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 !

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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.

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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.

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PARUPPU IDIYAPPAM– BREAKFAST RECIPES

Paruppu idiyappam is Sendhil’s favourite among all the other idiyappam varieties..I learnt this from my MIL.She makes it very well.With the flavour of coconut oil and crushed jeera it tastes yum… Do try this. U’ll love it very much..This can be given for people recovering from illness. Its very light, mildly spiced and healthy too..

INGREDIENTS
1 cup - 200ml

Cooked idiyappam – 3 cups Moong dal – 1/4 cup Big onion – 2 nos (finely chopped) Green chillies – 3 nos (slitted) Cumin seeds/jeera – 1.5 tsp (coarsely crushed) Coconut oil – 1 tbsp To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Asafetida/hing – 1/4 tsp Curry leaves - few

METHOD

Make idiyappam and loosen it lightly using ur hands or fork..Usually i cook the dal while making idiyappam in the idli pot itself. For that, inside the idli pot , place the dal in a small bowl and add the required water .By the time u finish making idiyappam , dal would have been cooked and blossomed.It takes nearly 10 mins.Remove the dal and set aside.Make sure dal should not be mushy. In a kadai ,heat oil and temper all the ingredients given above in the same order.Then add the big onions , green chillies and saute till transparent.Add the required salt. Mix well .Lastly add the blossomed moong dal. Mix for a minute and set aside. Add this dal mixture to the cooked idiyappam and mix well. Add coconut oil and coarsely ground jeera. Mix well and serve !!

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LEMON IDIYAPPAM / LEMON SEVAI – BREAKFAST RECIPES

We usually make varieties of idiyappam like sweet idiyappam(with jaggery) , milagu jeeraga idiyappam  , lemon , paruppu and puli idiyappam . Sweet idiyappam is a must and should recipe for guest. In addition to this we make any one of the above said varieties.Among all these varieties , i love lemon and puli idiyappam the most ..We make puli idiyappam whenever we have excess pulikachal in hand. Otherwise we usually make lemon and paruppu idiyappam for our dinner..It is very easy to make , colorful and a tasty breakfast/dinner recipe.

INGREDIENTS : 1 cup - 250ml

Cooked idiyappam – 1 cup Lemon juice – 2 tbsp Green chillies – 3 -4  nos (slit) Turmeric powder – 1/4 tsp Hing – A big pinch Salt & water – as needed To temper Cooking oil or gingely oil  - 1 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Channa dal – 1 tbsp Asafetida/hing – 2 big pinches Red chilli – 1 no (pinched) Curry leaves – few

METHOD

Squeeze the lemon and extract the juice. Add turmeric powder , salt , hing and set aside.In a kadai , heat oil and temper all the ingredients given above in the same order.Add the lemon juice at the end , mix well and switch off the flame. Transfer this juice to a bowl.Lemon juice is ready. Make idiyappam and loosen it lightly using a fork or ur hands.Add this lemon juice along with seasoning. As soon as u add the juice , idiyappam will be wet and it will get separated by itself. So just mix using a ladle. Add  a tbsp of gingely oil .mix well .Initially it tastes little tangy but the idiyappam will absorb and tastes even while u eat. so always prepare 30 minutes in advance..

Tasty lemon idiyappam is ready to serve !

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SWEETENED MILK ( WITH COCONUT AND JAGGERY) FOR IDIYAPPAM - IDIYAPPAM SIDE DISHES

I usually make sweetened coconut milk ( with sugar) for idiyappam as served in restaurants.I make coconut milk with jaggery only for vendhaya dosai.When i was talking to my friend Shalini , she told me about this milk . She told it tastes great for idiyappam and also there is no need to extract coconut milk.So this milk is less in calories too.But it tastes more like coconut milk .Also it takes lesser time to prepare than extracting coconut milk. What else i need to try this recipe. I tried on the same day for breakfast.It was superb. Sen loved it a lot. Thank u so much dear , i have got a tasty sweet accompaniment for idiyappam and appam other than the usual coconut milk.Friends , do try this milk for a change. U’ll make it often.

