Variety of Sundal (Spicy Sprouts) Recipes for Navratri

As Diwali is called the festival of lights, Navrartri is known as the festival of nights. Navratri (nine nights) is festival in India celebrated to worship Goddess Durga. Since our country is unique for its assortment of cultures, every state has different way to celebrate this festival and worship the goddess. In South India, people are seen rejoicing this festival by setting up golu (array of idols) at home. People call up their friends and relatives to join them in their celebration and offer them variety of snacks and sweets. Sundal is famous prasad and most prepared snack during this festival. Festivity of Navratri is incomplete without preparation of Sundal in south, especially in Tamil Nadu. Sundal is a mouth-watering snack which is prepared from variety of sprouts. Legumes like chickpeas, kidney beans, green gram, ground nuts, chana dal are mostly used to make Sundal. Preparing Sundal is really very easy.

sundal-recipeLet’s check the recipes for different types of Sundals:

Chickpeas Sundal:
1 cup of chickpeas
3 tbsp freshly grated coconut
1 to 2 tsp mustard seeds
2 red chilies
1 pinch asafoetida
½ lemon
A sprig of curry leaves
1 tbsp of oil
Salt to taste
Coriander for garnishing


  • Soak the chickpeas overnight and pressure cook it in water with a pinch of salt for 3 to 4 whistles
  • After the chickpeas are boiled, drain all the water and keep it aside
  • Now take a kadai, heat oil in it and sputter the mustard seeds
  • Once the mustard seeds start crackling, add asafetida, chilies and curry leaves and fry for few seconds
  • Now add the dried chickpeas and salt to taste
  • Fry it for 2 minutes then add freshly grated coconut and sauté for one more minute
  • Serve it hot
  • While serving squeeze lemon from top and sprinkle some coriander leaves and mix it well

Note: Don’t fry the chickpeas too much as it may become very dry.
The same way you can prepare sundal with chana dal, mixed beans and whole green gram dal.

Rajma (kidney beans) Sundal:
½ cup Kidney beans
½ inch piece ginger
2 green chilies
5 to 6 pieces of coconut
1 pinch asafetida
2 tsp oil
2 tsp mustard seeds
2 tsp urad dal
1 sprig curry leaves
Salt to taste


  • Soak the kidney beans overnight and pressure cook it in water with a pinch of salt for 3 to 4 whistles
  • Now coarsely grind coconut, chillies, ginger and asafetida together, without adding water
  • Heat the oil, temper mustard seeds, urad dal, curry leaves
  • Drain the water and add the rajma and salt to the oil
  • Let the water evaporate and then finally add the grounded mixture
  • Stir well for 2 to 3 minutes and serve it hot

Note: The same way you can prepare sundal with different legumes like black eyed peas, green peas, and peanut.

Sweet corn sundal:

1 cup sweet corn kernels
2 tbsp grated coconut
1 tsp oil
1 to 2 tsp mustard seeds
1 to 2 tsp urad dal
1 red chili
1 pinch asafetida
1 finely chopped green chilli
1 sprig curry leaves
Salt to taste
1 tsp lemon juice
Coriander leaves for garnishing


  • Wash the kernels and boil it in very little water with a pinch of salt, boil it till it becomes soft and drain the excess water
  • Now heat the oil in pan and add mustard seeds. Once it crackles, add urad dal, red chili, and asafetida
  • When the dal starts turning a bit brown, add curry leaves and green chili and sauté for few seconds
  • Now add the boiled corn and mix it well
  • Add salt to taste and grated coconut and switch off the flame
  • For final touch, add lime juice, coriander leaves and mix it properly
  • Ready for attack

Note: Instead of boiling the corn kernels, you also try steaming.

So try out the new and interesting sundal recipes and impress your guests this Navratri.



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