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Showing posts with label SUNDAL RECIPES. Show all posts
Showing posts with label SUNDAL RECIPES. Show all posts

October 9, 2016

Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

Kadalai paruppu sundal
For this Navratri, I din’t  try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guest, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind. My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam.  Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescueHappy.Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.
Do check out my other Sundal varieties in this link !
Bengal gram dal sundal

Kadalai paruppu sundal / Bengal gram dal sundal recipe

Kadalai paruppu sundal / Bengal gram dal sundal recipe How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !
Cuisine: South Indian
Category: Sundal varieties
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Bengal gram dal / Kadalai paruppu - 1/2 cup
  • Salt & water - as needed
  • Grated coconut – 3 tbsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Green chillies - 1 no ( slitted or finely chopped)

  • Wash and take the dal in the cooker base.Add enough water ( I used 2 cups) and pressure cook for 2-3 whistles in very low flame. Kadalai paruppu won’t become mushy very easily. So It would be perfectly cooked in low flame in just 2 whistles. Remove the lid after the steam is released. Check whether it mashes in your finger. Drain the excess water if any and use it for making rasam or dal soup. Make sure you keep 2 tbsp of water in the dal. Do not drain it completely.
    Kadalai paruppu recipe
  • In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds. Add slitted or finely chopped green chillies, curry leaves & hing. Saute for a minute. Add the cooked dal along with the little water in the cooker. Add the required salt, Mix well & boil till all the water evaporates. Mix it gently without mashing the dal. Lastly add the grated coconut, give a quick stir & switch off the flame. Remove from the kadai & transfer it to a vessel. Offer to God & serve ! This sundal will become grainy once it starts to cool down. So do not panic if it looks slightly mushy while mixing.
    Kadalai paruppu recipe
    Kadalai paruppu recipe
  • Enjoy !
  • Do check out my other Sundal varieties in this link !

  • Use finely chopped chillies for spicy taste. I use slit chillies.
  • You can also use finely chopped ginger if you like its flavor.
  • Optionally, you can garnish this sundal with coriander leaves.
  • Add more coconut for rich taste.
Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !
Kadalai paruppu sundal recipe
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June 16, 2016

Veg Dalcha Recipe, Ghee Rice – Brinjal Gravy For Biryani

Dalcha recipe and ghee rice - Bagara khana
When I shared Muslim wedding biryani & Kuska recipes in my Biryani series, few readers asked me to share Muslim home style Brinjal gravy ( Kathirikai Kuzhambu) for biryani. I did share an Ennai Kathirikai Gravy for biryani. But later I realized it was not the one my readers asked for. Again I got a mail and a comment in my biryani recipes to share Muslim Veg Dalcha recipe which is served as a side dish for ghee pilaf/Nei choru and they call it as Bahara Khana. Its very special among Nagore,Tamilnadu and Hyderabad Muslims. I started searching for the authentic recipe and found it in Jaleela Kamal mam’s blog. Recently when I was telling about Thalcha kuzhambu to my dad, he told he had tasted it in his friend Mr.Ibrahim uncle’s house & called him immediately.I talked with his wife Sharmila Banu aunty and got the recipe for Dalcha along with ghee rice. She told they make dalcha with mutton & vegetables. But she suggested me to use brinjal and bottle gourd as I asked for a vegetarian version.It was very similar to Jaleela mam’s recipe.It is so easy and quick to make. So I was double happy and satisfied of trying the authentic, original, traditional Muslim style Dalcha gravy recipe.You can prepare Dalcha and ghee rice simultaneously if you have 2 pressure cookers in hand. Sharmila aunty told me to use DUM method for making ghee rice just like Hyderabadi biryani . But I did it in my cooker directly as I started cooking very late. Soon I will try to make a detailed and perfect ghee rice post. Aunty was sooo sweet and patient. She spent nearly half an hour over phone and shared many of their specialty recipes for Iftaar and RamadanLove Struck. I must try to post them one by one soonWinking. Thanks a bunch Aunty and Jaleela Mam for sharing this wonderful Dalcha recipe.Now lets see how to make South Indian Veg Dalcha gravy with step by step pictures.
Check out my 40 Veg Biryani Recipes too !
Veg dalcha

Dalcha recipe&Ghee rice

Veg dalcha recipe Veg dalcha rcipe with ghee rice - Muslim style
Cuisine: Indian
Category: Lunch recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 20 Minutes