INGREDIENTS
1 cup - 200ml

Boiled Milk – 1.5 – 2 cups Grated coconut – 2 tbsp Fried gram dal /pottukadalai – 2 tsp Grated jaggery – 1/2 cup Cardamom – 2 nos

METHOD

In a mixie jar , grind the grated coconut , fried gram dal and elachi to a smooth paste adding required milk. Add this paste to the remaining boiled milk. Mix well and allow it to boil for few minutes say 5-8 mins.It will thicken slightly. In the mean time , in another bowl , heat and melt jaggery . Strain the syrup.Boil the syrup for few minutes till it becomes frothy and slightly thick. Add the required syrup to the boiling milk.Simmer the flame completely and mix well.Leave it for a minute and switch off the flame.Add more milk to adjust the consistency based on the sweetness.Adjust the quantity of syrup as per the sweetness u require. Serve with idiyappam. Note: Do not roll boil the milk after adding the syrup. It will curdle.Just heat in low flame for 1 minute.

Pour this milk on top of idiyappam and enjoy eating . Its delish!

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Idiyappam Kurma - Vegetable Kurma For Idiyappam

In Tamilnadu hotels, Idiyappam is served with vegetable kurma and sweet coconut milk. Idiyappam kurma is a popular restaurant combo. As I mentioned in my idiyappam recipe post , usually we make varieties of idiyappam when we have guests. Recently I tasted idiyappam in some restaurants. I loved the way it was served with sweetened coconut milk and mixed vegetable kurma. So I too started making the same way for my guests. WhenI  make idiyappam for breakfast , I make this kurma and coconut milk as accompaniments as it is heavy and takes more time to digest. But If I make idiyappam for dinner , I just prepare some i idiyappam varieties like lemon , puli or paruppu idiyappam which are easily digestible. I got this idiyappam kurma recipe from Mrs.Mallika badrinath’s cookbook. I have tried this several times. It comes out very well. We love this veg kurma a lot. Do try this for idiyappam , you’ll love it for sure. I think it tastes good for rotis as well. But I have not tried it personally.
Here is the link for mixed vegetable kurma I make for roti. Check if interested !

INGREDIENTS
1 cup - 250ml

Mixed vegetables – 2 cups (carrot ,beans , peas ,potato) To saute in oil Cooking oil – 2 tbsp Cinnamon – 1no Cloves – 2 nos Elachi –1 no Big onion – 1 no Tomato – 1 no Green chilli – 1 no Turmeric powder – 1/4 tsp Red chilli powder – 1 – 1.5 tsp (use Kashmiri powder,else you won't get this color) Dhania powder /coriander seeds powder – 1 tsp Garam masala powder – 1/2 tsp Kasuri methi – 1/2 tsp Fresh curd – 1/3 cup Boiled Milk - 2 -3 tbsp To grind Grated coconut – 1/4 cup Cashew nuts – 5 nos Poppy seeds – 2 tsp(soak in little hot water before grinding)

METHOD

Chop all the vegetables finely and pressure cook in high flame for one whistle. Set aside. Grind all the ingredients given above to a smooth paste. Keep aside. In a kadai , heat oil and saute the cinnamon , cloves , elachi , big onions , tomato , green chillies . Saute till tomato turns mushy. Then add the turmeric powder , dhania powder , red chilli powder and salt. Saute for few minutes. Now add the cooked vegetables , ground coconut mixture and curd. Mix well and allow it to boil for few minutes. Lastly add the garam masala powder and crushed kasuri methi .Mix well ,leave for a roll boil. Add milk at the end to adjust consistency. Switch off the flame. Garnish with coriander leaves.

Serve with idiyappam and enjoy ! It tastes divine :)

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