Chundal – The All Time Snack

Rajesh shares an age old chundal (sundal) recipe that’s straight from the heartland of south Indian food.

Amma prepares this on Navarathri days. I used to hog it like crazy, cause I wouldn’t get it after the festival. Then when I started cooking on my own (I was away for home for some time), I rediscovered my craving for Chundal. And so I started making it almost every day . Yippeee.

Chundal or Sundal is basically a festive season snack. Popularly cooked in South India. It’s a delicious item which is prepared during Navaratri. Its basically chickpeas (or any kind of lentils) seasoned with mustard and curry leaves. An all time snack and stomach filler, it provides an instant dose of proteins.

How did I make it ?

Just make sure you have all these in your kitchen..

  • Soaked Chickpeas – 1 Tin. Or soak some chickpeas overnight in water with a little salt added to it. Pressure cook the chick peas for 20 minutes so they are soft yet a bit firm.
  • Coconut powder soaked in little bit of water to make it damp– A handful. (Again if your supermarket doesn’t have this, grate one half of a coconut and keep it aside
  • Mustard Seeds – 1 teaspoon
  • Dried Red Chillies – 2-3 chillies
  • Urad Dal – 1 teaspoon (White Lentil or Vigna Mungo)
  • Curry Leaves – 4 -5 Leaves
  • Asafoetida powder (Hing)– a pinch (this can be skipped if necessary, but it gives a great flavor and taste)
  • Cooking Oil – 1 Tablespoon (I’d recommend coconut oil as it enhances the taste and gives a unique aroma)

And to make it:

  • Take a frying pan and pour in the cooking oil. Heat it.
  • Once heated add the mustard seeds, chillies and the urad dal and let the mustard splutter.
  • Now add the curry leaves.
  • Add the chickpeas and stir lightly (don’t let the chickpeas break).
  • Sprinkle the asafoetida powder and stir.
  • Now turn off the heat and sprinkle the grated coconut and stir.
  • Your Chundal is ready, have it hot.
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