1 cup – 200ml
To Pressure cook for Dalcha
  • Toor dal - 1/4 cup
  • Chana dal - 2 tbsp
  • Big onion - 1 no or small onion - 5 nos ( sliced)
  • Tomato - 1 no
  • Green chilli - 1no
  • Garlic cloves - 4 no
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Tamarind – A big gooseberry size 
  • Brinjal - 2 nos ( cut into 4 or 5 pieces)
  • Salt & water - as needed
  • Raw mango – 2 pieces ( optional, I din’t use)
  • Mint+coriander leaves - a handful
To temper:
  • Ghee – 2 tsp
  • Big onion – 1/2 no ( sliced)
  • Cinnamon – 1 no
  • Cloves -  1 no
For ghee rice
  • Basmati rice - 1 cup
  • Water - 1.5 cups or 1 cup water + 1/2 cup coconut milk
  • Cooking oil + Ghee – 2 tbsp ( use groundnut oil )
  • Ghee – 1 tbsp ( for garnishing)
  • Whole garam masala – 1 each ( Cinnamon, cloves, Cardamom, Kalpasi, biryani leaf, marati moggu)
  • Big onion – 1 no
  • Ginger garlic paste – 1/2 tsp
  • Mint + coriander leaves – a fistful
  • Green chilli – 1-2 no ( slitted)
  • Tomato – 1/2 no (optional)
  • Lemon juice – few drops ( optional)

  • In a pressure cooker base, take the toor dal + Chana dal and soak it adding 2 cups of water. Soak tamarind in 1/2 cup of warm water separately in a bowl.
  • Chop onion, peel garlic and slit green chilli. Chop the brinjal into pieces vertically and immerse in water till use.Add the chopped onion, green chilli, one whole tomato, Mint + coriander leaves, turmeric powder,garlic cloves, few drops of oil, G&G paste to the pressure cooker. Mix well and pressure cook the dal mixture very low flame for one whistle.( You can  add chopped tomatoes if your dal cooks well. My dal doesn’t cook mushy if I add chopped tomatoes.So I added as a whole tomato)
Veg dalcha recipe
  • Open the cooker after the steam is released. Mash the dal well with a whisk or mathu. To this, add chopped brinjal & bottle gourd ( and Mutton pieces if using), salt, red chilli powder and dhania powder. Again pressure cook in high flame for 1 or 2 whistles just for the brinjal to cook. Brinjal should retain its shape. ( ** Refere NOTES for an easy method)Open the cooker after the steam is released and add the tamarind extract + Mango pieces ( If adding). Mix everything and check for taste.Add more salt , chilli powder based on your taste. Let the mixture roll boil well.
Veg dalcha
  • Heat ghee in a small pan and saute cinnamon, clove, sliced big onion. Saute till onion turns golden brown.Remove and add it to the boiling dal mixture. Switch off the flame and remove it. Garnish with coriander leaves and serve hot with Ghee rice or biryani. Enjoy ! 
Veg dalcha
  • For ghee rice : Wash and soak basmati rice in 2 cups of  hot water for 20 minutes. In the mean time, chop the onion, tomato, slit green chilli. Heat a pressure cooker with Oil +ghee and splutter the whole garam masala items.  Add the chopped onion, green chilli, g&g paste and tomato pieces ( skip tomato if u want white pulao). Saute until tomato turns mushy.Now add 1 cup of water and 1/2 cup of coconut milk and soaked basmati rice ( U can use water or coconut milk completely) . Add the required salt and add chopped mint+coriander leaves, few drops of  lemon jucie.Mix well and pressure cook in low flame for 1 whistle.
Ghee rice recipe
Ghee rice recipe
  • Remove after the steam is released.  Fluff the rice with a fork and serve it. Keep dalcha as the side dish ! This combo tasted simply great : )) Enjoy !!
Ghee rice recipe
  • **While making dalcha, you can keep the brinjal pieces in a small bowl inside the cooker and cook all the other ingredients together.After opening the cooker, mash the dal well, add the cooker brinjal pieces and then you can add tamarind extract, give a boil & temper it. By doing this way, you can avoid pressure cooking for 2 times. I just followed what Aunty told me. So I have cooked twice here. Next time, I am planning to try this method.
  • If you want to follow DUM method for making ghee rice, Just add the rice, water, coconut milk and mix well till all the liquid is absorbed by the rice and becomes thick. Now switch off the cooker. Heat a dosa pan well ( Use a very old, unused dosa pan) and Place the cooker over it. Cover the cooker with a cotton cloth and then place a plate or lid. No need to use the cooker lid. Above this, place a bowl full of hot water. Let the flame be high and dosa pan be very hot. This heat will spread to the cooker and rice cooks soft n fluffy. Remove the cooker after 10 minutes and check the rice. This was the method suggested by aunty. Soon I will try to make a detailed post for this. By doing this way, color of rice can be maintained white.
Ghee rice
Try and enjoy this most popular Muslim style Ghee rice + dalcha combo at home. I am sure you will love it. I made this and some curd rice for our Sunday lunch. It was comforting !
veg dalcha recipe
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October 14, 2015

