Shanthi Krishnakumar's cook book: Sundal

Showing posts with label Sundal. Show all posts

Wednesday, September 24, 2025

BLACK EYED PEAS SUNDAL RECIPE, KARAMANI SUNDAL RECIPE, LOBIA SUNDAL RECIPE

How-to-make-lobia-karamani-sundal, How-to-make-black-eyed-peas-sundal

Black eyed peas / Lobia, karamani in tamil, rich in fibres and protein, is available in two varieties red and white.

👉👉Red cow peas sundal recipe link

👉👉Karamani sweet sundal recipe link

INGREDIENTS:

White karamani

(Black eyed peas/Lobia) - 1 cup

Salt - to taste

Coriander leaves- to garnish

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Turmeric powder- a pinch (optional)

Hing - 1/4 tsp.

Curry leaves - few

Oil - 1 tablespoon

To grind coarsely without water:

Green chillies - 2

Scraped coconut - 1/4 cup

METHOD:

Dry roast karamani, soak for 2 hours and pressure cook along with salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.

In a kadai, heat oil, add ingredients given in "to temper", add cooked karamani, mix well, add the coarsely ground mixture, saute for a minute. Mix well. Garnish with coriander leaves. Serve hot or warm

Kadalai paruppu sundal recipe/Chenna dal sundal recipe

How-to-make-Kadalai-paruppu-sundal, How-to-make-chenna-dal-sundal

Kadalai paruppu sundal is an easy sundal, made without much soaking time.

INGREDIENTS:

Kadalai paruppu/Chenna dal - 1 cup

Turmeric powder- 1/4 tsp

Scraped coconut - 1/4 cup

Finely grated ginger - 1/4 tsp.

Hing - 1/4 tsp.

Salt - to taste

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Dry red chilli or green chilli - 2

Curry leaves - few

Oil - 2 tsp.

METHOD:

Wash well and soak kadalai paruppu (chenna dal) for 45 minutes. Drain water. Cook soaked dal in boiling water, open pot method along with salt and turmeric powder, until soft but not mushy. Drain and keep aside.

OR pressure cook for 2 whistles until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds, when it splutters, add urad dhal, chillies, fry. When urad dhal turns golden brown, add hing, grated ginger and curry leaves, saute quickly and add cooked dal. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.

Sunday, October 22, 2023

Pachai pattani sundal recipe/ Green peas sundal recipe

Pattani-sundal-recipe/ How-to-make-green-peas-sundal

Pattani sundal is everyone's favourite sundal made with dried green or white peas. Thenga Manga pattani sundal, a popular beach sundal recipe can be seen 👉👉 here . Now, off to the regular pattani sundal, which we make for Navarathri...

INGREDIENTS:

Pachai pattani or Vellai pattani (Dried Green peas or White peas) -1 cup
Salt - to taste
Grated coconut - 3 tsp
Turmeric powder- a pinch

To temper:

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal -1 tsp
Hing- a generous pinch
Dry red chillies or Green chillies- 2
Curry leaves -1 sprig

METHOD:

Soak pachai pattani (dried green peas) for 6 hours minimum or overnight. Drain soaked water. Add sufficient water to immerse the peas, little salt, turmeric powder and pressure cook for 2,3 whistles (depends on your pressure cooker) or until soft.

Once done, drain the excess water.

Heat a kadai with oil, add items in 'To temper'.

Add cooked pattani (peas), salt, grated coconut. Mix everything well, sprinkle little water and stir fry for a few minutes until the salt is absorbed evenly. Pachai pattani sundal ready.

NOTE:

Do not overcook. If overcooked also skin peels off and will become mushy.

Sometimes the skin comes off while cooking with salt. So add little salt while cooking and remaining salt during tadka.

VARIATION:

Grind green chillies, little coriander leaves and grated coconut to a coarse paste. Heat oil, temper, add cooked peas and ground paste, mix well until raw smell diffuses.

Thursday, October 19, 2023

Sprouted Moth bean sundal recipe / Moth bean sprouts sundal

Sprouts-sundal-recipe, Sprouted-moth-bean-sundal

Sprouts have always been considered super healthy. This sundal is simple to make and highly nutritious. A quick, tasty, protein filled sundal. The method to sprout will be posted later.

