The best part about South Indian food (and our list here) is that the recipes which include onions and garlic can be prepared without it too, with no compromise on taste!
1. Sundal
![A preparation signifying the festivities, it doubles up as a snack during other days. Chickpeas are sauteed in simple spices and topped with freshly grated coconut. It’s hard to stop eating this once you start!Prep Time: 10 + 2 hrs (soaking time)Cooking Time: 5 MinsIngredients:Channa- 1 cups Thenga / Thenginaturi / Coconut grated - 2 tbsp/Kothambri soppu / Coriander leaves - 2 tbsp Salt to tasteLemon juice - 1 tspTempering: Oil - 2 tbsp Kadag / Sasive / Mustard Seeds - 1/2 tspKadleparppu / Kadlebele / Split Chickpea - 1/2 tspPeryengayam / Hing / Asafoetida - a pinchKarvappale / Karibehevu / Curry leaves - few leavesPachmalaka / Hasimensinakai / Green chillies - 1chopped (Medium hot)Procedure: Soak the channa for 2 hrs. Drain the water and add fresh 1 cup of water. Place it in the pressure cooker. Cook the channa Take a pan add oil. Then add mustard seeds, split chickpea, asafoetida, curryleaves, and green chillies fry for few mins till split chickpea turns golden brown Then add cooked chickpea mix well. Add coconut and salt stir and switch off the flame Add lemon juice and garnish coriander leaves ServeGet the recipe source here.: Sundal]({"default":{"load":"default","w":"50","h":"28","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/AAfyguG.img?h=280&w=498&m=6&q=60&o=f&l=f"}})
© Food Viva Sundal
Image credit: Food Viva
A preparation signifying the festivities, it doubles up as a snack during other days. Chickpeas are sauteed in simple spices and topped with freshly grated coconut. It’s hard to stop eating this once you start!
Prep Time: 10 + 2 hrs (soaking time)
Cooking Time: 5 Mins
Ingredients:
Channa- 1 cups
Thenga or Thenginaturi Coconut grated - 2 tbsp
Kothambri soppu Coriander leaves - 2 tbsp
Salt to taste
Lemon juice - 1 tsp
Tempering:
Oil - 2 tbsp
Kadag / Sasive / Mustard Seeds - 1/2 tsp
Kadleparppu / Kadlebele / Split Chickpea - 1/2 tsp
Peryengayam / Hing / Asafoetida - a pinch
Karvappale / Karibehevu / Curry leaves - few leaves
Pachmalaka / Hasimensinakai / Green chillies - 1
chopped (Medium hot)
Instructions: Soak the channa for 2 hrs. Drain the water and add fresh 1 cup of water. Place it in the pressure cooker. Cook the channa Take a pan add oil. Then add mustard seeds, split chickpea, asafoetida, curryleaves, and green chillies fry for few mins till split chickpea turns golden brown Then add cooked chickpea mix well. Add coconut and salt stir and switch off the flame Add lemon juice and garnish coriander leaves Serve