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

July 30, 2020

Senaga Guggillu Recipe – Brown Chana Sundal / Kala Chana Sundal

Senaga guggillu
Every year during Varalakshmi Vratham, I post some Andhra special recipes. So today’s post is an Andhra style sundal recipe which is called as guggillu in Telugu. Here I have used brown chana / black chana ( Sengalau in Telugu, Chickpeas in English) to make this sundal for varalakshmi pooja vrat and neivedyam. You can use white chickpeas / kabuli chana to prepare this dish. It is also prepared in most of the temples and served as prasadam. In Telugu, chana sundal recipe is called as Senaga Guggillu. Its not only a healthy and simple recipe but tastes delicious. In Tamilnadu, we call this as karuppu konda kadalai sundal. Both the recipes are almost similar in preparation with slight variations in ingredients. Friends, do check out the Senaga guggillu recipe with step by step pictures and prepare this for Varalakshmi Vratham festival tomorrow.

Check out my other Sundal varieties too !

Check out my Varalakshmi Vratham recipes collection.


Senaga guggillu recipe

Black chana sundal / Senaga Gugillu Recipe


Black chana sundal / Senaga Gugillu Recipe

Brown chana / Black chana / Kala Chana sundal / Senaga Guggillu in Telugu for Varalakshmi pooja prasadam. Its an Andhra style recipe.


Cuisine: Andhra
Category: Snack
Serves: 4
Prep time: 10 Hours
Cook time: 20 Minutes
Total time: 10H 20 Minutes


INGREDIENTS

1 cup = 240ml
  • Black chana / Brown chana / Senagalu / Konda kadalai - 1 cup
  • Water - to soak chana
  • Salt - as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
  • Ginger - 1 tsp (finely chopped)
  • Red chilli - 1 (Pinched into two)
  • Green chilli - 1 (Slit into two)
  • Asafetida/ Hing - 1/4 tsp
  • Turmeric powder – 1/4 tsp
To Garnish
  • Coriander leaves - 2 tbsp
  • Grated coconut - 1/3 cup

HOW TO MAKE SENAGA GUGGILLU / BROWN CHANA SUNDAL


  1. Wash and soak chana/ chickpeas overnight or for minimum 6 hours.
  2. In a pressure cooker, cook the chana adding required water.
  3. Cook in low flame for 2 whistles. Open the cooker, drain the excess water.
  4. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, red chilli, green chilli, curry leaves and hing.
  5. Add cooked chana, turmeric powder, required salt and mix well. Boil for few minutes.
  6. Lastly add the grated coconut, chopped coriander leaves and mix well.
  7. Cook for a minute and remove in a plate. Offer to God and serve as prasadam.

METHOD - STEP BY STEP PICTURES

  • Wash and soak brown chana/chickpeas in water overnight or for minimum 6 hours. TIP : If you want to make soft sundal, add a pinch of baking soda while soaking the chana. Drain the water before cooking. Add fresh water, wash it once and then pressure cook it.
  • Take a pressure cooker, add the soaked chana. Add required water to cover it. Close the cooker and keep in high flame till steam / vapour starts to come out. Lower the flame immediately. Cook for 2 whistles in low flame. Switch off the flame.

  • Open the cooker and drain the excess water. Reserve the cooked chana in a plate.

  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, hing, curry leaves, red chilli, green chilli, chopped ginger. Saute till dal turns golden in color. 
  • Add the cooked chana/ senagalu, turmeric powder and required salt along with little water. Mix well and boil till all the water is evaporated.
  • Lastly add the grated coconut, finely chopped coriander leaves. Mix well and offer as prasadam/ naivedaym to God. Later you can serve everyone. Enjoy !

Note

  • For variations, you can skip green chilli and use more red chillies.
  • Don’t skip hing / asafetida as it helps to prevent gas trouble from boiled chana.
  • You can also use white chana instead of brown ones.
  • If you like, you can sprinkle lemon juice at the end to get a mild tangy taste. 
Andhra style brown chana sundal recipe is ready to relish !
 

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September 28, 2019

Kondakadalai Masala Sundal Recipe – Black Chana Sundal Recipe

I learnt this kondakadalai masala sundal recipe from my neighbor. Last year during Ganesh Chaturthi I got this black chana sundal from her as prasadam. It was so flavorful and tasted yummy. Raksha loved it a lot. I asked the recipe from her and started making it regularly at home for Raksha’s sake. Generally, for offering God we need to make no onion no garlic sundal during Navaratri.

