Wednesday, July 20, 2016

Kondakadalai Sundal | Black Channa Sundal | Karuppu Kondakadalai Sundal | Evening Snacks

Kondakadalai Sundal, an easy and healthy snack made from the black channa. I makes this sundal frequently as evening snack or as an  offering to god on any auspicious day.

Here i do simple tempering and added grated coconut to enhance the taste. 

Kondakadalai Sundal

Preparation Time : 10 to 12 hrs | Cooking Time : 20 minsServes: 3
Recipe Category: Snack | Recipe Cuisine: Indian
Kondakadalai Sundal, Black Channa Sundal,Karuppu Kondakadalai Sundal Kondakadalai Sundal, an easy and healthy snack made from the black channa.
Kondakadalai / Black channa / Kala channa - 3/4 cup
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 1 
Grated Coconut - 3 tbsp 

Soak the kondakadalai for 10 to 12 hrs. Drain the soaked water, add it it in pressure cooker along with water(just enough to cover the kondakadalai).
Add salt to taste,cover the cooker with lid, put on weight and cook it for 3 whistle.
Kondakadalai should be soft when press it with fingers.Heat the kadai with oil, add mustard, let it splutter, then add urad dal, red chili(break into half) & curry leaves one by one.
Saute it, till the urad dal slightly changes its color, then add the cooked channa along with cooked water.
Let it be in high flame for few mins, till the added water gets evaporated, then reduce the flame, add the grated coconut, give a good mix and switch off the flame.

Tasty and healthy Kondakadalai Sundal is ready.

Related : How to make Verkadalai Sundal / Peanut Sundal 

  • Black chana requires more soaking time than normal chana.
  • Salt will not be absorbed by chana after cooking,so add salt, while cooking the chana itself.
  • I left with 11/2 to 2 tbsp of cooked water of chana, so i added it along with chana while tempering.If you have more cooked water,add the enough & discard the remaining.
  • Adding the cooked water while tempering helps the chana to avoid dry easily and also it helps channa to absorb the spiciness from chili.

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