MOONG DAL SUNDAL / PAASI PARUPPU SUNDAL / PAYATHAM PARUPPU SUNDAL - EASY SUNDAL VARIETIES

Moong dal sundal / Paasi paruppu sundal is one of the easiest sundal recipes that can be made in minutes.This yellow moong dal sundal ( Payatham paruppu in Tamil) can be done without soaking and the dal gets cooked in no time. Only thing is dal should be cooked perfectly.It should not be over cooked. Yesterday we kept golu and we made sweet pongal & this sundal for first day neivedyam..Do try this easy sundal for navratri.U’ll love it for sure

Moong dal sundal recipe

Paasi paruppu sundal/Moong dal sundal recipe for Navratri

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Yellow moong dal / paasi paruppu – 1/2 cup Salt & water – as needed To temper Coconut oil – 1.5 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Red chilli – 1 no Green chillies – 2 nos Curry leaves – few Asafetida/hing – 1/4 tsp

METHOD

In a bowl , take the required quantity of water and add the moong dal , turmeric powder , salt .Let it cook in high flame for8-10 minutes.Stir in between to see the dal is cooked perfectly.Dal should break but not be mushy. It should be just blossomed.Remove and drain the excess water using a colander. In a kadai , heat oil and temper mustard , urad dal , chillies , curry leaves and hing. Saute for a minute till dal turns golden brown.Now add the cooked moong dal and mix it gently. Lastly just before switching off the flame , add the grated coconut.. Stir gently and switch off the flame. Offer to Durga and get her blessings , Enjoy !

Here is the picture of this year's golu at our home :)

Technorati Tags: easy sundal recipes,navaratri recipes,navratri 2013,navratri recipes,navarathri recipe,navaratri sundal recipes,sundal recipes,Golu pictures,moong dal sundal,moong dal sundal recipe,moongdal sundal,moongdal sundal recipe,paasi paruppu sundal recipe,paasi paruppu sundal

Continue Reading...

RAJMA SUNDAL RECIPE – NAVRATRI RECIPES

I tried rajma sundal for the first time. I have tried rajma masala for roti very long back. As rajma tastes very bland without any smell, usually i add more spices to add flavor to the dish ..So i tried this sundal adding freshly ground masala..Last year i posted masala sundal with green gram. I tried this sundal almost in the same way with slight variations. It smelt and tasted yum.We enjoyed a lot..Try this healthy sundal for this navratri and mail me ur feedback..

Rajma sundal recipe

How to make rajma sundal with freshly ground masala

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 12Hours

Cook time: 20 Minutes

Total time: 12H20Min

INGREDIENTS

1 cup - 250ml Rajma / Red beans – 1/2 cup Salt and water – as needed To temper Cooking oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – few Asafetida/hing – 1/4 tsp Lemon juice - few drops To grind Grated coconut – 3 tbsp Green chillies – 2 nos Ginger – 1 inch piece Cumin seeds or fennel seeds – 1/2 tsp Coriander leaves – 1 tbsp ( do not add more) (optional)

METHOD

Soak rajma over night or for 8 hours. ( please check notes for quick soaking of rajma)Pressure cook for two whistles in low flame.Drain the excess water and keep aside. Grind all the ingredients given under “ to grind” without adding water.Set aside. In a pan , heat oil and temper all the ingredients given under “ to temper” in the same order.Add the cooked rajma , saute well for a minute .Lastly add the ground masala and saute for 3-5 minutes in low flame till u get a nice flavor.. Remove ,add few drops of lemon juice and serve !! Enjoy !

Note

For quick soaking , heat water above boiling point (over boil) and pour into a hot pack/casserole.Add a big pinch of cooking soda.Wash and add the rajma to the hot box.Close it tightly with a lid.Leave it for 6 hours. Rajma soaks well.Before pressure cooking rinse the rajma twice to remove the soda. Add required water and salt and pressure cook in low flame for 3 whistle.Rajma will be cooked very well..This method can be followed for white channa and peas as well.

