Edamame Sundal | Edamame Masala Sundal
Simple and healthy sundal recipe with edamame! This stirfry with edamame, carrot, coconut, and raw mango is an excellent accompaniment for any meal.
Servings: 4
Calories: 123kcal
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.
Video
Notes
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.
- 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
Calories: 123kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 308mg | Potassium: 350mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2158IU | Vitamin C: 61mg | Calcium: 56mg | Iron: 2mg