Sundal - Another version

Sundal

Ingredients

Cooked Chicp peas/ Channa - 200g

Grated coconut - 100g

Dry red chilli - 3

Cumin seeds - 1 tbsp

Corriander seeds - 1 tbsp

Sunflower oil - 1 tbsp

Salt to taste

Curry leaves and corriander leaves to garnish

Method

Drain the channa and keep aside. In a kadai, roast coconut, red chilli, corriander seeds, cumin seeds separately. Grind them to powder.  Heat oil in kadai, add curry and corriander leaves. Just saute it and add channa and the powder prepared. Add salt. Mix well and stir for 5 minutes. The snack is ready. Transfer ti serving bowl and serve hot. 

Suitable for evening supper.