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Sri Rama Navami Recipes – Panagam,Neer Mor ( 28-03-15)


October 1, 2013


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rangoli sundal copy

Rangoli sundal ,is this title sounds attractive and unique? ;) . I tried this recipe from a magazine just by seeing this title .. As the name suggest it came out so colorful .Raksha became very happy to see this multi colored sundal and asked me to serve her a bowl. It was not only colorful but also very tasty.. In this sundal , i have added freshly ground spices and little lemon juice which made the sundal spicy , tangy and flavorful.As i wanted to make this sundal instantly,i chose grains like white lobia , brown channa,sweet corn and green peas which need not be soaked.I soaked peanuts in hot water for an hour and i roasted channa,lobia and pressure cooked all the grains together for 3-4 whistles in low flame.Everything was cooked perfectly.Do try this sundal recipe for this Navaratri and njoy !!

Multi grain sundal

  • Peanuts/Verkadalai – 1/8 cup
  • Black eyed beans/lobia – 1/8 cup (white or brown)
  • Sweet corn – 1/4 cup
  • Carrot – 1 no (finely chopped)
  • Green peas – 1/8 cup (refer notes)
  • Brown or white channa – 1/8 cup
  • Salt & water – as needed
Grated coconut – 1/3 cup
To roast n grind
  • Cooking oil – 1 tsp
  • Dhania – 1 tsp
  • Channa dal – 1tsp
  • Urad dal - 1/2 tsp
  • Asafetida/hing – 1/4 tsp
  • Red chillies – 2 nos
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Ginger paste – 1/2 tsp
  • Curry leaves – few
  • Asafetida/hing – 1/4 tsp
Lemon juice – Few drops

  • Wash and soak peanuts in hot water for an hour.In a pressure cooker base heat oil and roast the brown channa and black eyes beans till it crackle .Roast it for 3 –5 mins till u get a nice smell.To this add sweet corn kernels and peanuts.
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  • Pressure everything together adding required water and salt.Inside the cooker , keep a small bowl and put the green peas with 2 tbsp of water and little salt..Cook it in low flame for 3-4 whistles. It takes 20-25 minutes.Green peas gets cooked in the steam itself.(Refer notes )
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  • Open the cooker after the steam is released completely. Drain the excess water.. In a pan ,heat oil and roast the ingredients given under ”to roast n grind” and powder it nicely.
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  • In the same pan heat 2 tbsp of oil and temper mustard seeds , urad dal , ginger paste , red chilli , hing ,curry leaves and chopped carrot. Saute well and add the cooked pulses. Mix well. Lastly add the grated coconut and ground masala powder.Mix well and saute for few minutes.rangoli sundal tile3
  • Switch off the flame and squeeze few drops of lemon juice.Mix well. Give a standing time of 30 minutes before serving. for all the flavors to infuse.

  • U can add any number of pulses/grains to make it more colorful.U can replace brown channa by rajma..As i din’t have rajma in hand , i din’t use it.
  • If u use white channa and rajma, u have to soak it for 8 hours.So i dint use both.
  • I have used green peas.So i din’t soak in advance. If u use dried peas,soak it overnight  or for 6 hours in hot water..
  • U can try this recipe without adding the masala powder.It also tastes good.U can try this way for kids.



  1. wow very innovative and colorful sundal dear :) looks so yummy combos makes me tempt to finish this whole plate :)

  2. Delicious sundal.. wud lov to try this for my li'l one sometime


  3. Very delicious,nutritious and colourful sundal.

  4. interesting name for colorful sundal, love it :-)

  5. Healthy, yummy and colourful Sundal..First time in your blog.. you have a nice space..

  6. wow absolutely its inviting more...


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