Navratri Sundal Recipe 1 of 9
There are some foods that immediately feel like Navratri, and Sundal is one of them. Simple, filling and made a little differently from home to home, a bowl of freshly tempered Sundal is an inseparable part of Golu evenings.
This Navratri, we are sharing nine different Sundal recipes - one for each day. We begin with one of the classics:
White Channa Sundal (Vellai Kondakadalai Sundal) finished with fresh coconut, raw mango & coriander.
INGREDIENTS
For the Sundal
- 100 g dried White Channa
- 3-4 cups water for soaking
- Salt to taste
For the Tadka
- 3/4 tsp peanut oil, or oil of your choice
- 1/4 tsp mustard seeds
- 1/3 tsp urad dhal
- 1/4 tsp finely chopped green chillies
- 1/4 tsp finely chopped ginger
- 2 whole round red chillies
- 1/4 tsp asafoetida powder
- Curry leaves, to taste
For the Final Seasoning
- 1 tsp coconut
- 3/4 tsp grated raw mango
- Coriander, to taste
METHOD
- Wash the dried White Channa and soak it overnight for about 12 hours, using approximately 3-4 cups of water.
- The next morning, drain the soaking water and wash the channa once again in clean water. Pressure cook with salt to taste for approximately 5 whistles. The channa should be cooked through while still holding its shape. As a guide, 100 g of dried channa will usually give you around 250-300 g once soaked and cooked.
- Heat the oil in a kadai. Add the mustard seeds and allow them to splutter. Add the urad dhal and let it turn golden. Add the finely chopped green chillies and ginger and lightly fry. Follow with the whole red chillies, asafoetida and curry leaves.
- Add the cooked White Channa to the tadka and mix well so that the tempering coats the channa evenly.
- Remove from the flame. Add the fresh coconut, grated raw mango and coriander and toss together.
- Serve with love.
Girija Paati's Note
The little bit of raw mango is what makes this version especially lovely - a fresh, sharp contrast to the mild White Channa and coconut. Add it only after taking the Sundal off the flame so that it retains its freshness and crunch.
A Little Something to Send Home
For many of us, Navratri is as much about the people who come home as it is about the Golu.
In Tamil homes, women visiting for Navratri Golu are traditionally sent home with a thamboolam - typically including a fruit, coconut betel leaves, areca nuts, turmeric and kumkum, offered as a gesture of respect and auspiciousness. Similar traditions are part of Haldi-Kumkum gatherings in other parts of India.
Alongside the traditional thamboolam, it is also lovely to add a small sweet or savoury treat for your guest to take home.
