Thursday 21 November 2019

Masala Sundal Recipe/Kondakadalai Masala Sundal/White Chickpea Sundal/Kondakadalai Sundal with Video in English & Tamil – Navaratri Special

Today, I am going to share a Vellai Kondaikadalai Sundal, which has perfect blend of ground spices with bursting flavours. This sundal taste heavenly and lovely. Do try out this super healthy and tasty Vellai Kondakadalai sundal and post your comments here. Meanwhile do check out other interesting and healthy Sundal Varieties here.

Here’s how to make Chickpea Sundal with step by step photos…


White Chickpea Sundal/Vellai Kondakadalai
1 cup
As needed
Turmeric Powder
½ tsp

For Roasting & Grinding

1 tbsp
Black Pepper/Milagu
½ tsp
Dry Red Chilli/Kaindha Milagai
Coriander Seeds/Dhaniya
1 ½ tsp
Grated Coconut/Thuruviya Thengai
4 tbsp
Curry Leaves

For Tempering

Oil/Gingelly Oil
1 tbsp
Mustard Seeds
½ tsp
Urad dal/Ullutham Paruppu
1 tsp
Dry Red Chilli
1 or 2
Curry Leaves
Asafoetida/Hing Perungayam
¼ tsp
Preparation Time: 5 minutes                  Cuisine: South Indian
Cooking Time: 15-20 minutes                 Course: Evening Snacks
Total Time: 25 minutes
Author: Priya Anandakumar

Here's a short video on how to make masala sundal in both English & Tamil


Wash and soak the white chickpeas overnight. Rinse and wash the chickpea next day, add enough water, salt and cook in pressure cooker for 2-3 whistles. The chickpeas should not be mushy, but should be soft. Drain the water and keep it aside.

For Roasting and Grinding

Heat a kadai, add peanuts and fry until roasted and nice aroma arises.

Next add dry red chillies, coriander seeds and fry for about a minute or two. Now add the black pepper give a good stir.

Add the curry leaves and fry about seconds.

Then add the grated coconut and fry well until nice aroma fills the room and switch off the stove.

Let the whole mixture cool down completely. Add everything to mixer and grind it to coarse powder. Keep it aside.

For Making Sundal

Heat oil in a kadai, splutter mustard seeds, then add split urad dal and fry until light golden brown color, then add red chilli,  curry leaves, perungayam/asafoetida/hing and fry until the curry leaves turn crispy.

Now add the cooked white chickpea/vella kondakadalai and give a good stir.

Add ½ tsp of turmeric powder and mix really well and stir for about a minute for any water or moisture to evaporate.

Now add the ground masala powder and mix really well. Adjust the salt level at this stage  and let it be on low flame for about 2 minutes. Now switch off the stove

Ta da!! Delicious and healthy Vellai Kondaikadalai Sundal is ready to be enjoyed. This sundal can be made as neivedhyam during navarathri or as healthy evening snacks.

Thank you all for visiting my space, please come back again for more healthy and delectable recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

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Hello everybody,
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Priya Anandakumar