Technorati Tags: rajma sundal,rajma sundal recipe,rajma sundal for navratri,navratri recipes,navratri 2013 recipes,how to make rajma sundal,prepare rajma sundal,sundal recipes for navratri,sundal,navarathri sundal recipes

Continue Reading...

PEANUT SUNDAL RECIPE | VERKADALAI SUNDAL - SUNDAL VARIETIES

Peanut sundal recipe (verkadalai sundal) was in my try list for long time. Actually I wanted to post this during last year Navratri . But I couldn’t.I am happy at least this year I could do it.We all love peanuts very much but I don’t buy it often. So very rarely peanuts make its appearance in my kitchen. This time i bought peanuts just to prepare this sundal.We loved it..Recently we went to a golu dolls exhibition to see the latest arrivals.Raksha wanted to buy this “Gandhi bommai” to keep in kolu.I kept it in the background and clicked this sundal picture last week.Today being Gandhi jayanthi , i thought of sharing this post with Gandhi doll in background . Happy Gandhi jayanthi friends .
Before going to the recipe,I would like to share a tip which I read in a magazine.It would be useful during this Navratri.

For quick soaking of legumes and to get a soft sundal,heat water above boiling point (let it over boil) and pour it in a hot pack. Now wash and add the grains. Add a big pinch of cooking soda in the water.Mix well and cover the hot pack tightly.By doing this way, grains soak well in lesser time .Soda helps the grains to cook soft.Before pressure cooking , rinse the grains well to remove the soda and then pressure cook it adding required salt and water.It cooks very well yet firm and soft ..I have followed this tip for soaking rajma , white channa and green peas.If u follow this method , these grains need only 3-4 hours of soaking time.Even peanuts need very less soaking time may be 20-30 minutes…Try this tip. It surely works great !..

Peanut sundal recipe

How to make peanut sundal/Verkadalai sundal for Navratri festival !

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

1 cup - 200ml Peanuts / verkadalai – 1/2 cup Grated coconut – 3 tbsp Salt and water – as needed To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves –few Grated ginger – 1 tsp Red chillies – 2 nos (pinched) Lemon juice - few drops (optional)

METHOD

Wash and soak peanuts/ pacha verkadalai in hot water for 2 hours. Pressure cook it adding required salt in very low flame for 3 whistles.Open the cooker after the steam is released properly.Drain the excess water and set aside. In a pan , temper all the above said ingredients and add the cooked peanuts.Saute well and add the grated coconut. Mix well for few minutes.Squeeze little lemon juice if desired. Enjoy !

Technorati Tags: Peanut sundal,peanut sundal recipe,navaratri recipes,navratri 2013 recipes,navratri recipes,sundal recipes for navratri,sundal recipes,verkadalai sundal recipe,verkadalai sundal,easy sundal recipes for navaratri

Continue Reading...

MIXED SUNDAL RECIPE , NAVARATNA SUNDAL / RANGOLI SUNDAL

Rangoli sundal ( Mixed sundal recipe) , Is this title sounds attractive and unique? ;) . I tried this recipe from a magazine just by seeing this title . As the name suggests it came out so colorful. Some people also call it as Navaratna sundal. 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 legmes like white lobia , brown chana, sweet corn and green peas which needs no soaking. I soaked peanuts in hot water for an hour and I roasted chana, 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 !!

Mixed sundal recipe - Multi grain sundal- Rangoli sundal

Healthy and colorful multigrain Rangoli sundal recipe for Navratri !

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 8 Hours

Cook time: 20 Minutes

Total time: 8H20Mins

INGREDIENTS
1 cup - 200ml

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 chana – 1/8 cup Salt & water – as needed Grated coconut – 1/3 cup 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 To roast n grind for sundal podi Cooking oil – 1 tsp Dhania – 1 tsp Chana dal – 1tsp Urad dal - 1/2 tsp Asafetida/hing – 1/4 tsp Red chillies – 2 nos

METHOD

Wash and soak peanuts in hot water for an hour in very hot water..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. 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 ) 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. 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. Enjoy !