INGREDIENTS:

Sprouted moth beans - 3 cups
(Any sprouts of your choice can be used)
Scraped coconut - 2 tablespoons
Salt - to taste

Lemon juice- as needed

To temper:

Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Turmeric powder - a pinch.
Urad dhal - 1 tsp.
Green chillies - 1 or 2
Hing
Curry leaves - few

METHOD:

Steam cook sprouted moth beans for 5 minutes until soft, add salt as needed, temper with the given ingredients. Add scraped coconut. Squeeze half a lemon, mix well. Sprouted moth beans sundal is ready for offering.

NOTE: Any sprouted lentils can be made in this way.

Monday, October 16, 2023

Karamani sweet sundal/Sweet Sundal recipe

SWEET SUNDAL:

This is made only with Karamani(cow peas) or Pachaipayaru(green gram).

INGREDIENTS:

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 1/3 cup
Salt - a pinch

Temperings:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Dry roast karamani or green gram for 3 min., soak for 1/2 an hour and pressure cook with a pinch of salt for 2 whistles or until soft, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked karamani/greengram and jaggery. When thick add coconut and mix well.

Sweet sundal is ready for offering.

Saturday, October 8, 2016

MOCHAI SUNDAL / NAVY BEANS SUNDAL

How to make mochai sundal, How to make navy beans sundal, How to make mochai kottai sundal

Navy beans are a great source of protein and helps in maintaining a healthy blood pressure. It is very low in saturated fat and sodium and a very good source of dietary fiber and folate. It also helps in keeping the heart strong.

INGREDIENTS:

Mochai kottai - 1/4 kg.
Turmeric powder- a generous pinch
Scraped coconut - 1/4 cup
Red chilli powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Hing - 1/4 tsp.
Salt - to taste

To temper:
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Curry leaves - few
Oil - 1 tablespoon

METHOD:

Soak mochai kottai / navy beans / val dal overnight. Drain out the soaked water. Fill fresh water upto an inch above the dal. Pressure cook alongwith salt, hing and turmeric powder for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds, and when it splutters, add urad dhal and curry leaves. When urad dhal turns golden brown, add sambar powder, chilli powder and cooked mochai. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.

Monday, October 3, 2016

KARAMANI SUNDAL / RED COW PEAS SUNDAL

How to make karamani sundal, How to make cowpeas sundal

Cow peas / cow gram, karamani in tamil, is available in two varieties red and white. It is rich in fibres and protein.

INGREDIENTS:

Red karamani (cow gram) - 1/4 kg.
Scraped coconut - 1/4 cup
Salt - as per taste

To temper:
Mustard seeds - 1/4 tsp.
Turmeric powder- a generous pinch
Urad dhal - 1 tsp.
Dry red chillies - 1
Hing
Curry leaves - few
Oil - 1 tablespoon

To grind coarsely without water:
Green chillies - 1
Cumin seeds - 1/4 tsp.
Grated ginger - 1/4 tsp.

METHOD:

Dry roast karamani, soak for 2 hours and pressure cook along with salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.

In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, red chilly, hing, turmeric powder and curry leaves. When urad dhal turns golden brown, add the coarsely ground mixture, saute for a minute. Now add cooked karamani and mix well. Add grated coconut. Mix well. Serve hot or warm.

Monday, September 30, 2013

RAJMA SUNDAL

INGREDIENTS:

Rajma - 1 1/2 cup
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Soak rajma overnight and pressure cook alongwith salt until soft. Drain completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves, turmeric powder and hing. Add cooked rajma, scraped coconut and stir fry for a minute. Serve hot.

BUTTER BEANS SUNDAL / BUTTER BEANS STIR FRY

BUTTER BEANS SUNDAL, NAVARATHRI SUNDAL, HOW TO MAKE BUTTER BEANS SUNDAL, DOUBLE BEANS SUNDAL, BUTTER BEANS SUNDAL RECIPE

INGREDIENTS:

Shelled fresh butter beans - 3 cups
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Cook fresh butter beans alongwith salt until soft. Drain the water completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves and hing. Add cooked beans, scraped coconut and stir fry for a minute. Serve hot.

