Vegatable Koott

This is a signature recepie of my Amma.. She makes it superbly!! this can be had as a Side dish for Chapathi as well as with Plain Rice. Now off to the recepie!!

Ingredients:-

• Mixed Vegetables - 1 1/2 Cup cubed into Small Pieces *
• Turmeric Powder - 1 Tsp
• Salt - As needed

To Grind

• Coconut - 1/2 Cup
• Jeerakam - 1 Tsp
• Green Chilly - 2/3

To Temper:-

• Oil - 1 Tbsp
• Mustard - 1 Tsp
• Urad Dal - 1 Tsp
• Curry Leaves - A Stick

Method:-

• Throw in the cubed veggies, with Turmeric Poder and Salt added into a cooker.
• Add 1/2 a cup of water and cook for 1 whistle.
• Grind to a smooth paste the items under "To Grind"
• Transfer the Grinded Pate into the cooked vegetables.
• Allow it to Boil.
• In aWok add the Items under "To Temper".
• Pour the seasoning over the Koott.
• Delicious Kott is Ready

Notes:-

I used Carrot,Beans,Beetroot,Onion,Green Peas.
You can use Potatoes,Capsicum,Cauliflower also.
If using Capsicum and Flower, No need to Cook them in Whistle.

Simply boil them in Water for 10 mts and Close the Lid of the Container, so that no steam is escaped.

Beans Usuli Thoran

Paruppu Usili is a very popular South Indian side dish known by various names. Prepared using vegetables like French Beans, Cluster Beans, Flat Beans, Banana Blossom etc and steamed lentils, this dry side dish is one of my favorites.

I prefer this over the regular thorans. I especially love the spiced steamed lentils. Whenever I prepare usili, I soak a little extra dal, so that I get a little more of the steamed lentil cakes. I enjoy eating these as such.

Since this is a dry curry and is very filling due to the addition of lentils, it is perfect with white rice and rasam. This is of course my preference, but it is a great accompaniment to Sambar and Mor Kuzhambu as well.

 

What you’ll need

1. Beans – 5 cups (finely chopped)
2. Turmeric Powder – ¼ tsp
3. Asafoetida – a generous pinch
4. Curry Leaves – few sprigs
5. Salt to taste

For soaking

1. Bengal Gram Dal/Kadala Paruppu – ¼ cup
2. Tuvar Dal – ¼ cup
3. Dried Red Chilly – 2

For Tempering

1. Oil – 1 tbsp
2. Mustard Seeds – ½ tsp
3. Broken Urad Dal – ½ tsp

Method

1. Wash the dals in 2 or 3 exchanges of water and soak along with red chillies for 30 minutes.
2. Drain completely and grind the dals along with red chillies, asafoetida, salt to taste and curry leaves into a coarse paste. Do not add water while grinding.
3. Grease an idly mould, take a lemon sized ball of the ground mixture and pat into the idly grooves.
4. Steam for 6 to 7 minutes.
5. Let this cool then pulse it in the mixie again, so that it becomes a fine powder. Keep aside.
6. In the meanwhile, heat a kadai with oil splutter with mustard seeds and urad dal.
7. Once the dal turns golden, add the chopped beans, turmeric powder, and salt to taste. Mix well and cook covered, without adding water.
8. Keep stirring once in a while. 
9. Once the beans is done, add the ground dal powder and roast for 6 to 7 minutes on low heat.

         

 

Varatharach Kuzhambu

This Kuzhambu happens to be my Appa's and Hubby's favourite. Even i too like. It goes well with even Dosa/Idly. Now off to the recepie. My Amma and Athai makes this superbly. And now according to my Hubby, even i too fall into this category.!!!

Ingredients:-

• Onion – 3 or 4
• Potato – 2
• Tamarind – A lemon Size
• Salt – As needed

To Grind:-

• Thoor Dal – 2 Tbsp
• Urad Dal – 1 Tbsp
• Shallots – 5 or 6
• Curry Leaves – 2 Sticks
• Ellu – 2 Tbsp
• Scraped coconut – ½ Cup
• Red Chilly – 10/12

To Temper

• Mustard/Kaduk - 1 Tsp
• Oil - 1 Tsp

Method:-

• Immerse the tamarind in Water and make Tamarind Water (Puli Vellom).
• Transfer this to cooker and throw in the Onion and Potatoes.
• Keep this for 2 Whistles.
• In a Kadai, dry roast the ingredients till the coconut changes to Brown Color in the To Grind 
  section except Ellu.
  
