In Tamilnadu, people make Sakkarai pongal and kondakadalai sundal for Varalakshmi pooja, Ganesh Chaturthi, Tamil new year and Navarathri festival. We make this sundal with white chana or brown chana. My MIL usually says it is auspicious to make black chana sundal( i.e Kala chana in Hindi, Black chickpeas sundal in English, Karuppu Konda kadalai sundal in Tamil) during festival days. Yesterday I prepared Sakkarai pongal and brown chana sundal for Varalakshmi vratham prasadam. Usually I make sundal in a simple way by grinding coconut, chilli and cumin seeds. I don’t ad any masala powder or fennel seeds if making for God. Some people also make this sundal by adding sundal podi. I will try post that version later during Navratri. Today lets see an easy method of making brown kondakadalai sundal recipe with step by step pictures.
Check out my other sundal recipes.
Kondakadalai sundal - Black chana sundal recipe
South Indian style kondakadalai sundal recipe for festivals.
Cuisine: South Indian
Category:
Sundal Recipes
Serves:
Serves 4
Prep time:
10 hours
Cook time:
20 Minutes
Total time: 10H10H30 Minutes
INGREDIENTS
1 cup = 250ml
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HOW TO MAKE KONDAKADALAI SUNDAL RECIPE
- Wash and soak black chana / kondakadalai overnight or for 6 hours.
- In a pressure cooker, cook the channa till soft adding required water and a pinch of soda.
- Drain the excess water and set aside.
- Grind coconut, chilli and cumin seeds without water. Set aside.
- In a kadai, heat oil. Temper mustard seeds, red chilli, curry leaves and hing.
- Add the cooked brown chana and salt. Mix well.
- Add the ground coconut and saute for few minutes.
- Switch off the flame. You can add some lemon juice if you like.
- Serve hot and enjoy !
KONDAKADALAI SUNDAL - STEP BY STEP PICTURES
Note
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Try this easy, healthy black chana sundal and enjoy !
2 comments :
When to add salt? while pressure cooking or while saute?
Hello Deepu, You can add while sauting along with little chana cooked water. It helps to absorb the salt in chana. You can also add while pressure cooking.
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