Vella Kondakadalai Sundal brings back memories of temple visits and festival celebrations. This beloved South Indian dish transforms humble white chickpeas into something magical. The beauty lies in its simplicity – just a few fresh ingredients and basic spices create layers of flavor. I love how the mustard seeds pop in hot oil, filling the kitchen with that familiar aroma. The fresh ginger and green chillies add just the right amount of heat, while coconut brings everything together with its subtle sweetness. Perfect for beginners, this recipe teaches you fundamental South Indian cooking techniques.
About the Recipe
You should try this recipe because it’s incredibly versatile and nutritious. Sundal works as a healthy snack, light meal, or festival offering. The protein from chickpeas keeps you satisfied, while the spices aid digestion. What makes this special is how each ingredient plays its part – the tempering (called tadka) creates an aromatic base, fresh ginger adds warmth, and coconut provides richness. It’s also budget-friendly and uses pantry staples you likely already have. Plus, you can prepare the chickpeas ahead of time, making the final cooking quick and stress-free.
Why You’ll Love This Recipe
This sundal recipe is foolproof and forgiving, making it perfect for kitchen beginners. The overnight soaking does most of the work for you, and the pressure cooking ensures perfectly tender chickpeas every time. I love how the flavors develop – each bite gives you different notes from spicy to nutty to aromatic. The texture contrast between soft chickpeas and crunchy coconut is delightful. It’s also naturally gluten-free and vegan, fitting many dietary preferences. The best part? Your kitchen will smell surely amazing while you cook, and the whole family will come running to see what’s cooking.
Vella Kondakadalai Sundal / White Chickpeas Sundal
Cooking Tips
Don’t skip the overnight soaking – it makes chickpeas cook evenly and become creamy inside. When tempering spices, keep the heat medium to prevent burning. The mustard seeds should splutter and pop, but if they turn brown, your oil is too hot. Drain chickpeas well before adding to the pan to avoid oil splashing. Add coconut at the very end to keep its fresh flavor and texture. Taste and adjust salt after adding chickpeas, as they absorb flavors differently.
Serving and Storing Suggestions
This recipe serves 4-6 people as a snack or 3-4 as a light meal. Total time is about 20 minutes active cooking, plus soaking time. Serve warm or at room temperature – both taste great. Store leftovers in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water, or enjoy cold as a salad. Great for meal prep, lunch boxes, or picnics. Garnish with extra coconut or a squeeze of lime juice for added freshness.
Similar Recipes
- Kala Chana Sundal (Black Chickpea Sundal)
- Peanut Sundal
- Green Gram Sundal
- Mixed Bean Sundal
- Coconut Rice
Nutrient Benefits
White chickpeas are protein powerhouses, providing essential amino acids for muscle health. They’re also rich in fiber, which helps with digestion and keeps you feeling full longer. The coconut adds healthy fats and natural sweetness. Curry leaves contain antioxidants and support digestive health. Ginger offers anti-inflammatory properties and aids digestion. This dish is naturally low in saturated fat and provides complex carbohydrates for sustained energy. It’s a complete, wholesome snack that nourishes your body while satisfying your taste buds.
Vella Kondakadalai Sundal / White Chickpeas Sundal
Ingredients
- 2 cup Vella Kondakadalai (White Chickpeas)
- 2 inch Ginger peeled
- 4 to 5 Green Chillies
- 1/4 cup Coconut grated
- 1/4 cup Onions finely chopped
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Asafoetida Powder
- few Curry Leaves
- Salt as per taste
- Oil as required
Instructions
- Soak the chickpeas overnight or for 8 hours minimum.
- Drain well and rinse once or twice.
- Add little salt and enough water.
- Pressure cook until 1 whistle.
- Coarsely grind the ginger and green chillies.
- Heat 1 tsp oil in a pan.
- Fry the mustard seeds, urad dal and curry leaves for 20 seconds.
- Add the onions and saute for a minute.
- Add the ginger and green chillies.
- Stir well.
- Drain the chickpeas and add to the pan.
- Stir to mix well.
- Just before removing, add the coconut and mix well.
- Cook for a minute.
- Remove from flame and serve.
Sign up for our newsletter
Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas for convenience. Drain and rinse them well, then add directly to the tempering. Skip the pressure cooking step. The texture will be slightly different but still delicious. Use about 3 cups of canned chickpeas to replace 2 cups of dried ones.
What if I don’t have a pressure cooker?
You can cook soaked chickpeas in a regular pot with plenty of water. Bring to a boil, then simmer on low heat for 45 minutes to 1 hour until tender. Check occasionally and add more water if needed. The cooking time will be longer but the results are just as good.
How can I make this less spicy for kids?
Reduce green chillies to 1-2 pieces or remove the seeds before grinding. You can also add a pinch of sugar along with salt to balance the heat. Kids usually love the coconut, so add a bit extra. The mild version is still flavorful and appealing to young palates.
1 comment
my fav ..im also following almost same method 🙂