Kondai kadalai sundal is a festival dish and is distributed and savoured as 'prasadam' after offering it to the deity. Usually black chick peas is used for the purpose. It is a very healthy and wholesome snack which can be comfortably munched away any time. With the addition of a little extra spice and onions, this dish peps up your mood on a cold and gloomy day.
My sister serves salads in papad cones as evening snacks. Here I have served the Sundal in papad cones to add a crunch to the monsoon munch.
Black chick peas - 200 gms
Finely chopped onions - 4tbsps
Fresh coconut gratings - 4 tbsps
Chopped coriander leaves - 1/2 cup
Green chillies - 4
Fresh ginger - 2" piece
Salt - 3/4 tsp
Cooking oil - 2 tbsps
Mustard seeds - 1/2 tsp
Split black gram dal - 1 tsp
Asafoetida - 1 pinch
Turmeric powder - 1 pinch
Lime - 1 small
2. Wash and drain the soaked chick peas and pressure cook till soft, until three whistles.
3.Grind green chillies, half of the coriander leaves and ginger into a smooth paste.
4. Heat oil in a kadai and add mustard seeds.
5. When the mustard seeds splutter add black gram dal and roast until golden in colour.
5. Add the ground paste, asafoetida and turmeric powder and saute until you get a pleasant aroma.
6. Blend in cooked chick peas and salt, stir and cook till dry.
7. Squeeze in the juice of lime and switch off flame.
8. Mix in the chopped onion, grated coconut and the remaining coriander leves.
Relish the hot and spicy Kondai kadalai Sundal as it is, or served in papad cones.
To make the cones, cut the papad into two and roast in a microwave oven.It takes about a minute or so for the papad to become crisp after roasting. Roll the just roasted papad immediately into cones before they become brittle.