Friday, September 27, 2013

THENGA MANGA PATTANI SUNDAL RECIPE/ BEACH SUNDAL RECIPE

HOW TO MAKE BEACH SUNDAL,HOW TO MAKE THENGA MANGA PATTANI SUNDAL , BEACH SUNDAL, NAVARATHRI SUNDAL

INGREDIENTS:

Dried green or white peas - 1/4 kg.
Finely chopped raw mango - 3 tablespoons
Finely chopped coconut - 2 tablespoons
Mustard seeds - 1/4 tsp.
Green chillies - 2
Hing - a pinch
Oil - 2 tsp.
Salt - to taste

Lemon juice - 2 tsp. (optional)

METHOD:

Soak peas overnight. Pressure cook soaked peas with salt, until soft, 2,3 whistles would be fine. (water just to immerse water is enough. More water and if cooked for long, the skins will come off. It should be cooked soft, but not mushy). Drain the water completely.

Heat oil and add mustard seeds, when they crackle add chopped green chillies and hing. Add cooked peas, salt, and stir fry for a while. Turn off the stove and add chopped raw mango and coconut. Add the lemon juice (optional). Serve hot.

Variations:
You can substitute scraped coconut and grated raw mango instead of finely chopped raw mango and coconut. Lemon juice can also be added.

Thursday, September 26, 2013

FRESH RED BEAN STIR FRY / FRESH RED BEAN SUNDAL

HOW TO MAKE FRESH RED BEAN STIR FRY,HOW TO MAKE FRESH RED BEAN SUNDAL,RED BEAN SUNDAL

INGREDIENTS:

Shelled fresh red beans - 3 cups
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Cook fresh red beans alongwith salt until soft. Drain the water completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves and hing. Add cooked beans, scraped coconut and stir fry for a minute. Serve hot.

Tuesday, September 27, 2011

PACHAIPAYARU SUNDAL / GREEN GRAM SUNDAL

The "Naivedhyam" for navarathri is mostly Sundal(Sweet or Salt)in the evenings. Puttu is made on a Friday of Navarathri. Kondakadalai (Black chana dhal) sundal and appam is made on Saraswathi Pooja day. Some make kadalai urundai also. Payasam is also made daily. Apart from green gram sundal I have given links to all the sundals and payasams towards the end of this post. HAPPY NAVARATHRI.

INGREDIENTS:
Green gram- 1/4 kg.Scraped coconut - 1/4 cup
Salt - as per taste

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Hing
Curry leaves - few
Oil - 1 teaspoon
METHOD:

Dry roast green gram and soak in water for half an hour. Pressure cook with salt for two whistles or until soft. When the pressure is released, take out, drain the water completely and keep it aside.

Heat oil and temper with the given ingredients. Add scraped coconut and saute well for a minute.
FOR ANY SALT SUNDAL:

INGREDIENTS:
Any pulse of your choice- 1/4 kg.

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Scraped coconut - 1/4 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 teaspoon
METHOD: Cook the pulses as said here and temper with the given ingredients.
SWEET SUNDAL: This is made only with Karamani(cow peas) or Pachaipayaru(green gram)

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 3 teaspoon

TEMPERINGS:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Cook the pulses as said here, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked pulse, a pinch of salt and jaggery. When thick add coconut and mix well.

LINKS FOR NAVARATHRI MENU:

TIPS ON COOKING PULSES FOR SUNDAL
AAMA VADAI
PUTTU
PAYASAMS
KADALAI URUNDAI
APPAM (TANJORE STYLE)
APPAM (NEIYAPPAM)
KONDAKADALAI(BLACK CHENNA SUNDAL)
KABUL CHENNA SUNDAL
GROUNDNUT SUNDAL

Monday, March 21, 2011

GREEN GRAM CHAT / GREEN GRAM SALAD / GREEN GRAM MASALA SUNDAL

INGREDIENTS:

Green gram - 2 cups
Onion - 1 (optional)
Tomato - 1
Grated coconut - 2 tablespoons
Carrot - 1
Chopped coriander leaves - 2 tablespoons
Chat masala - 1/2 tsp. (OR) Olive oil - 1 tsp.
Curry leaves - few
Juice of a lime
Salt - as per taste

METHOD:

Chop onions and tomatoes. Grate carrot. I didn't use onions.

NOTE: IF YOU ARE MAKING GREEN GRAM CHAAT, USE CHAT MASALA. IF YOU ARE MAKING GREEN GRAM SALAD USE OLIVE OIL.