  

   

  
  

  
  
• Wash the ellu nicely and keep it aside in a small siever so that rest of water oozes out.
• Transfer this ellu into a kadai and roast till the Bursting of Ellu stops.
  
             
  

  
• Grind to a nice paste the ellu and the rest of items.
• Open the Cooker and add this paste.
• Allow it to Boil vigorously
• Pour oil into a Fry Pan and add them to Temper Items.
• Pour the same into the Kootan.

Delicious Varatharach Kuzhambu is ready.

Mysore Rasam

What you’ll need

1. Tomatoes – 2
2. Thin Tamarind Extract – ¾ cup
3. Asafoetida – a generous pinch
4. Turmeric Powder – ¼ tsp
5. Salt to taste
6. Water – 2 cup
7. Cooked and mashed Toor Dal – 1 tbsp
8. Powdered Jaggery – 1 tsp
9. Curry Leaves – few
10. Coriander Leaves – chopped 1 tbsp

To Roast and Grind

1. Toor Dal – 1 tbsp
2. Coriander Seeds – 1 Tbsp
3. Cumin Seeds – ½ tsp
4. Dried Red chilly – 1 or 2
5. Black Peppercorns – 8 to 10
6. Fenugreek Seeds – ¼ tsp
7. Scraped Coconut – 1 tbsp

For tempering

1. Ghee – ½ tsp
2. Mustard Seeds – ½ tsp
3. Cumin Seeds – ½ tsp

Method

1. Grind the tomatoes and pour it into the vessel in which you are going to boil the rasam.
2. Add the tamarind extract to it.
3. Add turmeric powder, asafetida and salt to taste. Mix well. Add about 1.5 cups of water and start heating on low to medium flame.
4. In the meanwhile, roast all the items mentioned under “roast and grind” till a nice aroma arises and the toor dal and slightly changed color. Grind everything into a smooth paste using a little water.
5. Add this ground paste also to the simmering rasam. Mix well. Also add a tsp of jaggery.
6. Let everything simmer for about 15 minutes. Make sure you cook on low to medium flame if your keep it on high the rasam will boil very quickly and will boil over. You can add a ladle in the vessel while it is simmering to prevent the rasam from boiling over.
7. Add the remaining half cup of water to the cooked and mashed dal mix well and add it to the simmering rasam. Add chopped coriander and curry leaves. Remove from heat when rasam starts frothing. Do not boil.
8. Heat a small frying pan with ghee and add mustard seeds and cumin seeds. Pour this over the rasam close with lid and let it sit for about 5 minutes.
9. Serve hot with rice and some spicy potato curry.

 

Thalakom

Thalakom... This is my Grandma's masterpiece and my Dad loves this soo much...

Ingredients:

• Ladies finger - 2 nos
• Pumpkin - 1 small piece
• Potato - 1
• Carrot - 1
• Raw Banana (Vazhaikai) - 1/2
• Tamarind - 1 lemon size
• Salt - To Taste

For Grinding:

• Red Chillies - 8
• Raw Rice - 2 teaspoon
• Thurdhal - 2 teaspoon
• Sesame seeds - 1 teaspoon
• Grated Cocunut - 1 cup
• Oil - 2 teaspoon

For Seasoning:

• Oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Fenugeek seeds/Vendhayam - 1/2 teaspoon
• Curry Leaves - few

Method:

• Cut the vegetables for the thalagam as we cut for the sambar.
• Soak the tamarind in the water and extract the juice and keep it separately.
• Heat the oil in the pan and fry the thurdal, sesame seeds, red chillies in the oil.
• Once the dhal becomes light golden color add the grated cocunut and fry it till it becomes light brown color and grid all these into a fine paste in a mixer along with the raw rice.
• Cook the vegetables in the pan , and when the vegetables are half-cooked, add the tamarind extract and salt and let it boil for sometime.
• Finally add the ground paste and allow it to boil.
• Season the thalagam with mustard, fenugeek and curry leaves.
• Thalagam is ready for serving

Thiruvathirai Kali

Thiruvathirai Kali is prepared on the auspicious occasion of Thiruvathirai. Cendanar of Naukoor, a disciple of Paddinattu Adigal, used to eat only after feeding some Saiva devotees. Due to a constant bad weather he could not get together all the essentials for a proper meal. He had no option but to mix water with flour and prepare a mashed paste. Lord Siva understood his predicament. He wanted the people to know how sincere his devotee was to him. Therefore he disguised himself as a Siva devotee and visited Cendanar’s hut and enjoyed what was given to him as food. The temple attendants saw the premises scattered with the mashed paste the following morning. Inquiries led to an understanding of Cendanar’s piety and he was thereafter bestowed with all due respect. This incident took place in a Markali Thiruvathirai. This is why Thiruvathirai Kali forms an important prasad on this holy day.

