Kondkadalai Sundal Recipe – Sharm Junoon

Kondkadalai Sundal is a delicious and nutritious South Indian snack made of a mixture of white gram (chickpeas), fresh coconut and roasted spices. It is often prepared during special occasions and can also be enjoyed as a protein-rich tea-time snack. This is perfect and perfect for the day of celebration or simple evening.

This recipe is a great option in the form of a healthy snack with traditional South Indian tastes. It is still delicious and also works well as a side dish for sambar, rasam or yogurt rice. It is also perfect to pack it for snack boxes. With a little preparation on the previous night, it comes together and easily together the next day.

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About Kondkadalai beautiful

Kondkadalai Sundal is made using a white chickpeas in a delicious spice powder and finished with a touch of freshly grated coconut. Freshly roasted and piece spice powder adds a great taste to this Sundal. Mustard seeds, curry leaves, hinges and red chillies give it a magnificent finishing touch.

This recipe is made with simple pantry content. You do not need any fancy or hard-to-fit material. It is easily adapable. You can adjust the level of spice or coconut volume to suit your taste preference. It is a simple, nutritious dish that saves both taste and comfort.

Here I have tried with beautiful podi as my cousin has suggested and it turned out so tasty and good that it became beautiful in no time. I made this beautiful and especially clicked to post it for Ayut Puja and forgot it completely, and it justifies Ayut Pooja for the last minute posting for the last minute posting tomorrow. You can also make it for Navratri.

This beautiful is usually served during special occasions like Navratri, but it also works for a regular snack or lunchbox filler. It keeps you full for a long time and is particularly helpful in busy days when you want something with the minimum preparation. Whether built for a celebration or as an evening breakfast, it never fails to please beautiful.

Kondkadalai Sundal Video

[embed]https://www.youtube.com/watch?v=q4gvzk4fsik[/embed]

Kondkadalai Sundal Material

• White gram – Kabuli is also known as gram or white chickpeas. The night should be soaked overnight or a minimum of 8 hours and cooked until it becomes soft.
• Spices – Chana dal, moong dal, black pepper, red chili and coriander seeds are dried roasted and grind and add some coarse powder.
• Oil – Used for tempering. You can use ground nut oil or coconut oil for the best taste.
• Mustard seeds, curry leaves and red chili – Eating in hot oil to bring a sign of aroma, taste and spices. He gives Sundar his classic South Indian seasoning.
• Hing – Just a pinch is added to the early hours and during AIDS.
• Coconut – Freshly tightened and finally added. It should be for beautiful to add that crunch and taste.

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Why does this recipe works

• This recipe uses simple pantry content.
• It is quick and easy after soaking the gram and cooked.
• It is rich in protein and fiber, making it healthy.
• This light is still filling, perfect for tea-time or snacks.
• The roasted masala powder of this recipe adds a deep, unique taste.

How to step by Kondkadalai Sundal

1.soak 1 cup white gram overnight or for at least 8 hours.

2. It is enough to cook with water and pressure water so that the gram can be immersed, salt to taste.

3. Cook for 5-6 whistles or until it becomes soft, set one side.

4. Add 1 tbsp of gram dal, 1 teaspoon moong dal, spoon black pepper, 1 red chilli and ½ teaspoon coriander seeds in a pan.

5. Until it becomes fragrant and golden. Switch off.

6. Transfer below and to a mixer jar.

7. Keep it for a half thick powder.

8. Summer 2 and VE spoon oil – Ids teaspoon mustard seeds, gum teaspoon cumin (optional) allow it to burst, then some curry leaves, 2 red chillies and a pinch of hing – bloom it.

9. Now add cooked gram, give a quick step.

10.Add prepared 3 tablespoons coconut, spice powder with salt for taste.

11. Turn off a quick mixture and switch.

Kondkadalai Masala Sundal is ready!

Expert tips

• Soaked – Soak the gram for at least 8 hours or overnight so that it is soft. So do not remember this step.
• cooking – Cook the gram till soft but still do enough firm to hold the shape. So cook pressure for 5-6 whistles in medium flame. Avoid overcoking, as it can be beige.
• Masala powder To bring out your nutritious aroma, fry the pulses until golden brown. Let them cool down completely before grinding in a good powder for the best taste.
• Tempering – Use fresh curry leaves and whole red chili for a fragrant tempering. Do not leave the hing – it helps in digestion.

Service and storage

Heat Kondkadalai beautiful as a snack of tea time or as part of festive food. It also works well in lunchbox when packed in a container that seals well.

Store the remaining in an airtight container in the fridge. Heat a little before serving. Best consumed within a day for freshness.

General question

1. Can I use canned chickpeas instead of soaking?

Yes, you can use canned chickpeas. Rinse them well before use.

2. Can I leave coconut in this recipe?

Yes, but coconut adds taste and texture. You can reduce the amount or use desiccated coconut as an alternative.

3. I know what gram is cooked properly?

Press a gram between your fingers – it should be easily mashed without being very soft or emotional.

4. Do I make Spice Powder in bulk?

Yes, double or triple the spice powder recipe and store in an airtight container for later use.

5. Is it okay to use black gram instead of white gram?

Yes, black gram can be used. It gives a little nutritious taste and it is just nutritious.

6. What is the best oil for Sundal?

Any neutral oil such as peanuts or sunflower oil works well. Avoid strongly flavored oil.

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