For every occasion, I make a portion of sundal without onion garlic, reserve it for pooja and make the remaining sundal by adding masala. For making this masala sundal, we are using onion and kurma powder / garam masala powder which enhances the taste and flavor. We can make this sundal using white kabuli chana / chickpeas or black ones based on our wish. Both tastes great. Friends, do try this masala sundal by reserving some soaked legumes. You will love it. Lets see how to make karuppu kondakadalai sundal / black chana sundal adding masala with step by step pictures.

Check out my other Sundal recipes too.


Black chana sundal recipe / Kondakadalai Masala sundal


Black chana sundal recipe / Kondakadalai sundal

Black chana sundal / Karuppu kondakadalai sundal with masala flavor



Cuisine: South Indian
Category: Sundal recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Brown chana/ chickpeas - 1 cup
  • Big onion - 1 (finely chopped)
  • Garam masala powder / Kurma powder - 1/2 to 1 tsp
  • Green chilli – 1(slit into 2)
  • Salt - as needed
  • Grated coconut - 1/4 cup
  • Coriander leaves - to garnish
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Asafetida / Hing - 1/8 tsp
  • Curry leaves - Few
HOW TO MAKE BLACK CHANA SUNDAL
  1. Wash and soak brown/ black chana in required water over night or 8 hours.
  2. Drain the soaked water and pressure cook in low flame for one whistle.
  3. In a kadai, heat oil. Splutter mustard seeds, urad dal, cumin seeds , hing and curry leaves.
  4. When it splutters, add onion and green chilli. Saute till transparent.
  5. Add garam masala powder, salt Mix well. for a minute in low flame.
  6. Add cooked chana, mix well. Cook for minute.
  7. Lastly add grated coconut. Switch off the flame.
  8. Garnish with coriander leaves.
CHANA SUNDAL RECIPE - STEP BY STEP PICTURES
  • Wash and soak chana / chickpeas in a bowl adding enough water. Soak it for 12 hours or overnight for best result. The next day, drain the water and add the soaked chana in a pressure cooker.

  • Add enough water to cover the chana. Pressure cook it for 2 to 3 whistles in low flame. Remove after the steam is released completely. Press to check it soft and well cooked. Drain the excess water if any and set aside.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds. Add hing, curry leaves. Saute finely chopped onion and a  slit green chilli.

  • Lower the flame completely and add the garam masala powder in oil. Saute quickly. Add the cooked chana, required salt and mix well. If necessary, add little water too.
  • Let it boil in low flame for few minutes. Lastly add grated coconut, mix well and switch off the flame. Garnish with coriander leaves. If you wish, you can add some lemon juice too. Serve warm or hot ! Enjoy.  

Note

  • You can use white or brown chana.
  • White tastes the best but we use brown chana for festivals.
  • To make the chana soft, you can add a pinch of baking soda while soaking in the water. Drain the soaked water completely, wash it twice and then pressure cook.
  • For variations, you can add chilli powder in oil instead of green chilli.

Friends, do try this masala chana sundal for a variation and enjoy !



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September 23, 2019

Sundal Varieties For Navratri – Navarathri Sundal Recipes

sundal varieties for navratri

In South India, Sundal is the most important and must prepare prasadam recipes during Navaratri. 9 varieties of sundal is prepared during this nine days (Nava means 9 , ratri is night) festival in Tamil nadu. Apart from tradition, there are some scientific reasons to consume legumes / navadhaniyam during Navratri days. Though we can make varieties of sweets and snacks, sundal recipes are mainly prepared and distributed as prasad to friends and relatives who visit our house Golu. The most common sundal varieties are chana /chickpeas/  kondakadalai sundal using white and brown ones, peas/ pattani sundal, green gram dal / pachai payaru sundal, Cowpeas / karamani sundal, Field beans/ mochai sundal, Kidney beans / rajma sundal, moong dal/ paasi paruppu sundal, and 9 mixed legumes / navadhaniyam sundal. 