Ingredients:

• Raw Rice - 1 cup or ground rice powder - 1 Cup
• Grated Jaggery - 1 1/2 Cups
• Water - 3 Cups
• Moong Dhal - 2 table spoon
• Cardamom - 6
• Grated Cocunut - 4 table spoon
• Cashew nuts - 6
• Ghee - 2 tablespoon
• Salt - A Pinch

Method:

• Wash the raw rice in a water and rinse it. Immediately after rinsing put the rinsed rice in a Kadaai and fry it until the rice becomes golden brown color.
• Grind the Raw Rice in a mixer and the rice powder should be like Rawa. Take the contents in a bowl.
• Put the moongdhal in the kadaai and fry it till it becomes golden brown color and pour one cup of water to cook the dhal. It will take approximately 5 minutes to cook. The dhal need not cook completely. It should be in half boiled consistency. If you take one of the dhal and press it with your fingers, then it should get smashed. This is the right consistency.
• While the dhal is getting cooked, you can prepare the jaggery juice in parallel.
• Heat another pan, add water (till the jaggery immersed in the water completely) and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles. Keep the strained jaggery juice in a separate bowl
• Once the dhal is almost cooked, pour two cups water, strained jaggery juice and a pinch of salt.
• When the jaggery mixture begins to boil, add the powdered rice and stir well to avoid bumps. (like we do for the preparation of upma)
• Powder the cardamon and add it along with the grated coconut.
• Fry the cashews in the ghee and add to the kali. Add the remaining ghee to the kali and stir it one.

                  

Thattai

Ingredients:-

• Rice Flour - 2 Cup
• Fried Gram (Odachakadalai) Flour - 1/2 Cup
• Red Chili Powder - 1 teaspoon
• Hing - 1/4 teaspoon
• Salt - To Taste
• Coconut sliced pieces - 2 teaspoon
• Fried Gram (Odachakadalai) - 2 teaspoon
• Curry Leaves – few
• Oil - For Frying
• Butter - 1 table

Method:

• Take a pan, add rice flour, fried gram flour, salt, red chilli powder, hing, sliced coconut pieces, curry leaves, fried gram, butter and mix it well. Sprinkle water and mix all these ingredients to make it a thick dough.


• Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper.


• Grease the fingers with oil and press the ball to flatten it.


• Heat the oil in a heavy bottomed pan.


• Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily


• Turn them to cook evenly until golden yellow/ deep brown


• Drop them on a paper towel to drain excess oil


• Once cooled, store them in an air tight container.


• The delicious Thattai is ready for neivedhyam and for serving.

Vella Seedai

Ingredients:

Rice - 2 cups
Grated Jaggery - 1.5 Cups
Sesame Seeds - 1 handfull
Chopped Cocunut - 3 tablespoon
Cardamom - 1/2 teaspoon

Method:

• Soak the rice and rinse it in water for about 30 mins and then spread the rice in a towel till it becomes dry. Usually it will take only about 10 mins for the rice to dry.
• Soak the sesame seeds in water for 30mins
• Now grind the rice in a mixer to a nice powder.
• Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to avoid sand
• Again boil the jaggery water along with cocunut and sesame seeds and keep stirring it until the jaggery comes to one string consistency. When we take a drop of jaggery juice in a finger and rub it with another finger, it should form like a string. This is the correct consistency for the jaggery juice.
• Now remove the jaggery juice from flame . Pour the jaggery juice into the rice flour and mix it well along with cardamom powder.
• Keep this mixture aside for atleast one day
• The next day, heat the required oil in a heavy bottomed pan
• Make gooseberry size small balls of the vella seedai mixture and drop around 5-6 balls once the oil is hot.
• Deep fry the seedai till it becomes golden color. Repeat the process for the rest of vella seedai flour.
• The Delicious Vella Seedai is ready for Neivedhyam for krishnajayanthi as well as for serving.

Uppu Seedai

This is something that my Mom makes superbly. But i don prefer this seedai as i love the Sweetening one more..

