Vellai Kondakadalai Sundal | White Chickpeas Sundal | Snacks

Vellai Kondakadalai Sundal, a healthy, tasty and protein rich snack made from the white chickpeas/garbanzo beans. 

Sundal is basically a cooked legumes/beans tempered with basic indian spices and topped with grated coconut. Sundal can be prepared with most of legumes like chickpeas,peas ,peanuts ,black eyed peas and the list goes on. 

This chickpeas sundal is the most famous sundal among the list in south India and it's prepared as evening snack on day to day basis or as a prasadam for festive season like vinayagar chathurthi or navarathi days.

 Now let's checkout how to make this yummy sundal. 

White Chickpeas Sundal | Vellai Kondakadalai Sundal

Preparation Time : 8 hrs | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian
Vellai Kondakadalai Sundal, Kondakadalai Sundal, White Chickpeas Sundal, Chickpeas Sundal, Sundal,Ganesh Chathurthi Recipe, Vinayagar Chathurthi recipe Vellai Kondakadalai Sundal, a healthy, tasty and protein rich snack made from the white chickpeas/garbanzo beans.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Kondakadalai / White channa / Chickpeas - 1/2 cup
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 2 
Grated Coconut - 3 tbsp 
Salt - to taste

Procedure

Soak the kondakadalai for overnight. Next day,drain the soaked water, add  it in pressure cooker along with water(just enough to cover the kondakadalai).

Add salt to taste,cover the cooker with lid, put on weight and cook it for 3 whistle.

Kondakadalai should be soft when press it with fingers.Heat the kadai with oil, add mustard, let it splutter, then add urad dal, red chili(break into half) & curry leaves one by one. Saute it, till the urad dal slightly changes its color, then add the cooked chickpeas.

Let it be in high flame for few mins,till all the mositure evaporates, then add the grated coconut, give a good mix and switch off the flame.

Tasty and healthy Kondakadalai/White Chickpeas Sundal is ready.

Related : How to make Chana Dal Sundal

Notes:

• Salt will not be absorbed by chickpeas after cooking,so add salt, while cooking the chickpeas itself.
• I left with around 1 tbsp of cooked water of chana, so i added it along with chana while tempering.If you have more cooked water, add the enough & discard the remaining.
• Adding the cooked water while tempering helps the chana to avoid dry easily and also it helps channa to absorb the spiciness from chili.
  

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Peanut Kozhukattai | Verkadalai Mothagam | Kozhukattai recipe

Verkadalai Mothagam, a delicious steamed sweet dumpling made from rice flour dough as outer layer with sweet peanut coconut filling inside. 

As Vinayagar Chathurthi is nearby, i want to share some new mothagam recipes and this verkadalai mothagam pops up in my mind first, i have a vague memory of eating this delicious kozhukattai  for first time when i was 9 or 10 years old. 

During  that time we were in Villupuram and our neighbour aunty shared this verkadalai kozhukattai with us on one vinayagar chathurthi, i guess i liked it very much then and have the memory of asking Amma about the stuffing because in our family Amma makes only chana dal pornam for kozhukattai on chaturthi days, so that was different from what i used to it, so asked her about it. Some memories are astonishing!!!! Right??

Now coming to the recipe, it's one of the easiest mothagam that you can prepare in very less time. If you have roasted peanuts, then the stuffing would be ready in a  few mins. Even you can make the stuffing ahead or day before chathurthi and refrigerate it, unlike the traditional chana dal poornam, it has a longer shelf life.

In this recipe, I have used grated coconut but you can skip that and make it with only peanuts also, i have tried the stuffing with / without coconut, both taste equally good. Last year itself, i had made this & clicked the pictures to post here, but somehow it didn't happen, so  i was determined to post at least this year and made this yesterday just for blog sake and here i'm with the recipe.

For more kozhukattai and sundal recipes, check out the full ganesh chathurthi collection.

Some FAQs about making kozhukattai dough !!

What type of rice flour is good for making kozhukattai?

Pacharisi / Raw rice flour is the most commonly used flour for making kozhukattai. You can make your  own rice flour at home or use the store bought flour. 

If you're buying from the store, make sure that the rice flour is very fine. Usually it's available in the market in the name of kozhukattai maavu or idiyappam flour.

In our home, while we grew up, Amma always made dough from idli rice batter for both kozhukattai and idiyappam. The flavor and the texture are so unique compared to rice flour dough.

Why can't I shape the modak / mothagam ?

Dough consistency is the key to making modak shapes easily. There are a couple of things to be taken care of for making the dough. Those are 

• Rice flour should be fine enough such that adding hot water into the flour makes it almost cooked. 
• Almost cooked rice flour is pliable and easy to make shapes. Otherwise you can't make shapes and the dough would be easily breakable. 
• Water should be boiled for making the dough.
• Grease your hands well to avoid the dough sticking to your hands while shaping.
• If you're a beginner, buy a modak/mothagam mold, it will do your job a lot easier. 

