Kondakadalai Sundal

Today is the sixth day of Navrathri.

Divine Mother is worshipped as Kathyayini. Kathyayini means one who nurtures, one who embodies the value of caring and sharing. She is worshipped by young girls to get a good husband. Kathyayini signifies the finer qualities of a being in a relationship.

Today, I made kondakadalai ( chickpeas ) Sundal as prasadam:) Its one of the most common and popular variety of sundal made during Navrathri:)



Kondakadalai ( chickpeas/ chole) – 2 cups
Grated carrots – 1 cup
Grated coconut – 1/2 cup
Oil – 1 tbsp
Mustard – 1 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Dry mango powder – 1/2 tsp
Hing ( asafoetida/ perungayam) – 1/2 tsp
Salt to taste
Curry leaves – few


Wash and soak the Kondakadalai for 8-10 hours.

Drain the water completely, add fresh water and little salt. Pressure cook for 3-4 whistles. It should be just cooked and should not become very soft.

Drain and keep it aside.

Heat oil in a pan. Add mustard. When it starts spluttering, add the curry leaves and hing. Sauté for few seconds and the add the cooked kondakadalai. Add red chilli powder, coriander powder, dry mango powder and salt to taste. Mix well and sauté for few mins.

Add the grated carrots and coconut and mix well. Sauté for few seconds and take it off the gas.

Serve the sundal warm or at room temperature 🙂