Known as Kadlekalu Usali in Karnataka and Sundal in Tamil Nadu – it’s a very popular snack in both states. The beauty of this recipe is that it can be served either warm or at room temperature depending on the weather – I prefer it warm on a cold, rainy day as it tastes extra nice for some reason!
Its super easy to put together, I’ve used cooked canned black chickpeas for this recipe, however you could use dried chickpeas too – you would then have to soak it overnight and cook it in a pressure cooker ahead of time.
The jar of coconut oil in the picture was a gift from my cousin’s organic farm located in Nanjangudu, Karnataka. Cold pressed and made using 100% home-grown coconuts. Thank you my dearest S & S for this jar of love 🙂
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