Roast until the dal turns golden brown and gives off a nutty aroma.
• Transfer the roasted ingredients to a plate and allow them to cool completely.
• Once cooled, add them to a mixer jar and grind into a fine powder.
• Store the Sundal Powder in an airtight container. It stays fresh for weeks and can be used to enhance the flavor of any poriyal or sundal variety.

Video

Notes

Tips for Making Sundal Powder

1. Roast on Low to Medium Flame: Dry roast the coriander seeds, channa dal, and red chilies slowly to prevent burning and to release maximum aroma.
2. Even Roasting: Stir continuously to ensure that the dal and spices are evenly roasted and get a uniform golden color.
3. Cool Completely Before Grinding: Grinding while warm can cause the powder to become sticky. Let the roasted ingredients cool fully for a fine, smooth powder.
4. Use Fresh Ingredients: Fresh coriander seeds and channa dal give the powder a stronger, nutty flavor. Avoid stale or old pulses.
5. Adjust Spice Level: Since red chilies are already in the powder, taste before adding extra chili to your sundal or poriyal.
6. Grind in Batches: For larger quantities, grind in small batches for a more even texture.
7. Storage Matters: Always use an airtight container and keep it in a cool, dry place to maintain freshness and aroma.
8. Optional Enhancements: For a subtle flavor twist, add a few peppercorns, a pinch of hing (asafoetida), or a tiny piece of cinnamon while roasting.
9. Versatile Use: This powder isn’t just for sundal—sprinkle it on poriyals, kootus, or even roasted vegetables for an instant flavor boost.

Nutrition

Serving: 1teaspoon | Calories: 6.5kcal | Carbohydrates: 1.1g | Protein: 0.3g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 23mg | Fiber: 1.1g | Sugar: 0.1g | Calcium: 0.8mg | Iron: 2.1mg

The post Sundal Powder / Curry Powder appeared first on Subbus Kitchen.

Looking for a protein-packed South Indian snack that’s wholesome, flavorful, and incredibly easy to whip up? Say hello to karamani sundal, a festival favorite made with black-eyed peas, coconut, and a gentle tempering of spices. It’s the perfect balance of hearty and light, with just the right kick to keep you coming back for more. Whether you’re preparing it for Navratri or simply craving a healthy bite, this fan-freaking-fantastic recipe will win you over in minutes!

Karamani sundal is especially popular during Navratri, when different varieties of sundal are prepared as offerings (prasadam) for the goddess and shared with friends and family. Each day of Navratri is often celebrated with a unique type of sundal, making karamani (black-eyed peas) one of the cherished variations. Beyond festivals, it’s also enjoyed as a healthy snack or light evening tiffin in South Indian households. Packed with protein and flavored with coconut and spices, it’s both nourishing and comforting—perfect for fasting days, festive gatherings, or simply as a guilt-free bite anytime of year.

Ingredients

Each ingredient in karamani sundal has a purpose. Black-eyed peas (karamani) form the protein-rich base, making it hearty and wholesome. Freshly grated coconut adds natural sweetness and texture, balancing the earthiness of the legumes. Curry leaves, mustard seeds, green chili, and hing bring that unmistakable South Indian flavor profile, while a drizzle of coconut oil ties everything together with a rich, traditional aroma. Together, they create a dish that’s simple yet deeply flavorful, perfect for both festive offerings and everyday snacking.

• Karamani (black-eyed peas)
• Fresh grated coconut
• Red chili
• Curry leaves
• Mustard seeds
• Hing (asafoetida)
• Coconut oil
• Salt

See recipe card for quantities.

Instructions

1. Wash and Soak the karamani (black-eyed peas) overnight.

2. The next day, drain the water and add fresh water to the peas. Pressure cook the karamani with a teaspoon of salt until they are soft, allowing only 2–3 whistles to ensure they remain firm and not mushy.

3. Once the pressure has fully released, open the cooker and drain the excess water from the cooked karamani using a strainer.

4. Heat coconut oil in a pan. Add mustard seeds, and once they begin to splutter, toss in the broken red chili, curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant.

5. Add the cooked karamani (black-eyed peas) to the pan and mix well so the tempering coats the legumes evenly.

6. (Optional) - Add 2 teaspoon of Sundal Powder and give it a good mix. This will give good aroma and spice.

5. Stir in the freshly grated coconut and give everything a gentle mix.

6. Your delicious Karamani (Perum Payiru) Sundal is now ready! Serve it warm as a healthy snack or offer it as Neivedhyam during the Navratri festival.

