Moong Dal Chundal

Ingredients:

Payitham Paruppu (Moong Dhal) - 1 Cup
Green Chilli - 1
Salt - to Taste
Grated Cocunut - 1 teaspoon

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - Few
Hing - A pinch

Method:

1. Heat the pan, and add the dhal and add water till the dhals are soaked and add salt and allow them to cook till the dhal becomes soft but not sticky
2. Take the cooked dhals and keep it aside
3. Now heat the oil in the pan, and add mustard seeds and when the mustard seeds begins to sputter add curry leaves and a pinch of hing
4. To this add the cooked Payitham Paruppu (Moong Dhal) and mix it thoroughly
5. Finally add the grated cocunut and then mix it well

The delicious Moong dhal Sundal(Payitham paruppu sundal) is ready for neivedhyam for Navrathri as well as for Serving

Corn Chundal

Navaratri festival is celebrated for nine days.We prepare different sundals on each day on these nine days.In this blog you will find different types of sundals ranging from plain to kara sundal to sweet sundal recipes.This sweet corn sundal is the most easiest of all sundal recipes and can be prepared in a jiffy. It is also a favorite among kids.Today we will learn how to make sweet corn sundal following this easy recipe.

Ingredients needed

Sweet corn kernels- 1 cup
Grated coconut - 2 tbsp
Salt needed

For the seasoning

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal (split) -1/2 tsp
Red chilli - 1
Hing - a pinch
Green chilli - 1 finely chopped
Curry leaves - few

 Preparation

Wash and boil sweet corn in very less water adding salt. Drain off excess water if any. Alternatively you can also steam it with a little salt.

Method

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing.

When dal turns golden brown, add green chilli and curry leaves. Saute for a few seconds.

Add corn and mix well. Check for salt.

Add grated coconut, mix well and switch off the flame.

Sweet corn sundal is ready to be served.You can add a few drops of  lemon juice if preferred.

Peas Chundal

Sundal is a very healthy and tasty snack prepared with legumes. Thangai mangai pattani sundal is a very popular sundal sold in Chennai Marina beach. In South India, sundal is prepared everyday during the Navrati festival.Sundals can be given to children after they come back from school or can even be packed in their snack box as it is highly nutritious and filling.Today we will learn how to prepare green peas sundal following our easy recipe.

Ingredients needed

Dry green peas -1/2 cup (pachai pattani)
Grated coconut - 1/4 cup
Raw mango -1/4 cup (chopped)
Salt as required

For the seasoning

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Split Urad dal - 1/2 tsp
Red chilli - 1
Hing - a pinch
Curry leaves - few

Preparation

Soak peas over night or for 5-6 hours. Wash peas well and pressure cook for 3 whistles adding very less water and salt.

Peel the skin and chop mangoes into small pieces.

Method

Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, red chilli, hing and curry leaves.

After dal turns golden brown, add cooked peas and saute for a few seconds.Check for salt.

Add grated coconut, mango pieces and switch off the flame. Mix well and serve.

Sweet Payar Chundal

Ingredients needed

Green gram/ pachai payaru - 1/2 cup
Jaggery - 1/3 cup
Cardamom powder - a generous pinch
Grated coconut - 2-3 tbsp
Salt - a pinch

Preparation

Soak green gram overnight or for 5-6 hours. Pressure cook for 1-2 whistles using less water. Do not add salt as this is sweet sundal recipe. Drain off excess water and keep it aside. The green gram should be soft but not mushy.

Method

Mix jaggery with little water (just enough to soak it), melt it and filter it to remove any impurities.

Heat jaggery, add cardamom powder and a pinch of salt, when it starts boiling well, add the cooked green gram and mix it well.

Cook till all the water evaporates. Add grated coconut and toss it for a few more minutes.

Sweet sundal is ready to be served .

Variations - You can do the same using karamani also.

You can add small coconut pieces fried in ghee instead of grated coconut.

