Sundal podi is a traditional South Indian condiment, masala or spice made with a mix of lentils and red chilies. It adds flavor, spice and taste to Navaratri Sundal varieties.
Sundal is a traditional South Indian snack recipe with cooked beans, legumes, sprouts and lentils. Stir-fried with mustard seeds and fresh coconut, it is healthy and filling.
Sundal is served as prasadam during festivals, especially Navaratri. The spice mix just adds a lot of flavor and taste to cooked legumes.
Before the festival begins, we grind a batch of sundal podi. It is quite helpful when sudden guests arrive. The shelf life of the podi is over a month.
In South India, Navaratri is celebrated by keeping Golu at home. Golu is a display of dolls that depict mythology and stories. It is super exciting to decorate the Golu and add themes which make it interesting.
For 9 days of Navaratri, 1 sundal variety is cooked and offered as neivedyam or prasadam. Stocking sundal podi makes it quick and easy instead of grating fresh coconut.
How to make Navaratri Sundal Podi
Dry roast chana dal until golden brown (pic 1-2). Remove onto a plate or bowl and cool.
Place the pan back on the heat and dry roast coriander seeds. Keep aside to cool.
In the same pan, add few drops of oil.
Roast whole dry red chilies until they are crisp. Keep aside to cool.
Roast sesame seeds until they pop. Remove onto a plate or bowl and allow to cool.
Once lentils and red chilies have cooled, transfer to a mixer grinder jar. Add salt and hing (Asafoetida).
Grind to a coarse powder. Cool and transfer to an airtight container.
How to use Sundal Podi
Add sundal podi or masala to boiled or cooked pulses, steamed sprouts or corn. You may use a combination of sundal podi + coconut.
Besides making sundal, sundal podi or masala can be used to spice up veggies like raw banana (vazhakkai), chembu (arbi), senaikizhangu (yam) and potato.
Like all masala or spice blends, fresh is always good. Grind in small batches. If you are not planning to use immediately, refrigerate the podi for long shelf life.
Storage / Shelf life
Grind, cool and store sundal podi in a clean, dry glass jar.
Sundal podi stays fresh for a month.
Sundal recipes to try
Kondakadalai Sundal (Chickpeas)
Karamani Sundal (Cow Peas / Black Eyed Peas)
Rajma Sundal (Kidney Beans)
This post was released in October 2018 for Navaratri Festival. I have updated the post with fresh content, process shots and recipe card.
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Sundal Podi Recipe | Navaratri Sundal Masala
Equipment
- Mixer Grinder
Ingredients
- 6 tablespoon Chana Dal (Kadala Paruppu or Bengal Gram Dal)
- 2 tablespoon Dhania (Coriander Seeds or Kothamalli Varai)
- 1 tablespoon Sesame Seeds (Ellu or Til)
- 14 Whole dry red chillies Check Notes below
- ¼ teaspoon Hing or Asafoetida
- ¼ teaspoon Sesame Oil for roasting Check Notes below
- Salt to taste Check Notes below
Instructions
- Heat a pan and dry roast chana dal until golden brown and fragrant. Remove off heat and set aside for cooling.
- Place the pan back on heat and add coriander seeds and saute for 1-2 mins. Set it aside to cool with chana dal.
- Next add sesame seeds to the hot pan. Once it pops, remove from heat and set aside to cool.
- In the pan, add oil and roast the chilies until they crisp up. Set this aside to cool. Switch off the heat and allow all the ingredients to cool.
- Add the roasted ingredients (lentils and red chilies) to a mixer grinder jar together with hing or asafoetida and salt to taste.
- Grind the sundal podi. Cool and transfer to an airtight container.
Video
Notes
- Red Chillies - Use a combination of Kashmiri Red chillies and Madras Red Chillies or Pondi Chillies for the spice. Adjust quantity as per spice tolerance.
- You can use black sesame seeds too.. The colour of the podi would be dark.
- Oil is only required to toast the chillies. Sesame oil lends a good aroma. You can use any veg oil too.
- I add salt to the Sundal Podi. You can skip it, if you like.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan