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August 18, 2020

Dry Fruits Kozhukattai Without Jaggery - Kozhukattai Varieties

dry fruits kozhukattai
When I was planning to share some kozhukattai varieties for Ganesh chaturthi, I came across this sugar free, dry fruits kozhukattai recipe using dates and nuts. The stuffing/ pooranam for this kozhukattai is prepared without jaggery and sugar. So this kolukattai recipe would be ideal for people who look for healthy options. Dry fruits pooranam is easy to make too. Just roast and grind, stuffing would be ready in minutes.

In North India, people make dry fruits and nuts modak by shaping it directly using a modak mould instead of stuffing in the kozhukattai dough. Its a no cook version. They call it as Khajoor modak. I made one and shared the picture below. So, you can make this kozhukattai without cooking or by stuffing in the kozhukattai maavu as shown in the description with pictures. Choice is yours. 

Ok, lets see how to make easy, healthy dry fruits and nuts kozhukattai for this Vinayagar chaturthi festival with step by step pictures.
dry fruits kozhukattai recipe

Below is the picture of dry fruits and nuts modak without stuffing in rice flour dough. You can eat this as such without steaming / cooking. 
Dry fruits modak

Dry fruits kozhukattai / Dates and nuts kozhukattai


Dry fruits kozhukattai / Dates and nuts kozhukattai

Dry fruits kozhukattai without jaggery and sugar for Ganesh chaturthi festival


Cuisine: Indian
Category: Sweet
Serves: 6
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time:40 Minutes


INGREDIENTS

For Stuffing/ Pooranam
  • Mixed nuts (Cashews, badam, pista) - 15 each
  • Seedless dates - 20
  • Ghee - 1 tsp
For modak / kozhukattai dough
  • Store bought Kozhukattai flour or idiyappam flour - 1 cup
  • Water - as needed
  • Salt - 1/4 tsp
  • Gingely oil - 1/2 tsp

HOW TO MAKE DRY FRUITS KOZHUKATTAI

  1. Heat 1 tsp ghee in a kadai. Roast the nuts till golden. Grind coarsely.
  2. Collect in a plate. In the same kadai, roast the dates and cool down.
  3. Grind to a smooth paste without adding water. Add the paste to the ground nuts.
  4. Mix well to make the dry fruits pooranam. Make small balls and set aside.
  5. To make kozhukattai dough, roll boil 2 cups of water adding few drops of gingely oil.
  6. Take the store bought idiyappam / kozhukattai flour in a wide bowl. Add salt and mix well.
  7. Add the water gradually. Mix with a ladle. Cover and rest for 5 minutes to become warm.
  8. Knead it well using greased hands. Make a smooth dough.
  9. Take a ball shaped dough. Shape it using a modak mould.
  10. Keep one dry fruits ball in the center of mould and cover the kozhukattai with the dough.
  11. Remove the kozhukattai gently and steam in a greased idli plate.
  12. Kozhukattai becomes shiny after cooking. Switch off the flame.
  13. Rest for 10 minutes. Remove the modak and serve hot !

METHOD - STEP BY STEP PICTURES

  • Heat 1 tsp ghee in a kadai. Roast the nuts in medium flame till slight golden in color. Cool down and grind to a coarse powder. Remove in a plate. 
    Dry fruits kozhukattai
  • In the same kadai, roast the dates. Cool down and grind to a paste without adding water.
    Dry fruits kozhukattai
  • Mix the dates paste with powdered nuts. Dry fruits stuffing / pooranam is ready. Make big gooseberry sized balls for stuffing the dough and set aside.
    Dry fruits kozhukattai Dry fruits kozhukattai
  • This modak can be prepared in two ways. One is a no cook version. To make this, take a portion of stuffing and press it in the modak mould to shape it. Remove gently and keep in a plate. Follow the same for the remaining stuffing. You don’t have to steam this modak. You can serve and eat as such.
  • For the second version, make kozhukattai dough with store bought kozhukattai or idiyappam flour. To prepare kozhukattai dough, roll boil 2 cups of water adding 1/2 tsp of gingely oil.
    Dry fruits kozhukattai
  • Take the store bought rice flour in a wide bowl. Add little salt and mix well. Add hot water gradually and make a smooth, non-sticky dough. Cover and rest for 5 minutes to become warm. Grease your hands with oil and knead the dough for few minutes.Dry fruits kozhukattai
  • Cover the dough with a wet cloth to prevent drying. Now take the kozhukattai achu/ modak mould and grease with oil. Take ball shaped dough and press it inside the mould to spread it well. Make a dent in the center and place a dry fruits stuffing ball.Dry fruits kozhukattai
  • Take a small portion of dough and cover the stuffing. Press it well and open the mould. Remove the kozhukattai gently. Arrange in a greased idli plate.Dry fruits kozhukattai
  • Make the remaining kozhukattai in the same way and arrange in the plate. Roll boil water in an idli pot. Place the idli plate with kozhukattai and cover with the lid. Steam it for 10 minutes in high flame and switch off the flame.
  • Do not remove the kozhukattai when hot. It will break. Rest it in the idli plate for 5 minutes and then remove it gently. Offer to God and enjoy !Dry fruits kozhukattai

