Kadalai Paruppu Sweet Kosumalli | sweet sundal is a traditional recipe served in Tamil brahmin feast during weddings and functions. It is also prepared during Navaratri for neivedhyam. Few families prepare this for Sumangali prarthanai.
Can I skip soaking chana dal?
I have cooked chana in a separator so I prefer soaking them for 1 hour. If you are planning to pressure cook dal directly you can skip soaking but you have to pressure cook for additional whistles.
Can I skip turmeric powder?
Yes, turmeric powder is optional. I add a little to enhance the yellow color.
Can I skip sugar candy?
Traditionally sugar candy is used for sweet Kosumalli. You can adjust according to your taste. Biting sugar candy gives a nice texture taste of kosumalli
Can I use sugar/jaggery instead of sugar candy?
You add a combo of white sugar and sugar candy. Never tried adding jaggery to sweet kosumalli. If you are planning to add jaggery try green gram sweet Sundal.
Can I add sugar candy when kadala paruppu is hot?
Avoid mixing hot kadala paruppu with sugar candy as sugar candy might start to melt and it will turn inipu sundal watery
Can I skip pulsing sugar candy and coconut?
Pulsing sugar candy is optional I have done it to slightly break the sugar candy. You can skip it if you don’t mind biting the whole sugar candy. Avoid grinding as it will turn watery.
See more Sundal recipes
Kalkandu Pongal
Chana dal recipes
Kalyana special recipes
Ingredients
To cook
1/2 cup Chana dal | kadalai paruppu 1 cup water 1/8 teaspoon Turmeric powder
To pulse
1/4 cup Kalkandu | sugar candy (Adjust according to your taste) 1/4 teaspoon Cardamom powder 3 tablespoon Coconut
How to make Kadala paruppu sweet Sundal with step by step pictures:
Cook chana dal
Soak the channa dal in water for 1 hour
Add turmeric powder; pressure cook for 3-4 whistles
Transfer the cooked dal to a colander and allow the chana dal to cool
To Pulse
Add the cardamom powder, kalkandu, and coconut to a mixie jar and pulse once. Avoid grinding
Sweet sundal
After dal is cool mix everything and serve immediately along with a south Indian feast menu or sundal
