All and sundal

With Navarathri round the corner, here are four sundal recipes you can try at home

Published - September 25, 2014 05:58 pm IST

Today, the sundals are available year-round in mobile stalls in busy shopping areas.

Today, the sundals are available year-round in mobile stalls in busy shopping areas.

Packed with proteins, and mildly spiced with sattvic ingredients, sundals are delightful favourites during Navarathri. Different varieties are made for each of the nine days. From beaches to temples to homes, the sundal is ubiquitous in South India. Prepared with almost all lentils, it is welcomed as an evening snack or as a summer special. The little boys selling sundals on Marina Beach are missing these days. “Suda suda thenga manga pataani sundal…” is the constant refrain we heard while we played in the sands; these sundals were spiced with bits of peeled mangoes, curry leaves and mustard seeds. These are unforgettable scenes from my hildhood. Unfortunately, they have been replaced with mobile stalls selling greasy snacks. Today, the sundals are available year-round in mobile stalls in busy shopping areas. One can say that the sundal is one of Chennai’s popular street foods. Given below are four different sundals, each tasting different from the other. Prepare this comfort food in the warmth of your own kitchens.

Viji Varadarajan is a Gourmand award-winning cookbook author

Corn Snack (makka chola sundal)

Fresh Corn Kernels – 11/2 cups

Salt – ½ tsp

For the seasoning

Mustard Seeds – ¼ tsp

Turmeric Powder – ¼ tsp

Chilly Flakes – ¼ tsp

Curry leaves – 10

Asafoetida powder – ¼ tsp

Oil – 1 tbsp

Pressure-cook the corn kernels in a cup of water with salt for a whistle. Switch off the flame and keep aside. Heat the oil and pop the mustard. Add the cooked corn, turmeric powder, chilly flakes, asafoetida, and more salt if required. Stir all together until well absorbed. Crush curry leaves and add. Switch off the flame and serve fresh.

Sweet Black-Eyed Beans (karamani sundal)

Black-Eyed Beans – 2 cups

Jaggery/Gur Powder – 2 cups

Grated coconut – ¼ cup

Cardamom Powder – ¼ cup

Clarified Butter/Ghee – 2 tbsp

Salt – a pinch

Soak the black-eyed beans, preferably in hot water, for 20-30 minutes. Cook in salt water for 10-15 minutes or until soft. Or, pressure-cook for a whistle and lower flame to cook for 2 minutes. When the pressure reduces completely open and use. Add a quarter cup of water to jaggery and melt over a low flame. Strain to remove scum. Add the cardamom powder and grated coconut and stir for about 5 minutes. Add the cooked black-eyed beans and stir continuously for about 10 minutes or until the whole dish gels together. Add ghee and take off the flame. Serve warm or cool.

Field Beans Toss (mochaikottai sundal)

Dried Field Beans Or, Fresh Field Beans – 2 cups

Crushed Red Pepper/Chilly Flakes – ½ tsp

Grated coconut – ¼ cup

Salt – ½ tsp

For The Seasoning

Mustard Seeds – ¼ tsp

Asafoetida powder – ¼ tsp

Curry Leaves – 12

Oil – 1 tbsp

Boil 2 cups of water and salt in a deep pan. Add the field beans and simmer for about 20 minutes on a medium flame, until soft but not mushy. Or pressure-cook for a whistle, lower flame and cook for 3 minutes. (If you have the dried variety you need to soak it in hot water for 2 hours and then cook them). When the pressure reduces completely strain and set aside. Heat the oil and pop the mustard. Add the asafoetida, the field beans, chilly flakes and required salt and stir. Add grated coconut, wet and crushed curry leaves. Mix well and remove from flame. Garnish with raw mango bits if you like a tangy flavour. This sundal can also be prepared with lima beans.

Nine Gram Salad (navadhaanya sundal)

Chick Peas/Garbanzo Beans – 3 tbsp

Groundnuts – 3 tbsp

Brown Chick Peas – 3 tbsp

Dried White Peas – 3 tbsp

Dried Yellow Peas – 3 tbsp

Husked Split Green Gram/Husked Split Moong Dal – 3 tbsp

Bengal Gram/Chana Dal – 3 tbsp

Field Beans – 3 tbsp

Black-Eyed Beans – 3 tbsp

Lemon/Lime Juice – 2 tbsp

Coconut, grated – ¼ cup

Chilly Powder – ¼ tsp

Salt – 1/3 tbsp

For The Seasoning

Mustard Seeds – ¼ tsp

Asafoetida Powder – ½ tsp

Curry leaves – 10

Oil – 1 tbsp

Soak all the dals in hot water: white chick peas for five hours, groundnuts for an hour, brown chick peas, dried white peas and dried yellow peas together for 40 minutes, green gram, bengal gram, field beans and black-eyed beans together for 30 minutes. Mix all the nine grams in a large pan. Cook over a medium flame for 20 minutes until soft, but not mushy. Or, pressure-cook for a whistle, lower flame and cook for 5 minutes. Strain and set aside. Heat the oil, lower the flame and pop the mustard. Add the asafoetida, dals, chilly powder and required salt. Stir in wet and crushed curry leaves and mix well. Add the lime juice and grated coconut.

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