GREEN PEAS SUNDAL| PACHAI PATTANI SUNDAL| NAVARATRI RECIPES

Navaratri golu is a the one which we look forward for during our child hood days and my mom used to keep a very big Golu and me and and my sister with 2 of our friends do the Park, Zoo and do rangoli. We hang thoranams and its a huge celebration for the entire 9 days. After my sister got married my enthusiasm was not  much but still i will help out my mom in arranging Golu during navaratri. When i got married in my in laws place they don’t have the custom of keeping golu and so now a days i would enjoy going to friend’s houses during Navaratri and happily eat sundal. My mom makes this pattani sundal so tasty and i still i could feel the aroma of that while she is making that. Whenever i make this at home it takes me back to that memory.Let me share the recipe of Pattani sundal today.

INGREDIENTS

GREEN PEAS (DRIED)	1/2 CUP
CORIANDER LEAVES	2-3 SPRIGS
CURRY LEAVES	FEW
GREEN CHILLI	1
GINGER	A SMALL PIECE
MUSTARD SEEDS	1/4 TSP
URAD DAL	1/4 TSP
COCONUT (SCRAPPED)	2 TBLSP
SALT	TO TASTE
COCONUT OIL	FEW DROPS (OPTIONAL)

METHOD:

• Soak the green peas|pattani in water for 8 to 10 hours or over night.
• Pressure cook this with  1 cup water till 3 to 4 whistles.
• Drain the water. You can add salt while cooking the pattani.

• Take out the skin if any comes out.
• Grind the coriander leaves, curry leaves,ginger, green chilli and coconut into a coarse paste without adding water to this.

• In a pan add oil and throw in the mustard seeds and urad dal. When it cracklesand the dal turns golden brown, add the cooked green peas.
• Mix well and add the ground green mixture.

• Mix well and switch off the flame in a minute.
• Drizzle some coconut oil.

• Pattani sundal is ready for neivedhyam.

        

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VERKADALAI SUNDAL RECIPE | PEANUT SUNDAL| NAVARATRI RECIPES

Verkadalai Sundal | peanut sundal is one among my most favourite sundal and i love the addition of peanuts in aviyal, sambar rice and other rice varieties. Few weeks back my friend told me that her mil makes sundal by adding a spice mix to it. I tried the recipe and it turned out great for this verkadalai sundal|peanut sundal, and even this will go well with all other navaratri sundal varieties.
Scroll down to check out my other Navaratri Sundal recipes.

INGREDIENTS: SERVES 1-2

RAW  PEANUT |VERKADALAI	1/4 CUP
OIL	1/2 TSP
URAD DAL	1 TBLSP
RED CHILLI	1-2
COCONUT(SCRAPPED)	2 TBLSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
CURRY LEAVES	FEW
SALT	AS NEEDED
COCONUT OIL	FEW DROPS(OPTIONAL)

METHOD:

• Dry roast the urad dal and red chilli till the dal turns brown.Add asafoetida to this. When cool grind this into a fine powder.

• Soak the peanuts in water for 2 hours. When done cook it in a pressure cooker till 3 whistles by adding little salt to this.
• When done, drain the excess water and heat a pan.
• add oil and throw in the mustard seeds and curry leaves.

• Add the cooked peanuts and  add in the ground powder too.
• Mix well so that the spices will get coated evenly and add little salt.(since we cooked the peanuts with salt you may need little salt only)

• Add the scrapped coconut and mix well.
• Drizzle few drops of coconut oil if you want.

• Sundal is ready for neivedhyam.

NOTE:

• You can make  the powder in advance and store it in a airtight container and use it up for any variety of sundal you make.

Check out my other  Navaratri Sundal recipes too. Click on the images for the recipes.
  

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KADALAI PARUPPU SUNDAL RECIPE | CHANA DAL SUNDAL RECIPE | NAVARATRI RECIPES

Navaratri season never begin with the recipe of Sundal | chundal. My mom used to keep golu in a grand wayand as a kid me and my sister along with our friends enjoy making decorations and going home and inviting people for tamboolam. Kadalai paruppu Sundal is one among the sundals which she makes during Navatri and i love this simple sundal a lot. So i am sharing the recipe of Channa dal sundal | kadalai paruppu sundal.

INGREDIENTS: SERVES 2

KADALAI PARRUPU| CHANNA DAL	1/2 CUP
MUSTARD SEEDS	1/4 TSP
COCONUT(SCRAPPED)	2-3 TBLSP
ASAFOETIDA	A PINCH
TURMERIC POWDER	A PINCH
COCONUT OIL	FEW DROPS (OPTIONAL)
COOKING OIL	1/2 TSP
CURRY LEAVES	FEW
RED CHILLI	1

METHOD:

• Soak the kadalai paruppu | chana dal for 45 minutes.
• Pressure cook this by adding a pinch of turmeric powder and little salt, till one whistle.
• Be careful not to mash this dal  by over cooking.

