Spicy kadle usli recipe | How to make black chana sundal | Malnad style sweet and spicy kadle husuli
By Latha on August 4th, 2016
Spicy kadle usli or black chana sundal recipe explained with step by step pictures and a video. Kadle usli is a tasty and healthy snacks prepared using black chickpeas. This is a typical Bangalore and Mysore style sour and spicy kadle usli. This is perfect usuli recipe if you are looking for a spicy treat. You can serve it like snacks along with a cup of tea.
This type of kadle usli or usuli I first tasted in Bangalore, when I was working with dubas. One of my colleague cum friend had brought this. Oh..it was so yummy and we all loved it. Especially when you are busy working in the office...if some one offers yummy food like this...just imagine. It used to get over so fast and all of us used to enjoy a lot. Even eating carrot, raw mango, cucumber and gooseberry...we used to enjoy it like a special treat. Those are golden days of my life.
In Karnataka, if salad is prepared using raw soaked dal or lentils then it is called as kosambari. And if salad is prepared usind cooked dal or lentils then it is called as usli. I am posting 2 types of usli or sundal recipes today. The other one is sweet and spicy sundal, which is a typical maland style usli or sundal. Even that usli tastes great. Apart from this there is another version of usli prepared with onions, which I will share soon.
If you are looking for more salad or raita recipes then do check our Salads-raitas section. Or if you are looking for more snacks recipes then do check our Karnataka snacks recipes section.
I have made a quick video on this spicy kadle usli recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 8 hours
Cooking time: 45 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 cup black chickpeas or Kadle or chana
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1 red chili
- 1 tsp urad dal
- A big pinch of turmeric powder
- A big pinch of hing or asafoetida
- 4 - 5 curry leaves
- 1 tsp lemon juice (optional)
- Salt as per your taste
Ingredients for grinding:
- 1/2 cup grated coconut
- 1cm length ginger
- 1 - 2 green chili
- A small handful of coriander leaves
Instructions for making sour and spicy kadle usli:
- Soak the black chickpeas for 7 - 8 hours. Later cook soaked chickpeas until soft using a pressure cooker. To cook add the water, which is just sufficient to cover the chickpeas. And cook well by making 4 - 5 whistles.
- Now dry grind the coconut, ginger, coriander leaves and green chilis using mixer grinder. Keep it aside.
- Take a frying pan and prepare tempering using oil, mustard seeds, urad dal, red chili, curry leaves, turmeric powder and asafoetida.
- Now add in cooked chickpeas along with the water. Next add in ground masala (coconut, green chili, ginger and coriander leaves). Also add in salt.
- Mix well until the water is almost dried. Switch off the stove. Optionally you can add lemon juice. Serve it with tea and enjoy.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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