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black channa 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.

black channa sundal

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..!!

black channa sundal

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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