The city of Chennai in Tamil Nadu is home to a wealth of culinary treasures shaped by history, tradition, and South Indian culture. While everyone knows South Indian cuisine for its idlis and dosas, there is so much to explore beyond the breakfast staples. At small street corners, vendors often ply their customers with simple snacks that embody the city’s past.
Among these lesser-known delights are Sundal and Uppu Urundai—two protein-rich snacks deeply rooted in Tamil heritage.
*Sundal*
Sundal transcends mere street food, embodying a rich cultural narrative. During Navaratri, it’s not just a snack but a holy offering. It’s also believed to be an “energetic food” that empowers the Goddess in her mythological battles against demonic forces. The dish’s versatility is remarkable, featuring multiple varieties that showcase the region’s culinary diversity. From karamani sundal (sweet black-eyed beans) to navadhaanya sundal (nine-grain salad), each variant tells a unique story. Particularly beloved are the ‘Madras Beach Sundal’ and ‘Beach Sundal Masala,’ enjoyed leisurely alongside the city’s iconic shoreline.
Interestingly, sundal’s significance extends beyond street corners. It graces temple offerings, family dining tables, and is a quintessential accompaniment to steaming filter coffee. Its nutritional value and simplicity have ensured its enduring popularity, particularly during the September-October Navaratri festival.
*Uppu Urundai*
Complementing sundal is uppu urundai, a delightful steamed rice ball that exemplifies Tamil culinary ingenuity. Mildly spiced and tempered with mustard seeds, cumin, chana, and urad dal, and fragrant curry leaves, these rice balls represent convenience and flavour in perfect harmony. Also known as neer urundai, this dish can be prepared in under thirty minutes—making it an ideal evening snack. Its unassuming nature belies a complex flavour profile that reflects generations of cooking wisdom.
*Recipes for Sundal and Uppu Urundai*
Here are the traditional recipes for these delectable snacks:
Recipe for Sundal
Ingredients:
– ½ cup White peas (pattani)
– 1 Onion, finely chopped
– 1 Tomato, finely chopped
– 2 cloves Garlic, crushed
– 3 tsp Oil
– 1 tsp Coriander powder
– 1 tsp Red chili powder
– 1 tsp Sombu podi (fennel powder) or 1 tsp fennel seeds
– ½ tsp Mustard seeds
– ½ tsp Turmeric powder
– Salt to taste
– Few Curry leaves
For the Vadai:
– ½ cup Channa dal
– 1 tsp Sombu (fennel seeds)
– 2 Red chillies
– 1 Onion, finely chopped
– Oil for deep frying
– Few Curry leaves
– Salt to taste
Method:
1. Soak the white peas for 8-10 hours (or overnight). Soak the channa dal for 2 hours.
2. Pressure cook the soaked white peas with a pinch of salt for 4-5 whistles.
3. Crush the garlic and finely chop the onion and tomato. Heat oil in a pan and add mustard seeds, curry leaves, and crushed garlic. If using fennel seeds instead of powder, add them now.
4. Sauté for a minute, then add the chopped onion. Cook until the onion turns pink.
5. Add the chopped tomato and sauté until it softens. Stir in red chilli powder, coriander powder, fennel powder (if not using fennel seeds), turmeric powder, and salt.
6. Cook until the raw smell of the spices fades and the tomato becomes mushy.
7. Add the cooked white peas (with their cooking water) to the pan. Add an additional 1 ½ cups of water.
8. Bring the mixture to a boil and cook for 15 minutes on medium flame, stirring occasionally. If the gravy thickens too much, add more water.
9. Keep the gravy on low flame once it reaches the desired consistency and cook for 5 more minutes.
10. Drain the soaked channa dal and grind it coarsely with red chillies, curry leaves, and fennel seeds. Add salt and finely chopped onions to the ground mixture.
11. Heat oil in a pan for deep frying. Shape the batter into small balls and fry until golden and crispy. Set aside.
12. On a serving plate, pour a ladle of peas gravy. Add the fried masala vadai bits on top. Serve immediately, optionally sprinkling finely chopped onions on top.
Recipe for Uppu Urundai
Ingredients:
– 1 Cup Rice
– ¼ Cup Grated coconut
– ¾ tsp Salt (adjust to taste)
– 1 tsp Oil
– ¼ tsp Mustard seeds
– 1 tsp Chana dal
– 1 tsp Broken urad dal
– 1 tsp Jeera (cumin seeds)
– 1 Dry red chili
– 1 sprig Curry leaves
– A large pinch of Asafoetida
Method:
1. Wash and soak the rice in enough water for a minimum of 3 hours. Alternatively, you can soak it overnight for best results.
2. After soaking, transfer the rice to a blender or mixer. Add enough water to make a coarse batter, ensuring it’s slightly thin in consistency.
3. Add grated coconut and salt to the batter. Pulse a couple of times until the ingredients are well combined. Set the mixture aside.
4. Heat oil in a pan. Add mustard seeds and let them crackle.
5. Once the mustard seeds crack, add chana dal and broken urad dal. Sauté until the dals turn golden brown.
6. Add jeera, dry red chili, curry leaves, and a pinch of asafoetida. Continue sautéing until the dals are evenly browned and fragrant.
7. Add the rice batter to the pan with the tempering. Stir continuously until the excess water evaporates and the mixture thickens to a ball-like consistency.
8. Turn off the heat and allow the mixture to cool slightly so you can handle it with your hands.
9. Once the mixture has cooled enough to handle, shape it into small balls, ensuring they are compact but not too tight.
10. Place the rice balls in a steamer and steam for 10-15 minutes until they are fully cooked through.
11. Serve the hot rice balls with tomato thokku or any spicy chutney of your choice.
These age-old street foods from Chennai offer a delightful taste of the city’s culinary heritage and are sure to leave you craving for more.