Note

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.

Technorati Tags: Navaratri sundal recipes,navratri sundal,navratri sundal recipes,navarathri sundal recipes,navratri 2013,sundal recipes,colorful sundal for kids,sundal recipes for navratri

Continue Reading...

EASY KARAMANI SWEET SUNDAL RECIPE / THATTA PAYARU SUNDAL – NAVRATRI RECIPES

This week I have planned to share some interesting sundal varieties in my blog. Let me start with this easy karamani/lobia /black eyed beans/ thatta payaru sweet sundal with jaggery. For any sundal , pulses/grains should be soaked, cooked and tempered.  And for sweet sundal, cooked pulses should be mixed with jaggery syrup.This is the usual procedure.. Last year I posted green gram sweet sundal using the same method . But this sundal is much much easier to make. We don’t have to soak the lobia/karamani and no need to make jaggery syrup too. Doesn’t it sound simple, quick and easy friends ? :) .I got this recipe from one of my cookbooks. Normally we don't temper for sweet sundal but in this recipe I have seasoned with mustard and chilli as we do for sweet mango pachadi. It tasted great and flavorful; :) We loved it a lot. If you want, you can skip tempering and add cardamom powder.. Do try this sundal for first day of Navarathri and enjoy !!

Karamani sweet sundal recipe

How to make Karamani sweet sundal/Lobia sweet sundal recipe for navratri

Cuisine: Indian

Category: Sweet

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

White or brown black eyed beans/karamani – 1/2 cup Grated jaggery – 4 tbsp ( add 2 - 3 tbsp for less sweet) Cardamom powder – 1/4 tsp(optional, I dint use) Cooking oil – 2 tsp (to roast karamani) Grated coconut – 4 tbsp Salt & water – as needed To temper Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1tsp Red chilli – 1 no Curry leaves - few

METHOD

In a pressure cooker base, heat 2 tsp of oil and roast the karamani for 5-7 minutes in medium flame till you get a nice roasted smell. Add the required water and pressure cook it in low flame for 3 whistles adding salt. It takes nearly 15-20 minutes Open the cooker after the pressure is released.Drain the excess water and reserve the cooked lobia/karamani. In a pan , heat oil and temper mustard seeds, urad dal, curry leaves. Add the cooked lobia and mix well. Now add the grated jaggery and mix well till the jaggery melts and mixes with sundal. Stir for sometime and lastly add the grated coconut.Mix well and switch off the flame. Close the kadai with a lid and let the sundal sit in the kadai for sometime. Initially the sundal looks slightly mushy but it separates when time proceeds. So prepare 30 minutes before serving Enjoy !

Note

If there is mud in jaggery, you have to make syrup, strain it and add to the sundal. Click here to know how to make sundal adding jaggery syrup. Soaking black eyed beans is not necessary.But u have to roast well before pressure cooking. If you want to soak karamani, you have to roast in oil before soaking. Otherwise sundal smells raw. Normally we don't temper for sweet sundal but in this recipe I have seasoned with mustard and chilli as we do for sweet mango pachadi. It tasted great with mildly spiced and flavorful  :) We loved it a lot. If you want, you can skip tempering and add cardamom powder & grated coconut.

Technorati Tags: navarathri sundal recipes,navratri recipes,navaratri recipes,navratri 2013,navratri festival recipes,karamani sweet sundal recipe,karamani sweet sundal,sweet sundal recipe,sundal recipes,easy sundal recipes for navaratri,easy sundal,easy sweet sundal recipe

Continue Reading...

Chana Sundal (Kondakadalai sundal) | Chickpeas Sundal Recipe

 Chana sundal / Chickpeas sundal / Vella Kondakadalai sundal in Tamil is one of the most important sundal varieties for Navratri. I usually make it plain and simple without adding any sundal podi or additional masala. 

