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

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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September 25, 2017

Pachai Payaru Sundal Without Soaking – Green Gram Sundal Recipe( Sweet & Spicy)

Easy Green gram sweet sundal and kara sundal recipe without soaking with step by step and Video – We call it as Pachai payaru sundal / Pasi payaru sundal in Tamil. Generally We South Indians make sundal recipes for neivedyam without fail during navaratri festival. So I thought of sharing some sundal varieties this week. To begin with, I have come up with an easy green gram sundal recipe without soaking . Usually people make green moong dal sundal by soaking it for hours together. But my MIL always make it instantly by roasting the dal. This year I followed her method as it is so easy and quick to make.
Green gram sundal without soaking
If you forget to soak the legumes or when you want to make sundal instantly, you can go ahead with this recipe. I prepared green gram sweet sundal and spicy sundal varieties. Both came out very well and tasty. But the color of this sundal won’t be green. Hope you will try this easy sundal recipe and share your feedback with me. Ok, Lets see how to make pachai payaru sundal recipe with step by step pictures and video.
You can also check out my green gram sundal with soaking and my other sundal varieties.



Green gram sweet sundal



Pachai Payaru Sundal Without Soaking - Instant Green Gram Sundal - Sweet & Spicy

Rice kheer recipe

How to make Green gram sundal without soaking

South Indian
Festival recipes
4

Ingredients (1 cup - 250ml)

  • Green gram / Pachai payaru - 1 cup
  • Cooking oil - 1 tbsp (to roast dal)
  • Water - 2.5 to 3 cups (For pressure cooking dal)
  • Salt - 1/4 tsp

    Green Gram Sweet Sundal recipe

  • Cooked green gram - 1 cup(Heaped)
  • Grated jaggery - 1/3 cup
  • Water - 1/4 cup
  • Cardamom powder - 1/4 tsp
  • Grated coconut - 1/4 cup

    Green Gram Spicy Sundal recipe

  • Cooked green gram - 1.5 cups
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1-2 no(pinched)
  • Curry leaves - few
  • Salt - as needed
  • Hing/asafetida - 1/4 tsp
  • Grated coconut - 1/4 cup

How to make the recipe

  1. Heat oil in a cooker base. Roast green gram for 5 minutes.
  2. Nice aroma arises. Add water & cook in high flame for 7 whistles.
  3. Remove & drain excess water.
  4. For sweet sundal,melt jaggery adding water.Strain & boil for a minute.
  5. Add cooked green gram, cardamom powder, coconut.Mix & boil till slightly moist.Serve!
  6. For spicy sundal, temper mustard,urad,curry leaves and hing in oil.Add cooked green gram,salt and grated coconut.Mix well and serve.

Green Gram Sundal Recipe / Pachai Payaru Sundal - Step by step photos

  • Heat oil in a cooker base and roast green gram till it gets roasted smell and turns slightly golden brown in color.
    Green Gram Sundal Recipe without soaking
  • Add 2.5 to 3 cups of water and pressure cook in low flame for 2 whistles or in high flame for 7 whistles.
    Green Gram Sundal Recipe without soaking
  • Remove after the steam is released.Drain the excess water using a colander.Let it become warm.
    Green Gram Sundal Recipe without soaking
  • For green gram sweet sundal : Heat and melt jaggery adding little water in a pan.Strain the syrup.
    Green Gram Sundal Recipe without soaking
  • Wash the pan.Add the syrup in the same pan. Let it roll boil. Put 1 cup of cooked green gram. Mix well.
    Green Gram Sundal Recipe without soaking
  • Add cardamom powder, grated coconut and mix well. Make sure this sundal is slightly moist in texture. Do not mix till its dry. Dal will become hard.
  • So switch off the flame when there is slight wetness. It will become normal when sundal cools down.Serve & enjoy !
  • For green gram spicy sundal: Heat coconut oil in a pan. Temper mustard seeds, urad dal, curry leaves, hing and pinched red chillies.
  • Saute for a minute and then add cooked green gram, salt and grated coconut. Mix well & serve.
    Green Gram Sundal Recipe without soaking
  • Green gram sweet sundal and spicy sundal are ready !
    Green Gram Sundal Recipe without soaking

 

Pachai payaru sundal without soaking

Notes

  • This sundal won't be bright green in color as we are roasting the green gram.
  • To get green color sundal, you need to soak the dal for 6 to 8 hours without roasting.
  • For sweet sundal: if the jaggery is pure, you can add grated jaggery directly to the cooked green gram. Mix till it melts.
  • You can add some lemon juice to spicy sundal if you like. But add it after switching off the flame.

Try this easy, no soaking, Instant green gram sundal recipe and enjoy !
Pachai payaru sundal without soaking
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