Friday, September 30, 2016

Yellow Peas Sundal | Pattani Sundal

Yellow peas Sundal, an another easy sundal recipe that you can try on this Navarathri Season.I love the sundal that are sold in beach especially at chennai where it's flavored with raw mango pieces and coconut . Yummy Combo it is ! 

Here in  today's recipe , i'm sharing the easier version of that sundal without any raw mango & all ! But still it tastes equally good as Beach Sundal. Usually i make this for evening tea, but you can prepare this easy sundal as your Navarathri prasadam too.


Pattani Sundal

Preparation Time : 8 hrs for soaking | Cooking Time : 20 minsServes :
Recipe Category: Sundal | Recipe Cuisine: Indian
Yellow Peas Sundal, Pattani Sundal Yellow Peas Sundal, a delicious and easy to make sundal with basic Indian tempering & spices.
Ingredients
Yellow Peas - 1 cup
Oil - 1 tsp
Mustard & Urad Dal - 1 tsp
Red chili - 1
Curry leaves - few
Grated Coconut - 2 tbsp
Procedure
Soak the peas for overnight, put it in pressure cooker and add water just enough to cover the peas and then add salt.Cover the cooker with lid and put on whistle and cook for 3 whistles.
Once the pressure released from the cooker, open it. Take a pea and press it in between fingers, it should be mashed.If not, cook for more time.
Heat the kadai with oil, add mustard & urad dal, let the mustard splutter,add curry leaves & red chili.
Then add  the peas and let it be in flame for 2-3 mins and then add grated coconut and give a good mix.
That's it , Tasty & Healthy Pattani Sundal is ready.

Related : How to Make Beach Sundal / Thenga Manga Pattani Sundal 

Notes:
  • Soak minimum 8 hrs for better cooking.
  • Add salt while cooking peas itself.
  • As per your liking, add more or less grated coconut.

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Thursday, September 29, 2016

Peanut Sundal | Verkadalai Sundal

Peanut Sundal , a healthy and quick to make sundal with dried peanuts 

As Navarathri is just around the corner, thought of posting another interesting sundal recipe.If you forgot to soak any legumes the previous night, then this sundal is one of the life saver recipe for Navarathi prasadam.

For extra taste, i have added the grated carrot and squeeze lemon juice at the end, but you can make it without adding any of the above two and still it tastes good ! 

Now let's see the procedure.

Peanut Sundal

Preparation Time : 2 hrs | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Peanut Sundal, Verkadalai Sundal Peanut Sundal , a healthy and quick to make sundal with dried peanuts.
Ingredients
Dried Peanut - 1 cup
Grated Carrot - 2 tbsp
Grated Coconut - 1 1/2 tbsp
Lemon Juice - 1 tsp
Salt - to taste
To Temper
Gingelly Oil - 1 tsp
Mustard & Urad dal - 1/4 tsp each
Red chili - 1 
Curry leaves - few


Procedure
Soak the peanut for 2 hrs ,drain the soaked water. Put in pressure cooker with enough salt.
Add water, just to cover the peanut and cover the cooker with lid,put on whistle and cook for 3 whistle.
Heat a kadai with oil and temper the ingredients listed under "To Temper" one by one.
Add the grated carrot and saute it well for 2 mins. Then add the cooked peanut and give a good mix.
Let it in flame for 2 mins, add the grated coconut,toss well and switch off the flame.Finally squeeze the lemon to taste and it's ready to serve.
Tasty & Healthy Peanut sundal is ready.

Related: How to make Kondakadalai Sundal 


Notes:
  • If you are using fresh peanut, no need to soak it.
  • You can skip the carrot and make it plain.
  • Lemon Juice is optional.
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Wednesday, September 28, 2016

Vendakkai Pachadi | Okra Pachadi

Vendakkai Pachadi, a delicious accompaniment made from okra/ladys finger, tomato and other spices. It's also known as "Vendakkai Thakkali Pachadi" or "Vendakkai Mangai Pachadi"

When raw mangoes are in season, a few pieces of sliced raw mangoes are also added in this pachadi with the reduction of tomatoes, that would be even more tasteful with mango flavor.Vendakkai Pachadi

Whenever i ask ST what accompaniment he want for sambar & rice, his immediate reply would be if we have Vendakkai,then make vendakkai pachadi. Yes, it's his all time favorite. I'm not very fond of this pachadi like him, but i like to have them with sambar. Surely it's a best combination.

So always i reserve some vendakkai for making this pachadi along with sambar. Amma makes this pachadi with coconut paste always,but i do add sometimes or skip it,either way it tastes good.

