Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now


By , from the Vijaysree Venkatraman collection


Sundal is a traditional South Indian chickpea dish and beach snack. If you can’t find fresh curry leaves (available at any Indian grocery store), sprinkle some fresh chopped cilantro over the finished dish instead.


~ Vegetable oil, for sautéing
1 dried whole red chile or 1 fresh serrano chile, halved and deseeded
1 small pinch ground asafetida
1 sprig fresh curry leaves
1 can (15 ounces) chickpeas, drained and rinsed
2 Tbsp. grated coconut (fresh, frozen, or dried)
½ Roma tomato, chopped
~ Salt, to taste


  1. Put two teaspoons of the oil in a medium sauté pan and turn the heat to medium. As the oil becomes hot, add the chile, asafetida, and curry leaves; don’t let the oil smoke. Add the chickpeas and sauté for a few minutes. Stir in the coconut and tomatoes and add salt to taste. Serve hot.

Related post: Asafetida


This content is from the Vijaysree Venkatraman collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice