Kondakadalai sundal
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Boiled chickpeas tempered with mustard, curry leaves and grated coconut, sold in paper cones on Puducherry's beach and made for Navaratri.
Region: Puducherry and Tamil NaduOccasion: Beach snack; Navaratri (Golu) offeringsTime: 20 min + soakingServes: 4Vegan
Ingredients
- 1 cup dried chickpeas (white or black), soaked overnight
- 1 tbsp coconut or gingelly oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 dry red chilli
- A pinch of hing
- 1 sprig curry leaves
- 3 tbsp grated coconut
- 2 tbsp raw mango or carrot, finely grated (optional)
- Salt to taste
Method
- Pressure-cook the chickpeas with salt until soft but whole. Drain.
- Heat oil, crackle mustard seeds, add urad dal, red chilli, hing and curry leaves.
- Add the chickpeas and toss well.
- Turn off the heat and mix in the coconut and raw mango.
History
Sundal sellers have long walked the beaches of the Coromandel coast in the evenings with baskets of warm sundal.
Significance
During Navaratri a different sundal is made each day and given to the women and children who visit the Golu doll display.