Pacha Payar Chundal

Sundal is an important dish prepared everyday during Navratri festival. It is rich in protein and can also be had as an evening snack. Today let us learn how to prepare green gram sundal using our easy pachai payaru (green gram) sundal recipe-

Ingredients needed

Green gram - 1/2 cup
Grated coconut - 2-3 tbsp

For the seasoning

Mustard - 3/4 tsp
Hing - a pinch
Urad dal - 1/2 tsp
Green chilli - 1 finely chopped
Red chilli - 1
Curry leaves - few

Preparation

Soak green gram for 5-6 hours or overnight. Wash and pressure cook with less water, salt needed for 1-2 whistles.The green gram should be soft but not mashed up. Drain any excess water.

Method

Heat a tsp of oil in a kadai/pan, add mustard seeds, when it splutters, add hing, urad dal, red chilli, curry leaves and green chilli. Toss till dal changes to golden brown in colour.

Add the cooked green gram, grated coconut and mix it well. Check for salt and remove from flame.

Kadalai Paruppu Chundal

Sundal is type of South Indian Salad made using legumes and split dal. It is very nutritious, easy to prepare and also very filling. It can be had as an evening snack with tea.

Ingredients needed

Bengal gram/Kadalai paruppu -1/2 cupGrated coconut - 2 tbsp
Lemon juice - few drops
Oil - 1 tsp

For the seasoningMustard - 3/4 tsp
Hing - a pinch
Urad dal - 1/2 tsp
Green chilli - 1 small finely chopped
Red chilli - 1
Curry leaves - few

Preparation

Soak bengal gram dal for 1 hour. Pressure cook dal with needed salt and less water for 1 or 2 whistles. The dal should be soft but not mushy. You can even cook in a pan. If there is water, drain it and keep it aside.

Method

Heat a tsp of oil, add mustard seeds, when it splutters, add hing, urad dal, green chilli, red chilli and curry leaves.

Then add the cooked kadalai paruppu/dal and mix it well.

Add grated coconut, mix and switch off the flame.

If you like sour taste, squeeze few drops of lemon juice for a different taste.

Karamani Chundal

Navaratri is a Hindu festival celebrated for 9 days. During Navaratri, sundal is prepared everyday for 9 days. Different types of sundals are prepared from legumes.Today I prepared peanut sundal which is very easy,tasty, healthy and needs less ingredients. It is quite filling and can be had as an evening snack.

Ingredients needed

Karamani -100 grams
Grated coconut -2 tbsp
Oil - 2 tsp

For the seasoning

Mustard -1/2 tsp
Hing/asafoetida - a generous pinch
Red chillies - 2
Curry leaves - little

Preparation

Soak karamani in water overnight, drain the water and pressure cook with salt for 3 whistles.
(Keep it in a vessel and pressure cook.)

Method

Heat oil in a kadai/pan, add mustard seeds, when mustard splutters, add hing, red chillies and curry leaves, then add cooked karamanis.

Saute for a few seconds and add grated coconut. Mix well and remove from flame.

Peanut Sundal

Navaratri is a Hindu festival celebrated for 9 days. During Navaratri, sundal is prepared everyday for 9 days. Different types of sundals are prepared from legumes.Today I prepared peanut sundal which is very easy,tasty, healthy and needs less ingredients. It is quite filling and can be had as an evening snack.

Ingredients needed

Peanuts -100 grams
Grated coconut -2 tbsp
Oil - 2 tsp

For the seasoning

Mustard -1/2 tsp
Hing/asafoetida - a generous pinch
Red chillies - 2
Curry leaves - little

Preparation

Soak peanuts in water overnight, drain the water and pressure cook with salt for 3 whistles.
(Keep it in a vessel and pressure cook.)

Method

Heat oil in a kadai/pan, add mustard seeds, when mustard splutters, add hing, red chillies and curry leaves, then add cooked peanuts.

Saute for a few seconds and add grated coconut. Mix well and remove from flame.

Channa Sundal

Sundal can be done with any bean seed of your choice though chickpeas is very commonly used.A snack which is low in fat, high in proteins ,very healthy and also filling. After kids come back from school, you can give them any sundal as a snack.You can have it as a tea time snack also.

