Ke Konda Kadalai sundal F

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Konda Kadalai sundal

Kadalai sundal with step by step photos and video

A popular fasting dish from Tamil cuisine with black Bengal gram and coconut. It is a no garlic, no onion recipe made during festivals like Navaratri, Ganesh chathurthi etc. This dish is popularly offered to gods and we gets in the form of nivedyam during poojas held in Tamil houses. I am sharing this typical recipe which they are making during festival seasons. Still, you can make it spicy by adding a little bit of green chilies and a teaspoon of coriander powder.

    The black Bengal gram which I have used here is known as Konda kadalaai in Tamil.  Hence the name kondai kadalai sundal for this stir fry (sundal) with Bengal gram. I usually soak black grams overnight or at least 8 to 9 hours before cooking. Also, I put salt after pressure cooking only. Both these will fasten the cooking process.

    Different legumes like peanuts, green gram, corn, etc. are used for making sundal. I feel all these are equally healthy just like kadalai sundal. Only one issue I feel is the absence of chilies, but we can avoid this by adding some green chilies or chili powder. This protein rich traditional recipe is ideal for fasting as we feel fullness for a long time.  So friends, try this healthy dish with me....

    Konda Kadalai sundal recipe | How to make Tamil Nadu Kondai kadalai sundal |Tamil Nadu Bengal gram stir fry

    Stir fried no onion, no garlic Bengal gram with crispy and crunchy dehusked black gram

    Preparation time: 5 minutes | Cooking time: 12 minutes | Total time 17 minutes


    • 1/2 cup Black Bengal gram (Kadala / Kala chana)
    • 1/4 cup grated coconut
    • 1/2 teaspoon mustard seeds
    • 1 teaspoon split black gram (Uzhunnu parippu / urad dal)
    • 2 red chilies
    • A pinch of asafetida
    • 2 tablespoon oil
    • Salt as needed

    How to make Kondai Kadalai sundal - video

    Kondai kadalai sundal Recipe with step by step photos

    • Soak Bengal gram in enough water after washing in running cold water. The water level should be above the Bengal gram.
    • In the next morning, the Bengal gram will be a little bit bigger in size after absorbing water. Now this kadala or Bengal gram is ready for cooking. 
    • Wash thoroughly and pressure cook Bengal gram in water for one whistle at high flame and two whistles at low flame.  The water level should be above the pulse level in order to ensure even cooking. 
    • Wait till the pressure settle down, open the lid and check whether the Bengal gram is cooked or not. Gently press between your finger and thumb, if it is cooked, we can mash easily. 
    • Put salt and boil it for a few minutes until the Bengal gram absorb salt nicely.
    • Take a skimmer and take the legume only. Then discard the excess water.
    • Take a kadai or a wide, thick bottomed pan, heat oil and crackle mustard seeds.
    • Then put dried red chillies, curry leaves and split black gram.
    • Sauté for a few seconds on low flame till the black gram turns brown. Do not keep on high flame, black gram will burn quickly.
    • Put cooked Bengal gram and salt if needed. Sauté for a few minutes, till the Bengal gram turns dry. You can hear the sizzling sound at this stage.
    • Then add grated coconut. 
    • Mix well and switch off the flame immediately.
    • TamilNadu kondai Kadalai sundal is ready. Enjoy.
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