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BLACK CHANNA / KONDA KADALAI MASALA SUNDAL

As Vinayagar Chadhurthi is nearing, I am posting this easy sundal recipe with brown channa/kondai kadalai.  We can also do this sundal as neivethiyam during ayutha pooja or varalakshmi nombu. It is a great source of protein and fiber. Today i made this sundal by adding masala podi(arachivitta podi / kari podi). Adding this podi gives nice flavor and taste. This can be also served as evening snacks. Lets look at the steps of making this sundal recipe.

Preparation Time : 5 mints | Soaking Time : 12 hrs | Cooking Time : 15 mints | Serves :

 

Ingredients :

 

Oil - 2 tspn

Mustard - 1 tspn
Urad dal - 2 tspn
Curry leaves - 1 sprig

Red chili - 1

Hing - a pinch

Black channa - 1 cup
Salt - As needed
Grated coconut - 1/4 cup

Masala Powder - 1 tbspn

 

Method :

 

1. Wash and soak the black channa overnight. Drain water and pressure cook with water just enough to immerse the channa completely along with required salt. Pressure cook for 4 or 5 whistles in a medium flame.  In case, if there is water in the channa, drain it and keep it aside.

 

2. Heat oil in a kadai, add mustard seeds, when it splutters, add urad dal, when dal turns golden brown, add red chili, hing and curry leaves. Saute for a second and add the cooked channa. Saute for 2-3 minutes until it is well coated with the seasoning. 

 

3. Add the masala powder and mix well for 2 minutes in medium flame. Then add grated coconut, mix well and remove from flame.

 

Kondai kadalai masala sundal is ready to serve..!!

My Notes :

 

1. As i have the masala powder(kari podi) ready i used instantly. If not you can make small amount instantly and add it.

2. Adjust the salt and coconut as per your taste.

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