Its that time of the year when your friends invite you to watch the golu in their home and make delicious different varieties of sundal each day. As a kid I used to enjoy going to see golu in our neighbors place and after singing and dancing the treats or prashadams were distributed . As you know in my last post I had shared a aromatic masala mix to be used in the sundal . I have used the Sundal podi o make this delicious Kondakadalai masala sundal. If you are spicy food lover like me then this masla sundal adds up a deliciousness to the simple sundal..If the podi is ready and the chickpea is cooked it just takes less than 5 mins to make this sundal.
Last year we had a 80 year old mami invited us to watch her golu she was geetha sridhars mother 🙂 If you know geetha sridhar the master chef fame .. Her mom was in our neighborhood and she called us for golu last year in India :).. This year am missing my friends who have moved from the place. Navratri is a wonderful celebration each one celebrates in their own way.. So here is the recipe of the day . I just placed a miniature golu set for photography can you see.. My hubby appreciated my presence of mind to do it for the picture which is perfect for the season . Moving on to the recipe which is perfect for the season..
Kondakadalai Masala Sundal
| Category | Preparation time Cook Time | |
|---|---|---|
|
Sundal
|
Over night 10 mins |
Ingredients
Chickpea/ Kondakadalai – 1/2 cup
Urad dhal – 1 tsp
Mustard seeds – 1/2 tsp
Whole red chillies/ Green chillies – 2 nos ( adjust them as required)
Whole red chillies/ Green chillies – 2 nos ( adjust them as required)
Curry Leaves – 2-3 nos
Grated Coconut – 2 tbsp
Sundal Podi -1- 2 tbsp ( click here for recipe)
Oil – 2 tsp
Salt as needed Method
Oil – 2 tsp
Salt as needed Method
- Soak chickpea or garbanzo beans over night.
- Drain the water and then add fresh water to the beans and pressure cook them with little salt.
- Pressure cook them for 2 whistle , My pressure cooker is wide so 2 whistle are perfect for perfectly cooking the chickpea. They should be mashable only when you press them.
- Note :For making sundal it important that the beans you have cooked should not be over cooked.
- In the pan heat oil and add mustard seeds.
- Let them splutter and then add urad dhal and whole red chilli or green chilli , saute them till light brown.
- Add the curry leaves, then add the cooked chickpea and them mix well.
- Add salt as needed and also the sundal masala pd .
- Saute them for few minutes till all the masala get coated on the chickpea.
- Add grated coconut in the end and mix them well.
- Serve it hot. Tastes best when served hot.
looks fantastic.love the mood manju:)keep going
Love the whole set up Manju and the masala sundal great effort for each post hats off.