Why do my modak/mothagam get cracked after steaming?

Steaming for a longer time would make the modak crack on the outer layer. Since the dough is almost cooked already, there is no need to cook for a longer time. Just 5-7 mins of steaming is enough. 

Peanut Kozhukattai | Verkadalai Mothagam

Preparation Time : 15 mins | Cooking Time : 15 mins | Makes : 6 
Recipe Category: Snacks | Recipe Cuisine: Indian
Verkadalai Mothagam, Peanut Kozhukattai, Peanut Mothagam, Sweet Mothagam, Ganesh chathurthi recipe , Vinayagar chathurthi recipe,Sweet Kozhukattai Verkadalai Mothagam, a delicious steamed sweet dumpling made from rice flour dough as outer layer with sweet peanut coconut filling inside.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
For dough 
Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup
For Filling
Peanut - 1/4 cup
Grated Coconut - 3 tbsp
Cardamom -1 
Jaggery - 1/4 cup(heaped)

Procedure

First dry roast the peanut until it's aromatic and slightly turn into brown color( if you have roasted peanuts, skip this step) and let it cool for a while.

Heat a pan with 1/2 cup of water and add the jaggery, let the jaggery melt completely. If it has any impurities, filter it once and bring into boil again.

In the mean time, add the roasted peanuts into the mixie jar along with a cardamom and grind into coarse mixture. Add the powdered peanuts and grated coconut into the jaggery syrup.

Mix it well and stir it continuously until it becomes thick. Switch off the flame and let it cool a bit.

Now for the dough, take the rice flour in a bowl, add salt and oil, mix it well, then pour the boiling water and make a soft dough. Let it rest for 5 mins.

Then make equal sized balls and take a ball, grease your fingers with oil well and gently press it with your fingers around the edges and move towards the center, it will make a small bowl like the below image ,take a spoonful of fillings and add into the center.

Seal the edges and make a smooth ball. Do the same for  all the dough and fillings, place it on the greased steamer plate and cook it for 5- 8 mins on medium flame.

Tasty Verkadalai Kozhukattai is ready.

Related : How to make Ellu Kozhukattai / Sesame seed Mothagam

It's time to dig in

Notes:

• Grind the peanut into fine or coarse powder as per your liking.
• If you have skinned peanuts, once roasted remove the skin and then use it.
  

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Pichu Potta Chicken Curry | Dry Chicken Masala | Non Veg Recipe

Pichu Potta Chicken Curry, a scrumptious and flavorful chicken dry masala. In tamil "Pichu Potta" means roughly shredded and this way of making dry chicken masala is popular in road side restaurant and also it's believed to be originated from the city,Salem in Tamilnadu.

I have been started making this chicken curry for the past few months and we love it so much. Here in US, the boneless chicken breast we usually buy from the store is not really flavorful and it's definitely not good for south Indian based curries, personally we like the flavor of chicken with bones in the curries. 

So i had been looking for some spicy indian style chicken curry with boneless meat, that's when i came across this recipe from homecooking show, immediately i tried it with very few variations that suits to our taste and to my surprise it turned out so good on the first attempt itself, since then it's been a regular dish in my kitchen. It tastes so good with simple rice and rasam and i guess that you can serve this as appetizers too. Now let's see how to make this delicious chicken curry.

Pichu Potta Chicken Curry | Dry Chicken Masala

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Pichu Potta Chicken Curry, Pichu Potta Chicken, Chicken dry masala, Chicken Curry, Kozhi Kari, Pichu Potta Chicken Curry, a scrumptious and flavorful chicken dry masala. In tamil "Pichu Potta" means roughly shredded and this way of making dry chicken masala is popular in road side restaurant.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Boneless Chicken - 1 lb
Onion - 2(medium size)
Tomato - 2 
Ginger Garlic paste - 2 tsp
Curry leaves - 1 spring
Coriander leaves - a handful 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Pepper powder - 1 tsp
Coconut oil - 1 tbsp
Cinnamon -1 inch piece
Cloves - 6
Cardamom - 2
Salt - to taste

Procedure

First let's cook the chicken.Clean the chicken and keep it ready. Add the chicken pieces into the pressure cooker along with 1/8 tsp of turmeric powder.

Next add 1 tsp of ginger garlic paste, salt (just enough for the chicken) and 1/2 cup of water.

Mix it all well and cook it for 3-4 whistle in medium flame. Let the chicken cool a bit.

Now for the masala, slice the onions thinly,chop the tomatoes into small pieces. Heat a kadai with oil,add the whole spices(cinnamon,cloves and cardamom) and saute it in the oil for 30 sec.Then add the onions and curry leaves with a pinch of salt. 