Note

  • Sweetness of dates is enough for the stuffing. So I didn’t add jaggery or sugar. You can add it based on your taste.
  • If you need more yield for the stuffing, add 1/2 cup of grated and roasted coconut to the nuts.  In that case, add more dates for adjusting the sweetness.
  • I have not used cardamom here. You can add if you like.
Try this healthy dry fruits kozhukattai recipe and enjoy !
Kozhukattai without jaggery
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August 16, 2020

Ellu Pooranam Kolukattai Recipe – Ellu poorana kozhukattai

Ellu kozhukattai recipe
Ellu pooranam kozhukattai / ellu koulakkati (Sesame seeds modak in English) can be prepared in two ways. One is a no cook stuffing by just dry roasting the sesame seeds and grinding with coconut, jaggery and cardamom. Other one is by cooking the roasted sesame seeds in jaggery syrup to make the stuffing. I have already shared the no cook ellu pooranam last year. But we usually make the second version for Ganesh chaturthi neivedyam. We also reserve some stuffing balls and offer ellu urundai to God. So today I thought of making a detailed post on our method of making ellu poorana kozhukattai. I always use black sesame seeds as I make it for festival. Also I tried making this ellu kozhukattai in different shapes like round, square, rectangle shapes without using modak mould. Ok, Lets see how to make ellu kolukattai/ sesame seeds modak with step by step pictures.

Check out my other Ganesh chaturthi recipes too !

ellu pooranam kolukattai


Ellu pooranam kozhukattai recipe


Ellu pooranam kozhukattai recipe

Ellu pooranam kozhukattai recipe / sesame seeds modak recipe



Cuisine: South Indian
Category: Sweet
Serves: 10
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes



INGREDIENTS
1 cup = 250ml
  • Black sesame seeds - 1/2 cup
  • Powdered jaggery – 3/4 cup (Use 1/2 cup for less sweetness)
  • Grated coconut - 1/4 cup
  • Water - 1/4 cup
  • Cardamom powder – 1/4 tsp (optional)
  • Salt - a pinch
For kozhukattai dough
  • Idiyappam flour / Kozhukattai flour - 1 cup
  • Water - as needed
  • Cooking oil - a drop
  • Salt - a pinch
HOW TO MAKE ELLU KOZHUKATTAI
  1. In a kadai, dry roast sesame seeds till it starts to splutter. Remove in a plate.
  2. Melt jaggery adding water. Strain it. Again boil the syrup till frothy.
  3. Add roasted sesame seeds, grated coconut and cardamom powder.
  4. Mix well till the mixture starts to leave the sides of pan.
  5. Remove in a plate. Make balls when warm. Set aside.
  6. To make kozhukattai dough, boil water in a pan adding oil and salt.
  7. Add to the flour and make a smooth dough.
  8. Make shapes using mould or by hand. Stuff in sesame seed ball and shape it.
  9. Boil water in an idli pot. Arrange the kozhukattai in idli pot.
  10. Steam it for 8 to 10 minutes. Switch off and rest the modak for few minutes.
  11. Then remove in a plate. Offer to God and enjoy !
ELLU POORANAM KOLUKATTAI - STEP BY STEP PICTURES

  • To make ellu pooranam, wash and dry the sesame seeds in a cloth for 30 minutes. But this step is completely optional. I don’t do it.

  • Heat a kadai and dry roast the sesame seeds till it starts to splutter. Remove in a plate.
  • ellu pooranam kozhukattai
  • In the same kadai, add jaggery and water. Heat and melt the jaggery. Strain the hot syrup using an iron mesh. Wash the kadai and add the strained syrup.