If i make sambar with coconut, while making the coconut paste for sambar, i have added a  few tsp extra coconut and use the same in pachadi too. But If i'm making sambar without coconut, then i would skip coconut for pachadi too on that day. Lazy me :-)
Vendakkai Pachadi

Vendakkai Pachadi

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Vendakkai Pachadi, Okra Pachadi, Tirunelveli Vendakkai Pachadi,Vendakkai thakkali Pachadi,Okra Tomato Pachadi,lady's finger pachadi,bhindi pachadi, Vendakkai Pachadi, a delicious accompaniment for rice made from okra,tomato and other spices.
Ingredients
Lady's Finger/Okra - 10
Onion - 1/2
Tomato - 2 small
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Coriander leaves -few
Oil - 1 tsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
To Grind
Grated coconut - 1 tbsp
Pearl onion - 1 
Garlic pod -1 small
Cumin seed - 1/4 tsp

Vendakkai Thakkali Pachadi
Procedure
Wash the okra , trim the ends and cut into small pieces. Similarly cut onion and tomato into small pieces.Heat the pressure cooker with oil.
Add the onions, saute till it becomes translucent.Then add okra , saute till the sliminess in the okra leaves,then add tomatoes.
Give a good mix, then add spices(turmeric & red chili powder) & salt. Add enough water to cook the okra.
Cover the cooker with lid and put on weight and cook for 2 whistle.Once the pressure releases from the cooker, open the lid and put it on flame again.
Grind the ingredients listed under "To grind" and add it into pachadi along little water to adjust the consistency.
Allow to boil until the raw smell leaves and then add the coriander leaves into the pachadi. Finally temper the ingredients listed under "To Temper" and add into pachadi.
Serve it with rice and sambar.

Related: How to make Vendakkai Thayir Pachadi

Vendakkai Mangai Pachadi
Notes:
  • You can cook the pachadi in open pan too. If want mushy okra, so used pressure cooker.
  • Saute the okra till the sliminess goes away before adding tomatoes.
  • Instead of coconut paste, you can add also 1 tbsp of grated coconut.
Okra Pachadi



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Tuesday, September 27, 2016

Green Gram Sundal | Pacha Payaru Sundal | Sundal Recipe

Pacha Payaru  Sundal is one of the easiest, healthiest and tastiest snack made from green gram dal.Usually i make this for evening tea or as accompaniment for puttu, but you can prepare this sundal as your Navarathri prasadam too. 

In this year 2016, Navarathri will start on 1st oct and will continue for next 9 days. Though we don't keep kolu in our home, i like this time of  the year, it's so festive on evening times. Every temple near our home at Tirunelveli, keep a lot of bommai(doll) in golu and it's so exciting to go and watch in each temple.

It's a practice to prepare atleast one prasadam every day and offer to god. Sundal is the main prasadam for this festival,so thought of sharing various sundal recipes in coming days.Stay tuned.



Green Gram Sundal

Preparation Time : 8 hrs for soaking | Cooking Time : 20 mins | Serves : 
Recipe CategorySundal | Recipe CuisineIndian
Pacha Payaru Sundal, Green Gram Sundal description.
Ingredients
Green Gram - 1/2 cup
Oil - 1 tsp
Mustard & Urad Dal - 1 tsp
Red chili - 1
Curry leaves - few
Grated Coconut - 2 tbsp
Procedure
Soak the peas for overnight, put it in pressure cooker and add salt.
Add water just enough to cover the green gram.Cover the cooker with lid and put on whistle and cook for 2 whistles.
Once the pressure released from the cooker, open it.Heat the kadai with oil, add mustard & urad dal, let the mustard splutter.
Add curry leaves & red chili.Then add  the green gram and let it be in flame for 2-3 mins and then add grated coconut and give a good mix.
That's it , Tasty & Healthy Green Gram Sundal is ready.
Notes:
  • Add salt while cooking Green Gram itself.
  • As per your liking, add more or less grated coconut.
  • If you forget to soak overnight, soak  it in hot water for 3-4 hrs and cook for extra 2 whistles to get soft sundal. I tried this way so times and it turned out good.
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Monday, September 26, 2016

Beans Poriyal | Beans Thoran | Beans Stir Fry

Beans poriyal , a simple stir fry made from  beans & moong dal flavored with grated coconut & coconut oil. It is one of the easiest and tastiest poriyal that you can make in minutes and it's usually served as a accompaniment for South Indian meals. 

Though I'm not a big bean lover, I love this poriyal so much. Adding moong dal and coconut give great flavor and taste to the poriyal. Amma always suggests to use coconut oil for tempering in addition to the grated coconut for any poriyal. It brings out the flavor of coconut very well even with less grated coconut. So I highly recommend using coconut oil for tempering in this poriyal.