The basic preparation of sundal recipes is very simple. For this, legumes are soaked overnight, pressure cooked, tempered with spices and finally garnished with grated coconut. Some sundal recipes like chana dal sundal, sweet corn, green gram, cowpeas, moong dal sundal recipes can be prepared instantly without soaking. But all sundal recipes should be prepared without onion and garlic as we are offering to God. But nowadays people make variations by adding garam masala, sundal powder etc. So far I have shared more than 15 different types of sundal recipes in my blog. Lets see all under one page in this post.
















CLICK FOR NAVARATRI RECIPES COLLECTION

CLICK THIS LINK ON HOW TO KEEP GOLU AT HOME.




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December 30, 2018

Avarekalu Usli Recipe – Avarekalu Sundal Recipe

Avarekalu usli recipe
Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth beans / field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) that is served as an evening snack along with tea. Some people prefer to have this as a side dish for akki roti / ubbu roti, rice and chapathi. My school moms friends told its preparation procedure is similar to avarekalu palya. Its a very simple and healthy recipe with less ingredients and no grinding job. Just temper the cooked avarekalu with mustard, chilli, onion, garlic and garnish with lots of coconut. Based on the inputs from my friends, I tried it for the first time by watching an YouTube video by Mallamma ajji. This recipe is of Gubbi, Tumkur style. I made slight changes in the original recipe and tried it. Actually I found two versions of avarekalu usli recipe. One is a simple way which I have shown below and the other one is with ground coconut masala. As I tried for my lunch to serve as sundal, I chose this easy version. If you have cooked averakalu ready in hand, you can prepare this usli under 5 minutes. You can also make it directly in a pressure cooker using raw field beans. You can make it semi solid or dry in consistency by adjusting the water quantity. Friends try this easy, Tumkur style avarekalu usili recipe. You will love it. Its so easy and quick to make. We enjoyed it as a snack. Ok, lets see how to make Karnataka special avarekalu usli / avarekalu sundal recipe with step by step pictures.

Do check out my interesting and easy avarekalu recipes like hitikida avarekalu saaru, avarekalu pulao, avarekalu sagu, avarekalu mixture, avarekalu huli, avarekalu soppu palya.

Avarekalu sundal


Avarekalu Usli / Avarekalu Sundal Recipe


Avarekalu Usili / Avarekalu Sundai Recipe

Avarekalu usli recipe for evening snacks. It can also be served as side dish for rice, chapathi and akki roti.



Cuisine: Karnataka
Category: avarekalu recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup- 250ml
  • Avarekalu / Hyacinth beans / Lilva papdi - 1.5 cups
  • Big onion - 1 no (finely chopped)
  • Green chilli - 2
  • Crushed Garlic cloves - 6
  • Crushed Ginger - 1/2 inch piece
  • Roasted cumin powder - 1 tsp
  • Roasted methi seeds powder - 1/4 tsp OR Cumin seeds - 1 tsp, Methi seeds - 1/4 tsp
  • Hing / Asafetida – 1/4 tsp
  • Grated coconut – 1/4 cup
  • Coriander leaves - to garnish
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
METHOD
  1. Wash and keep the avarekalu. Finely chop onion, slit green chilli and coriander leaves.
  2. Heat oil in a pressure cooker base. Splutter mustard, curry leaves, green chilli, onion, crushed ginger and garlic.
  3. Saute till transparent. Add salt, hing and avarekalu. Saute for a minute.
  4. Add 1 cup of water and pressure cook for 2 whistles in low flame.
  5. Open the cooker and add grated coconut, coriander leaves. Mix well.
  6. Add water if needed. Give one boil.
  7. Dry roast cumin seeds and methi seeds. Powder it.
  8. Add the powder to the boiling avarekalu usili. Mix well and switch off the flame.
  9. You can make it semi solid in consistency or dry as you like.
  10. Serve as evening snack or along with ubbu roti / akki roti and rice.  
METHOD - STEP BY STEP PICTURES
  • Wash and keep the avarekalu ready. You don’t need to peel the skin of avarekalu. You can use it as whole ones. ( I used cooked avarekalu. So I just tempered all the ingredients in a kadai and made this usili. If you are using raw, uncooked avarekalu follow the procedure given below. So the step by step pictures vary from the instructions). Chop onion, slit green chilli, grate coconut and chop coriander leaves. Keep it ready.

