Sweet Green Gram Dhal Sundal (Vella Pachai Payaru Sundal)

Sweet Green Gram Dhal Sundal (Vella Pachai Payaru Sundal)

Sweet Green Gram Dhal Sundal is prepared during Navaratri as a offering to Ambal or Goddess. We can prepare this on Wednesday's during  Navaratri specially for Goddess Saraswati (Goddess of knowledge).

Ingredients:
Green Gram Dhal - 1 cup
Jaggery / Vellam - 1/4 cup
Grated coconut - 1/4 cup
Cardoman powder - 1 tsp

Method:
# Soak green gram dhal for 4-5 hrs.
# Pressure cook until it is soft (it should not be mashed).
# Dissolve jaggery well in very little water.
( Filter it)
# Boil the jaggery well and add cooked green gram dhall and mix well. ( In 3-4 min jaggery will be mixed with green gram dhall)
# Add grated coconut, cardoman powder and mix well.
This is ready to serve.
Pl. do try and provide your comments.
Thank you!

Verkadalai Sundal (Peanut Sundal)

Verkadalai Sundal / Peanut Sundal

Verkadalai / Peanut Sundal is a healthy snack which can be served any time. All types of sundals are healthy and simple to prepare, which is offered as neivedeyam to Goddess during Navaratri.

Ingredients:
Peanuts - 1 cup
Grated coconut - 2 tablespoons
Sundal powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli - 1 or 2 nos
Mustard - 1 tsp
Urud dhal - 1/2 tsp
Oil - 1/2 tsp
Asafatedia / Hing - 1/2 tsp
Curry leaves few
Salt to taste

Method:
# Soak peanuts for 5-6 hrs.

# Pressure cook peanuts / verkadalai with salt and turmeric until soft. (5-6 whizles)

# Heat a pan add oil, let mustard crackle, add urud dhall, curry leaves.

# Add boiled peanuts, grated coconut, asafatedia, sundal powder and mix well.

Ready to serve.
Pl. do try and provide your comments.
Thank you!

Sweet Karamani Sundal ( sweet Lentil Beans Sundal)

Sweet Karamani Sundal ( Sweet Lentil Beans Sundal)

This Sundal is prepared on Saraswati Pooja during Navaratri and also for Poonyavachanam.....

Ingredients:

Karamani / Lentil Beans - 1 cup
Jaggery - 3/4 cup
Cardoman powder - 1/2 tsp
Dry ginger powder - 1/2 tsp
Grated Coconut - 1/2 cup

Method:
# Dry roast karamani / lentil beans till nice aroma comes.

# Soak it for atleast 1/2 hr.

# Cook the karamani / lentil adding enough water.

# Heat a pan add jaggery and 1/4 cups of water....let it boil well and strain it. 

Once the jaggery becomes thick add it with the cooked lentil beans / Karamani.

# Add grated coconut, cardoman powder, dry ginger powder and mix well.

This is ready to serve.
Do try and provide your comments.
Thank you!

Paasi Parupu Sundal / Moong Dal Sundal

Paasi Parupu Sundal / Moong Dal Sundal

A very healthy Sundal, recipe.... Paasi Parupu or moong dal, is really delicious and full of nutrients...but many of us, do not try this Sundal as it is quite tricky / sticky to prepare...

 Today I will share step by step instructions to make Paasi Parupu Sundal.. which you can serve, not only, for Navratri but for snacks or for tea time.

Ingredients:
Paasi Parupu - 1/2 cup
Grated coconut - 2 tablespoons
Green chillis - 1 or 2
Asafoetida - 1/2 tsp
Turmeric - 1/2 tsp
Mustard - 1 tsp
Sundal Podi / Curry powder - 1 tsp
Curry leaves few
Oil for seasoning

Method:

# Soak Paasi Parupu / Moong Dal for 1/2 hr in water.

# Stain the water. In a pan add 2 cups of water and boil well.
# Add soaked Paasi Parupu / Moong Dal to the boiling water. Add turmeric.

