By Devi Poojari
September 18, 2023
Sundal is also considered to be a common offering during the Ganesh festival and is often served alongside the kozhukattai and banana leaf feast that follows. Tap to know the different types.
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The most basic and common type of sundal – the chickpea sundal uses boiled chickpeas that are cooked until tender, and tempered with mustard seeds, urad dal, red chilies and curry leaves in hot oil.
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Made by cooking black chana until tender but still holding its form, the fibre and protein-rich legume is combined with a tempering of mustard seeds, baby shallots, red chilies and curry leaves in hot oil or ghee.
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Equally popular as the chickpea sundal is the peanut sundal that utilises boiled peanuts which are mixed with chopped tomatoes, raw mango, cucumber and onions.
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Made with either soaked green gram or moong sprouts, this payaru sundal consists of cooked green gram that is tossed with the usual tempering ingredients, with the addition of turmeric powder and black pepper powder for more flavour.
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The black-eyed peas are a great fibre-dense alternative to the standard chickpeas sundal and lighter on the stomach, making it a perfect option for weight-watchers.
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Pattani sundal is one of the most unique types of sundal in terms of flavour profile as the nursery sweetness of the peas work beautifully to compliment the fresh mint and coconut.
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