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Often eaten as a protein-rich snack during tea time, the sundal has been the go-to munchie in Tamil Nadu. From the boiled peanut sundal available on beaches to the nine different Navratri sundals made to celebrate the golu festival, the foundational recipe made with chickpeas, green gram, black gram, lentils and any other type of legumes, is one that is widely consumed around the state. Although the many iterations of sundal change from one home-style preparation to another, what remains common is the tempering, base spices and the overall texture – which is a soft but slightly chewy one, keeping the form of the chickpeas or lentils intact.
Sundal is also considered to be a common offering during the Ganesh festival and is often served alongside the kozhukattai and banana leaf feast that follows. It is served alongside the classic South Indian lunch of sambar-rice, poriyal, appalam, payasam, medu vadai and kozhukattai – all of which are offered on the first day and distributed amongst family and friends. While the fundamentals of the sundal remain the same, more or less, the base protein tends to change depending on personal preferences and what’s easily available at the time. Here are six easy sundal recipes for you to enjoy making and ring in the occasion.
Chickpea Sundal
The most basic and common type of sundal – the chickpea sundal uses boiled chickpeas that are cooked until tender, and tempered with mustard seeds, urad dal, red chilies and curry leaves in hot oil. It is then finished off with a smattering of freshly grated coconut and served warm or at room temperature.
Payaru Sundal
Made with either soaked green gram or moong sprouts, this payaru sundal consists of cooked green gram that is tossed with mustard seeds, urad dal, green chilies and curry leaves in coconut oil. Turmeric powder and black pepper powder are also added for more flavour and colour in some homes.
Kondai Kadalai Sundal
Image Credits: Kamala's Corner
Made by cooking black chana until tender but still holding its form, the fibre and protein-rich legume is combined with a tempering of mustard seeds, baby shallots, red chilies and curry leaves in hot oil or ghee. It is then served garnished with lots of fresh coconut and chopped coriander sprinkled on top.
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Verkadalai Sundal
Equally popular as the chickpea sundal is the peanut sundal that utilises boiled peanuts which are mixed with chopped tomatoes, raw mango, cucumber and onions. A tempering of mustard seeds, green chillies and curry leaves is then added on top, after which it is finished off with a sprinkling of red chilli powder.
Karamani Sundal
A sundal made with tender-cooked black-eyed peas in a simple flavoured tempering of coriander powder, cumin seeds, curry leaves, turmeric and salt, this sundal has a softer texture compared to most of its other sundal counterparts. The black-eyed peas are also a great fibre-dense alternative to the standard chickpeas sundal and lighter on the stomach, making it a perfect option for weight-watchers.
Pattani Sundal
Image Credits: Archana's Kitchen
Made with fresh green peas or dehydrated green peas that are mixed with grated coconut, fresh mint, mustard seeds, curry leaves and a healthy drizzle of coconut oil, the Pattani sundal is one of the most unique types of sundal in terms of flavour profile. The nursery sweetness of the peas work beautifully to compliment the fresh mint and coconut, which echoes the sweetness in a milder manner.