  • Boil till frothy. Add the roasted sesame seeds, grated coconut, cardamom powder and a pinch of salt. Mix well.
    • ellu pooranam kozhukattai
  • Cook in medium flame till the mixture becomes thick and starts to leave the sides of pan. Remove in a plate and spread it to becomes warm. Use a spoon and divide the mixture into small portions to make balls. This helps to roll balls easily once it becomes warm. So divide the mixture with a spoon when its hot. 
  • ellu pooranam kozhukattai
  • Grease your hands with sesame oil and press it to make balls when warm. Reserve 3 balls to offer ellu urundai. 
  • Now lets make the kozhukattai dough. Boil water in a pan adding few drops of oil and a pinch of salt. When the water roll boils, switch off the flame. 
    ellu pooranam kozhukattai
  • Add the hot water to 1 cup of kozhukattai flour gradually. Make a smooth, non-sticky dough. Cover with a wet cloth.
    ellu pooranam kozhukattai
  • Make golf sized balls and set aside. Cover the remaining dough with wet cloth. Take a ball and make soppu / cup shape. Keep a ball and close the modak. Make all the kozhukattai and arrange in an idli plate. 
    ellu pooranam kozhukattai ellu pooranam kozhukattai
  • Boil water in a idli pot. After the water comes to a roll boil, keep the idli plate. Cover and steam it for 10 minutes.
  • ellu pooranam kozhukattai
    Enjoy !

Note

  • Adjust the quantity of jaggery as per taste.
  • Cardamom powder is optional
  • You can use white sesame seeds instead of black.
  • Dry roasting sesame seeds in mandatory.

Try this yummy ellu kozhukattai for this Ganesh chaturthi and enjoy !
ellu kozhukattai

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August 7, 2020

Aval Murukku - Instant Poha Murukku Recipe - Gokulashtami Special Recipes

aval murukku
Last year during Gokulashtami , I bookmarked this aval murkku recipe / Poha murukku to try. But I couldn’t do it. So this year, I started making my Gokulashtami recipes with this easy, instant murukku recipe without butter. I just used store bought rice flour, ground poha, pottukadalai maavu/ roasted gram dal flour, hot oil and spices for flavor. I never thought it comes out so crispy and crunchy. It was a super hit at home. I referred so many YouTube videos, blogs, cookbooks for this recipe. When I was going through the comments section, I saw many people complained about more oil absorption. So I was also worried about it. But surprisingly, this aval murkku didn’t drink more oil as I thought. Due to the addition of roasted chana dal @ roasted gram dal flour( Pottukadalai maavu), it does absorb oil to some extent but not much. The crispness and flavor of this murukku is really good. For an instant chakli recipe, this is really good and quick to make. In this recipe, I have used thin poha / paper aval. You can use thick poha too.

For this Krishna Janmashtami, if you are planning to try some Instant murukku recipe, then you must try this. I am sure you will love it. Friends, lets see how to make instant aval murukku recipe with step by step pictures and video. Please check the NOTES section for all the details to make perfect murukku.

Check out my other Gokulashtami special recipes !



aval murukku recipe

Aval murukku recipe/ Instant poha chakli recipe


Aval murukku recipe/ Instant poha chakli recipe

Instant murukku recipe using pressed rice / aval / Poha, rice flour, gram dal flour and hot oil.


Cuisine: Indian
Category: Snacks
Serves: 14
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 240ml
  • Rice flour - 1 cup
  • Poha / Pressed rice / rice flaked / Aval - 1/2 cup ( I used thin rice flakes)
  • Roasted gram dal / Pottukadalai - 1/4 cup
  • Hot cooking oil - 1 tbsp
  • Red chilli powder - 1 tsp
  • Hing / Asafetida - 1/4 tsp
  • Ajwain /Carom seeds - 1 tsp (crush in hands and add it)
  • Salt & water - as needed
  • Cooking oil – to deep fry ( I used refined oil)

HOW TO MAKE AVAL MURUKKU

  1. In a mixie jar, grind poha and roasted gram dal to a fine powder.
  2. Take a wide bowl. Sieve the ground poha mixture, rice flour.
  3. Add red chilli powder, salt, hing and ajwain seeds crushed in hands.
  4. Mix well. Add hot cooking oil and mix well. Then add water gradually.
  5. Make a smooth, non-sticky dough. Cover with a wet cloth till use.
  6. Take a chakli maker with round or star holes mould. Fill a portion of dough.
  7. Press it in the back of ladle and shape the murukku as you like.
  8. Heat oil and deep fry the murukku in batches. Cook both the sides till bubbles stop completely.
  9. Remove and drain the excess oil in a tissue paper. Store in a box after the murukku cools down.
  10. It stays good for a week. Enjoy !

