Masala Sundal
VegA roasted spice paste of fennel, clove, cinnamon and coriander seeds, mixed with coconut milk and tempered into any cooked legume, to make a flavourful sundal.
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Medium
CategoriesSundal
Ingredients
- Cooked legume of choice (such as chickpeas or dried green peas)
- Dried red chilli
- Fennel seeds
- Cloves
- Cinnamon
- Coriander seeds
- Coconut (to grind in; if short on coconut, grind only a little)
- Oil (for tempering)
- Mustard seeds, urad dal (for tempering)
- Ginger, green chilli (for tempering)
- Curry leaves (for tempering)
- Roasted gram (pottukadalai) (ground to powder, for garnishing)
- Coriander leaves (for garnishing)
- Grated coconut (for garnishing)
Instructions
- Roast the dried red chilli, fennel seeds, cloves, cinnamon, and coriander seeds, then grind them.
- If short on coconut, grind and add just a little. In oil, temper mustard seeds, urad dal, ginger, green chilli, and curry leaves.
- Add the ground masala to this tempering, mix in the cooked legume of your choice, and saute together.
- When removing from heat, grind roasted gram to a fine powder and sprinkle it, along with coriander leaves and grated coconut, over the sundal — this keeps it dry and separated, and gives it good flavour.