Vellai Kondakadalai Sundal| Kabuli Chana Sundal

Another day, another sundal! Today, I’m sharing with you all the recipe for Kabuli Chana Sundal.

Vellai Kondakadalai Sundal or Kabuli Chana Sundal

A bit more about this sundal

Like I was saying in this post, Navratri in South India is time for different varieties of rice dishes, sundal and sweet treats. This Kabuli Chana Sundal is just perfect as an offering during Navratri. As the name suggests, it is prepared using white chickpeas, which are popularly called Kabuli Chana, Vellai Kondakadalai in Tamil. This is a dish that is very simple prepare, yet one that tastes absolutely delicious. It can be prepared in advance and offered to visitors dropping in home for haldi-kumkum (it’s the saner, healthier, happier, pre-Covid times I’m referring to!).

#NavratriNavras at Foodie Monday Blog Hop

This week, the Foodie Monday Blog Hop group has decided to showcase dishes from different parts of India, reflecting the spirit of the Navratri festival. For this week’s theme, #NavratriNavras, I choose to share this Kabuli Chana Sundal, a classic festival special from Tamilnadu.

The Foodie Monday Blog Hop is a group of enthusiastic food bloggers who share recipes based on a pre-determined theme, every Monday. This week’s theme was suggested by Mayuri, the talented blogger at Mayuri’s Jikoni. She has an amazing array of dishes on her blog, which you must check out. I’m still thinking about the gorgeous Saffron Tapioca Pudding she posted a while back!

How to make Vellai Kondakadalai Sundal

Here is how I make the dish.

Ingredients (serves 2-3):

  • 1. 3/4 cup kabuli chana
  • 2. 1/2 tablespoon oil
  • 3. 3/4 teaspoon mustard seeds
  • 4. 2 pinches of asafoetida
  • 5. 10-12 fresh curry leaves
  • 6. 3-4 green chillies
  • 7. Salt to taste
  • 8. 1/4 teaspoon turmeric powder
  • 9. 3/4 teaspoon jaggery powder or to taste
  • 10. 1/4 cup grated fresh coconut
  • 11. 1 tablespoon finely chopped fresh coriander

  • Method:

    1. Soak the kabuli chana in enough water to cover them completely, for 8-10 hours or overnight. When they are done soaking, drain out all the water from them.

    2. Transfer the drained kabuli chana to a wide vessel. Add in enough fresh water to cover the chana. Then, place the vessel in a pressure cooker. Pressure cook on high flame for 5 whistles or till the chana are well done. Let the pressure release naturally.

    3. In the meantime, slit the green chillies length-wise, and keep them ready. Keep the curry leaves and chopped coriander ready.
    Top left and right: Steps 1 and 2, Bottom left: Step 3, Bottom right: Step 4 – that’s what well-cooked kabuli chana should look like

    4. When the pressure from the cooker has completely gone down, get the cooked kabuli chana out. Drain out the water from them and reserve for later use. We will use only the cooked chana in this recipe.

    5. Now, we will start preparing the sundal. Heat the oil in a heavy-bottomed pan. Add in the mustard seeds, and allow them to sputter. Add in the asafoetida, curry leaves and slit green chillies. Let these ingredients stay in for a couple of seconds.

    6. Add the drained cooked kabuli chana to the pan. Turn the flame down to medium.

    7. Add in salt to taste and turmeric powder.

    8. Add in the jaggery powder. Mix well. Cook on medium flame for about 2 minutes, stirring intermittently. 
    Top left and right: Steps 5 and 6, Bottom left and right: Steps 7 and 8

    9. Still keeping the flame medium, add in the grated fresh coconut. Mix well. Cook for a few seconds on medium flame, then switch off gas.

    10. Mix in the finely chopped coriander. Your Kabuli Chana Sundal is ready. Serve it warm or at room temperature.
    Top: Step 9, Bottom: Step 10

    Is this sundal vegan and gluten-free?

    This Vellai Kondakadalai Sundal recipe is completely vegetarian and vegan, suited to those following a plant-based diet.

    Because of the addition of asafoetida in the tempering, this is not a gluten-free dish. Simply skip the asafoetida in the above recipe, to make it a gluten-free preparation. This is because most Indian brands of asafoetida do contain wheat flour to some extent and are best avoided when one is following a gluten-free diet. However, if you can find completely gluten-free asafoetida, you could definitely use that.

    Tips & Tricks

    1. Make sure the kabuli chana are well  cooked before using them in making the sundal. You should be able to crush a cooked chana easily between your fingers, as indicated in the pictures above. 5 whistles on high flame work perfectly for us.

    2. The water reserved from cooking the kabuli chana can be used in rasam, sambar, soups or gravy-based curries. This water is full of nutrition, so make sure you do not discard it. Reserve the cooking water for later use.

    3. You may skip using the jaggery powder, but I would highly recommend it. The little jaggery will not make the sundal taste sweet, but will beautifully bring out the other flavours in the dish.

    4. You can add a couple of tablespoons of the reserved water, while sauteing the chana, if you feel the mixture is too dry.

    5. Adjust the quantity of green chillies you use, depending upon how spicy you want the sundal to be.

    6. Prepare the sundal on medium heat only.

    7. The green chillies can be coarsely crushed, along with the coconut, in a small mixer jar, and added to the pan. I usually don’t do that.

    8. Some people add a mix of lentils and spices, roasted and ground, called Sundal Podi, to this dish. However, this is a very simple version of sundal, made using basic ingredients and no podi.

    9. This Vellai Kondakadalai Sundal can be eaten on its own. It also makes for a lovely accompaniment to sambar or rasam rice.

    10. Coconut oil or sesame oil works best in the making of this Vellai Kondakadalai Sundal. However, if you don’t have these, you can use regular refined oil.

    Did you like this recipe? Do tell me, in your comments!

    16 thoughts on “Vellai Kondakadalai Sundal| Kabuli Chana Sundal

    1. My family loves Kabuli Chana Sundal and I make it as prasad during Ganesh Chaturthi festival. I follow the same recipe as yours except the jaggery powder. Next time will try your version. Loved your plating , looks so festive!


    2. I’ve yet to try making sundal at home. I think this festival is the right time to make it. Though we are not allowed ay grains or pulses during Navratri Fasting, this chickpea sundal is one that cane prepared any time. Healthy and filling.


    3. One of the most favourite Sundal at home . We don’t add jaggery that’s the only difference. Sundal looks so delicious. Perfect for this festive season. Nutritious and filling too.


    4. Not only for festivals I will love to make it for snacking for my they love anything with chickpeas. a simple and so flavourful dish..and so easy to make..


    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s