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The auspicious nine-day period of Navratri is largely observed through fasting across the country. However, like most other festivals, delicacies signature to the occasion aren’t left far behind. Given the sheer diversity of geographies, traditional preparations vary from one region to another. Across many parts of South India - particularly in Tamil Nadu - the sundal is most popularly associated with being prasadam that is distributed to guests who pay visits to witness the bommai golu arrangement in homes and temples. Traditionally made with an assortment of beans and legumes, it is usually served alongside sweet preparations like payasam, as a sweet-savoury combination. Beyond the usual suspects like chickpeas and whole green moong dal, the sundal can also be adapted to accommodate some ingredients that aren’t typically used.
Corn Sundal
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Chickpeas or legumes are replaced with kernels of sweet corn, which provide a pleasant crunch and added visual appeal. Like most traditional sundal preparations, the tempering remains similar - only with a minor addition of lemon juice to offset the natural sweetness of corn. Some other additions also include chopped raw mango for a tart contrast as well as textural difference.
Mochai Sundal
Mochai - or field beans as they are commonly known - are an unusual legume choice and not used as frequently in sundal preparations. The delicacy is flavoured using a sundal podi spice blend to fortify the taste of the hearty beans, sometimes even being combined with moong sprouts for a filling snack. Relatively spicier in comparison to its sundal counterparts, the mochai also have a buttery-chewy texture that pairs well with a cup of tea or coffee.
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Undralu Sundal
A breakfast staple across Tamil Nadu and Kerala - the undralu sundal is also known as the ammini kozhukattai, made primarily with rice flour. The tiny dumplings are tossed in the classic sundal tempering along with a handful of yellow moong dal for extra crunch. Also prepared during Ganesh Chaturthi, the unusual sundal variety does not use legumes in any form whatsoever; utilising steamed dumplings made using a batter, instead.
Navdhanya Sundal
Contrary to most sundals that use one fundamental ingredient, the navdhanya - as the name suggests - uses a mixture of nine different legumes in a single preparation. Protein-rich and also packed with diverse textures and colours, whole legumes can also be replaced with sprouted ones as a way of fortifying its nutritional value. The versatility of this sundal preparation means that an assortment of legume combinations can be mixed and matched to compile nine primary ingredients.
Sabudana Sundal
Image Credits: Wikimedia Commons
Unlike the Maharashtrian khichdi, the sabudana sundal is lush with classic South Indian tempering flavours - which make it different in composition. Whole peanuts are added instead of crushed peanuts to provide a crunchy-chewy juxtaposition while the curry leaves and green chillies bring mellow aroma and spice to the otherwise bland ingredient. Ideal for consumption during fasting days, the sabudana sundal is also known to use lentils such as urad or moong dal in the tempering.
