Beachfront Snack · Tempered Legumes
Sundal
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During the nine nights of Navratri, many Tamil households rotate through a different boiled legume each evening — the same tempering method, one dish, nine variations — long before it ever reaches a beach vendor's cart.
Boiled chickpeas, peanuts, or other legumes are tossed in a hot pan with mustard seeds, curry leaves, green chili, and grated coconut, then served warm in a small paper cone. Vendors sell it from handcarts along Chennai's Marina Beach and other coastal promenades as an evening walking snack.
Why it's made this way: Sundal began as festival prasad tied to Navratri's nine-night legume rotation, and its light, portable, protein-heavy format made it a natural fit for beachside vendors looking for something that travels well in the sea breeze.
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