Kondakadalai Sundal | Chickpeas Stir fry - Saraswathi Pooja special V

 9th day of Navaratri is celebrated as Saraswathi Pooja / Ayudha Pooja and the last day is celebrated as Dassera or Vijayadasami

The auspicious 9th day is also called as Mahanavami since it falls on the Navami thithi of Shukla Paksha ( 9th day of  New moon day to full moon day) .

Veneration of all the tools , machinery , vehicles ,books and musical instruments is done on Saraswati Pooja .

Goddess Saraswati is the Hindu God of Knowledge and Intelligence. School and college going children are told to keep their  books,stationery,  geometry/tool boxes and pray to the Lord seeking Knowledge and intellectual grace. 

The day after Mahanavami is Dassera - an auspicious day to commence any new venture , business , studies etc  .Traditionally ,during the olden days new academic year would start on the eve of Dassera.This practice is called Vidyarambham . VIDYA meaning Knowledge and Aarambham meaning Start .

In South India even to this day ,fresh admissions to dance schools , music schools  or any new art form commence on Dassera .We offer our salutations to the teacher/ Guru by offering them Thamboolam (Betel leaf , betel nuts, fruits and flowers) along with Guru Dakshina (token fees) and then start learning the new art form .

Having spoken so much about Pooja , it is obvious that we will prepare and offer Bhog / Prasad . Just like all the other special days , even Mahanavami has a special prasad which is offered .  We South Indians offer Chickpeas Sundal along with some Payasam or Akkara Vadisal as offering.  Chickpeas/ Garbanzo beans/ Safed Chole is known as Kondakadalai in Tamil. 

I am sharing with you all my family favorite recipe of this lipsmacking Sundal . 

By now , most of you may know what is Sundal. For those reading for the first time, SUNDAL is a special South Indian stir fry made by cooking soaked  legumes and garnished with a lot of fresh coconut. 

Soaking Time - 6 to 8 hrs
Preparation Time - 10 mins
Cooking Time - 30 mins
Complexity - simple 
Serves - 3 to 4 

Ingredients

150 gms white chickpeas /safed channa/ kondakadalai
5-6 tablespoons fresh grated coconut
2 dry chillies
Few curry leaves
Small piece ginger (skip for Jain)
1/2 tsp corriander seeds 
1 tsp mustard seeds
Pinch of asafoetida (skip for GF)
Salt as needed

Method

• Wash and soak the chickpeas overnight or for 8-10 hrs .
• Discard the soaked water , rinse it once and pressure cook with a little salt until it is soft and well cooked .( 5 whistles on medium flame ) 
• If you find it uncooked you can pressure cook for another 2 or 3 whistles. 
• Strain the water and keep the chickpeas aside.  The strained water can be used in dhall, sambar or even vegetable stock.
• In a small blender, take the coconut, ginger,red chillies, curry leaves, cumin , corriander seeds and give it a quick whip . No need to add water . 
• In a kadai, heat the oil and splutter the mustard seeds along with asafoetida. 
• Add in the coconut masala and give it a quick stir and add a little salt. 
• Mix the boiled chick peas with the coconut mixture , sprinkle a little water and keep covered for 2-3 mins .
• This step ensures that the flavor of coconut masala mixes well with the chickpeas. 
• Turn off the stove and garnish with corriander leaves if you like. 
• Offer to the lord as prasad and then distribute among family and friends. 

The other sundal varieties on my blog

• Karamani Sundal (Lobia) 
• Channa dhall sundal
• Verkadalai Sundal (Peanut Sundal)
• Pachapayar Sundal (whole green gram)

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