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Karuppu Kondakadalai Sundal

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This traditional South Indian protein-packed snack features black chickpeas cooked with aromatic spices and coconut. The nutty flavor of black chana pairs beautifully with curry leaves and mustard seeds tempering. It's healthy, filling, and perfect for evening snacks or festival offerings.

Karuppu Kondakadalai Sundal brings together the earthy goodness of black chickpeas with fragrant South Indian spices. I love making this recipe during festivals, but honestly, it works great any time you want a healthy snack. The black chickpeas have such a wonderful nutty taste that regular chickpeas just can’t match. What makes this sundal special is the coconut-spice paste that coats every chickpea with flavor. Your kitchen will smell amazing while you’re making this.

About the Recipe

This recipe turns humble black chickpeas into something really special. Black chana has more fiber and protein than regular chickpeas, making this snack both tasty and nutritious. The coconut paste adds richness while the tempering gives it that authentic South Indian flavor. You can make this for evening tea time or pack it for lunch boxes. It’s naturally vegan and gluten-free too. The best part? Most of the work happens while the chickpeas cook themselves.

Why You’ll Love This Recipe

The texture combination here is merely wonderful – tender chickpeas with a flavorful coating that’s not too wet or dry. Black chickpeas have this amazing nutty taste that gets even better with the coconut and spice blend. It’s one of those recipes that looks fancy but is actually quite simple to make. You probably have most ingredients at home already. The tempering step takes just 30 seconds but adds so much flavor. Plus, it keeps well for a couple of days, so you can make extra for later.

Karuppu Kondakadalai (Black Chickpeas) Sundal

Karuppu Kondakadalai (Black Chickpeas) Sundal

Cooking Tips

Don’t skip soaking the chickpeas overnight – they need that time to soften properly. When grinding the coconut paste, add water gradually to get the right consistency. The paste should be smooth but not watery. For the tempering, heat the oil until it’s hot but not smoking. You’ll know it’s ready when the mustard seeds start popping immediately. Mix the chickpeas gently to avoid mashing them.

Serving and Storing Suggestions

This recipe serves 4-6 people and takes about 30 minutes active cooking time (plus soaking time). Serve warm or at room temperature as an evening snack or side dish. It tastes great with coconut chutney or just on its own. Store leftovers in the fridge for up to 3 days. You can eat it cold or warm it up quickly in a pan before serving.

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Nutrient Benefits

Black chickpeas are nutrition powerhouses packed with protein, fiber, and iron. They help keep you full longer and support healthy digestion. The coconut adds healthy fats while sesame seeds provide calcium. Curry leaves offer antioxidants and that distinctive flavor. This snack gives you sustained energy without the sugar crash you get from processed snacks. It’s a guilt-free way to satisfy your hunger between meals.

Karuppu Kondakadalai (Black Chickpeas) Sundal
5 from 3 votes

Karuppu Kondakadalai (Black Chickpeas) Sundal

This traditional South Indian protein-packed snack features black chickpeas cooked with aromatic spices and coconut. The nutty flavor of black chana pairs beautifully with curry leaves and mustard seeds tempering. It's healthy, filling, and perfect for evening snacks or festival offerings.
Prep Time30 minutes
Cook Time15 minutes
Course: Snack
Cuisine: South Indian
Keyword: sundal

Ingredients

Ingredients:

  • 250 g Karuppu Kondai Kadalai (Black Chickpeas/Black Chana)
  • 4 to 5 tsp Bengal Gram Dal
  • Salt as per taste
  • 2 Dry Red Chillies
  • 1/2 tsp Sesame Seeds
  • 1/2 tsp Coriander Powder
  • 1/4 cup Coconut grated

For Tempering:

  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • few Curry Leaves
  • little Asafoetida
  • Oil as required

Instructions

  • Soak the kondakadalai for 8 hours or overnight.
  • Drain well and add to a pressure cooker with enough water.
  • Add little salt and pressure cook until 2 whistles.
  • Soak the bengal gram dal and sesame seeds for 30 to 60 minutes.
  • Drain and combine with coconut and dry red chillies.
  • Add enough water and grind to a smooth paste.
  • Add this to the cooked chickpeas and mix well.
  • Heat oil in a pan.
  • Fry the tempering ingredients for 30 seconds.
  • Add the chickpeas and mix well.
  • Cook for a minute.
  • Remove and serve.

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Frequently Asked Questions

Can I use regular chickpeas instead of black ones?

Yes, you can substitute regular chickpeas, but the taste will be milder. Black chickpeas have a nuttier, more robust flavor that really makes this dish special. If using regular ones, you might want to add a pinch of chaat masala for extra flavor.

What if I don’t have a pressure cooker?

You can cook the soaked chickpeas in a regular pot, but it will take longer – about 45 minutes to 1 hour. Keep checking and add more water if needed. The chickpeas should be tender but not mushy when done.

How do I know when the coconut paste consistency is right?

The paste should be smooth and thick like a spreadable chutney. It shouldn’t be watery or too thick. Add water one tablespoon at a time while grinding until you get a paste that coats the back of a spoon nicely.

Can I make this recipe ahead of time?

Surely. This sundal actually tastes better after the flavors have time to blend together. You can make it a day ahead and store it in the refrigerator. Just bring it to room temperature before serving, or warm it slightly in a pan.

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1 comment

Avatar of vel
vel September 24, 2014 - 4:58 pm

it looks good

Reply
5 from 3 votes (3 ratings without comment)

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