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🍲 About Sundal

A simple snack made with cooked legumes, coconut and a mustard-seed tempering, commonly enjoyed during festivals and as street food.

Sundal is a traditional Tamil Nadu dish made by cooking legumes or pulses and seasoning them with mustard seeds, curry leaves, dried red chillies and other ingredients. Grated coconut is commonly added towards the end of preparation, giving the dish a fresh flavour and texture. Popular varieties include kondakadalai sundal made with chickpeas, pachai payaru sundal made with green gram, verkadalai sundal made with peanuts and pattani sundal made with dried peas. Unlike deep-fried snacks, sundal is generally prepared by boiling or pressure-cooking the legumes and briefly seasoning them in a pan. It can be served as a light snack, a side dish or part of a traditional meal. Sundal has a particularly strong association with Navaratri in Tamil Nadu, when different varieties are commonly prepared as prasadam and distributed to visitors. It is also offered during other religious occasions and festivals. Outside these celebrations, sundal is enjoyed at home and sold by some beachside vendors and local food stalls. Its simple preparation, variety of legumes and distinctive coconut-and-curry-leaf seasoning make it a familiar part of Tamil Nadu's home-style food culture.

👨‍🍳 Preparation Method

The chosen legumes are washed and soaked when necessary, then boiled or pressure-cooked until tender without becoming excessively soft. Water is drained as required. Oil is heated in a pan, and mustard seeds are added until they begin to splutter. Dried red chillies, curry leaves and optional asafoetida or ginger are added to the tempering. The cooked legumes and salt are stirred into the pan and mixed until evenly seasoned. Freshly grated coconut may be added near the end, and some versions include a little lemon juice for brightness. The sundal is served warm or at room temperature. Cooking time depends on the type of legume, and the pulses should be cooked thoroughly before seasoning.

🧂 Ingredients

Cooked legumes or pulses, such as chickpeas, green gram, black-eyed peas or dried peas
Oil, commonly sesame oil or another cooking oil
Mustard seeds
Dried red chillies or green chillies
Curry leaves
Asafoetida, optional
Salt
Grated fresh coconut, optional but common
Finely chopped ginger, optional
Lemon juice, optional

❓ Frequently Asked Questions

What is sundal?

Sundal is a traditional South Indian dish made by cooking legumes or pulses and seasoning them with mustard seeds, curry leaves, chillies and often grated coconut. It is eaten as a snack, side dish or festive offering.

Why is sundal popular during Navaratri in Tamil Nadu?

Sundal is commonly prepared during Navaratri and distributed as prasadam at religious gatherings and in homes. Different legumes may be used for different preparations according to household or local customs.

What pulses are used to make sundal?

Common ingredients include chickpeas, green gram, black-eyed peas and dried peas. Boiled peanuts are also used to make a popular variety.

Is sundal a healthy snack?

Sundal can be a nutritious snack because legumes provide plant protein, dietary fibre and other nutrients. Its nutritional profile depends on the pulse used and the amount of oil, salt and coconut added.

Is sundal spicy?

Sundal is generally mildly seasoned, but its heat varies according to the type and quantity of chilli used. Some versions are prepared with very little chilli.

Is sundal vegan?

Most traditional sundal recipes are vegan because they use cooked legumes, plant-based oil and seasonings. Check the ingredients if buying it from a restaurant or vendor.

Where can travellers find sundal in Tamil Nadu?

Sundal may be available at local snack stalls, selected beachside vendors, traditional eateries and religious gatherings. It is also commonly prepared in Tamil households, particularly during festivals.

Can sundal be made with different legumes?

Yes. Sundal can be prepared with chickpeas, green gram, black-eyed peas, dried peas and other suitable legumes. Each variety has a slightly different taste and texture.

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