This is a popular snack item during Navratri festival. It is made in bulk during the festival in houses keeping Golu and offered to visitors. It is rich in protein and is very healthy . Many factories make this sundal once a week for their workers. It is simple to prepare and can be prepared as an evening snack on normal days as well.
Kondakadalai (Chick peas)- 1/4 cup
Tamarind – 1 small piece
Coriander seed(dhaniya) – 1 tsp
Red chilli – 2 nos.
Curry leaves – 6-8 nos.
Hing(Asafoetida) – 1 small piece
Grated coconut – 1/2 -1 tbsp.
Mustard -1/2 tsp
Urad dhal – 1/2 tsp
Salt – to taste
Oil – 1 tsp
Soaking time : 6 hours
Cooking time : 15 minutes
Note: The karamani sundal can be prepared on the same lines as Konda kadalai sundal . All you need to do is to take 1/4 cup karamani in place of konda kadalai . Rest of the procedures are the same.
Soaking & cooking
Konda Kadalai (chickpeas) has to be first soaked for about 6 hours . After completion of soaking period,drain the water , add salt , fresh water and place it in a pressure cooker. Allow 3-4 whistles and then switch off the stove.
Take 1 small piece of tamarind in a pan and roast it.
Add 1 tsp of oil to pan , 1 piece of Hing (asafoetida), 2 nos. Red chilli, 1 tsp coriander seeds (dhaniya) and roast. Add 6-8 curry leaves and continue roasting. When roasting is complete, transfer all the ingredients to a mixie and grind it. Now dry roast powder is made.
Add 1 tsp oil, 1/2 tsp mustard. Wait for mustard to splutter then add urad dhal 1/2 tsp and roast. Seasoning is ready.
Add precooked konda kadalai to the seasoned items and mix. Then add dry roasted powder and 1/2 tsp grated coconut.
Mix well. Kondakadalai sundal is now ready.
The procedure for preparation of Konda kadalai sundal is explained in the following video.