  • In a pressure cooker base heat oil and splutter mustard seeds, curry leaves. Add slit green chilli and finely chopped onion. Saute till onion becomes transparent.

  • Avarekalu usli
  • Add crushed ginger and garlic cloves. Saute for a minute. Add avarekalu, hing and saute in oil for 2 minutes.

  • Lastly add required salt and 1 cup of water. Keep the flame high. After the steam starts to come out, put the weight valve and lower the flame. Pressure cook for 2 whistles in low flame.

  • Open the cooker lid after the steam is released. Add grated coconut and chopped coriander leaves. Mix well and check for water content. If the usili is too dry, add 1/2 cup of water else give one boil. Let it be semi solid in consistency because it will become thick and dry once it cools down.
  • Avarekalu usli
  • Dry roast methi seeds and cumin seeds in low flame till methi becomes golden in color. Grind to make a fine powder. Add this powder to the avarekalu usili, mix well and switch off the flame. I made it slightly dry to serve as sundal.

  • Enjoy with akki roti/ ubbu roti, rice or as a snack along with tea ! 

Note

  • For variations, you can grind green chilli, ginger and garlic and make it as a paste. Add along with onion and saute it.
  • To make this as a gravy, grind green chilli, coconut, coriander leaves and cumin seeds. Make a paste and add to the avarekalu, pressure cook.  You can serve it with chapathi and akki roti.
  • Adjust the quantity of green chilli as per your taste.
Try this easy, interesting avarekalu usili recipe and enjoy a healthy snack.
Avarekalu usli recipe


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August 25, 2018

Kondakadalai Sundal Recipe–Black Channa Sundal–South Indian Chana Sundal

Black chana sundal

In Tamilnadu, people make Sakkarai pongal and kondakadalai sundal for Varalakshmi pooja, Ganesh Chaturthi, Tamil new year and Navarathri festival. We make this sundal with white chana or brown chana. My MIL usually says it is auspicious to make black chana sundal( i.e Kala chana in Hindi, Black chickpeas sundal in English, Karuppu Konda kadalai sundal in Tamil) during festival days. Yesterday I prepared Sakkarai pongal and brown chana sundal for Varalakshmi vratham prasadam. Usually I make sundal in a simple way by grinding coconut, chilli and cumin seeds. I don’t ad any masala powder or fennel seeds if making for God. Some people also make this sundal by adding sundal podi. I will try post that version later during Navratri. Today lets see an easy method of making brown kondakadalai sundal recipe with step by step pictures.

Check out my other sundal recipes

konda kadalai sundal


Kondakadalai sundal - Black chana sundal recipe


Kondakadalai sundal - Black chana sundal recipe

South Indian style kondakadalai sundal recipe for festivals.



Cuisine: South Indian
Category: Sundal Recipes
Serves: Serves 4
Prep time: 10 hours
Cook time: 20 Minutes
Total time: 10H10H30 Minutes



INGREDIENTS

1 cup = 250ml
  • Brown chana / Kondakadalai / chickpeas - 1 cup
  • Water - as needed
  • Cooking soda / baking soda - a pinch (optional)
To Grind
  • Grated coconut - 1/3 cup
  • Green chilli - 1 no
  • Cumin seeds /Jeera - 1/4 tsp
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Asafetida / Hing - 2 pinches
  • >Red chilli – 1 no

HOW TO MAKE KONDAKADALAI SUNDAL RECIPE

  1. Wash and soak black chana / kondakadalai overnight or for 6 hours.
  2. In a pressure cooker, cook the channa till soft adding required water and a pinch of soda.
  3. Drain the excess water and set aside.
  4. Grind coconut, chilli and cumin seeds without water. Set aside.
  5. In a kadai, heat oil. Temper mustard seeds, red chilli, curry leaves and hing.
  6. Add the cooked brown chana and salt. Mix well.
  7. Add the ground coconut and saute for few minutes.
  8. Switch off the flame. You can add some lemon juice if you like.
  9. Serve hot and enjoy !

KONDAKADALAI SUNDAL - STEP BY STEP PICTURES

  • Wash and soak black chana / kondakadalai in enough water for 6 hours to overnight. You can a pinch of cooking soda while soaking for when pressure cooking the chickpeas.


  • After soaking drain the water, take the chickpeas in pressure cooker. Add required water and pressure cook in very low flame for 2 whistles. Remove the chickpeas and drain the cooked water.