METHOD - STEP BY STEP PICTURES

  • Take all the ingredients required to make aval murukku recipe. Grind aval /poha and roasted gram dal together to a fine powder.
    aval murukku recipe
  • In a wide bowl, place a sieve. Add the ground flour, rice flour and sieve well. To this, add red chilli powder, salt, hing and ajwain seeds by crushing in the hands slightly ( It helps to release more flavor). Mix well.
    aval murukku recipe
  • Add 1 tbsp of very hot oil to the flours. Mix using a ladle to handle the hot oil. Then mix it with your hands to spread the oil evenly all over the flour. After mixing, you should be able to hold and make a shape out of it. Refer picture below for better understanding.
    aval murukku recipe
  • Now add water gradually and make a smooth, non-sticky dough. This dough takes more water than usual. I used nearly 1.25 to 1.5 cups of water. Make sure the dough is not too hard with cracks or too soft and sticky. Cover the dough with wet cloth.
    aval murukku recipe
  • Take the murukku press/ chakli maker with round shaped holes or star holes as you wish. I used a 5 holed mould as shown in the picture below. Fill the dough and press to make shapes. Remember to cover the unused dough with a wet cloth always. It helps to prevent the drying.
    aval murukku recipe
  • Press the murukku in the back of ladle. If the murukku gets cut while pressing, you need to add more water to the dough. Heat oil to deep fry. Drop a pinch of dough. If it rises to top immediately, oil temperature is right. Lower the flame to medium and drop one or two murukku per batch based on the size of kadai.aval murukku recipe
  • Fry patiently in medium flame, flip and cook both the sides till bubbles stop completely. Do not cook in high flame. Murukku turns brown in color. Remove and drain in a tissue paper. Store in a box after the murukku cools down completely. Stays good and crispy for a week !aval murukku recipe

Note

  • You can use store bought plain rice flour for this recipe. No need to use idiyappam or kozhukattai flour.
  • I did not dry roast the flour.
  • I used thin poha here. You can use thick ones too. 
  • Do not add more hot oil or more roasted gram. Then murukku absorbs more oil while cooking.
  • Always cover the murukku dough with a wet cloth while unused. 
  • Murukku becomes hard if you reduce the quantity of hot oil. You can also use melted butter instead of hot oil.
  • Shaping will not be prefect if the dough is too hard with less moisture. String gets cut while pressing. To avoid this, sprinkle some water to the dough. Mix well and then shape it.
  • Heat of the oil should be correct for crispy murukku. If its too hot, murukku turns brown at the outside and inside remains soft.
  • If the oil starts smoking, you can switch off the flame. Bring it to right temperature and then start to fry again. Adjust the flame whenever needed.
  • Murukku turns soggy or soft if you don’t fry it until bubbles cease. So fry in medium flame patiently till bubbles stop completely.
  • Murukku turns hard if you add less fat or if the dough is too tight. 
  • Murukku absorbs more oil if the oil temperature is less or if the dough is sticky and wet. 

Try this easy, crispy Aval murukku / Poha chakli for this Gokulashtami and enjoy !






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August 3, 2020

Kovil Puliyodharai Recipe –Temple Style Tamarind Rice

Kovil puliyodharai recipe
Making a perfect Kovil puliyodharai / Temple style tamarind rice must be the dream for many. Me too not an exception. Whenever we visit temples, I never forget to buy a pack of tamarind rice from temple’s prasadam stall. Sometimes my FIL buys an extra packet of puli sadam just for me. I love the flavor of puli sadham packed in banana leaf or served in donnai (hand pressed plantain leaf bowls). I have always wanted to recreate that taste in my kitchen and tried so many recipes titled temple style puliodharai but never satisfied with the result.
Recently I tried this kovil puliyodharai recipe from Royal Dakshin YouTube channel and was so happy with the outcome. I altered the quantity of ingredients as per my requirement and tried it. It tasted so close to the puli sadam served in Tamil nadu temples. I have tasted this kind of puliodharai in perumal koil madapalli and some other temples near Trichy, Kumbakonam. But one thing I observed is, this recipe needs some standing time for all the taste and flavor to blend well. Also if you store this tamarind rice in a bowl lined with banana leaf, it tastes exactly like kovil puliyodharai. Friends, do try this Tamilnadu temple style tamarind rice during this festival month and share your feedback with me. Lets see the making with step by step pictures and video !

