Navratri Nostalgia:
Navrati is always nostalgic. All the sundal recipes bring me back the fond memories of Navratri in Periyakulam and our golu. I used to go and invite our neighbors and friends for thamboolam/haldi-kumkum, and this will be my standard dialogue – “Enga veetla golu vachu eruka, vetala paaku vangika vaango” (meaning we have kept golu in our home. Please come over for prasadam and thamboolam) and I have a couple of standard golu songs to sing in others house. When someone asks me to sing, I always prefer “Sriman Narayana” and, “Thajanmendru Kenchikirom.” In this process, I collect sundals also and by the time I reach home, I would have obtained at least ¼ kg of different varieties of sundal. No, I am not kidding, and there will be one or two garbanzo beans sundal for sure. Garbanzo beans are one of the best legumes for the Navratri sundal recipe, and I don’t want to miss it either. So here is my version.
Spicy Garbanzo Beans Sundal | Vellai Kondakadalai Sundal:
I make this sundal not only for Navratri but also for Vinayakar Chaturthi, Varalakshmi Vratham and Saraswathi Poojai too. I know I have posted quite a few sundal recipes and wondering what makes this sundal unique? It’s the spiciness of the sundal. I add more coriander/dhaniya powder, red chili powder and also dried red chilies while tempering. I love the coriander powder and red chili powder combination. This sundal is a perfect side for rasam rice and curd rice too. :-) When I make this sundal, I usually don’t make any other side dish as it serves as a side dish and prasadam as well. :-) If you are wondering what sundal to make for the upcoming days, here is a small list from my archives.
Manga – Thenga Pattani Sundal Black Eyed Peas Sundal Kollu / Horse Gram Sundal Green Gram Sweet Sundal Channa Dal Sundal Tri-Color Kidney bean Sundal
Now back to the vellai kondakadai sundal recipe, Ingredients:
Uncooked Garbanzo Beans – 1 cup Water for soaking and pressure cooking. Salt – 1 tsp Coriander powder – 2 tsps Red chili powder – 1 tsp Dried red chilies – 3 Oil – 2 tsps Coconut – ¼ cup Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – 4 to 5 Hing – 1 tsp
Steps:
Soak the garbanzo beans overnight and pressure cook it for up to 2 whistles and drain the water.
Heat the kadai and add oil. Once the oil is hot add mustard seeds, urad dal, hing, curry leaves and split red chilies.
When they start to splutter, then add the cooked beans. Followed by the salt, coriander and red chili powder.
Mix well and cook until the water evaporates. Now add the grated coconut and mix well.
That’s all the garbanzo beans sundal is ready.
Notes:
You can also use canned beans. In that case, adjust the salt level as the canned beans are high in sodium content. Also, adjust the salt and spice as per your preference.
📖 Recipe
