KARAMANI SUNDAL RECIPE WITHOUT SOAKING - THATTA PAYARU SUNDAL

Generally sundal varieties with lobia / karamani / Black eyed peas/ thatta payaru, green gram/pacha payaru and lima beans/mochakottai can be prepared without soaking. We can make sundal instantly by roasting them. Roasting gives a nice flavour to these legumes and makes the sundal tastes yummy too. 

I won't say it cooks super soft at the same time it won't be hard to chew. Last year I shared Instant white karamani sweet sundal with jaggery using the same method. Here you go, spicy instant karamani sundal for this year Navaratri. Lets see how to make this easy navratri sundal recipe today ! Do try this easy,instant sundal and offer for today's neivedyam.

Instant Karamani sundal recipe

Instant karamani sundal / thatta payaru sundal for Navarathri naivedyam

Cuisine: Indian

Category: side dish

Serves: 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Karamani/Lobia/Black eyes peas/thatta payaru - 1/2 cup( white or brown) Grated coconut- 1/4 cup or 3 tbsp Water and salt-As needed To temper Cooking oil - 1 tbsp Mustard seeds-1/2 tsp Urad dal-1/2 tsp Red chillies - 2 nos Curry leaves-few Lemon juice - few drops Coriander leaves-few Hing - 2 big pinches

METHOD

In a pressure cooker base,heat a tsp of oil and roast the karamani till it crackles. Keep the flame medium. The color turns dark and skin cracks with a noise. Press the grains well using the back of ladle. Add the required water & a pinch of cooking soda(optional to cook soft, but I dint add) and pressure cook in   low flame for 3 whistles. After the steam is released, open the cooker and keep aside. Do not drain the excess water. Heat oil in a kadai and temper as said above. Add the cooked karamani along with water. Let it boil for sometime. Leave little water behind( say 1 tbsp) and add the grated coconut. Mix well till water drains. Switch off the flame and drizzle lemon juice as needed ! Garnish with coriander leaves.  Offer God n Enjoy !

Note

U can replace brown karamani with white ones. If u want to make very soft sundal,soak karamani for 2-3 hours after roasting and before pressure cooking.

Make this healthy karamani sundal instantly and offer God !

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Navratri Recipes - South Indian Navratri Sweets & Sundal Varieties

Navratri 2023 starts on October 15th and ends on 24th October. Here is the collection of South Indian Navarathri prasadam recipes/Golu special recipes like Sweets, sundal and navratri snacks from my blog. Click on the pictures to see the recipe. Hope you find it useful. I am yet to add more sundal varieties and fasting recipes from this week. I will update this page as & when I add it. Thanks for visiting this page. Have a great Navratri celebration !

NAVRATRI RECIPES

GOLU IDEAS/HOW TO KEEP GOLU

SUNDAL VARIETIES

 

 

   

 

 

 

CLICK THIS LINK FOR ALL SUNDAL VARIETIES

 RICE VARIETIES

  

    
   
  

NAVRATRI SWEETS & SNACKS

   
   

  

  
  

FASTING SNACKS

  
   

Wish you all a very happy Navratri celebration !

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Very good recipes Tags: Navratri recipes, Navratri.Navaratri recipes, Navarathri recipes, Navarathri sundal recipes, Navaratri golu recipes, Golu recipes, golu ideas, How to keep golu at home, Sundal recipes, Sundal varieties

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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 :)

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