Substitutions

• Legumes: If you don’t have karamani (black-eyed peas), you can easily swap them with other legumes such as white chana (chickpeas), green gram (moong beans), or rajma (kidney beans). Each will give a slightly different texture but still taste delicious.
• Coconut: Fresh grated coconut is traditional, but if it’s not available, you can use frozen grated coconut (thawed) or even a small spoon of unsweetened desiccated coconut in a pinch.
• Oil: Coconut oil adds authentic South Indian flavor, but you can substitute with sesame oil or sunflower oil if you prefer a milder taste.
• Spice: If you like more heat, add a slit green chili along with the tempering. For a kid-friendly version, skip the red chili altogether.
• Hing (Asafoetida): If you don’t have hing, you can leave it out or use a pinch of garlic powder for a different but still flavorful aroma.

Variations

• Masala Sundal: Add a spoon of freshly ground sundal podi or rasam powder along with the tempering for a spicier, more robust flavor.
• Tangy Twist: Squeeze in a few drops of fresh lemon juice just before serving to give the sundal a refreshing brightness.
• Vegetable Boost: Mix in finely chopped cucumber, carrots, or raw mango for a salad-style sundal that’s colorful, crunchy, and extra nutritious.
• Sweet Sundal: For a festive twist, replace the tempering with a light jaggery syrup and grated coconut to make a mildly sweet version, often enjoyed during Navratri.
• Sprouted Sundal: Use sprouted karamani instead of boiled for an even healthier, protein-packed option.

Storage

• Room Temperature: Karamani sundal stays fresh for up to 6–8 hours at room temperature, making it perfect for serving during festivals or as a prasadam.
• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gently warm it on the stovetop or in the microwave before serving. If it feels a bit dry, sprinkle a teaspoon of water or coconut oil to freshen it up.
• Freezing: Not recommended, as the texture of the beans and coconut changes after thawing.

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Karamani Sundal Recipe | Easy South Indian Black Eyed Peas Sundal

Karamani Sundal is a classic South Indian snack made with black-eyed peas, lightly tempered with mustard seeds, curry leaves, and hing, then finished with freshly grated coconut. Protein-rich, flavorful, and mildly spiced, it’s a favorite during Navratri festivals and also makes a wholesome everyday snack.

Course Healthy Recipes, Salad

Cuisine Indian, South Indian, Tamilnadu

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Soaking Time 8 hours hours

Total Time 20 minutes minutes

Servings 4 people

Calories 108kcal

Author Sowmya Venkatachalam

Equipment

• 1 Pressure Cooker

Ingredients

• 1 Cup Karamani (Black-eyed pea)
• 1 nos Red Chili
• 1 teaspoon Salt As Needed
• 1 Pinch Asafoetida (Asafetida / Hing)
• 1 tablespoon Grated Coconut
• 2 teaspoon Sundal Powder (Optional)

For Tempering

• 1 teaspoon Oil
• 1 teaspoon Mustard Seeds
• 1 sprig Curry Leaves

Instructions

• Soak the karamani (black-eyed peas) overnight. The next day, drain the water and add fresh water to the peas. Pressure cook the karamani with a teaspoon of salt until they are soft, allowing only 2–3 whistles to ensure they remain firm and not mushy.
  1 Cup Karamani (Black-eyed pea), 1 teaspoon Salt
• Heat coconut oil in a pan. Add mustard seeds, and once they begin to splutter, toss in the broken red chili, curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant.
  1 nos Red Chili, 1 teaspoon Oil, 1 teaspoon Mustard Seeds, 1 sprig Curry Leaves, 1 Pinch Asafoetida (Asafetida / Hing)
• Add the cooked karamani (black-eyed peas) to the pan and mix well so the tempering coats the legumes evenly.
• (Optional) Add 2 teaspoon of Sundal Powder and give it a good mix. This will give good aroma and spice.
  2 teaspoon Sundal Powder (Optional)
• Stir in the freshly grated coconut and give everything a gentle mix.
  1 tablespoon Grated Coconut
• Your delicious Karamani (Perum Payiru) Sundal is now ready! Serve it warm as a healthy snack or offer it as Neivedhyam during the Navratri festival.

Video

Notes

1. Soak Overnight: Soaking the karamani overnight helps them cook faster and ensures they become soft yet hold their shape.
2. Cook Just Right: Pressure cook only for 2–3 whistles. Overcooking will make the beans mushy, while undercooking will leave them hard.
3. Drain Excess Water: After cooking, drain any extra water so the sundal doesn’t turn soggy.
4. Use Fresh Coconut: Adding freshly grated coconut at the end enhances flavor and gives an authentic touch.
5. Tempering Matters: A good tempering of mustard seeds, curry leaves, red chilies, and hing brings out the traditional sundal aroma.
6. Flavor Boost: Add a pinch of dry roasted fenugreek-red chili powder or a squeeze of lemon juice for extra zing.
7. Serve Fresh: Sundal tastes best when served warm and fresh, though it can be stored in the fridge for a day.
8.  

Nutrition

Serving: 100g | Calories: 108kcal | Carbohydrates: 19g | Protein: 7g | Fiber: 5g

The post Karamani Sundal Recipe | Easy South Indian Black Eyed Peas Sundal appeared first on Subbus Kitchen.