Tuesday, October 16, 2018

Pattani Sundal | Peas Sundal | Golu Recipe

Pattani / Peas Sundal, a another delicious sundal recipe for this Golu season. More than as golu recipe, this kind of sundal can be prepared on daily basis as evening snack. They are much more healthier than any store bought snacks and also can be prepared in mins if you have soaked the legumes previously. Now coming to today's recipe, I personally like the dried peas more than fresh ones, i know that's kind of odd, but since i grew up eating dried peas a lot, i have inclined towards it naturally and often used them in variety of recipes like sundal, curry, poriyal,kurma and the list goes on. So if you're like me who likes peas a lot, then this peas sundal recipe is for you, they are so delicious and makes a best snack for your evening tea/chai. 

Pattani Sundal | Peas Sundal | Golu Recipe

Preparation Time : 8 hrs | Cooking Time : 15 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Pattani/Dried Peas - 1/2 cup
Carrot - 1 
Grated Coconut - 1 tbsp
Coconut Oil - 1 tsp
Sundal Podi - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Salt - to taste

Procedure
Soak the peas for overnight and in the next morning drain the water and add into the pressure cooker along with fresh water(just enough to cover the peas) and salt. Let it cook for 2 whistle and keep it ready.Grate the carrot and coconut and keep them also ready. Next heat the pan with oil, add the mustard, urad dal & curry leaves, let the mustard splutters, then add the grated carrot with a pinch of salt.Saute the carrot til the raw smell of the carrot leaves.Then add the cooked peas and sundal podi, give it a good stir. Let it be in the flame for 2 mins. Finally add the grated coconut. Mix it all together and switch off the flame.Tada, Tasty & Healthy Peas Sundal is ready.
Notes:
  • Since i soaked the peas overnight, i have cooked for 2 whistle, that's just perfect for soft cooked peas without being mushy.
  • If you have soaked less hours, then 3-4 whistle of cooking is required.
  • Adding carrot enhance the taste of this sundal, but you can make them without it too.
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Friday, October 12, 2018

Javvarisi Vadai | Sabudhana Vada | Sago Vada

Javvarisi Vadai/ Sabudhana vada, a delicious deep fried fritters made from the sago pearls.I had tasted this vada from my friend's place during some pooja day. Though i knew about this vada, that was the first time i had tasted , it was way more tastier than expected. Since then it's been in my mind to give a try at home, but somehow it didn't happened until last week. After making the sabudhana sundal & khichdi frequently , now i'm quite confident in soaking the sabundana perfectly without much moisture. That's key to make this vada perfectly, so finally gave it a try on last week for the first time, to my surprise , it turned out so delicious without absorbing so much oil.
Since this vada is mostly being made on vrata/ pooja day in North india, onions  &  rice flour are not used in this vada. But if you're making this as snack for the evening tea, you can add onions as well. Now let's check out how to make this delicious and crispy sabudana vada.

Javvarisi Vadai | Sabudhana Vada | Sago Vada

Preparation Time : 8 hrs | Cooking Time : 15 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Javvarisi/Sabudhana/Sago -1/2 cup
Potato -1 (cooked & mashed)
Roasted Peanut - 1/4 cup
Cumin seed - 1/2 tsp
Green chili - 1 
Coriander leaves - handful
Salt - to taste
Oil - for frying.

Procedure
Measure and take the javvarisi in a bowl, wash it well for twice and then add water just enough to cover the javvarisi , cover the bowl with lid and set it aside for overnight.In the next morning, the javvarisi absorb all the water and it's almost doubled in size, also when you press it with fingers, it should be mushy.Add the roasted peanuts into mixie jar and grind them into coarse powder. Add the javvarisi, mashed potatoes and the peanuts in a bowl.Next add the cumin seed, green chili, coriander leaves and salt into it. Mix it all well. If it's too sticky add a couple of tsp of kuttu flour(i didn't use it). Make small balls from the sabudhana mixture.Flatten it like vada. Heat the oil for frying, add the vada.Let it cook in medium flame until it turns golden brown. Drain from the oil and place it on tissue paper.Tasty & cripsy Javvarisi/Sabudhana Vada is ready. Serve it with green chutney or ketchup.
Notes:
  • When soaking sago, make sure that the water is just enough to cover the sago, if it's more, the sogo became too soggy. 
  • Cook in medium flame for even cooking.
  • If you haven't make it for vrata days, you can add couple of tsp of rice flour instead of kuttu flour in case it becomes soggy.
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Thursday, October 11, 2018

Red Kidney Beans Sundal | Rajma Sundal | Golu Recipe

Rajma Sundal, a delicious and healthy sundal prepared from the red kidney beans. Other than rajma curry, i have often prepared this rajma sundal for our evening snack just with basic tempering and coconut or like here, flavored with sundal podi,either way it tastes amazing, surely a healthy choice of snacks to have it with cup of hot chai/tea. Like all sundal recipe, this one also has no garlic and onion in it, so it's ideal for vrata days or as prasadam for this navrati/golu season. If you doesn't have have sundal podi or don't want to make just for this sundal, i would recommend to do the basic tempering along with few red chilies and then add the rajma and finally top it with grated coconut. Now let's check out how to make this healthy red kidney beans sundal.

