Showing posts with label SUNDAL RECIPES. Show all posts

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.

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.

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

How to make Green gram sundal without soaking

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Festival recipes
Serves: 4
Prep time: 5 minutes
Cook time: 20 Minutes

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

Heat oil in a cooker base. Roast green gram for 5 minutes.
Nice aroma arises. Add water & cook in high flame for 7 whistles.
Remove & drain excess water.
For sweet sundal,melt jaggery adding water.Strain & boil for a minute.
Add cooked green gram, cardamom powder, coconut.Mix & boil till slightly moist.Serve!
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.
Add 2.5 to 3 cups of water and pressure cook in low flame for 2 whistles or in high flame for 7 whistles.
Remove after the steam is released.Drain the excess water using a colander.Let it become warm.
For green gram sweet sundal : Heat and melt jaggery adding little water in a pan.Strain the syrup.
Wash the pan.Add the syrup in the same pan. Let it roll boil. Put 1 cup of cooked green gram. Mix well.
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 sweet sundal and spicy sundal are ready !

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 !

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October 9, 2016

Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

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 rescue. 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 !

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

INGREDIENTS

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)

HOW TO MAKE KADALAI PARUPPU SUNDAL - METHOD

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 1 tbsp of water in the dal.
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 hot.
Enjoy !
Do check out my other Sundal varieties in this link !

Note

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 !

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October 14, 2015

Thenga Manga Pattani Sundal Recipe-Beach Style 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 costly Tongue

.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 beach Sad

.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 immediately Sigh

.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 places Winking

.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 !!

SWEET CORN SUNDAL RECIPE- SWEET,SPICY(2 VERSIONS)

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 you 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 will love it like me. The second version is a very simple one like other sundal recipes. To make it more colorful n healthy for kids, you can add grated carrot and boiled 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 sundal with video.

Do check out my Colorful Rangoli sundal too !

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

INGREDIENTS

For sweet sundal

Boiled Sweet corn - 1 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 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

HOW TO MAKE SWEET CORN SUNDAL - METHOD

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..

For sweet sundal, melt grated jaggery adding enough water to cover it. Strain the syrup and collect in a bowl. (You can add jaggery directly if its pure). 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.

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, coriander leaves and lemon juice. Mix well and switch off the flame immediately.

Enjoy !

Sweet corn sundal video

Note

For sweet version, you can replace jaggery with sugar. Adjust the quantity of jaggery based on the sweetness you like.
For spicy version, you can add grated carrot.

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

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September 29, 2014

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 !

September 25, 2014

Navratri Recipes - South Indian Navratri Sweets & Sundal Varieties

Navratri 2024 starts on October 3rd and ends on 12th 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 !