Kondakadalai sundal - 3 ways

INGREDIENTS

Common:

For Seasoning

  • Coconut Oil - 1 tsp
  • Mustard Seeds - 1 tsp
  • Urad dal - 1 tsp
  • Asafoetida - A generous pinch
  • Shredded Coconut - 1 tbsp
  • Cooked chickpeas - 1/2 cup (Soaked overnight, pressure cooked for 15 mins on high pressure with salt)

LEMON SUNDAL - Lemon juice (1 tbsp), ginger - 1 tsp

KARA SUNDAL - Dried red chilli - 2

MASALA SUNDAL - Kothamalli vara podi - 1 tbsp

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DIRECTION

 

STEP - 1 PREPARE TADKA | STEP - 2 Add cooked chickpeas & shredded coconut | STep- 3 enjoy

In a heavy bottom pan, heat coconut oil. To that splutter mustard seeds, urad dal, curry leaves and hing. Now for

Kara sundal -

The go to and no fail sundal recipe. Most common way the sundal is prepared. It almost takes me back to navratri days. Just add red chilli and saute. Then add cooked channa and shredded coconut.

Lemon Sundal -

To the tadka, add cooked chickpea, shredded coconut, lemon juice and ginger. Wonderful flavor twist, chickpeas and lemon bond amazingly well. Ginger gives the salad a great twist. The coconut flavour takes it to a whole new level

Masala Sundal -

To the tadka, chickpeas, coconut, add kothamalli vara podi. You know how much I insist on having kothamalli vara podi in pantry. If you still haven't made, I urge you to get on that. It awesome to use in recipes like this in minutes. 

 

Enjoy and Happy cooking

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