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Friday, 24 May 2013

Spicy Coriander Sundal

Sundal is a simple, tasty, extremely healthy and a very popular snack in South India. We prepare this sundal as offerings in a lot occasions. Sundals are my husband’s favourites and they are our dinner on many nights. White Chickpeas are my favourite and this is something different from the usual sundal tempered with just mustard, urad dal, curry leaves, red chillies and grated coconut. Its spicy and very aromatic. I learned this recipe from my mom and she learned this from one of our family friends, its in her house we first tasted this spicy sundal. A nice refreshing twist to the usual boring ones.

Serves 2

You Will Need:

A cup of Chickpeas (White)
Salt to Taste

For the Masala:

2 tbsp of Freshly Grated Coconut
Tsp of Grated Ginger
1/2 tsp of Cumin Seeds
1 Green Chilli
A Handful of Chopped Coriander


A tbsp of Oil
1/2 tsp of Mustard Seeds
1/2 tsp of Urad Dal
Few Curry Leaves
Couple of Dried Red Chillies

The Cooking:

Soak the chickpeas for 8hrs or overnight and cook with salt until soft & tender. Drain water and keep aside.

In a mixer, coarsely grind all the ingredients for masala and keep aside.

Now, Crackle the mustard seeds, urad dal, curry leaves and red chilli in hot oil. Add the masala and salt to the tempering and sauté on low heat for a min or so. Tumble in the chickpeas and toss well so that the chickpeas are well coated with the coriander masala. Check for seasoning and take off heat after a min.

Important Pointers:
  • Do not add water to the masala. You want to be dry and coarse not chutney or paste like.
  • Keep the flame low when sautéing the masala, too much heat will make the masala go dry and crisp.

Happy Cooking!


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