• Drain the excess water. In a pan add cooking oil and temper with mustard seeds and broken red chilli.
• when the mustards start spluttering, add the cooked chana dal. Mix well and saute for a minute.

• Add the scrapped coconut and mix well.Switch off the flame. Drizzle few drops of coconut oil(if using) and mix evenly. Garnish with curry leaves.

• Kadalai paruppu Sundal is ready for Neivedhyam.

          Note:

1. You can replace red chillis with green chillis too.
2. Always ensure that the chana dal should not be over cooked.

Technorati Tags: kadalai paruppu sundal,chana dal sundal recipe,easy sundal recipes,navaratri recipes,no onion no garlic recipes,Tamil brahmin recipes,jeyashris kitchen recipes

VELLA PUTTU FOR NAVARATRI | NAVARATRI RECIPES | WITH VIDEO

Vella puttu we generally make during navaratri fridays, but i remember my grandmother makes this vella puttu when the girl kid at homes attains puberty or the coconut tree starts giving flowers. This puttu can be done with rice flour| idiyappam flour too.  Try out this easy Navaratri recipe . Check out my other navaratri recipes too.

Chole masala recipe, Chana masala without onion garlic

Channa masala or Chole masala a popular punjabi gravy, without onion and garlic, recipe with step by pictures and full video. Very recently my son Varun started to eat chickpeas and since it is a great source of protein, i make Chana masala every week . Check my version of Chana masala which i had posted earlier here. During this 15 days before navaratri and during navaratri, many people observe fast and also don’t include onion or garlic in their food. This recipe of Chole masala doesn’t include onion or garlic and yet turned out very tasty and yum. I learnt this recipe from my relative and now a days i am making  chole masala in this style only. This can be made in pressure cooker in one shot.
Check out my full collection of No onion no garlic recipes.

PUMPKIN THOGAYAL RECIPE | THOGAIYAL RECIPES

Pumpkin thogayal| Parangikkai thogaiyal is a simple recipe which we generally mix with hot rice smeared with ghee. I love all types of Thogayal we make at home,this pumpkin Thogayal i learnt from my athai and my cousins will have this thogayal as a spread on the bread too. Even you can have this with Chapathi, idli or dosa too.

INGREDIENTS:

PUMPKIN | PARANGIKKAI(CUBED)	3/4 CUP
URAD DAL	2 TBLSP
RED CHILLI	7-8
ASAFOETIDA	2 PINCHES
SALT	AS NEEDED
TAMARIND	A SMALL PIECE
OIL	1 TSP
COCONUT(SCRAPPED)	1-2 TBLSP (OPTIONAL)

METHOD:

• Take out the hard skin of the pumpkin and chop them into small cubes.
• In a pan add oil and saute the urad dal, red chilli and tamarind, till the dal turns golden brown.

• Keep it aside and saute the cubed pumpkin and saute in a low flame for 10 minutes till the pumpkin shrinks.

• When done, allow this to cool and grind it to a smooth paste along with roasted urad dal, red chilli, salt, asafoetida, tamarind and coconut.
• Do no add water while grinding. The pumpkin will ooze out water.
• If needed sprinkle little water.

• Pumpkin thogayal is ready to serve. You can keep it the refrigerator for 2-3 days.
• Always handle with a clean spoon.

 

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ELLU SADAM RECIPE | SESAME SEEDS RICE

Ellu sadam is a very simple rice recipe which we generally during the Saturdays of the tamil month Puratasi. Today being Puratasi Saturday, i wanted to share the recipe of ellu sadam today. Will post the recipe of Maavilaku soon.

INGREDIENTS:

COOKED RICE	1/4 CUP
SESAME SEEDS*	2 TBLSP
URAD DAL	1 TBLSP
RED CHILLI	1
ASAFOETIDA	A PINCH
SALT	AS NEEDED
CURRY LEAVES	FEW
SESAME OIL	1 TSP

*I used white sesame seeds.

METHOD:

• Roast the sesame seeds till golden brown.
• Keep this aside. Roast the urad dal and red chilli till the dal becomes nice golden brown. Do this in a low flame.

• When it is cool, grind it into a fine powder along with the roasted sesame seeds and asafoetida.
• Mix this into the cooled down cooked rice.

• . Add a tsp of sesame oil and few curry leaves and mix well.

• Ellu sadam is ready for neivedyam now.

Note:

• Always ensure that the rice should be cooked properly and not mashed.
• You can roast 1 tblsp of peanuts in little oil and add to the rice.
• If you feel the sesame seeds are bit dirt, wash this nicely and drain the water and dry in a cloth. when it is dry, roast this and follow the procedure above.
• You can make it with black sesame seeds.

Technorati Tags: ellu sadam recipe,ellu sadam,puratasi sani recipes,neivedhyam recipes,tamil brahmin recipes,jeyashris kitchen recipes,sesame seeds rice