Wash the green gram well and soak it in water for half an hour. Pressure cook with salt for 2 whistles. Drain the cooked water completely. Mix all other ingredients. Temper with curry leaves in olive oil. Garnish with coriander leaves.

Thursday, October 14, 2010

EASY SWEET CORN DELIGHTS - 7 VARIETIES

NOTES ON COOKING CORN: I have used fresh American corn kernels. If using American corn, Microwave high for 3 minutes. Add salt to taste, mix well and again Microwave high for 1 minute. Frozen corn can be substituted instead of american corn. If using frozen corn, put it in a bowl of water for 5 minutes, drain the water and then microwave the corns. If using the regular indian variety of corn, boil it in water till tender. All the recipes will taste better when served HOT.

1. BUTTERY CORN:

American sweet corn - 2 cups
Salt - 1/4 tsp.
Pepper powder - 1/4 tsp.
Butter - 2 tsp.

METHOD:

Wash the corn kernels and transfer it to a microwave proof bowl. Microwave high for 3 minutes. Add salt to taste and again Microwave high for 1 minute. When hot add the butter and pepper powder. Serve hot.

2. CHEESY CORN:

Boiled/Microwaved corn - 2 cups
Chat masala - 1/2 tsp.
Chilli powder OR pepper powder - 1/4 tsp.
Salt - 1/4 tsp.
Grated cheese - 2 tablespoons

METHOD: Mix all the ingredients when the corn is hot. Serve hot.

3. SPICY CORN:

Boiled/Microwaved corn - 2 cups
Chat masala - 1/2 tsp.
Kala namak(Black salt) - a pinch
Garam masala - 1/4 tsp.
Dhania powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Chilli powder - 1/4 tsp.
Salt - a pinch ( as already the boiled corn has salt in it)
Butter - 2 teaspoons
Lime juice - 1 tsp.

METHOD: Mix all the ingredients and serve hot.

4. MASALA CORN:

Boiled/Microwaved corn - 2 cups
Grated carrot - 1 tablespoon
Chopped tomato - 1 tablespoon
Chopped onion - 1 tablespoon
Chopped cucumber - 1 tablespoon
Chopped green chillies - 1 tsp.
Chopped coriander leaves - 2 tsps.
Salt - a pinch
Garam masala - 1/4 tsp.
Lime juice - 1 tsp.

METHOD: Mix all the ingredients and serve hot.

5. CORN BHEL:

Boiled/Microwaved corn - 2 cups
Boiled potato - 1
Grated carrot - 1 tablespoon
Chopped tomato - 1 tablespoon
Chopped onion - 1 tablespoon
Chopped cucumber - 1 tablespoon
Chilli powder - 1/4 tsp.
Chat masala - 1/2 tsp.
Cumin powder - 1/4 tsp.
Chopped coriander leaves - 2 tsps.
Lime juice - 1 tsp.
Salt - a pinch
Sweet chutney - 1 tsp.
Green chutney - 1 tsp.
Sev - 2 tablespoons

METHOD: Mix all the ingredients(except sev). Top it with sev and serve.

6. CORN DELITE:

Boiled/Microwaved corn - 2 cups
Olive oil - 1 tsp.
Oregano - 1 tsp.
Basil(fresh or dried) - 1 tsp.
Finely chopped cilantro - 2 tsps.
Lime juice - 1 tsp.
Salt - a pinch

METHOD: Mix all the ingredients and serve hot.

7. CORN SUNDAL:

Boiled /Microwaved corn - 2 cups

FOR THE TEMPERING:

Oil - 1 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chopped green chillies - 1/2 tsp.
Scraped coconut - 2 tablespoons
Hing

METHOD: Heat oil and temper with the given ingredients. Add corn, mix well and serve hot.

Wednesday, October 6, 2010

NAVARATHRI SPECIALS

SCROLL DOWN TO THE END OF THIS POST FOR SALT SUNDAL, SWEET SUNDAL AND THE RECIPE LINKS FOR THE ABOVE COLLAGE.

HAPPY NAVARATHRI. This year, Navarathri starts on 8th Oct 2010 and ends with Vijayadasami on 17th Oct 2010. What is the significance of Navarathri?

