Kondakadalai Sundal / Chick Peas Sundal is a very popular offering made to god for South Indian festivals especially in Tamil Nadu. The Kondakadalai is cooked well and sauted with a tempering, red chilies and coconut. It's commonly made for Navrathri, Ganesh Chathurthi, Varalakshmi Vratham to name a few
Kondakadalai Sundal is prepared by cooking soaked Chana (chickpeas) and then by tempering with spices and enhanced with coconut. I have used Sundal Powder to enhance its flavor and taste, but you can skip it if you are in a hurry and pressed against time. You can make the same recipe using Kala Chana (Black Chickpeas) as well.
Sundals are often prepared for the gods offering and during festivals in Tamil Nadu. Kondakadalai Sundal is one of the popular sundals that we make for most of the festivals. It’s a delicious recipe that will be prepared by all devotees on the auspicious occasion of Navarathri. We invite relatives, friends, neighbors to our homes for Golu and distribute prasadham, gifts, etc. Sundals are popular during Navarathri as these are offered as prasadhams to the guests visiting our home.
Not just for festivals and gods offering, this is also a power packed snack for the kids. It’s protein rich and filling snack. You can serve Kondakadalai sundal as a snack with tea or side dish with rice varieties. As we are adding coconut, the shelf life of this sundal is limited upto 8 hours only.
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Pressure Cooker
Heavy Bottomed Pan
Prep Time: 30minutes
Soaking Time: 12hours
Total Time: 12hours30minutes
Servings: 4people
Calories: 92.2kcal
Author: Sowmya Venkatachalam
Kondakadalai Sundal / Chick Peas Sundal is a very popular offering made to god for South Indian festivals especially in Tamil Nadu. The Kondakadalai is cooked well and sauted with a tempering, red chilies and coconut. It's commonly made for Navrathri, Ganesh Chathurthi, Varalakshmi Vratham to name a few
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Method with Step by Step Instructions to make Kondakadalai Sundal:
Take the chickpeas in a vessel. Wash thoroughly and add water to soak it and set it aside for overnight or for 12 hours. In the morning, drain the water. Add the chickpeas to the pressure cook, and pressure cook the chick peas along with salt allowing for 5-6 whistles
If you have any water in the cooked chick peas, we can strain it. Set the cooked chick peas aside. In a pan, heat up oil. Add mustard seeds and allow it to sputter. Add hing, red chili, curry leaves and fry for a while
Then, add the cooked chick peas and toss them well. Then, add sundal powder and mix well
Finally add grated coconut and switch off the flame
The delicious Chickpeas sundal (Chole Sundal) ready for neivedhyam or for serving!