Ingredients:-

• Urad Dal Powder – 1 Ladle
• Raw Rice – 2 ½ Cup
• Butter – 1 Tbsp
• Grated Coconut – 2 Tbsp
• Salt, Hing – To Taste and As Needed
• Oil – For Fryng

Preparation:-

• Soak the rice in water for 30mins.Soak the gram dal in water. Rinse and drain the water after 30 mins and spread it in a thin towel to absorb the wet. (for about 10 mins)
• When the rice is dry, take it from the towel into a mixer and grind it to a nice powder. Strain the ground rice flour at least twice to take smooth flour. We will be getting around 11 ladle of rice flour. Heat a pan, add the smooth rice flour and dry fry it for a while till the rice flour becomes hot. The rice should not be fried till red/brown color. Now mix the rice flour with 1 ladle of urad dal flour along with hing, salt, grated coconut, butter and gram dal
• Mix all ingredients and sprinkle water to make it a dough. Do not add more water. The dough should be tight. Water should be used very minimum, just to keep the dough tight. 
• Take 1 teaspoon of oil in a plate. Grease the palm with the oil and make tiny balls out of the seedai dough. Place the tiny seedai balls in a paper to dry it. Heat oil in pan. Take one tiny ball of seedai and drop it in the hot oil. When the seedai immediately rises up in the hot oil, then this is the right stage to start the frying of seedai balls.
• Take 2 handfull of seedai balls and drop it in the oil and keep the flame very low. Allow the seedai to fry well to cook completely inside. When the bubbles and frying sound starts decreasing, take the seedai using a fry ladle and place it a fry basket to remove excessive oil
• Now the yummy uppu seedai/Salt seedai is ready for neivedhyam

Note:

• The rice flour and urdal flour should be very nice. This will prevent breaking of seedai while frying in oil. Sometimes if the flour is wet or if it is not smooth, there may be chances of bursting of seedai while frying in oil which is very dangerous. So we should be cautious while doing seedai.
• This quantity of ingredients will make 2 bowls of mouth-watering uppu seedai. 

Sweet Appam

Ingredients needed

Raw rice - 3/4 cup
Grated coconut - 1/2 cup
Cardamom powder -1/4 tsp
Grated jaggery - 1 cup
Wheat flour - 1/4 cup + 1 1/2 tbsp
Oil for deep frying

Preparation

Soak raw rice (pacharisi) for 1 -1 1/2 hours.(not more than that)

Method 

Drain the water completely and grind the rice first in a mixie.Then add little water, grated coconut, cardamom powder and grind it to a smooth paste.You can rinse the mixie with 2 tbsp of water and add to the batter.

Add grated jaggery to it and mix well till it dissolves.

Then add wheat flour and mix well .The appam batter should be of dosa batter consistency, so adjust accordingly. (see picture above)

The batter need not ferment, you should make appams immediately after grinding it.

Heat oil in a small kadai, keep it in medium flame, take a small amount of batter in a table spoon or small ladle and drop it gently into the oil.

When it puffs, turn over and cook the other side also till golden brown. Drain the oil using a slotted ladle and take it out from the kadai. Deep fry one appam at a time.

Repeat the same process for the rest of the batter.

Sweet appam is ready to be served. It can had as a tea time snack.

Karthikai Adai

In Brahmin familes Adai also one of the neyvedhyam for thirukarthigai. As per the mythological story a princes has to leave an elephant which she considered as her brother when she gets married and move to her husbands place. So for every Thirukarthigai/Karthigai deepam occasion, elephant lamp(Gajalakshmi vilaku) and she will prepare tender coconut, elephant leg size milagu Adai, and few more dishes and keep them as neivedhyam for this festival.

Ingredients:
Raw rice - 1 cup
Urdhal - 1/4 Cup

Gram dhal - 1 handfull
Thur dhal - 1 handfull
Pepper - 1 teaspoon
Salt - To Taste
Hing - A pinch

Grated coconut - 1 table spoon

Curry leaves - few

Method:

• Soak the rice and dhals in water for 2 hours
• Drain the rice and dhals and grind it in mixer along with pepper and salt and hing
• The adai flour should not be very smooth.
• Add curry leaves and grated coconut.
• Heat the thawa and pour 1 ladle of flour and spread evenly and cook the adai on both the sides till the adai is crisp
• Serve the tasty adai along with Jaggery

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.