Simple and healthy edamame sundal recipe! This stirfry with edamame, carrot, coconut, and raw mango is an excellent accompaniment for any meal.
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Navratri Sundal Recipes
Sundal is a legume stirfry that we usually make during festivals, especially Navratri. It’s a simple, versatile, and healthy dish you can make for everyday cooking.
Every year I try to make some different sundal or add a simple twist to the regular ones like adding ground peanuts or freshly ground spice. This year, I am glad to share this edamame sundal recipe. It’s more like my green peas sundal/thenga manga pattani sundal.
If you are looking for ways to incorporate edamame into your everyday diet, next to my edamame dosa, this sundal is your best bet. :-)
Why edamame
Edamame is immature soybeans or fresh soybeans. We have been trying edamame a lot recently. By using the cooked and frozen ones, you can make cooking easier. Apart from dosa, I add them to my kootu, poriyal, and kuzhambu varieties. I have some more exciting recipes coming up with edamame, so stay tuned.
Even for this sundal, I went with the frozen ones. Ok, I have always used frozen edamame. This time I got the shelled frozen edamame from Trader Joe’s.
PS – You can make the same sundal with other beans like garbanzo, black-eyed peas, kidney beans, etc. Refer to notes for more details.
Ingredients required
Edamame: As I mentioned above, I used frozen edamame, shelled. Please make sure you thaw it to room temperature.
Carrots, raw mango, and coconut: I used an equal measure of grated carrots, chopped raw mango, and grated coconut. While I went with fresh carrots and raw mango, I used frozen coconut and ensured it was at room temperature. You can finely chop the carrots and raw mango or grate them. We usually like the bite of raw mangoes, so I went with chopped raw mangoes instead of grated ones.
Spices: I used red chili powder and a pinch of chaat masala. Chaat masala is typically not used in traditional sundal recipes, but I just added a pinch along with red chili powder. But you can sprinkle more before serving.
Salt: Make sure your frozen edamame has added salt; adjust accordingly. The edamame I used was salted, so I used less salt.
To temper: We need peanut oil, mustard seeds, asafoetida, curry leaves, and dried red chilies. Please check out the variation section if you want to skip tempering.
Cilantro: Last but not least, we also need some cilantro to garnish and flavor.
Now without any further ado, let’s see the edamame sundal recipe with detailed step-wise pictures.
How to make edamame sundal
- Heat a pan or kadai and add the oil. When the oil is hot, add the mustard seeds, red chilies broken into small pieces, asafoetida, and curry leaves. Let the mustard seeds splutter.
- Then add the edamame, salt, red chili powder, and chaat masala. Mix well and cook for a couple of minutes.
- Then add the carrots, coconut, and raw mango.
- Mix again and cook for 2 minutes.
- Turn off the heat, garnish with cilantro and enjoy.
Variations
- I didn’t add any onion and kept this as a no onion, no garlic recipe. But you can very well add ¼ cup of chopped onions raw or saute them after tempering.
- No cook edamame sundal – You can skip the tempering altogether and make it more like a salad. In that case, you can add puffed rice, making it more like beach sundal with edamame instead of peanuts.
Recipe notes
- Adjust the salt and spices as needed.
- Instead of edamame, you can make a similar sundal with cooked garbanzo beans, kidney beans, white peas, green peas, black-eyed peas, and boiled peanuts.
- Adjust the measure of the veggies to your preference.
Dietary specifications
This sundal is a vegan dish; skip asafoetida for a gluten-free version. If you are allergic to soy, make this sundal with other beans.
Serving and storing suggestions
You can enjoy this sundal as is as a snack with tea or coffee. You can also serve this as a rice accompaniment.
So far, I have tried refrigerating this for two days but not more than that.
More sundal recipes to explore
PS: If you try this sundal please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
Edamame Sundal | Edamame Masala Sundal
Equipment
- Saucepan or kadai
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp=5ml;
- 1 tsp oil
- ½ tsp mustard seeds
- 1/16 tsp asafoetida
- 10 curry leaves
- 1 dried red chili broken
- 1.5 cups edamame frozen, thawed to room temperature
- ½ tsp red chili powder
- ½ tsp salt
- ⅛ tsp chaat masala
- ⅓ cup carrots grated
- ⅓ cup coconut grated, frozen, thawed to room temperature
- ⅓ raw mango chopped into small pieces
- 2 tbsp cilantro chopped
Instructions
- Heat a pan or kadai and add the oil. When the oil is hot, add the mustard seeds, red chilies broken into small pieces, asafoetida, and curry leaves. Let the mustard seeds splutter.
- Then add the edamame, salt, red chili powder, and chaat masala. Mix well and cook for a couple of minutes.
- Then add the carrots, coconut, and raw mango. Mix again and cook for 2 minutes.
- Turn off the heat, garnish with cilantro and enjoy.
Notes
- I didn’t add any onion and kept this as a no onion, no garlic recipe. But you can very well add ¼ cup of chopped onions raw or saute them after tempering.
- No cook edamame sundal – You can skip the tempering altogether and make it more like a salad. In that case, you can add puffed rice, making it more like beach sundal with edamame instead of peanuts.
- Adjust the salt and spices as needed.
- Instead of edamame, you can make a similar sundal with cooked garbanzo beans, kidney beans, white peas, green peas, black-eyed peas, and boiled peanuts.
- Adjust the measure of the veggies to your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I made this without the mango and chaat masala and my husband who normally dislikes sundal loved it. Thanks for the recipe.
Glad to hear. Thanks so much