Saute the onions till it becomes slightly brown in color, next add the ginger garlic paste and saute till the raw smell goes off and then add the tomatoes.

Add the spices(turmeric,red chili powder) & salt for the masala,mix it well. Cook till the tomatoes are soft. In the mean time, shred the chicken into small pieces.

Add the chicken into the masala,mix it well and then add the water left out from the cooked chicken into it.

Let it cook until all the water evaporates and then add the pepper powder.

Mix it well and cook till you see the oil on the edges. Switch off the flame and finally add the chopped coriander leaves.

Delicious Pichi Potta Chicken Curry is ready. Serve it with steamed rice.

Notes:

• If you want less spicy, then skip the red chili powder and use only the pepper powder.
• Coconut oil gives wonderful flavor to this chicken curry.
• Take your time and cook the onions till it becomes slightly brown, that gives the maximum flavor and taste to this curry.
  

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Aval Nanaichathu means soaked flattened rice in tamil, it's one of the easiest and no cook snack/sweet to prepare in mins. Since krishna jeyanthi is tomorrow, thought of sharing this easy sweet poha/ aval recipe with you all. 

It's been one of my favorite snacks/sweeta since my childhood and i have fond memories of had  this as after school snack. All you need is some poha/aval, sugar and hot milk. Mix it together and let it sit for few mins, your sweet poha/ aval is ready. 

As it's it tastes so good, for extra flavor and taste,here in the recipe, i have added some cardamon powder & coconut, but that's totally optional. Happy Krishna Jeyanthi to all, now let's see how to make this super quick aval recipe.  

Aval Nanaichathu | Sweet Aval | Sweet Poha

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 1 
Recipe Category: Sweet | Recipe Cuisine: Indian
Aval Nanaichahu, Sweet Aval, No Cook Sweet Aval Nanaichathu means soaked flattened rice in tamil, it's one of the easiest and no cook snack/sweet to prepare in mins.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Aval / Poha /Flatted Rice - 1/2 cup
Milk - 3/4 cup
Sugar - 1 tbsp
Grated Coconut - 1 tbsp
Cardamon powder - a pinch

Procedure

Measure and take the aval/poha in a serving bowl, add the cardamon powder in it.

Next add the coconut and sugar, mix it well. Heat the milk until it comes to boil. 

Pour the hot milk into the aval/poha, mix it well, give it a resting time time of 5 mins. If needed add some nuts on the top while serving.
Tada, Super Quick Sweet Poha/Aval Nanaichathu is ready.

Related: How to Aval with Palm Jaggery

Notes:

• Add more or less of milk as per the consistency you like.
• The given measurement is just for reference or how i make it. You can add more or less of all ingredients and make it as you like.
• Give a resting time helps the poha to soak well and infuse the flavor too.
• Here in the recipe, i have used thin variety of poha
  

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Chia Seed Lemon Drink | Chia Seed Detox Water | Detox Water

Chia Seed Lemon Drink, a simple to make detox water at home with easily available ingredients from your pantry. When i saw the word "Detox water" for the first time, i wondered what is it ? Actually it's a infused water with fruits/vegetables and if you have it on empty stomach in the morning, it's said to help remove the toxins from the body and keep you energetic throughout the day. 

I'm not sure about all that claims about the detox water, but i wanna change my morning coffee routine to some what healthy drinks.So for the past couple of months, i have been drinking this lemon water with chia seed for twice or thrice in a week instead of my morning morning coffee and really like it, that means it deserves a post here. 

Chia Seed Lemon Drink | Chia Seed Detox Water

Preparation Time : 1 hr | Cooking Time : 0 mins | Serves : 1 
Recipe Category: Drinks | Recipe Cuisine: International
Chia Seed Lemon Water, Chia seed Detox water, Detox Water Chia Seed Lemon Drink, a simple to make detox water at home with easily available ingredients from your pantry.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Chia Seed - 1/2 tsp
Lemon Juice - 1 tsp
Honey - 1 tsp
Water - 1 cup

Procedure 

Chia Seed Mango Pudding for healthy breakfast !!

Take the chia seed in a bowl, add the water and set it aside for minimum 1 hr to bloom or until it becomes all gel like consistency.

Pour the chia gel in a serving bowl, squeeze the lemon juice and add the honey.

Mix it all well together and then add the water. Again mix it well and serve it with lemon wedges.

Tada, Simple Chia seed Lemon Drink is ready to serve. If interested in more chia seed recipes, check out this chia seed mango pudding or Raspberry chia smoothie or oatmeal recipe  

How to add chia seeds  in Smoothies 

Notes:

• The given quantity of the ingredients are based on my liking, you can add more or less of any ingredients as per your liking.
• You can soak the chia overnight in the refrigerator.  

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