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Last Updated Friday December 09 2016 03:09 PM IST

Kadalai parippu sundal

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Kadalai parippu sundal

Sundal in southern India, especially Tamil Nadu, is ubiquitous; be it on the beach or the temple, wide varieties of this legume-snack is readily available. It's easy to make and is an all-season favourite! For Navaratri, it is one among the major offerings during the nine-day pooja festival.

Ingredients

250g kadalai (chickpeas) soaked in water overnight
150g grated coconut
4 green chillies
½ tsp turmeric powder
1 tsp mustard
1 tsp asafoetida
A few coriander leaves
A few curry leaves
Salt to taste
5g coconut oil

Preparation

Cooked the kadalai (chickpeas) well with turmeric powder.
Heat oil in a wok and let the mustard splutter.
Add green chillies and curry leaves.
Add cooked kadalai, coconut and asafoetida powder.
Mix well and garnish with coriander leaves. Serve it warm.

(From the kitchen of Sankar and Bros, Catering Service, Kottayam)

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