Chana sundal / Chickpeas sundal / Vella Kondakadalai sundal in Tamil is one of the most important sundal varieties for Navratri. I usually make it plain and simple without adding any sundal podi or additional masala.
We usually make this chana sundal for Navratri & Ganesh chaturthi. Recently I tasted this kondakadalai sundal in my neighbor’s house during navaratri. I loved it very much. It had a nice flavour & mildly tangy taste. I asked her for the recipe. She told lemon juice & coriander leaves as secret ingredients.
Actually my neighbour used black chana. But I used white ones which I had in hand. If you are planning to make with black chana , do roast the chana in little oil before pressure cooking it. It gives a nice smell and taste. In the below picture , you couldn’t see coriander leaves because I dint use as it was out of stock. But do add them and try. It tastes good. Do try this sundal recipe for Navratri neivedyam !
Here is a picture of our house’s last year navaratri golu/kolu. Last year we kept golu with some old idols and mostly with my daughter’s toys . This year we bought some new idols & kept it. I’ll try to post this year golu pictures in my next post.
Chana sundal/Chickpeas sundal
How to make white chana sundal/ Kondakadalai sundal recipe for Navratri !
Cuisine: Indian
Category: Snacks
Serves: 2
Prep time: 8 Hours
Cook time: 20 Minutes
Total time: 8H20Minutes
|
1 cup – 250ml
- White chana / Konda kadalai – 1/2 cup
- Salt & water – as needed
To temper:
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Hing – 3-4 generous pinches
- Red chillies – 2 – 3 nos (pinched)
- Ginger – small piece ( grated)
- Curry leaves – few
- Grated coconut – 3 – 4 tbsp
- Lemon juice – few drops ( as per taste)
- Coriander leaves – few ( finely chopped)
|
HOW TO MAKE CHANA SUNDAL – METHOD
- Wash and soak white channa overnight or 6 –8 hrs ( add a pinch of cooking soda while soaking which makes the channa soft ). Drain the soaked water completely and wash again to remove the soda completely.
- Pressure cook it adding the required water and salt. Drain the excess water .
- In a kadai , heat oil and temper all the items given above in the same order.
- Add the cooked channa and mix well. Finally add the grated coconut, toss well.
- Garnish with coriander leaves and add lemon juice as per need.
Enjoy !
|
Note
- Adding cooking soda while soaking chana is purely optional. But it makes the chana soft after cooking.
- If you add cooking soda, drain the soaked water and wash again before cooking it. Add salt while cooking. Suppose if you forget to add salt, add it immediately after you pressure cook keeping little water. Salt gets absorbed by chana.
- Adding grated ginger is also optional but it helps for digestion of sundal. Add hing generously.
- U can add more coconut to make the sundal tastier.
- Add lemon juice & coriander leaves as per your need.
- If you use black chana, replace red chillies by green chillies. Roast chana in little oil till you get nice aroma & cracking sound. Pressure cook it immediately. No need of soaking.
- But the channa will not be much soft. If you want it soft, add a pinch of cooking soda while you pressure cook it.
- For variations , you can coarse grind the grated coconut , chillies and add to channa.Saute for few minutes and add lime juice and coriander leaves at the end..
|
Technorati Tags:
chana dal sundal,
chickpeas sundal,
chick peas sundal recipe,
sundal recipes,
navaratri recipes,
navaratri kolu,
konda kadalai sundal,
konda kadalai sundal recipe,
chana dal sundal recipe,
ganesh chaturthi recipes,
sundal for navaratri,
chana sundal
Leave a Reply