| Recipes
- Navarathri |
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Chick Peas
Sundal | Green Peas Sundal
| Groundnut
Sundal
Kidney Beans Sundal
| Channa Dhal Sundal
| Gram Dhal Sundal
| Green Gram Sundal
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Chick Peas Sundal
(Kothu Kadalai Sundal ) |
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Ingredients
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Chick Peas - 1 1/2 cups Grated
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Coconut - 3 tbsp
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Salt - 1 tsp Mustard Seeds - 1/2 tsp
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Urad Dhal - 1/2 tsp Dry Red Chilly - 2
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Curry Leaves - some Asafetida - a pinch
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Oil - 1 tsp
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Procedure :
Soak the chick peas over night to prepare sundal the next day. Wash and clean the soaked chick peas and cook in water or pressure cook. Decant the water and let stand for a few minutes. Heat up the oil and fry the mustard seeds, urad dhal, asafetida, chilly and curry leaves. Add the coconut and salt and remove from heat. Stir to mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed. |
Alternative :
You may also use the canned chick peas. In this case, use up the entire can. Wash well a couple of times and decant water completely. NO NEED TO COOK. Just fry the other ingredients and mix in the salt and coconut. Stir over a medium flame for a few minutes. |
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Green Peas Sundal
(Pattani Sundal ) |
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Ingredients
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Green Peas - 1 1/2 cups Grated Coconut - 3 tbsp
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Salt - 1 tsp Mustard Seeds - 1/2 tsp
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Urad Dhal - 1/2 tsp Dry Red Chilly - 2
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Curry Leaves - some Oil - 1 tsp
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Lemon - 1/2
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(Optional) Mango - a small piece
(Optional)
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Procedure :
If using dry green peas, soak them over night to prepare sundal the next day. Wash and clean the soaked peas and cook in water or pressure cook. Decant the water and let stand for a few minutes. If using fresh green peas, clean and cook them in some water. DO NOT OVERCOOK. Decant the excess water completely and set aside. Heat up the oil and fry the mustard seeds, urad dhal, chilly and curry leaves. Add the coconut and salt and remove from heat. Stir to mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed. Remove from the heat / fire and let it cool for a few minutes. Then add the shredded mango and lemon juice. Mix well and serve hot. Do not reheat after adding the lemon, as the sundal may become slightly bitter. |
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| Groundnut / Peanut Sundal
(Verkadalai Sundal ) |
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Ingredients
- Groundnut / Peanut - 1 cup Grated Coconut - 3 tbsp
- Salt - 1 tsp Mustard Seeds - 1/2 tsp
- Urad Dhal - 1/2 tsp Dry Red Chilly - 2
- Curry Leaves - some Asafetida - a pinch
- Oil - 1 tsp
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Procedure :
Clean and wash the nuts and pressure cook them in water. Decant excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the curry leaves and coconut and stir for a minute. Mix in the cooked peanuts / groundnuts and salt and stir well for a few minutes. Serve hot. |
Variation :
If interested, you may substitute the dry red chilly with 2 green chilies and a fresh piece of ginger root. Cut these into small pieces and add along with the curry leaves. |
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| Kidney Beans Sundal
(Kaaramani or Rajma Sundal ) |
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Ingredients
- Kidney Beans - 1 cup Powdered Jaggery - 2 tsp
- Salt - 3/4 tsp Mustard Seeds - 1/2 tsp
- Urad Dhal - 1/2 tsp Dry Red Chilly - 2
- Grated Coconut - 2 tbsp
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Procedure :
Soak the kidney beans over night to prepare sundal the next day. Wash and clean the soaked beans and cook in water or pressure cook. Decant the water and let stand for a few minutes. Heat up the oil and fry the mustard seeds, urad dhal and chilly. Add the cooked beans, salt, coconut and powdered jaggery and stir well for a few minutes. Serve hot. |
Alternative :
You may also use the canned kidney beans. In this case, use up the entire can. Wash well a couple of times and decant water completely. NO NEED TO COOK. Just fry the other ingredients and mix in the salt, jaggery and coconut. Stir over a medium flame for a few minutes. |
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| Channa Dhal Sundal (Kadalai Paruppu Sundal ) |
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Ingredients
- Channa Dhal - 1 cup Salt - 3/4 tsp
- Oil - 1 tsp Mustard Seeds - 1/2 tsp
- Urad Dhal - 1/2 tsp Dry Red Chilly - 2
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Procedure :
Clean the channa dhal and cook in water. Try not to over cook. Decant the excess water completely and set aside for a couple of minutes. Heat up the oil and fry the mustard seeds, urad dhal and chilly. Add the cooked dhal and salt and stir for a few minutes. If interested, you may add coconut like in the other types. |
Alternative :
Instead of using dry red chilly, you may use green chilly. You may also garnish with curry leaves as in the other types.
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| Gram Dhal Sundal (Payatham Paruppu Sundal ) |
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Ingredients
- Green Gram Dhal - 1 cup Grated Coconut - 3 tbsp
- Salt - 3/4 tsp Mustard Seeds - 1/2 tsp
- Urad Dhal - 1/2 tsp Green Chilly - 2
- Curry Leaves - some Asafetida - a pinch
- Oil - 1 tsp Ginger - a small piece.
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| Procedure :
Cook the dhal in some water. Do not pressure cook as it may mash the dhal. Drain the excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the curry leaves, green chilly and ginger (cut into small pieces) and stir for a minute. Add the cooked dhal, coconut and salt and stir over a low-med flame for a couple of minutes. Serve hot. |
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| Green Gram Sundal (Payaru Sundal ) |
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Ingredients
- Green Gram - 1 cup Grated Coconut - 3 tbsp
- Salt - 1 tsp Mustard Seeds - 1/2 tsp
- Urad Dhal - 1/2 tsp Dry Red Chilly - 2
- Oil - 1 tsp Asafetida - a pinch
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Procedure :
Soak the green gram in warm water for over 1 hour. Clean and wash the gram and pressure cook in water. DO NOT OVERCOOK. Decant excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the coconut and stir for a minute. Mix in the cooked gram and salt and stir well for a few minutes. Serve hot. |
Variation :
Instead of garnishing the sundal as described earlier, you may use :
Dhaniya - 1 tsp
Urad Dhal - 1/2 tsp
Channa Dhal - 1/2 tsp
Dry Red Chilly - 2
Asafetida - a pinch Grated Coconut - 1 tbsp. Fry the above ingredients in some oil and coarsely powder them. Cook the gram as said earlier and decant water and keep aside. Heat up the oil, splutter mustard seeds and add the cooked gram and this powder and stir well for a couple of minutes.
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