Kollu / Horse Gram Sundal!

Kollu/Horsegram is very good for health. Its good for lowering cholestrol.

Ingredients
Kollu/Horsegram - 2 cups
Yennai/Oil - 1 tblspn
Kadag/Mustard - 1/4 tspn
Onion - 2 nos
Karuvepillai/Curry leaves - few
Kanja Milagai/Dry Red Chilli - 2 nos
Thengai/Fresh Grated Coconut - 2 -3 tspns(Optional)
Uzhatham Paruppu/Urad Dal - 1/2 tspn
Salt

Preparation Method
Soak  kollu/horsegram for 4-5 hours or overnite. Wash and clean it will have stones and mud particles.
Pressure cook with little salt for 3-4 whistles or till its soft with water and little salt. Drain the water (collect it and keep).
Heat a kadai, add oil, mustard wait till it splutters, add curry leaves, dry red chilli, urad dal and saute till the dal is brown. Then add finely chopped onion and saute.
Then add the cooked horsegram and salt. Cook for few mins. Can be served as it is.

Off the stove and add fresh grated coconut and mix.(optional)

Kollu/horsegram Sundal is ready to serve. This can be served evening with coffee or for lunch with sambar or rasam rice. I served with Kollu rasam rice.

Notes - If you want to do the sundal fast and if you forget to soak at nite. Soak the dals in hot water.

With the water I prepared Kollu rasam. This recipe posted here.

Pasi Paruppu | Moong Dal Sundal!

Today I have prepared Pasi Paruppu/Moong Dal Sundal for Navaratri Prasadam.

Ingredients
Pasi Paruppu/Moong Dal - 2 cups
Fresh Grated Coconut - 1/2 cup
Oil - 1 tblspn
Mustard - 1/4 tspn
Asafotida - 1/4 tspn
Urad Dal - 1/2 tspn
Green Chilli - 2nos

Salt
Curry leaves

Preparation Method
Wash, rinse and soak dal for 10 mins and pressure cook for 1 whistle.
Heat a kadai, add oil, mustard, urad dal, chilli and curry leaves. Saute till dal is brown. 
Add the cooked dal, salt and mix.
Finally add coconut and mix well. Off the Stove.

Serve as Prasadam and Enjoy with Hot Filter Coffee.

Notes - Do not soak for more time and do not pressure cook as the dal will be mashy like paste.

This recipe is going to Priya's Navaratri Event and Giveaway.

Patani /Dry Peas Sundal | Navarathri Specials!!!

Patani Sundal is a simple and easty to prepare.

Ingredients
Dry Green Peas/Patani  - 2 cups 
Cooking oil -  2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Asafotida/hing - a pinch
Green Chilli - 2nos (As per your taste)
Curry leaves - few
Fresh Grated coconut - 1 cup
Salt as per taste

Preparation Method
Soak green peas overnite for 8 hrs. Pressure cook it about 4 whistles in simmer with water and salt. Wait till pressure is up and remove excess water.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, and curry leaves. Saute till urad dal is brown.
Add green peas and mix well.
Grind grated coconut and green chilli to a course paste without adding water. Add this to the sundal. Cook for few minutes. Sprinkle a pinch of salt mix well. Cook for 5mins and Off the stove.

Patani /Dry Peas Sundal is ready to offer to God, later enjoy.

Sweet Karamani/Black Eyed Bean Sundal | Navarathri Special!!!

Hi Friends,

Hope you are having great time this Navarathri. Have been quite busy with the festive season and couldnot blog. Just posting this recipe I prepared today. This sundal is special for Navarathri as it is a sweet one.

Sweet Karamani Sundal is a sundal prepared with vellam/jaggery and this is very tasty.
Tomorrow is Saraswathi Pooja, Kondakadalai/Chickpea/Garbanzo Sundal is prepared and offered to God with other menu for festivals. To read more on Navarathri click here.