Thenga Manga Pattani Sundal Recipe-Beach Style Sundal

Thenga manga pattani sundal
I wanted to try this thengai mangai pattani sundal(Coconut,Raw mango,peas) during last year Navaratri.But I couldn’t do it.So this year I was very much stubborn & determined to start my Navratri Sundal recipes posts only with this most popular Chennai Marina Beach style sundal recipe.Luckily I found a raw mango in the market yesterday and bought it even though it was too costlyTongue.Generally when we think about Chennai beach, apart from the wonderful sea breeze,snacks like Kara pori,Green peas masala chaat, fire roasted corn, sweet cotton candy ( Panchumittai) and thenga manga pattani sundal flashes in our mind.But frankly speaking,I have never tasted any one of them in the beachSad.I visit Chennai very rarely and that too to attend weddings and other family functions.So when I go there,I directly go to our relatives house.As soon as the function gets over,we would be off to Bangalore immediatelySigh.This year too we have planned for a Chennai trip in a month or two.This time I have demanded few things to Sendhil like Shopping in T Nagar,Food at Saravana Bhavan especially Vada curry & Kaima idli and most importantly,a visit to Marina beach.I think Sendhil would keep up his promise and take me to all these placesWinking.After I taste the real sundal in the beach,I will update this post to match its original taste.Today I made this sundal following the recipe from Radhika’s blog.It came out very well and tasty.With the flavor & tanginess of raw mango,it tasted awesome !! Friends,do try this sundal for Navratri neivedyam and share your feedback.If you don’t have raw mango in hand,add more lemon juice and use grated carrots.After doing the pooja,you can also add finely chopped onions & relish this sundal.Lets see how to make this yummy Beach style Thenga Manga Pattani Sundal .
Check out my beach style Kara pori/Spicy puffed rice recipe if interested !!

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September 30, 2014


sweet corn sundal recipe
Sweet corn sundal is a very easy and super tasty sundal recipe & this must be kids most favourite among all the navratri sundal recipes.But most of us don’t do it just thinking about its difficulty in removing the kernels from the boiled corn.Many of us use frozen corn & microwave it to make our job simple.But u can easily remove corn kernels from fresh corn too.Last year i found this simple & quickest way to remove corn kernels from a road side corn wala.With this method,making corn based recipes has become a breeze for me.To make you feel the same,i have shared that easy method with stepwise pictures,just go thro it and make this sundal instantly.Actually I wanted to post this sweet corn sundal recipe during last year Navratri but i couldn’t.So this year,as an interesting addition,i have shared two versions here.One is sweet corn spicy sundal(the normal one) and the other one is sweet corn sweet sundal.I hope this sweet version may be new to some of you.As spicy sweet corn sundal is common and well known to everyone,i wanted to try a sweet version with it.I just followed my Green gram sweet sundal & karamani sweet sundal recipes and prepared it.It was very nice n I loved it a lot.Basically i love the combination of sweet n spice.So i tempered this sweet sundal with a red chilli for mild spiciness and it lend a nice flavour to it.Do try this sweet sundal version.U may love it like meHappy.The second version is a very simple one like other sundal recipes.To make it more colorful n healthy for kids,u can add grated carrot and green peas.It will be more appealing to the kids and they will sure love it.U can try this sundal with American sweet corn or Indian corn.Tastes good for both.Ok,lets see how to make this sweet corn sweet sundal and kara sundalWinking.
Do check out my Colorful Rangoli sundal too !
sweet corn sweet sundal

Sweet corn sundal recipe - 2 verisons

Sweet corn sundal recipe - 2 verisons Sweet corn sundal recipe for Navratri naivedyam !
Cuisine: Indian
Category: Navratri
Serves: Serves 2
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes

