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Verkadalai Sundal
வேர்க்கடலை சுண்டல்
By Ganesan Kannan
40 mins Serves 3 Medium Tanjore
4.8Editor's Rating
A Navratri-special verkadalai sundal tempered in coconut oil with mustard, curry leaves and fresh coconut — a protein-rich, guilt-free evening snack.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Pressure cook the soaked legumes with salt until soft but not mushy; drain and keep aside.
- 2
Heat coconut oil, splutter mustard, urad dal, red chillies, green chilli, curry leaves and asafoetida.
- 3
Add the cooked legumes and toss gently for 2 minutes so the tempering coats them evenly.
- 4
Switch off the flame, fold in the grated coconut and serve warm.
சமையல் குறிப்பு
பருப்பை மென்மையாக மட்டும் வேக வைக்கவும்; குழைந்தால் சுண்டல் அழகு இழக்கும்.
Cook legumes until just soft — mushy sundal loses its shape and charm.
Nutrition (per serving)
- Calories: 341 kcal
- Protein: 15 g
- Carbs: 55 g
- Fat: 14 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating