கடற்கரை சுண்டல்

Ingredients

• 2 cups Chickpeas (boiled)
• 3 tbsp Grated Coconut
• 1 tsp Mustard Seeds
• 2 Red Chili
• 1 sprig Curry Leaves
• 1 tbsp Oil

Instructions

1. 1

   Step 1: Soak 2 cups of dried chickpeas (kondakadalai) in plenty of water for at least 8 hours or overnight. This rehydration is crucial for even cooking.

2. 2

   Step 2: Drain the soaked chickpeas and rinse them thoroughly under cold running water.

3. 3

   Step 3: Place the chickpeas in a pressure cooker with enough fresh water to cover them by about 2 inches. Add a pinch of turmeric powder (manjal podi) and a teaspoon of salt.

4. 4

   Step 4: Pressure cook the chickpeas on medium-high heat for 3-4 whistles, then reduce the heat to low and cook for another 5-7 minutes. The chickpeas should be tender but not mushy. Alternatively, boil in a pot for 45-60 minutes until tender.

5. 5

   Step 5: While the chickpeas are cooking, prepare the tempering. Heat 1 tablespoon of gingelly oil (nallennai) in a small pan or kadai over medium heat.

6. 6

   Step 6: Once the oil is hot (it should shimmer slightly), add 1 teaspoon of mustard seeds. Let them splutter, which indicates they are releasing their flavor (about 30 seconds).

7. 7

   Step 7: Add 2 dried red chilies, broken into pieces, and 1 sprig of fresh curry leaves to the pan. Fry for a few seconds until the chilies darken slightly and the curry leaves become fragrant (about 15-20 seconds). Be careful not to burn them.

8. 8

   Step 8: Drain the cooked chickpeas thoroughly and add them to the pan with the tempering. Stir well to coat the chickpeas evenly with the spiced oil.

9. 9

   Step 9: Add salt to taste, keeping in mind that you already added some salt while boiling the chickpeas. Toss well to combine.

10. 10

    Step 10: Continue to sauté the chickpeas for 2-3 minutes on medium heat, allowing the flavors to meld together. This also helps to dry out any excess moisture.

11. 11

    Step 11: Finally, add 3 tablespoons of freshly grated coconut to the sundal. Toss gently to distribute the coconut evenly.

12. 12

    Step 12: Cook for another minute, just until the coconut is warmed through. Avoid overcooking, as the coconut can become oily.

13. 13

    Step 13: Remove the sundal from the heat and serve hot immediately in paper cones or small bowls, just like you would get on Marina Beach. A squeeze of lime juice can be added for extra zest.

14. 14

    --- Chef Tips ---

15. 15

    Pro tip: For a richer flavor, use coconut oil instead of gingelly oil for the tempering. This adds a distinct South Indian aroma.

16. 16

    Pro tip: If you don't have fresh curry leaves, you can use dried curry leaves, but be sure to rehydrate them in a little warm water before adding them to the tempering.

17. 17

    Pro tip: To make the sundal spicier, add a pinch of red chili powder or a finely chopped green chili to the tempering along with the dried red chilies.

18. 18

    Pro tip: You can also add a tablespoon of finely chopped raw mango (if in season) for a tangy twist to the sundal.

19. 19

    Pro tip: If you want to make a larger batch, the boiled chickpeas can be stored in the refrigerator for up to 3 days. Just add the tempering and coconut when you are ready to serve.

History

Sundal has deep roots in Tamil Nadu's culinary traditions, often prepared during festivals like Navaratri as an offering to the deities. The beach version evolved as a popular and accessible snack for locals and tourists alike, sold by vendors along the sandy shores of Marina Beach for generations.

Why It’s Loved

Tamilians adore Beach Sundal for its simplicity, affordability, and burst of flavors. The combination of savory chickpeas, spicy chilies, and sweet coconut creates a delightful taste sensation that evokes memories of carefree days spent by the sea, making it a cherished culinary symbol of Chennai.