Some of our bestÂ childhood memories are of eating Sundal.
Sundal at home. Sundal at the neighbors. SundalÂ at the Marina Beach in Chennai, Sundal in Chidambaram, Sundal in Pondicherry, Sundal in Vridhachalam, Sundal at the temple, Sundal everywhere.
More a snack than a main course, Sundal is not restricted to Tamil Nadu. In Karnataka, they have a version called Usli.
Sundal comes in different forms. What we are enjoying today as we write this post is Black Channa Sundal.
Here’s our recipe for Black Channa Sundal:
1) 1 cup boiled Black Channa (if you are using raw channa, soak overnight and boil for 20 minutes)
2) 1/4 cup finely chopped onion
3) 1/4 cup finely chopped tomato
4) 5 to 6 curry leaves