  • Grind coconut, green chilli and cumin seeds to a coarse paste without adding water. Set aside.
  • kondakadalai sundal

  • Heat oil in a kadai. Temper mustard seeds, curry leaves, red chilli and hing. Add cooked chana, ground coconut mixture and required salt. Mix well and cook for few minutes in medium flame.
    • kondakadalai sundal  
    kondakadalai sundal
  • Switch off the flame. Add few drops of lemon juice if you like. Serve hot or warm.

Enjoy !      

Note

  • You can add baking soda to cook the chickpeas really soft. You can skip if you don’t want to use it.
  • For variations, you can saute 2 red chilli or green chilli and add the grated coconut at the end. This is a No grind version.
  • If you want masala flavor, you can grind fennel seeds instead of cumin seeds.
  • You can also add a pinch of garam masala powder for more masala flavor.
  • You can also add onion if you are not offering to God.
Try this easy, healthy black chana sundal and enjoy !

Chana sundal


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October 3, 2017

Pattani Sundal Recipe – Green Peas Sundal – Sundal Varieties

I had to post this Green Peas Sundal Recipe (Pattani sundal in Tamil) last week during Navaratri. But I couldn’t do it due to some personal work. I am yet to start Diwali recipes. So today I am posting this recipe from my draft. From tomorrow, you can expect some yummy Diwali sweets and snacks from here : )). Pattani sundal is one of the easy and yummy sundal varieties we make during Navaratri for neivedyam. Last week I prepared this sundal recipe for Golu. I used dried green peas, soaked it overnight and prepared this sundal. If you have frozen or fresh green peas (pachai pattani) in hand, your job becomes easier. Cooking green peas perfectly is a bit tricky. Most of us face the problem of peas becoming mushy after pressure cooking. 

Green peas sundal

Proper soaking and addition of salt while pressure cooking helps to retain its shape and cooks soft as well. Recently my neighbor shared this sundal by adding masala. It was tasting great and truly flavorful. But I made it in the usual way as we need to avoid onion & garlic for neivedyam. Soon I will share my neighbor’s masala sundal recipe. For variations, you can make this sundal with white peas or yellow peas as well. Today lets see how to make green peas sundal recipe with step by step pictures.

Pattani sundal

Green Peas Sundal Recipe / Pattani Sundal

Green peas sundal

How to make Green Peas Sundal Recipe

South Indian
Sundal Recipes
4


Ingredients (1 cup - 250ml)

  • Dried Green Peas - 1 cup
  • Water - as needed (to soak & cook the peas)
  • Salt - as needed

    To Grind

  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 nos
  • Cumin seeds - 1/2 tsp

    To temper

  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Red chilli - 1 no (pinched)
  • Hing - 1/8 tsp

How to make the recipe

  1. Wash and soak the dried green peas for 8 hours.
  2. Pressure cook the green peas adding soaked water and salt in low flame for 2 whistles.
  3. Drain the excess water if any and keep the cooked peas aside.
  4. Grind coconut, chilli and cumin seeds to a coarse paste without water.
  5. Temper mustard seeds, curry leaves, hing and add cooked peas, ground paste.
  6. Mix till raw smell goes off. Sprinkle some lemon juice if you like.

Green Peas Sundal Recipe - Step by step photos

  • Wash and soak dried green peas for 8 hours or overnight.Pressure cook it adding enough water and salt in low flame ofr 2 whistles.
    Pattani Sundal Recipe
  • Adding salt helps to prevent peas becoming mushy.So don't forget to add salt.Remove after the steam is released.
  • Drain in a colander. Grind coconut, chilli and cumin seeds to a coarse paste without adding water.
  • Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves, hing and pinched red chilli.
    Pattani Sundal Recipe
  • Add cooked peas, ground coconut paste and saute till raw smell goes off.You can sprinkle some lemon juice if you like. Serve warm !
    Pattani Sundal Recipe

Notes

  • Dried green peas should be soaked at least for 6 to 8 hours.If using fresh peas, no need to soak it.
  • Addition of salt while cooking peas helps to prevent it becoming mushy.
  • For variations, you can add grated coconut instead of grinding it.

Try this easy, kids friendly Green peas sundal recipe at home and share your feedback with me Happy.

pattani sundal recipe

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