Ingredients needed

Chick peas /channa /garbanzo beans -1 cup
Raw mango finely chopped or grated- 1/4 cup (optional)
Coconut - grated 1/4 cup

For the seasoning

Mustard - 1 tsp
Urad dal -1 1/2 tsp
Red chillies -2 broken into pieces
Hing/ asafoetida - 2 pinches
Curry leaves -little
Oil -2 tsp

Preparation

Soak chickpeas in water overnight. Rinse well, add fresh water and pressure cook with required salt till soft.The channa/chickpeas should be soft but not mushy. Drain the excess water and keep aside.

Method

Heat oil in a pan/kadai, add mustard seeds when it splutters, add urad dal, red chillies, hing and curry leaves. Fry till urad dal turns golden brown.

Add raw mango and saute for a few minutes.

Then add cooked channa, salt and grated coconut and give it a nice stir.
(add less salt as we have already added to the chick peas/channa while cooking)

Channa sundal is ready to be served.

Uzhunnu Vada

Uzhunnu vadasssssssss..........My amma makes such yummy vadas that I go on eating Vada. its because of this my amma makes this not so frequently. Medhu Vadai / Ulundhu vadai is my ultimate comfort food and I can survive on it for days. All I need is a bowl of hot steaming sambar to go with it and I’m a happy person. No festival lunch is complete without these vadais.

Ingredients:-

Urad Dal – 1 cup
Corn flour – 2 – 3 tbsp
Onion – 1/4 cup
Green chilies – 2 tsp
Ginger – 1/2 tsp
Curry leaves – 1 sprig
Salt – to taste
Oil – for deep frying

Method:

Preparation: Soak Urad dal in water for 1/2 hour. Chop the onion, green chillies and curry leaves finely. Grate the ginger and keep it aside.

How to Grind the Batter:

The inside of the grinder / food processor should be wet. Grind the urad dal using 2-3 tbsp of water alone. To grind it well, dip you hand in water and run it along the sides of the wet grinder for even grinding. Do not add more water. When you think the batter is done, sprinkle the corn flour from the sides and let the grinder run for another 1-2 min for the corn flour to get mixed well with the batter. Transfer to a bowl. Refrigerate for 1/2 hour. I usually place the bowl in the freezer for 10 min.

How to check the consistency:

When you scoop the batter in your hand and hold facing the floor it should not fall from your palm. It should be that thick. When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink. The batter should be that light.

How to proceed:

Heat a kadai with oil. You will need either a plantain leaf or a clean plastic sheet for making vadas and small bowl of water too.

Take the batter out of the fridge and add the chopped onion, green chilli, curry leaves, grated ginger, salt and mix well. Dip your hand in water and wipe the leaf or sheet which ever you are using. Place a lemon size of batter on the sheet and give it a pat. Dip your index finger in water and make a hole in the center. Again wet your hands and shape the sides evenly.

To cook, take the sheet and invert it onto your hand and slide the vada smoothly into the oil from the sides. You can cook 2-3 vadas at a time depending on the size of the kadai.

 The vadai will first sink to the bottom and will then rise to the surface. Turn them after a minute or two and let it cook over medium flame. When cooked to golden brown remove on an absorbent paper and serve hot with either coconut chutney or Sambar.

Note:-

These vadas will remain crunchy on the outside and soft and porous inside and consume very little oil. These also do not sag and become hard as they cool down and they maintain their puffed up shape.

In case you want to make these for prasadham avoid adding onions, green chillies and ginger to the batter. Just add curry leaf and freshly ground black pepper to make vadas. This one also tastes very good.

Do not use rice flour as a replacement to corn flour.
Avoid cooking the vadas over high flame. This will make them to burn on the outside and uncooked in the middle.
While making for children replace green chillies with black pepper powder.
Make the vadas immediately after adding onion and salt else the batter will become runny.
Avoid adding more corn flour to adjust the consistency than the required amount. It will harden the vadas.