Sundal Masala Recipe | Roadside Masala Sundal Chaat | Vandikadai Sundal Masala

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Sundal Masala, also known as Roadside Masala Sundal Chaat, is a popular street food in many parts of South India, especially in Coimbatore. This flavorful chaat is a delicious twist on the classic ragda curry, where the only difference lies in how it is served and the cooking procedure. Instead of serving the peas curry with crushed puris like in odacha puri, Sundal Masala is garnished with crispy corn flakes, fresh onions, carrots, tomatoes, and coriander leaves, making it a crunchy and satisfying dish.

Sundal Masala is a wholesome healthy snack packed with protein apt for the evening cravings. The peas curry is slightly mashed, while the tangy and spicy garnishes add layers of taste. If you’re a fan of roadside chaat or Indian street food, this recipe is a must-try! Let’s dive into how to make this easy and healthy snack that’s perfect tea time snacks

video recipe:

Ingredients

For the Peas Masala:

• 1 cup dried peas, soaked overnight
• 2 cups water
• ½ tsp salt

To Grind:

• 5 cloves garlic
• 1-inch ginger
• 2 green chillies
• A few mint leaves
• 1 tomato, chopped
• 1 onion, sliced

For Cooking the Masala:

• 1 tsp oil
• ¼ tsp turmeric powder
• ½ tsp chilli powder
• ¾ tsp coriander powder
• ¼ tsp garam masala
• ⅛ tsp salt
• ⅛ tsp cumin powder

For Garnishing:

• 1 onion, chopped
• 1 carrot, grated
• 1 tomato, chopped
• A handful of crispy corn flakes
• Fresh coriander leaves, chopped

Instructions

1. Cook the Peas:
   • Drain the soaked peas and transfer them to a pressure cooker.
   • Add 2 cups of water and ½ tsp of salt.
   • Cook for 4-5 whistles until the peas are soft. Slightly mash them, leaving a few whole for texture.
2. Grind the Masala Paste:
   • In a blender, add garlic, ginger, green chillies, mint leaves, tomato, and onion.
   • Grind to a fine paste and set aside.
3. Prepare the Peas Masala:
   • Heat oil in a pan and add the ground masala paste.
   • Add turmeric powder, chilli powder, coriander powder, garam masala, cumin powder, and salt.
   • Cook on low-medium heat for 10 minutes, stirring occasionally.
4. Combine the Peas:
   • Once the masala is cooked, add the mashed peas and mix well.
   • Let it cook for another 5 minutes to absorb all the flavors.
5. Assemble the Sundal Masala:
   • Transfer the prepared peas masala to a serving plate.
   • Top it with chopped onions, grated carrots, chopped tomatoes, and fresh coriander leaves.
   • Sprinkle crispy corn flakes on top for extra crunch.

Step pics

soak the peas overnight

drain the water from the soaked peas

take it in a cooker

along with water required

and salt to taste

pressure cook for 4-5 whisltes

open and mash well.

peas is cooked and mashed. keep it aside until use

to grind: take chilli, ginger and garlic in a blender

fresh mint leaves

roughly chopped tomatoes

sliced onions and blend everything to a fine paste

heat oil in a kadai

add the prepared masala

goes in all the spices required for the curry. check out the ingredients for the measurements.

cooked partially covered in a medium heat while stirring occasionally. cook for 5 minutes

oil releases from the masala.

mix once

add the cooked and mashed peas to it.

mix and let it boil for 10 minutes on a high heat. add water and adjust seasoning if necessary

serve it on to a plate along with chopped onions, grated carrots, chopped tomatoes and chopped coriander leaves.

serve it hot and enjoy !

Expert Tips

1. Mashed Peas Texture: Slightly mash the peas to retain some texture in the masala, making the dish more flavorful.
2. Corn Flakes: For the authentic street food crunch, use crispy corn flakes. You can also substitute with sev or puffed rice.
3. Spice Levels: Adjust the spices in the masala according to your preference. Add more green chillies if you like it extra spicy.