IngredientsKaramani/Black Eyed Beans - 4 cups (Brown or white, I used white)
Vellam/Jaggery - 4 cups(powdered)
Fresh Grated coconut - 1 cup
Elakka/Cardamom powder - 4 pods

Preparation Method
Soak karamani/blackeyed beans overnite with enough water. Pressure cook for about 4 to 5 whistles with water and a pinch of salt in medium flame. (We should not cook anything without salt)
In a kadai or wide vessel, put vellam/jaggery with 1 cup water and boil well. Let it dissolve fully. Then filter it if any dust or mud particles are there. Wash the kadai and add the filtered jaggery, again boil it well till the raw smell goes and it reduces a bit.
Once its boiled, add grated coconut and mix.
Add boiled karamani and mix. Stir in intervals. Let it boil well and until no water left. Off the stove then add elachi powder mix.

Sweet Karamani Sundal is ready to serve to God.

Soya Bean Sundal | Navarathri Recipes!!!

Soya Bean Sundal is very healthy. This time I have not added coconut. Its good for lowering cholestrol.

Ingredients
Soya Bean - 2 cups (Available at supermarket in Dried Food section)
Olive oil - 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Jeera - a pinch
Curry powder - 1/2 tspn(As per your taste)
Asafotida/hing - a pinch
Dry Red Chilli - 1no (As per your taste)
Curry leaves - few
Salt as per taste

Preparation Method
Soak Soya bean overnite with enough water. Pressure cook for about 4 to 5 whistles with water and salt in medium flame.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, dry red chilli, jeera and curry leaves. Saute till urad dal is brown.
Add cooked soya beans without water.
Sprinkle a pinch of salt and curry powder mix well. Cook for 5mins and Off the stove.
Soya Bean Sundal is ready to offer to God, later enjoy.

This is good with sambar rice as sidedish and for lunchbox.

Notes - I have not used coconut here, if you wish you can add.

Try my other Sundal recipes for Navarathri

Kondakadalai/Chickpea/Garbanzo Sundal
Rajma, Soya, Green Gram Sundal
Pacha Payar Karamani Sundal
Verkadalai/Peanut Sundal

Rajma, Soya, Green, Red Bean | Mixed Legume Sundal | Navarathri Specials!!!

Navarathri is coming, this month end and this Mixed Legume Sundal is a different recipe and healthy one.

Ingredients
Soya Bean, Green Gram, Rajma, Red Gram  - 1 cup each 
Cooking oil - 1 to 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Asafotida/hing - a pinch
Green Chilli - 2nos (As per your taste)
Jeera powder - 1/2 tspn
Curry leaves - few
Fresh Grated coconut - 1 cup
Salt as per taste

Preparation Method
Soak Rajma overnite for 8 to 10hours. Others for 2-3 hrs. Pressure cook for about red and green gram for 4 whistles with water and salt. Pressure cook Rajma and Soya bean for about 10 whistles in simmer with water and salt.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, and curry leaves. Saute till urad dal is brown.
Add add pressure cooked dals and mix well.
Grind grated coconut and green chilli to a course paste without adding water. Add this to the sundal. Cook for few minutes. Sprinkle jeera powder.
Sprinkle a pinch of salt mix well. Cook for 5mins and Off the stove.

Mixed Legume Sundal is ready to offer to God, later enjoy.

This recipe is going to MLLA 39 by Cathy and Susan.

Notes - I make it slightly mashy, if you want whole reduce no of whistles.

Pacha Payir Karamani Sundal

Pacha Payir and Karamani Sundal for Navarathri. Its is healthy and tasty.

Ingredients
Pacha Payir/Green Gram - 1 cup
Karamani/Black Eyed Bean(White or Brown) - 1 cup
Yennai/Oil - 1 tspn
Kadag/Mustard - 1/2 tspn
Peringayam/Asafotida/Hing - a pinch
Karuvepillai/Curry leaves - few
Kanja Milagai/Dry Red Chilli - 2 nos
Thengai/Fresh Grated Coconut - 2 -3 tspns
Uzhatham Paruppu/Urad Dal - 1/2 tspn
Salt


Preparation Method
Soak pacha payir and karamani in water for 4-5 hours or overnite.
Pressure cook for 3-4 whistles with water and little salt.
Heat a kadai, add oil, mustard wait and add asafotida, curry leaves, dry red chilli, urad dal and saute till the dal is brown.
Then add the cooked dals mix. Cook for few mins.
Off the stove and add fresh grated coconut and mix.


