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Sundal Recipes

To Relish During Golu Visits Of Navratri 2026

Golu visits are traditional evening gatherings where family, friends, and neighbours visit each other's homes during Navaratri. The focus is on admiring the tiered, festive display at homes but the custom also builds community bonds. Hosts serve traditional festival foods like sundal (a stir-fry) or sweet payasam to everyone who visits. When guests leave, hosts hand out Thamboolam, a traditional gift bag usually containing betel leaves, nuts, turmeric, kumkum, and small tokens or fruits. Here are different types of sundal varieties to try for Golu visits.

The traditional recipe is made with boiled black chickpeas. A healthy, protein-rich stir fry, it uses a fragrant tempering of spices and fresh coconut. It is commonly served as a prasad/naivedya, not only during Navratri, but even during Vinayaka Chaturthi. The key to a well-made sundal is to keep stir quickly on low heat after adding the curry leaves, chillies, hing, and other tempering agents. This prevents burning. Also, once everything is mixed, give it a minute or two of quick sauté to blend the flavours. 

Another popular Sundal recipe, this version uses boiled raw peanuts as the base. These are lightly seasoned with a simple tempering of oil, mustard seeds, and split urad dal. This version offers a rich, buttery, yet distinctly crunchy bite from the peanuts as compared to the softer, traditional sundal. It also has a noticeably nutty flavour that pairs exceptionally well with sharp additions like grated raw mango or extra fresh coconut.

Karamani refers to red or white cowpeas (also called lobia in Hindi). It can be prepared as a savoury dish or a sweet version using jaggery and cardamom powder. Typically savoury, it is made by tossing tender cooked beans with a tempering of mustard seeds, curry leaves, dry red or green chilies, and asafoetida (hing). It is finished with a generous amount of freshly grated coconut. Like all sundal recipes prepared for Navratri, this one is also made without onions or garlic.

A more wholesome variety, this uses boiled moong dal mixed with basic spices and coconut. This is naturally light, healthy, and protein-rich and often enjoyed 

as an everyday breakfast side dish or an afternoon tea-time snack. The tempering includes the standard mix of mustard seeds, urad dal, curry leaves, dry red chilies, and asafoetida (hing) fried in a little oil, with grated coconut serving and a pinch of Aashirvaad Pink Salt as garnish. This too has a sweet version where melted jaggery and cardamom replace chillies and salt.

Made from split chana dal, Kadalai Paruppu Sundal is another classic variety prepared during Navaratri. The dal is soaked and cooked until tender, then tossed with a simple tempering of mustard seeds, urad dal, curry leaves, dry red chillies, and hing. Freshly grated coconut is added at the end for a mild sweetness and texture. The key is to cook the dal until soft but not mushy, so it retains a slight bite when mixed with the tempering.

Aval, or flattened rice (poha), gets a festive makeover in this quick and simple sundal variation. Soaked aval is tossed with a tempering of mustard seeds, curry leaves, green chillies, and asafoetida (hing), then finished with freshly grated coconut and coriander. Unlike pulse-based sundals, this version has a softer, lighter texture and cooks much faster. You can also add a little lemon juice at the end for a gentle tang that balances the coconut and spices. 

If you want a quick and slightly sweeter variation, corn sundal is an easy option. Sweet corn kernels are sautéed with a simple tempering of mustard seeds, curry leaves, green chillies, and hing, then finished with freshly grated coconut and coriander. The natural sweetness of the corn balances the heat from the chillies, while the coconut adds a little texture. Since the corn only needs a few minutes of cooking, this version can be prepared quickly when guests arrive.

These are only some of the sundal varieties you can serve during Golu visits. Other options include white chickpea sundal and even versions made with peas or sweet corn. The basic method remains largely the same: cook the main ingredient until tender, prepare a fragrant tempering, and finish with fresh coconut. You can also adjust the chillies, coconut, and seasoning according to your preference, while keeping the preparation simple enough for a festive offering.