 

We usually make this chana sundal for Navratri & Ganesh chaturthi. Recently I tasted this kondakadalai sundal in my neighbor's house during navaratri. I loved it very much. It had a nice flavour & mildly tangy taste. I asked her for the recipe. She told lemon juice & coriander leaves as secret ingredients.

Actually my neighbour used black chana. But I used white ones which I had in hand. If you are planning to make with black chana , do roast the chana in little oil before pressure cooking it. It gives a nice smell and taste. In the below picture , you 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 !

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.

Chana sundal/Chickpeas sundal

How to make white chana sundal/ Kondakadalai sundal recipe for Navratri !

Cuisine: Indian

Category: Snacks

Serves: 2

Prep time: 8 Hours

Cook time: 20 Minutes

Total time: 8H20Minutes

INGREDIENTS

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)

HOW TO MAKE CHANA SUNDAL - METHOD

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. Add the cooked channa and mix well. Finally add the grated coconut, toss well. Garnish with coriander leaves and add lemon juice as per need. Enjoy !

Note

Adding cooking soda while soaking chana is purely optional. But it makes the chana soft after cooking. If you add cooking soda, drain the soaked water and wash again before cooking it. Add salt while cooking. Suppose if you forget to add salt, add it immediately after you 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 lemon juice & coriander leaves as per your need. If you use black chana, replace red chillies by green chillies. Roast chana in little oil till you get nice aroma & cracking sound. Pressure cook it immediately. No need of soaking. But the channa will not be much soft. If you want it soft, add a pinch of cooking soda while you pressure cook it. For variations , you 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..

Technorati Tags: chana dal sundal,chickpeas sundal,chick peas sundal recipe,sundal recipes,navaratri recipes,navaratri kolu,konda kadalai sundal,konda kadalai sundal recipe,chana dal sundal recipe,ganesh chaturthi recipes,sundal for navaratri,chana sundal

Continue Reading...

GREEN GRAM SUNDAL - PACHAI PAYARU SWEET SUNDAL & MASALA SUNDAL

As navarathri is nearing, I thought of posting 2 green gram sundal / pachai payaru sundal recipes. Yes, itssweet sundal with jaggery and masala sundal, we call as kara sundal/spicy sundal. My MIL make it without soaking green gram. But I soaked the green moong dal for few hours. Basically I love navarathri festival a lot. My mom doesn’t have a practice of keeping kolu at 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. 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 at home. I amaze to see all and this year too Iam waiting for what she is going to make innovatively. As I am ZERO in creative ideas, Iam learning and taking golu pics for my future reference. I wish I keep golu on my own very soon learning from her.

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 you. Do leave your suggestions on how differently you make them .. It will be helpful for me to try varieties.

SWEET SUNDAL / VELLA SUNDAL

INGREDIENTS

Green gram / Pacha payaru – 1/2 cup Salt – A pinch Water – as needed Powdered jaggery –  1/4 cup Water – 2 - 3 tbsp Grated coconut – 3 tbsp Cardamom (powdered) – 1/4 tsp or 3 nos To roast : Cooking Oil – 2 tsp

METHOD

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. But soaking is optional. You can pressure cook it instantly too. 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 you 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.

MASALA SUNDAL / KARA SUNDAL

This masala sundal is different from the usual kara sundal. Try this one for a change.. U’ll like it !

INGREDIENTS

Green gram – 1/2 CUP Water – as needed Salt – as needed To grind: Grated coconut – 3 tbsp Green chilli – 1 - 2 ( 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)

METHOD

Soak the green gram for 4 – 6 hrs OR you can roast in 2 tsp of oil for few minutes and pressure cook it instantly. 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 your masala sundal is ready.. As i said for sweet sundal , it looks mushy but it will separate as it cools down.

Technorati Tags: navaratri sundal recipes,navaratri 2013,sundal recipes,sundal,navaratri recipes,sundal varieties,green gram sundal recipe,sweet sundal,masala sundal,pacha payaru sundal,paasi payarau sweet sundal,paasi payaru sweet sundal,paasi payaru sundal recipe

Continue Reading...