Navarathri reminds all women, who are the guardians of the family, culture, and integrity, to guide the family towards the path of justice, love, and divinity. Navarathri is celebrated all over India, Nepal and also Mauritius. Also known as Vijayadasami, Dasara, Dussehra in India & Mauritius and Dashain in Nepal. It is celebrated as “victory of good over evil”

"Nava" means nine and "Rathri" means night. And Navaratri is"nine nights". Goddess Durga is worshipped on the first three days of the festival. The next three days Goddess Lakshmi is worshipped and then Goddess Saraswati is worshipped on the last three days. The tenth day is "Vijayadasami". Vijaya means "victory", the victory over our own minds which comes when we worship these three goddesses Durga, Lakshmi and Saraswati. Thus, Navarathri signifies our spiritual awakening.

Coming to the celebrations in South India, the interesting part is arranging Kolu for the festival. Steps made of wood or Readymade steps are arranged in the order 3, 5, 7 or 9 and the "Kolu Bommais" (earthen dolls) are arranged on the steps in a specific order. Kolams are drawn on mornings and evenings.

Daily pooja is conducted in the morning with chanting of slokas. In the evening many ladies are invited and will be offered "thamboolam". The prasadam or offering is in the evening, mostly sundal and ends in the night with "Arathi". "Saraswathi Pooja" and "Ayudha Pooja" is celebrated on the 9th day. Books, tools and musical instruments are kept in Pooja on "Saraswathi Pooja" day. Poojas are done for the vehicles at our home as it plays an important role in our daily life. Vijayadasami day is very auspicious for new ventures. Kids are enrolled in music classes, games classes etc. People gift their gurus with "vasthram"(clothes) and get their blessings.

The best part is the "Naivedhyam" and mostly the menu is Sundal(Sweet or Salt). Puttu is made on a Friday of Navarathri. Kondakadalai (Black chana dhal) sundal and appam is made on Saraswathi Pooja day. Some make kadalai urundai also. Payasam is also made daily.

SALT SUNDAL:
INGREDIENTS:
Any pulse of your choice- 1/4 kg.

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Scraped coconut - 1/4 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 teaspoon

METHOD: Cook the pulses as said here and temper with the given ingredients.

SWEET SUNDAL: This is made only with Karamani(cow peas) or Pachaipayaru(green gram)

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 3 teaspoon

TEMPERINGS:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Cook the pulses as said here, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked pulse, a pinch of salt and jaggery. When thick add coconut and mix well.

LINKS FOR LAST BUT NOT THE LEAST OF NAVARATHRI MENU:

TIPS ON COOKING PULSES FOR SUNDAL
AAMA VADAI
PUTTU
PAYASAMS
KADALAI URUNDAI
APPAM (TANJORE STYLE)
APPAM (NEIYAPPAM)
KONDAKADALAI(BLACK CHENNA SUNDAL)
KABUL CHENNA SUNDAL
GROUNDNUT SUNDAL

Saturday, September 25, 2010

Tips on cooking pulses

Navarathri is approaching fast. This may be a handy guide for amateurs in cooking, especially newly wedded ones who ask a lot of clarifications from me, and I think, I have done justice to my utmost capacity, with my little knowledge. However, the cooking time depends on one’s stove condition, heat and family’s tastes.Generally for sundal recipes, the lentils or pulses should be softly cooked and should not become mushy. While cooking with water in a vessel, it takes a lot of cooking time , yet it is easy to check the consistency. But doubt comes when pressure cooking the lentils and pulses. Older people prefer to be mushy and youngsters prefer to be crunchy. Decide on it.

PULSES TO BE SOAKED OVERNIGHT & PRESSURE COOKED FOR 3 WHISTLES OR UNTIL SOFT

TAMIL NAME	ENGLISH NAME	HINDI NAME
Kondaikadalai	Chick pea - Black	Kala channa
Vellai kondaikadalai	Chick pea ( White)	Kabul channa
Pachai pattani	Peas ( Green)	Sukhe Matar
Vellai pattani	Peas ( White)	Sukhe Matar (Safaid)
Mochai kottai	Navy beans	Val dal
Sigappu kadalai	Red kidney beans	Rajma

PULSES WHICH NEED NO SOAKING AND TO BE COOKED IN WATER TILL SOFT BUT NOT MUSHY

TAMIL NAME	ENGLISH NAME	HINDI NAME
Kadalaiparuppu	Bengal gram	Chana dal
Payathamparuppu	Split green gram	Dhuli mung dal