For sweet sundal
  • Boiled Sweet corn - 1/2 no
  • Grated jaggery - 2-3 tbsp
  • Cardamom seeds - 1 no (crushed)
  • Grated coconut - 2 tbsp
  • To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1 no ( pinched)
For spicy sundal
  • Boiled Sweet corn - 1/2 no
  • Salt - as needed
  • Grated coconut - 3 tbsp
  • Ginger - 1/2 tsp ( finely chopped)
  • Lemon juice - as needed
  • To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1 no
  • Green chilli - 1 no
  • Curry leaves - few
  • Coriander leaves - few

  • Peel the corn and wash it.Cut into two pieces and pressure cook it adding enough water.Remove n let it cool.
  • Take a piece of corn in a plate and hold it straight.Run your knife from top to bottom by cutting the kernels. Collect the kernels in the plate.Separate it and keep it ready.U can refrigerate in a zip lock bag till use..
How to remove corn kernels easily
  • For sweet sundal,melt grated jaggery adding enough water to cover it.Strain the syrup and collect in a bowl.Add cardamom powder and set aside.Heat oil in a kadai and temper all the ingredients given above. Add the sweet corn and jaggery syrup.Mix well till the syrup is absorbed.Lastly add grated coconut and mix well.

sweet corn sundal sweet

sweet corn sundal sweet-1

  • For spicy sundal,heat oil in a kadai and temper all the ingredients given above.Add the boiled corn kernels and mix well.Add salt,grated coconut n lemon juice.Mix well and switch off the flame immediately.


Enjoy !


  • For sweet version,u can replace jaggery with sugar.Adjust the quantity of jaggery based on the sweetness u like.


Do try this kids favourite sweet corn sundal for today’s navaratri neivdeyam Smile

sweet corn sundal for navratri

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October 16, 2012


Here is a picture of our house’s last year navaratri golu/kolu .Last year we kept golu with some old idols and mostly with my daughter’s toys . This year we bought some new idols & kept it.I’ll try to post this year golu pictures in my next post.
About this recipe.we usually make chana sundal for Navratri & Ganesh chaturthi.Recently I tasted this konda kadalai sundal in my neighbor's house during navaratri. I loved it very much .It had a nice flavour & mildly tangy taste.I asked her the recipe.She told lime juice & coriander leaves as secret ingredients.Actually my neighbour used black channa. But i used white ones which i had in hand. If u r planning to make with black channa , do roast the chana in little oil before pressure cooking it . It gives nice smell and taste.In the below picture , u couldn’t see coriander leaves because i dint use as it was out of stock. But do add them and try.It tastes good.Do try this sundal recipe for Navratri neivedyam !

Chana sundal/Chickpeas sundal

Chana sundal/Chickpeas sundal How to make white chana sundal/Konda kadalai sundal recipe for Navratri !
Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 8 Hours
Cook time: 20 Minutes
Total time: 8H20Minutes

1 cup - 250ml
  • White chana / Konda kadalai – 1/2 cup
  • Salt & water – as needed
To temper:
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Hing – 3-4 generous pinches
  • Red chillies – 2 – 3 nos (pinched)
  • Ginger – small piece ( grated)
  • Curry leaves – few
  • Grated coconut – 3 - 4 tbsp
  • Lemon juice – few drops ( as per taste)
  • Coriander leaves – few ( finely chopped)
    • Wash and soak white channa overnight or 6 –8 hrs.( add a pinch of cooking soda while soaking which makes the channa soft ) Drain the soaked water completely and wash again to remove the soda completely.
    • Pressure cook it adding the required water and salt. Drain the excess water .
    • In a kadai , heat oil and temper all the items given above in the same order.
    channa dal sundal tile1
    • Add the cooked channa and mix well. Finally add the grated coconut , toss well.
    • Garnish with coriander leaves and add lime juice as per need.
    channa dal sundal tile2

