3 Easy Sundal Recipes for Navaratri | Healthy Navaratri Prasadam

Navaratri sundal is a healthy and flavourful South Indian snack traditionally prepared during the nine days of Navaratri. Made with protein-rich legumes such as chickpeas, green gram, black-eyed peas, or peanuts, sundal is tempered with mustard seeds, curry leaves, grated coconut, and aromatic spices. It is commonly offered to Goddess Durga and served to guests as prasadam during the festival. This simple Navaratri recipe is nutritious, easy to prepare, and perfect for festive celebrations. Here I have shared 3 easy to make sundal varieties.

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Pachai Pattani Sundal

Ingredients for making Pachai Pattani Sundal

1 cup dried green peas / Pachai pattani
2 Green Chillies

Onion - 1 no.
Garlic - A handful

Ginger - 1/2 inch

Grated raw mango - A handful.

Red chilli Powder - 1/2 tsp.

Turmeric powder - 1/2 tsp.

Juice of 1/2 lemon 
A sprig of Curry leaves
A pinch hing
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad dal

1/2 tsp Fennel seeds
Salt as Needed.

Method for making Pachai Pattani Sundal

1. Wash and soak the dried green peas in water for 5 hours or overnight.

2. Pressure cook the dried peas with the required amount of salt, turmeric powder and water for  3 to 5 whistles.

3. Heat the oil in a pan, splutter the mustard seeds, fennel seeds, add hing, curry leaves, crushed garlic and ginger and green chillies. 

4. Now add the chopped onions and saute well, add the grated raw mango followed by the red chilly powder. 

5. Add 1/2 cup of water and allow to boil.

6. Next add the boiled peas and mix well. Let it cook for 10 minutes. Mash it with a ladle and mix well.

7. Finish it with lemon juice and serve.

The delicious and yummy Green Peas Sundal is ready. 

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Karamani Sundal

Ingredients for making Karamani Sundal

1 cup Karamani
2 Green Chillies
1/2 cup Grated Coconut
Garlic - A handful

Ginger - 1/2 inch

Red chilli Powder - 1/2 tsp.
A sprig of Curry leaves
A pinch hing
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad dal
Salt as Needed.

Method for making Karamani Sundal 

1. Wash and soak the karamani in water for 5 hours or overnight.

2. Pressure cook the karamani / black-eyed peas with the required amount of salt and water for  3 to 5 whistles.

3. Heat the oil in a pan, splutter the mustard seeds, add hing, curry leaves, crushed garlic and ginger and green chillies and saute well, then add the grated coconut and saute well.

4. Next add the boiled karamani and mix well with the fried contents. Add the red chilly powder and saute well.

The delicious and yummy Karamani sundal is ready to be served for guests.

Variation: You can also add raw mango and grated carrot. 

Verkadalai Sundal

Ingredients for making Verkadalai Sundal

Peanuts / Verkadalai - 3/4 cup
Urad Dhal - 2 tsp.
Channa Dal - 1/2 tsp.
Red Chillies - 2

Green Chillies - 2
Mustard seeds - 1 tsp.
Grated coconut - 1 tbsp.
A sprig of Curry Leaves
A pinch of Asafoetida
Salt as required.

Method for making Verkadalai Sundal

1. Soak peanuts overnight or atleast for 8 hours. Then pressure cook the peanut by adding a pinch of turmeric powder and required salt.

2. Dry roast the 1 tsp of Urad dal and channa dal along with 1 red chilli.

3. Next grind this along with a tbsp of grated coconut.

4. Heat oil in a kadai add mustard seeds, urad dhal allow it to crackle. Then add a pinch of asafoetida, curry leaves, green chillies and red chillies saute for a minute.

5. Next add the boiled groundnuts and mix well.

6. Now add the ground mixture and saute well till it gets blended well with the sundal.

Verkadalai Sundal is ready to be served with any variety rice recipe.