PULSES TO BE DRY ROASTED AND SOAKED FOR ½ AN HOUR AND PRESSURE COOKED FOR 2 WHISTLES OR UNTIL SOFT

TAMIL NAME	ENGLISH NAME	HINDI NAME
Karamani	Cow peas	Lobhia
Vellai karamani	Black eyed peas	Lobhia
Pachai payaru	Green gram	Sabut mung

NUTS TO BE SOAKED FOR 3 HOURS AND PRESSURE COOKED FOR 5 WHISTLES

TAMIL NAME	ENGLISH NAME	HINDI NAME
Verkkadalai	Peanuts	Moonghphali

FRESH SHELLED BEANS WHICH NEEDS NO SOAKING AND CAN BE COOKED IN WATER TILL SOFT

TAMIL NAME	ENGLISH NAME	HINDI NAME
Pachai mochai	Field beans	Bakla
Thuvarai	Pigeon peas	------
Cholam	Fresh corn	Makki, makai,

SPROUTED GRAM NEEDS NO SOAKING AND CAN BE STEAMED OR MICROWAVED FOR 5 MINUTES AND SEASONED GENTLY WITH PEPPER , SALT, OLIVE OIL AND LEMON JUICE.

Thursday, September 16, 2010

PEANUT CHAAT / PEANUT SALAD

INGREDIENTS:

Fresh shelled peanuts OR raw peanuts - 2 cups
Onion - 1 (optional)
Tomato - 1
Cucumber - 1
Carrot - 1 cup
Chopped coriander leaves - 2 tablespoons
Chat masala - 1/2 tsp. (OR) Olive oil - 1 tsp.
Juice of a lime
Salt - as per taste

METHOD:

NOTE: IF YOU ARE MAKING PEANUT CHAAT, USE CHAT MASALA. IF YOU ARE MAKING PEANUT SALAD USE OLIVE OIL.

Finely chop tomatoes, cucumber and onions (if using, I didn't use it). Grate the carrot.

Wash the peanuts well and soak it in water for 3 hours. Pressure cook with salt for 5 whistles. Drain the cooked water completely. Mix all other ingredients. Garnish with coriander leaves.

Wednesday, April 7, 2010

BLACK CHENNA SUNDAL

INGREDIENTS:

Black chenna (Kondakkadalai)- 1/2 kg.
Mustard seeds - 1/2 tsp.
Turmeric powder- 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2 or 3
Scraped coconut - 1/2 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 tablespoon

METHOD:

Soak black chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, chillies, hing, turmeric powder and curry leaves. When urad dhal turns golden brown, add the cooked chenna, scraped coconut and mix well.

Thursday, September 10, 2009

KABUL CHENNA SUNDAL

INGREDIENTS:

Kabul chenna - 1/2 kg.
Mustard seeds - 1/2 tsp.
Turmeric powder- 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2 or 3
Scraped coconut - 1/2 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 tablespoon

METHOD:

Soak chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, chillies, hing, turmeric powder and curry leaves. When urad dhal turns golden brown add the cooked chenna, scraped coconut and mix well.

If you want the chenna to be in its original colour, do not use the turmeric powder.

Tuesday, July 28, 2009

GROUNDNUT SUNDAL

INGREDIENTS:

Raw peanuts - 1/4 kg
Mustard seeds - 1/2 tsp.
Split white urad dhal - 1 tsp.
Hing - a pinch
Curry leaves - few
Dry red chillies - 2
Scraped coconut - 1/4 cup
Salt - as per taste
Oil - 2 tsp.

METHOD:

Wash the peanuts well and soak it in water for 2 hrs.

Pressure cook peanuts alongwith soaked water and salt for 3 whistles or until soft. (Generally, for 1 tumbler of fresh peanut, 3/4 tsp. of salt will be OK).After the pressure is released, take it out, and strain it completely without any water and keep it aside.

In a kadai, heat oil, add mustard seeds, urad dhal, chillies, and hing and saute till golden brown. Now add curry leaves , saute for a second and add the peanuts and scraped coconut. Mix well and serve hot. Healthy and ideal snack in the evening and a favourite of children and will be everyone's favourite too.

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