Enjoy !
  • Adding cooking soda while soaking chana is purely optional. But it makes the channa soft after cooking.
  • If u add cooking soda ,drain the soaked water and wash again before cooking it. Add salt while cooking. Suppose if u forget to add salt , add it immediately after u pressure cook keeping little water . Salt gets absorbed by chana.
  • Adding grated ginger is also optional but it helps for digestion of sundal. Add hing generously.
  • U can add more coconut to make the sundal tastier.
  • Add lime juice & coriander leaves as per ur need.
  • If u use black channa  , replace red chillies by green chillies.Roast channa in little oil till u get nice aroma & cracking sound.Pressure cook it immediately.No need of soaking.
  • But the channa will not be much soft.If u want it soft , add a pinch of cooking soda while u pressure cook.
  • For variations , u can coarse grind the grated coconut , chillies and add to channa.Saute for few minutes and add lime juice and coriander leaves at the end..
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October 11, 2012


As navaratri is nearing , i thought of posting  2 sundal recipes – sweet sundal & masala sundal which i learnt from my MIL. I love this festival a lot .My mom doesn’t have a practice of keeping kolu @ home.But my MIL has this practice.. When i was with my parents ,  i used to see all the neighbour house’s golu.I love all the idols especially chettiar bommai and thalai aatti boomai  very much.I used to get the thaamboolam with vethalai paaku ,  mirror, comb , blouse bit and enjoy eating sundal prasadam. Winking smile. Some how i developed a passion in this 9 days festival. I wished to keep kolu in our house too.But couldn’t..
Luckily , after marriage as my MIL has this practice i was very happy and i got a chance of helping her in all the activities. My MIL is very creative . Apart from arranging dolls, she makes park , railway station & even forest by just using the toys we have @ home. I amaze to c all and this year too i am waiting for what she is going to make innovatively ..As i am ZERO in creativity , i am learning and taking golu pics for my future reference.I wish i keep golu on my own very soon learning from her Smile..
I know making sundal is not a tough job.Its just a 3 step process namely soaking , cooking & tempering. I too posted the same but with little variations . Do check out the ingredients and proceed reading if it is new to u. Do leave ur suggestions on how differently u make them .. It will be helpful for me to try varieties.. Smile
  • Green gram / Pacha payaru – 1/2 cup
  • Salt – A pinch
  • Water – 1/2 – 3/4 cup
  • Powdered jaggery –  1/4 cup
  • Water – 2 - 3 tbsp
  • Grated coconut – 3 tbsp
  • Cardamom (powdered) – 1/4 tsp or 3 nos
To roast :
  • Oil – 2 tsp
  • Heat oil in a kadai and roast the green gram till  it starts to splutter with nice aroma. It takes 5-7 mins in high  flame. Keep on mixing otherwise it would burn. After roasting , soak them in water for 1-2 hours.
  • Then in a pressure cooker , take the soaked dal with water just to cover them . Add a drop of oil and a pinch of salt .
  • Pressure cook them . The dal should not be mushy. It should be separate.
  • After the steam goes, open the cooker & transfer the dal to a colander to drain the excess water.
  • In the mean time ,take the powdered jaggery covered with little water and make a syrup. After the jaggery is melted, strain it to remove the impurities. Then heat it till it becomes frothy, thick and the raw smell of jaggery gets removed. At this stage , switch of the flame and add the cardamom powder .
  • Add the cooked dal to the jaggery syrup and mix well with a fork like ladle to avoid dals turning mushy..
  • Finally add the grated coconut and mix well.
  • Initially u may find this sundal mushy & together. After it completely cools down , it will be separate & very tasty.
Do try this friends. U’ll love it for sure.

This sundal is different from the usual one. Try this one for a change.. U’ll like it Smile
masala sundal new
  • Green gram – 1/2 CUP
  • Water – 1/2 cup
  • Salt – as needed
To grind:
  • Grated coconut – 3 tbsp
  • Green chilly –  1 - 2 nos  ( adjust)
  • Soambu / Saunf / Fennel seeds – 3/4 tsp
  • Ginger – 1 inch piece
To temper
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – few
  • Hing – 2 – 3 generous pinches
Lemon juice  - few drops ( as per need)
  • Soak the green gram for 4 – 6 hrs.
  • Drain all the water and pressure cook them adding salt , water &  a drop of oil..
  • Cook for 1 whistle..Drain all the excess water.
  • Grind all the ingredients given under “ grind” to a dry powder without adding water.
  • Now in a kadai, do the tempering and add the cooked dal.
  • Toss well and add the ground masala. Mix well and keep in low flame till raw smell vanishes.
  • Mix with a fork like ladle every now & then..
  • Switch off the flame , add lime juice and ur masala sundal is ready..
  • As i said for sweet sundal , it looks mushy but it will separate as it cools down.

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