Beans Thoran

Related: How to make Keerai Kootu 

Here in the recipe, i have cooked the dal & beans in a open pot. But you can also pressure cook them in pressure cooker for 1 whistle and then do the tempering for a quick fix. Often i do make that way and still it tastes great. 

Make sure not to over cook them, both beans and moong dal shouldn't be mashed otherwise the poriyal won't taste good. As i said earlier, it can be served as accompaniment for any south indian meal. My personal favorite are with sambar and vatha kuzhambu. If you have followed me on IG, you might knew this already ! 

Rice with vatha kuzhambu, beans poriyal & keerai kootu
South Indian Lunch Platter






Beans Poriyal

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Beans Poriyal, Beans Thoran, Beans Stir Fry,South Indian Beans Poriyal Beans poriyal , a simple stir fry made from beans & moong dal flavored with grated coconut & coconut oil.
Ingredients
Beans - 20 
Moong dal - 1 tbsp
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1 tsp
Pearl onion -1 
Garlic - 1 pod
Green chili - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leavs - few
Pearl onion - 1 chopped

Beans Poriyal
Procedure 

Heat a kadai with 1/2 cup of water and add moong dal. Let it comes to boil, in the mean time, chop the beans into small pieces.Add the beans into moong dal and let the beans to cook.In the mean time, add all the ingredients listed under "To Grind" in the mixie jar and grind into coarse mixture.Add the chili paste into beans and required salt.Let the beans to cook soft.Once it's cooked, add the grated coconut and give a good mix.Switch off the flame.Heat the pan with oil for tempering and add all the ingredients listed under "To Temper" one by one.Saute till the onions becomes translucent, add the cooked beans and give a good mix.That's it Beans poriyal is ready to serve. Serve it with sambar and rice.

Related: Mix Veg South Indian Sambar with Coconut 

Beans Poriyal
Notes:
  • Moong dal should be cooked soft, don't over cook the dal.
  • Add more or less grated coconut as per your wish.
  • Coconut oil gives great flavor to the poriyal.
    Beans Poriyal
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Friday, September 23, 2016

Chow Chow Chutney | Chayote Chutney | No onion No Coconut Chutney

Chayote Chutney/ Chow Chow chutney ,a healthy chutney recipe without coconut & onions. It tastes great with both Idli and Dosa varieties. 

When we were in Hosur, we used to buy vegetables from the farmer's market. Everything was fresh and cheap in that market. If any of the vegetables or greens cost was very low (less than 5 rupees), they bunch together more than one(like 2 for 5 rupees) for 5 rupees in order to avoid giving the change(that's very difficult in India to get proper change for rupees).

Usually chayote was very cheap in that market and I got minimum 5-6 chayote for 5 rupees.Making kootu with chayote repeatedly got boring and i don't know what to make with chayote. 

At that time, Amma suggested this chutney. Immediately I tried it and it was so delicious with idli or dosa. Instead of grating, Amma cut this veggie into small pieces and cooked it in boiling water and did the remaining as i mentioned here. So you can either saute or boil as per your wish, either way, the chutney tastes good.

Related : How to make Crispy Golden Brown Dosa 


Chow Chow Chutney

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Chow Chow Chutney, Chayote Chutney Chayote Chutney/ Chow Chow chutney ,a healthy chutney recipe without coconut and onions. It tastes great with both idli and dosa varieties
Ingredients
Chayote - 1/2 of medium size
Tomato - 1 
Channa Dal - 1 tsp
Red chili - 2
Garlic - 1 pod
Coriander leaves - handful
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1/2 tsp
Mustard & urad dal -1/4 tsp
Curry leaves - few

Procedure
First remove the skin & center white part of the chayote, then grate it with grater. Cut  the tomato roughly.Heat the kadai with 1 tsp of oil.
Add the channa dal, red chili and garlic one by one. Saute it till the dal becomes crispy, then add  the grated chayote.
Saute it in oil for few mins and then add the tomatoes.Cook the chayote(it may take 5-7 mins in medium flame), in the mean time tomatoes also becomes mushy.Finally add the coriander leaves and switch off the flame.
Mix the coriander leaves with chayote,the heat from chayote is enough to cook coriander leaves. Let it cool and then put it in mixie jar.
Add enough salt and grind into smooth paste. Temper the ingredients listed under "To temper" and add it in the chutney.
That's it tasty and healthy chutney is ready to serve.
Notes:
  • The moisture from the chayote is enough to cook the chayote, so no need to add water.
  • While grinding also, no need to add water, but if you feel the chutney is too thick, add 1 or 2 tbsp of water.
  • Coriander leaves give great flavor to the taste.
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