# Let it boil for 10 min and switch off the stove.

# Strain the Parupu / dal in a strainer.

# Check whether it is cooked.

# Heat a pan, add oil, mustard when it spluter, add strained Paasi Parupu / Moong Dal, salt, green chillis, Asafoetida, sundal podi / curry powder, grated coconut and mix well. Add curry leaves.

Do neivedhiya and serve..
Pl. do try and provide your valuable comments.
Thank you!
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Kondakadalai Sundal / Chick Peas Sundal

Kondakadalai Sundal / Chick Peas Sundal

Navartri means Gollu or Gomba... For nine days, need to prepare different varieties of Sundal which are really healthy and nutritious.

Kondakadalai / Chick Peas Sundal is everyone's favourite.

Ingredients:
Boiled Chick Peas - 1 cup
Mustard - 1 tsp
Urud dal - 1/2 tsp
Red chilli - 1 or 2 no
Sundal Podi / Curry Powder - 1 tsp
Grated coconut - 2 tablespoons
Asafoetida - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil for seasoning

Method:

# Heat a pan add oil, mustard when it spluter, add urud dal and red chilli.

# Add boiled Chick Peas, turmeric powder, salt, Asafoetida mix well.

# Add grated coconut, Sundal Podi/Curry Powder, Curry and mix well.

Do neivedhiya and serve.
Pl. Do try and provide your comments.
Thank you!

Curry Powder / Sundal Podi

Curry Powder / Sundal Podi!

During Navratri we prepare different varieties of Sundal for Neivedayam.
This Curry Powder or Sundal Podi can be used not only for Sundal but also for any vegetable curry, fried curry, dry curry, gravy, sabji, thickening for Sambar or dal etc.

Ingredients:
Dhania / Corriander seeds - 1 cup
Red chillies - 25-30 nos
Black gram / Urud dal - 1 1/2 tsp
Bengal Gram / Chana dal - 2 tablespoons
Pepper - 1 tsp
Jeera / Cumin - 1 tsp
Mustard - 1 tsp
Fenugreek / Methi seeds - 1 tsp
Curry leaves few

Method:
We need to dry roast one by one all ingredients.
# Heat a pan or kadai, dry roast dhania, till nice aroma comes, and remove it.
# Dry roast, urud dal and channa dal, methi, pepper, mustard, on medium flame.

# Once the above ingredients are half roasted, add red chilli and wait till mustard spluter, remove it.
# Dry roast curry leaves.
# Once the dry roasted ingredients comes to room temperature make a fine powder in mixie.

Can be stored in an airtight container for more than 2 months.

Please do try and provide your comments.
Thank you!

Navaratri Day - 8 ( Carrot Payasam and Karamani / kidney beans Sundal

Carrot Payasam

Another healthy dessert, in which we use a vegetable to prepare this dessert. This is so healthy and can be served hot or chill. In Summer you can keep it in refrigerator and serve or in winters we generally serve hot. 

Ingredients:
Carrot - 2 nos
Milk - 2 cups
Sugar - 3/4 cup
Cardoman powder - 1 tsp
Cashew, raisins, Sara parupu few
Ghee - 1 tsp

Method:
# Cook carrots, make puree.
# Heat pan add carrot puree and milk boil well.
# Add sugar, simmer the stove for few min, add cardoman powder and switch off the stove.
# Fry cashew and raisins, add to carrot Payasam. Serve

Karamani / Kidney beans Sundal
Ingredients:
Karamani / Kidney beans - 100 grms
Grated coconut - 1/2 cup
Mustard - 1 tsp
Urud dal - 1/2 tsp
Curry powder - 1 tablespoon
Curry leaves - few
Asafoetida - 1 tsp
Green chillis - 2 nos
Salt to taste
Oil for seasoning

Method:
# Soak karamani for 3 hrs.
# cook soft, add oil to pan, put mustard when it crackle add urud dal , karamani, grated coconut , curry powder , salt, asafoetida, green chillis, curry leaves and mix well. Serve.