On the nine day festival of Navarathiri, a different chundal is made each day and offered as neivedyam to the Goddess. This can also be made as a snack dish and enjoyed with a cup of coffee in the afternoon.
Chickpeas is a versatile bean and has a place in every cuisine around the world. Kondai kadalai in tamil literally means "top knot beans" like the knot of hair you put on your head, probably because of the knot like shape on the bean. I love chickpeas whether it is done as in punjabi chole or this south indian yummy chundal dish.
Ingredients
Chickpeas (Garbanzo beans) -- 2 cups soaked overnight.
Salt to taste
Grated Coconut - 3 tbsp
For tempering
Cooking Oil - 2 tbsp
Mustard seeds (Kadugu) - 1 tsp
Dried Red Chillis (crushed) - 2 nos or to taste.
Curry leaves - 1 sprig
Hing (Perungayam) - 1/4 tsp
Method
1. Soak the chickpeas overnight to soften them.
2. Cook in a pressure cooker by adding just enough water so that it is just done and not mushy. Drain and set aside.
3. In a kadai add the cooking oil, mustard seeds. Once the seeds splutter, add the red chillis, hing, curry leaves and saute for a minute.
4. Add the drained chickpeas, salt and saute until any residual moisture evaporates.
5. Add grated coconut. Saute for a few more minutes until it blends well with the chickpeas.
Remove from heat and serve warm.
