Channa sundal

Kondaikadalai sundal


White Kondaikadalai -1/2 cup

   Grated coconut -1/4 cup

   Salt needed

   Oil -1 1/2 tsp

   Mustard seeds -1 tsp

   Urad dal -1/2 tsp

   Red chillies -2

   Hing - a pinch

   Curry leaves -few


Wash and soak white channa overnight or 6-7 hours. Pressure cook with a little water and salt for 4 or 5 whistles or until soft. Once the pressure is released, open the cooker. In case, if there is water in the channa, drain it and keep it aside.


Heat oil in a pan, add mustard seeds, once it splutters, add urad dal, fry until golden brown and add red chillies, hing and curry leaves.


Saute for a second and add the cooked channa without water. Saute for 2-3 minutes until it is well coated with the seasoning. Add salt if needed. Add grated coconut, mix well and remove from flame.



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