I tried this sundal very recently, it was very delicious. It is very healthy, easy to make too. Since I love the flavour of asafoetida, green chilli and coconut combination in ulundu pooranam for kozhukattai, I added the same ingredients. Not only for Navaratri, this south Indian sundal can be a healthy snack too that you can make for your family.
Karuppu ulundu sundal recipe
Recipe Cuisine:Indian | Recipe Category:Snack
Prep Time: 5 mins+ overnight soaking | Cook time: 20 mins | serves: 2
Prep Time: 5 mins+ overnight soaking | Cook time: 20 mins | serves: 2
Click here to view/ download karuppu ulundu sundal recipe in Tamil
Ingredients
Black urad dal, whole (Karuppu ulundu) - 1/2 cup
Grated coconut - 3 tbsp
Asafoetida – 1 pinch
Salt – As needed
Grated coconut - 3 tbsp
Asafoetida – 1 pinch
Salt – As needed
To temper
Oil - 1 tsp
Mustard - 3/4 tsp
Green chilli- 3
Finely chopped ginger - 1 tsp
Asafoetida – 1 pinch
Curry leaves – 1 sprig
Mustard - 3/4 tsp
Green chilli- 3
Finely chopped ginger - 1 tsp
Asafoetida – 1 pinch
Curry leaves – 1 sprig
Method
- Soak urad dal for 6 hrs. Drain water, add more water and salt as needed and pressure cook for 2-3 whistles.
- Once done, heat a pan with oil and temper with the items given under ‘To temper’ table.
- Add cooked dal, asafoetida and stir fry for a minute. Lastly add the grated coconut and mix well.
Notes
- I soaked overnight and pressure cooked for 3 whistles, it was on softer side. So I have given soaking time less.
Serve as prasadam for navaratri, or as a evening snack!
