Fusilli-Chickpea Sundal






A long time since I posted any recipe. The heat has been killing me and the added humidity factor has made it seem at least 4 to 5 degrees higher than the actual temperature  making it feel like 44°C. Added to t he woes are the unscheduled power outages. Finally I decided to shake off my lethargy and post something that is slightly “hatke” from the routine. Ad has also been asking for healthy dishes and I thought I could give twist to pasta and make sundal that goes well as a rejuvenating dish.

I would have preferred to try with macaroni but as I had only fusilli I tried and it turned out pretty good.


Fusilli 1 cup

Chickpea 1 cup

Grated coconut  1 tsp

Curry powder  1 tsp

Salt 1 tsp (as per taste)

Tamarind paste ½ tsp

Curry leaves from 2 sprigs

Oil 1 tbsp

Mustard seeds 1 tsp

Asafotida 1 pinch


  • Soak the chickpea for 3 or 4 hours and pressure cook it for 4 whistles.
  • Boil 2 cups of water in a wide vessel and add fusilli in the boiling water,  few drops of oil, and  a pinch of salt, cover the vessel and cook/blanch it for 2 minutes. Ensure it has al dente  texture to retain the shape (mine got overdone and broke). Drain the pasta in a colander and let it cool.
  • Heat oil in a wide pan and let the mustard splutter. Simmer the heat and add asafotida and curry leaves to the pan. When the asafotida aroma is felt add the chickpea to the pan. Add curry powder, tamarind paste and salt and mix well.
  • Switch off the flame and add the cooled pasta and coconut and mix well with a spatula.

Enjoy the ethnic version of pasta


Chef’s Note

  • You can replace tamarind paste with to get a tangy flavor
  • Any variety of pasta can be tried in place of fusilli.

Chickpea Sundal

Chickpea 250g (soak overnight)
Mustard 1 tsp
Urd dal 1 tbsp
Asafoetida 1/4 tsp
Salt 1 tsp
Red chilies (dried)  3
Amchur 1 tsp
Curry leaves 2 sprigs

Coconut (grated)  3 tbsp
Oil 1 tbsp
Cook the soaked chickpeas well and drain off the excess water.
In a few drops of oil, roast the chilies , urad dal, curry leaves and coconut. powder them to a coarse texture in the mixie.
Heat the oil in a frying pan and temper the mustard seeds. on spluttering, add the chickpeas, salt, ground masala powder, asafotida and amchur. Mix well and switch off the flame.
Serve hot or cold.
Cooking tip: Add a teaspoon of lemon juice in place of amchur if you like lemon flavor.