The Edamame Sundal recipe is a delicious and protein-rich South Indian stir-fry dish made with boiled edamame beans tossed in spices and coconut.
South Indian cuisine is one of the most loved cuisines in India. It has a wide variety of recipes from humble dosa, quintessential idli, Chettinad recipes, and so forth.
However, most of these recipes are time-consuming. If you have a busy weekend and want to try something quick and easy, try this Sundal dish, which is extremely tasty.
Simple additions of edamame, mustard seeds, curry leaves and shredded coconut make this South Indian cuisine a delectable snack that may instantly fill you up and brighten your day. Wondering what this snack is called? It is called edamame sundal.
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Ingredients for Edamame Sundal Recipe
- Edamame Beans: I used 1 cup of frozen shelled edamame beans. It's easily available in the frozen section of Trader Joe's, Sprouts, or Safeway.
- Mustard, cumin seeds & urad dal: added for tempering.
- Chilies: I have used 1 Thai chili and 1 dried red chili for the heat.
- Curry leaves: used for flavoring, dont skip it.
- Hing (Asafoetida): used for flavoring. You can also use gluten-free asafoetida.
- Oil: your choice of cooking oil.
- Fresh coconut: use shredded fresh coconut for garnishing.
How to Make Edamame Sundal
Boil edamame in water, and little salt for 4-5 minutes. Then, drain off the excess water. Alternatively, you can also steam it with a little salt.
Heat oil in a pan, add mustard seeds, and when it crackles, add urad dal, and dried red chilli. Saute till the dal turns golden brown.
Then add green chili, curry leaves, and asafoetida. Saute for a few seconds.
Add the steamed or boiled edamame, and salt as required and toss on high flame for a minute. Then, turn off the flame.
Add fresh shredded coconut and mix well again.
Edamame sundal is ready to be served as a healthy tea-time snack.
How to Serve Edamame Sundal
Serve Edamame Beans Sundal as a side dish with rice and rasam, or it can be eaten as a healthy tea-time snack. It can also be served as a prasadam during festivals or Navratri.
Variations
- Add other vegetables: You can also add other vegetables like chopped onions, grated carrots, and bell peppers to make them more nutritious.
- Make it spicy: To make it spicy, add a pinch of red chili powder or cayenne pepper while cooking the sundal.
More Sundal Recipes
- Sweet Corn Sundal
- Asparagus Poriyal
- Red Chori Sundal
- Chickpea Sundal
- Carrot Beans Poriyal
- Brussel Sprouts Poriyal
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Edamame Sundal
Ingredients
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal
- 1 dry red chili
- 1 green chili
- 1 stalk curry leaves
- 1 pinch asafoetida (hing)
- 1 cup shelled edamame frozen or fresh
- salt to taste
- 2 tablespoon coconut shredded
Instructions
- Boil edamame in water, and little salt for 4-5 minutes. Then, drain off the excess water. Alternatively, you can also steam it with a little salt.
- Heat oil in a pan, add mustard seeds, and when it crackles, add urad dal, and dried red chilli. Saute till the dal turns golden brown.
- Then add green chili, curry leaves, and asafoetida. Saute for a few seconds.
- Add the steamed or boiled edamame, and salt as required and toss on high flame for a minute. Then turn off the flame.
- Add fresh shredded coconut, and mix well again.
- Edamame sundal is ready to be served as a healthy tea-time snack.
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