Guggillu – Konda Kadalai Sundal – Seasoned Chick Pea and Coconut Salad

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Chickpea Sundal | Konda Kadalai Sundal
Chickpea Sundal | Konda Kadalai Sundal

Today is the first Friday of Shravana Maasam. Fridays, a day on which Goddess Mahalakshmi is traditionally worshipped all through the year, assumes special significance during Shravan; especially in South India.

On Shravana Shukravaram, in many households, there are special Poojas to Goddess Mahalakshmi; the goddess of prosperity.

Goddess Lakshmi
Goddess Lakshmi – A Painting by Raja Ravi Varma (Photo credit: Wikipedia)

I am very fond of this particular painting of Goddess Mahalakshmi because we have a likeness in our music class. So I see it in every class and have been for so many, many years. 🙂

My favourite part about the poojas is the chanting of various stotrams. Having chanted them since childhood, I know many of them by heart. 🙂

Among my favourites are:

Today, I made Chickpea Sundal as naivedyam.

Do try my recipes for Senagala Guggillu | Kala Chana Sundal, Sweet Corn Sundal, Pattani Sundal, and Verkadalai Sundal


  1. Chickpeas or Kabuli Chana – 1 Cup
  2. Grated Coconut – 1/4 Cup
  3. Split Black Gram or Udad Dal – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2
  6. Curry Leaves – 4 or 5
  7. Oil – 2 tsp
  8. Asafoetida or Hing – A Pinch
  9. Salt to Taste


  1. In a large vessel, soak the chickpeas in atleast 3 Cups of water.
  2. Leave overnight.
  3. Drain the water.
  4. Add 2 Cups of fresh water and 1/2 tsp salt.
  5. Pressure cook for just one whistle.
  6. Drain the water completely and set aside,
  7. In a wok or kadai, heat the oil.
  8. Add mustard seeds and wait till they splutter.
  9. Add udad dal and fry till it is golden brown.
  10. Turn the heat to low
  11. Add split red chillies, curry leaves and asafoetida.
  12. Stir-fry for a minute.
  13. Add the chickpeas, grated coconut and salt, if required.
  14. Stir-fry for a couple of minutes.
  15. Turn off the heat.


  • Do not overcook the chickpeas. The chickpeas should be cooked just enough such that it breaks when pressed with a finger but not mushy!

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