Pacha Payir Karamani Sundal is ready for prasadam.

Notes - If you want to do the sundal fast and if you forget to soak at nite. Soak the dals in hot water.

To know more about this festival click here.

Verkadalai/Peanut Sundal Back to Back Recipes

Verkadalai/Peanut or Groundnuts are steamed and mixed with mild spice n coconut. This is very tasty and easy to prepare.

Recipe - 1
This one is my Mother-in-law's recipe.

IngredientsVerkadalai - 2 cups (Steamed or cooked in pressure cooker)
Cooking oil - 1 to 2 tspns
Mustard - 1/2 tspn
Asafotida/hing - a pinch
Red Chilli powder - 1/2 tspn (As per your taste)
Curry leaves - few
Salt as per taste

Preparation MethodHeat oil in a kadai, add mustard wait till it splutters then add asafotida and curry leaves. Saute for a minute. Then add Red Chilli powder and mix for 2minutes.
Add the steamed verkadalai/peanut and salt. Mix well.
Keep for 2 minutes and Serve.

Recipe - 2

Ingredients
Verkadalai - 2 cups (Steamed or cooked in pressure cooker)
Cooking oil - 1 to 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Asafotida/hing - a pinch
Dry Red Chilli- 2nos (As per your taste)
Curry leaves - few
Fresh Grated coconut - 1 cup
Salt as per taste

Preparation MethodHeat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, dry red chilli and curry leaves. Saute till urad dal is brown.
Add the steamed verkadalai/peanut and salt. Mix well.
Add fresh grated coconut and off the stove.
Mix well and Serve.

This recipe is going off to MLLA 19th Event by EC started by Susan.

Happy Vinayaga(Ganesh) Chathurthi!!!

Wishing you all a very Happy Vinayagar (Ganesh) Chathurthi. This festival is very popular in India. Lord Ganesh is elephant faced Hindu God. In Karnataka its celebrated with Goddess Gowri mother of Lord Ganesh. Idol of Gowri on the previous day and puja is performed. They also do mangala Gowri vratham on every tuesday before this festival and invite ladies for kumkum. Its called Gowri-Ganesha Habba (Festival) in Karnataka.

Clay idol or coloured idol is kept at home and puja is performed offering prasadams like Kara Kozhakattai/Modakam(Urad dal and spices covered with Rice flour),Vella Kozhakattai(Jaggery and coconut stuffing covered with Rice flour), Sundal(Dish prepared with white or black skinned chickpea), fruits and flowers with decorations. The idol is immersed in water at the end of the day after performing the puja with curd rice and sundal.

Its celebrated very grand in Maharashtra, India. Idol is kept for a 1day or 5days or 11 days daily puja is performed by the Hindu Pandits and prasadams is distributed. Sometimes they will celebrate any day in the whole month too...

In Bangalore I have seen Big idols of Lord Ganesh is kept on streets competitions are conducted music orchestra is also performed. Children take Akshata(Rice mixed with turmeric and water or ghee) and visit as many houses to see different kinds of idols and puja. Also enjoy the prasadams.

Hope this festival gives good health, peace, wealth and prosperity to everyone.

I am sharing simple and quick recipe for Kondakadalai(Chickpea/Garbanzo) Sundal

 

Ingredients

Kondakadalai - 2 cups

Fresh grated coconut - 1 cup

Dry Red chilli - 2 nos (As per your taste)

Asafotida/Hing/Peringayam - a pinch

Oil - 2 tspns

Mustard - 1/2 tspn

Curry leaves - few

Salt

Method

If you are using dry Kondakadalai, soak it overnite in water and boil with salt in pressure cooker next morning for about 4-5 whistles. If you soak it for longer hours (advisable) make sure its not over--cooked. Remove excess water and can drink as it is.

You can also use Kondakadalai available in Can which is preboiled and ready to use.

Heat a kadai, add oil mustard wait till it splutters. Then add curry leaves and Asafotida. Saute once.

Add dry red chilli and saute till its dark brown black in colour.

Now add cooked kondakadalai. Saute for few mins.

Turn Off the stove and add fresh grated coconut. Mix well.

Kondakadalai Sundal is ready. Its also done as prasadam for Navarathri too...