Edamame Sundal Recipe – Authentic Mor Milagai & Coconut Podi

Last Updated on 2 months by Neha Deshmukh

Edamame Sundal Recipe – Authentic Mor Milagai & Coconut Podi

Hey everyone! If you’re looking for a healthy, flavorful, and surprisingly easy snack, you have to try this Edamame Sundal. It’s a little different from the usual lentil-based sundals, but trust me, the combination of mor milagai (curd chili) and coconut podi is absolutely divine. I first made this when I was craving something a little different from the traditional sundal, and it quickly became a family favorite.

Why You’ll Love This Recipe

This Edamame Sundal is a fantastic twist on a South Indian classic. It’s packed with protein from the edamame and urad dal, bursting with flavor from the mor milagai and coconut, and comes together in under 30 minutes. Plus, it’s naturally gluten-free and can easily be made vegan! It’s the perfect snack, side dish, or even a light meal.

Ingredients

Here’s what you’ll need to make this delicious Edamame Sundal:

• 1 cup edamame (about 150g)
• 3 tsp coconut oil
• 0.5 tsp mustard seeds
• 2-3 tsp Sundal Podi (recipe below)
• 10 mor milagai (curd chili)
• 2 tbsp urad dal (split black lentils)
• 1 tbsp sliced kopra (dry coconut)
• 1 tsp oil

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavor:

Mor Milagai (Curd Chili) – A South Indian Specialty

Mor milagai are these wonderfully tangy, slightly spicy dried chilies that are sun-dried in curd. They add a unique depth of flavor to South Indian dishes. You can usually find them at Indian grocery stores, or online. If you can’t find them, you can substitute with Kashmiri chili powder (1 tsp) for color and a pinch of cayenne pepper for a little heat, but it won’t be quite the same.

Urad Dal – The Protein Boost

Urad dal, or split black lentils, adds a lovely nutty flavor and a good dose of protein. Make sure to use good quality urad dal for the best results.

Kopra (Dry Coconut) – Regional Variations & Flavor

Kopra is dried coconut, and it’s a staple in many South Indian recipes. It adds a subtle sweetness and a wonderful texture. You can find it in most Indian grocery stores, often pre-shredded. If you can’t find it, unsweetened desiccated coconut will work in a pinch.

Coconut Oil – The Traditional Choice

Coconut oil is the traditional oil used in South Indian cooking, and it really enhances the flavors of this sundal. Don’t be afraid to use it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp oil in a pan and roast the mor milagai for about a minute. This really wakes up their flavor.
2. Add the urad dal and roast until golden brown – keep an eye on it, as it can burn quickly!
3. Turn off the heat, and mix in the sliced kopra. Let it cool completely.
4. Once cooled, grind everything into a fine powder. This is your Sundal Podi! No need to add salt at this stage, as the edamame will be seasoned later.
5. Now, heat the 3 tsp coconut oil in a separate pan. Add the mustard seeds and let them splutter.
6. Add the curry leaves and let them sizzle for a few seconds.
7. Add the cooked edamame and stir well to coat with the oil and spices.
8. Sprinkle in 2-3 tsp of the Sundal Podi (or more, to taste!). Mix everything thoroughly.
9. Taste and adjust the salt if needed.
10. Garnish with fresh coconut (optional) and serve warm.

Expert Tips

• Don’t skip roasting the mor milagai and urad dal – it makes a huge difference in the flavor!
• Grind the Sundal Podi as finely as possible for the best texture.
• If you like a little extra heat, add a pinch of cayenne pepper to the podi.

Variations

• Vegan Adaptation: This recipe is already naturally vegan if you ensure your curry leaves are sourced without any animal products used in their cultivation.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you’re sensitive to spice, use fewer mor milagai or substitute with Kashmiri chili powder.
• Festival Adaptation (Navratri/Ganesh Chaturthi): Sundal is traditionally offered during Navratri and Ganesh Chaturthi. This edamame version is a fun and healthy twist on the classic. My grandmother would always make a huge batch for the festivities!

Serving Suggestions

This Edamame Sundal is delicious on its own as a snack. It also makes a great side dish with rice and sambar, or as part of a larger South Indian meal. I love to serve it with a cup of hot filter coffee.

Storage Instructions

Leftover Edamame Sundal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The Sundal Podi can be stored in an airtight container at room temperature for up to a month.

FAQs

What is Sundal Podi and where can I find it?

Sundal Podi is a spice blend used to flavor sundal. You can find it pre-made at Indian grocery stores, or you can easily make your own (like we did in this recipe!).

Can I use frozen edamame for this recipe?

Absolutely! Frozen edamame works perfectly. Just make sure to cook it according to the package instructions before adding it to the pan.

What is Mor Milagai and is it very spicy?

Mor milagai are dried chilies fermented in curd. They have a unique tangy flavor and are mildly spicy. The spice level depends on the variety, but they’re generally not overwhelmingly hot.

Can I make the Sundal Podi ahead of time? How should I store it?

Yes, definitely! Making the podi ahead of time saves you a lot of effort. Store it in an airtight container at room temperature for up to a month.

Is there a substitute for Kopra (dry coconut)?

If you can’t find kopra, unsweetened desiccated coconut is a good substitute. Just make sure it’s not sweetened!

Enjoy this Edamame Sundal – I hope it becomes a favorite in your kitchen too! Let me know in the comments if you try it and what you think.