Karuppu Kondakadalai Sundal

Today is the ninth day of Navrathri ( navami).

Divine Mother is worshipped in the form of Siddhidhatri. Siddhidhatri is the one who gives all the siddhis. Siddhi means perfection. When you want something, and if before the want arises it is available to you, that is called Siddhi (when you receive before you even feel the need, and when you receive more than what you need).

In South India, Goddess Saraswathi is worshipped on the ninth day. Navami is celebrated as Saraswathi Pooja day or Ayudha Pooja day.

Today I made chakkara pongal, cabbage vadai and karuppu Kondakadalai sundal as Prasadam:)



Karuppu Kondakadalai ( black chickpeas) – 2 cups
Grated carrots – 1 cup
Grated coconut – 1 cup
Oil – 1 tbsp
Mustard – 1 tsp
Red chillies – 3-4
Curry leaves – few
Hing ( asafoetida/ perungayam) – 1/4th tsp
Salt to taste
Coriander powder – 1 tbsp
Red chilli powder – 1 tsp
Dry mango powder ( amchur) – 1/2 tsp


Wash and soak chickpeas for 6-8hrs.
Drain, add fresh water and little salt and pressure cook for 3-4 whistles. Drain the chickpeas again and keep it aside.

Heat oil in a pan. Add mustard. When it starts spluttering, add hing curry leaves and red chillies. Sauté for few seconds and then add the cooked chickpeas.

Sauté for few mins and then add the grated carrot, coriander powder, red chilli powder, dry mango powder and salt to taste. Sauté again for few mins.

Add the grated coconut and mix well. Serve the sundal warm or at room temperature:)