Red Kidney Beans Sundal | Rajma Sundal | Golu Recipe

Preparation Time : 8 hrs | Cooking Time : 20 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Red Kidney Beans/Rajma - 1/2 cup
Sundal podi - 2 tsp
Salt - to taste
Grated Coconut - 2 tbsp
Coconut Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure
Soak the kidney beans overnight, the next day, discard the soaked water and add it into the pressure cooker along with fresh water just enough to cover the beans.Add salt, give a good mix, cover it with lid and cook it for 3 whistles.The beans should be soft. Next heat the pan with oil, add the mustard, let the mustard splutters, then add the urad dal & curry leaves.Fry it in oil for 30 secs, then add the cooked beans & sundal podi.Next add the grated coconut and give all a good mix, let it be in the flame for 2 mins and then switch off the flame.Tasty and healthy Rajma Sundal is ready.
Notes:
  • Depends on your taste add more or less of sundal podi.
  • Even you can make this sundal without coconut, the sundal podi itself gives enough flavoring.
  • Coconut oil gives great flavor to all types of sundal.
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Wednesday, October 10, 2018

Sundal Podi | Sundal Spice Powder | Spice Mix

Sundal Podi, a flavorful spice mix used in sundal recipes. In our home, Amma never used this kind of spice mix for sundal, always make with simple tempering and grated coconut, so i was not aware of this sundal podi until recently.I had came across this recipe through Instagram and  instantly bookmarked and tried it few days back, the spice mix is really aromatic and gives nice flavor and taste to the sundal. Glad i give a try to this spice mix.In addition to the sundal recipe, it can be also used in various veg curries and stir fry. As navarathi/Golu season has started, make a batch of this spice mix, it will come handy for making the sundal in minutes. 

Sundal Podi | Sundal Spice | Spice Mix

Preparation Time : 5 mins | Cooking Time : 10 minsMakes : 1/4 cup 
Recipe Category: Spice Powder | Recipe Cuisine: Indian
Ingredients
Coriander seed - 2 tbsp
Red chili - 5
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Cumin seed - 1 tsp
Black pepper corns - 1 tsp

Procedure
Measure and add all the ingredients into pan, start roasting till it becomes aromatic and the dals change its color to golden brown, switch off the flame and let it cool.Put into mixie/blender jar and grind into smooth powder. Store it in air tight container and use it as needed.Flavorful Sundal Podi is ready.
Notes:
  • The flavors are wonderful when it's fresh, so i recommend to make it in small quantity like i did here and used it within a week.
  • Keep the flame in medium while roasting the spices.  
  • You can use the same spice mix for poriyal and other veggies too
  • The given quantity of chili and pepper is very mild, you can add more if you like more spice.
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Monday, October 8, 2018

Javvarisi Sundal | Sabunada Sundal | Sago Snack

Javvarisi/Sago Sundal, a delicious sundal/savory snack made from the tapioca pearls. In north india, sago dishes are widely prepared during vratham/vrat days. Last year i had tried this sago upma around navrathri time and it was instant hit at my home, since then i have been making this sago upma frequently as breakfast. So when i came across this sundal recipe, without much thinking, i tried it immediately and i knew that it would be delicious for sure. As expected it turned out so good and already i have made this couple of times as snack for our evening time. Since navarathri/Golu season is coming near by, thought of sharing this unique javvarisi sundal recipe,hence prepared it yesterday just to post here and of course we had it with some hot cup of chai. It was scrumptious !!! Now let's check out how to make this delicious and cute looking Sago Sundal. 

And if you're looking for some sweet sago dishes ,here they are 
Sago Payasam with Jaggery
Paruppu Sago Payasam
Semiya Sago Payasam


Javvarisi Sundal | Sago Sundal | Tapioca Pearl Snack

Preparation Time : 8 hrs for soaking | Cooking Time : 15 minsServes :
Recipe Category: Sundal | Recipe Cuisine: Indian
Ingredients
Javvarisi/Sago/Tapioca Pearls - 1/2 cup
Moong dal - 2 tbsp
Salt - to taste
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Red chili - 1 
Grated coconut - 2 tbsp

Procedure
Measure and take the javvarisi in a bowl, wash it well for twice and then add water just enough to cover the javvarisi , cover the bowl with lid and set it aside for overnight.In the next morning, the javvarisi absorb all the water and it's almost doubled in size, also when you press it with fingers, it should be mushy. Soak the moong dal for 2-3 hrs.Next heat the pan with 1/2 cup of water and add the soaked moong dal, once it's comes to boil, cover it lid and cook until it's soft.Drain the excess water and keep it aside, heat the oil in a pan, add mustard,urad dal and red chili, let the mustard splutters.Then add the soaked sago and enough salt, mix it well.Sprinkle 1 tbsp of water and cover cook the javvarisi until it becomes transparent. Then add the cooked dal.Mix it well, finally add the grated coconut and gently stir it together. Switch off the flame.Tasty Javvarisi/Sago Sundal is ready.
Notes:
  • When soaking sago, make sure that the water is just enough to cover the sago, if it's more, the sogo became too mushy. 
  • Cook the dal till it's soft and retain its shape.
  • When cooking sago, stir it gently now & then to avoid sticking to the bottom.
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Friday, October 5, 2018

Collection of Sundal Recipe | Navarathri Recipes | Golu Recipes

As Navarathi/Golu season is coming nearby, thought of making the collection of sundal recipe that i had shared earlier,since sundal is the most common snacks prepared for the Golu/navarathri evenings . It's the most easiest prasadam that you can make in bulk and  distribute to the friends and families who pay visit to the Golu in the house.  Here is the quick recap of all the sundal and the most authentic sweet puttu from the scratch. I know that the collection hasn't have lot of recipes, but it has the most common and easily prepared recipes,hope this helps to plan your navarathri prasadam menu in a small way.  



Karamani Sundal Chickpeas SundalGreen Moong dal Sundal
Pattani Sundal Peanut SundalKondakadalai Sundal
Poom Paruppu Sweet Corn SundalSweet Puttu

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