Friday, 4 October 2013

Ganesh Chathurthi - Vella Kondakadalai Sundal/Kabuli Channa Sundal

Vella Kondakadalai Sundal/Kabuli Channa Sundal

As Navaratri is to start I thought to share this simple recipe to make Sundal. Will try and post as many variants as possible. Apart from this in our house, we will offer Kheer,Pal Kozhukattai, Kara Kozhukattai,Mothagam,Akkaravadisal,Vada as Prasadam.

My mom also makes the Variant of Paal Kozhukattai with Jaggery, which I will post in a day or two.

Sundal is a important Prasadam offered to goddess Devi during Navaratri in TamilNadu.

This recipe needs little bit of planning as we have to soak Kondakadalai or Channa.

Vella Kondakadalai /Kabuli Channa - 1 Cup (Washed and soaked overnight)
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 2
Asafoetida/Hing - A pinch
Salt and Oil


Pressure cook the soaked Channa for 5 whistles. Add just enough water so the Channa is immersed.

I add half of salt and Asafoetida while cooking the Channa. However, you can also add it during tempering. My feel is that if I add the salt later then the channa does not seem to adsorb the salt.

In a pan, add very little oil and once the oil is hot, add the Mustard seeds and allow them to splutter, then break the Dry red chillies into 2 pieces and add that also. If you haven't added the asafoetida, you can add it now.

To this add the cooked (Drain if excess water is there)  channa and Saute for 2-3 minutes.

Healthy, tasty Sundal is ready.


  •  If you want, you can add grated coconut and saute in the tempering just before adding the channa. I did not add coconut.
  • If you have added more water to the channa during cooking, drain the channa before adding it to the tadka.
  • Do not discard the water that you have drained from the channa as it will have lot of nutrition. You can use it to make Rasam or Sambhar.


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