Temple style puliyodharai

Temple style puliodharai / Kovil puliyodharai recipe


Temple style puliodharai / Kovil puliyodharai recipe

Tamil nadu temple style puliyodharai recipe with stepwise pictures.


Cuisine: South Indian
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

For Pulikachal Paste
  • Gingely oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tbsp
  • Roasted peanuts - 2 tbsp
  • Curry leaves - few
  • Red chilli - 2 ( pinched into 2)
  • Hing/ asafetida - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Jaggery - 1 tsp
  • Tamarind - Lemon size
  • Salt & water - as needed
For spice powder (Dry roast)
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1.5 tsp
  • Urad dal - 3/4 tsp
  • Fenugreek seeds - 1/2 tsp
  • Red chilli - 4
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Black or white sesame seeds - 2 tsp ( I used black ones)
  • Asafetida / Hing - 1/4 tsp
  • Curry leaves - 5
For tamarind rice
  • Raw rice or steamed rice - 1 cup
  • Water - 2 cups for raw rice / 3 cups for steamed rice
  • Gingely oil - 1 tbsp + few drops for cooking rice
  • Curry leaves - Few ( to decorate)
  • Banana leaf - to store and serve the rice

HOW TO MAKE KOVIL PULIYODHARAI

  1. Heat a kadai and dry roast all the ingredients given under “For spice powder”.
  2. Cool down and grind to a fine powder. Set aside.
  3. Heat oil the kadai and splutter mustard seeds, urad dal, chana dal, red chilli, roasted peanuts, curry leaves and hing.
  4. Add 1.5 cups of tamarind extract, required salt, turmeric powder, chilli powder, jaggery.
  5. Let it roll boil till oil floats on top and becomes semi thick paste.
  6. Lastly add 2 tsp of ground puliyodharai spice powder and boil for a minute.
  7. It thickens more and leaves oil on sides. Switch off the flame. Cool down and store in a box. 
  8. Pulikachal paste is ready. You can refrigerate and use up to 2 weeks. Store the remaining spice powder in an air tight box.
  9. To make Kovil puliyodharai, wash and pressure cook one cup of raw rice adding 2 cups of water and few drops of gingely oil.
  10. Spread the rice in a plate, cool down. Add the required tamarind rice paste and the spice powder. Mix well.Check for taste, add more if needed.
  11. Add little gingely oil, mix gently. Garnish with chopped curry leaves and cover the bowl with a banana leaf.
  12. Give a standing time of one or two hours. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

  • Heat a kadai and dry roast all the ingredients given under “For spice powder”. Cool down and grind to a fine powder. Set aside. Soak lemon size tamarind in 1 cup warm water for 20 minutes. Take 1.5 cups extract. Keep it aside.
    Kovil puliyodharai recipe Kovil puliyodharai recipe
  • Heat oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves, hing. Add 1.5 cups of tamarind extract, turmeric powder, red chilli powder, required salt and jaggery.
    Kovil puliyodharai recipe
  • Boil till the raw smell leaves and starts to leave the oil. When the paste becomes semi thick, add the ground spice powder. Mix till thick and leaves oil. Pulikachal / tamarind rice paste is ready.
    Kovil puliyodharai recipe
  • Switch off the flame. Cool down the paste completely and store in a clean box. Use a clean spoon to handle. Stays good for 2 weeks under refrigeration. Also store the remaining spice powder in a box.

  • To make temple style tamarind rice : Wash and pressure cook 1 cup of raw rice. Add 2 cups of water, few drops of oil and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Spread the rice in a plate. Add 2 tsp of gingely oil. Cool down.

  • Add the required paste, 1 to 2 tsp of spice powder and mix gently to coat evenly. Add more gingely oil if required. Garnish with fresh curry leaves. Keep the rice in a bowl lined with banana leaf. Cover it with another banana leaf and give a standing time for an hour or two to enjoy the original temple style puliyodharai.
    Kovil puliyodharai recipe
    Enjoy !

Note

  • Adjust the quantity of red chillies used for grinding for more spicy taste.
  • Boil the tamarind paste till it leaves oil for best taste.
  • Mixing spice powder along with tamarind paste in the rice is the highlight of this puli sadam.
  • Do not hesitate to use more gingely oil. It gives nice flavor and also helps to pacify the body heat generated due to tamarind.
Kovil puliyodharai recipe

Try this easy, yummy, Kovil puliyodharai recipe and share your feedback with me.
Temple style tamarind rice recipe


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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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