Navarathri recipes -Sundal varieties
Navarathri Golu
Navaratri , a celebration for the Goddesses for nine days also signifies the preparation of a daily prasadh/Neivediyam in the South Indian culture. Sundal is the basic offering which is a gram/dal lentil preparation either sweet or savory. Protein rich and easy to digest, Sundal is enjoyed by the young and old alike.With minimum garnishing, mild spice tempering and a coconut sprinkled on top completes this simple but delectable prasad.
Some savory snacks and desserts are also included as Navaratri is a time to celebrate with sweets too.
Chickpeas sundal
Chickpeas / Chana sundal makes a great healthy y tasty sundal. Sundal is basically any lentil or gram which is soaked in water overnight and then pressure cooked to make yummy tasty seasoned salad.
Sundal Podi
To prepare the sundal
powder 2 tbsp coriander seeds
1 tbsp udad dal
1.5 tbsp chana dal
6-7 red dry chillies or as preferred
asafoetida crystal
Method in a a pan , dry roast all ingredients, till aromatic. cool and grind to a powder . use as needed to make daily sundal
Ingredients:
1 cup garbanzo/ chickpeas/ Chana
1/2 tsp mustard seeds
1/2 tsp split udad dal
2 red chillis
1 tsp sundal powder
Pinch of asafoetida powder
2 tbsp grated fresh coconut.
sprig sof curry leaves to garnish
2 tsp coconut oil
salt to taste.
2 green chilli
Method:
Soak the chickpeas overnight, then pressure cook in the morning with little salt.
When the chickpeas have cooled down after removing from the pressure cooker., prepare to season them
In a pan, add the oil, let it heat up, add mustard seeds, let it pop., add split udad dal, ad the drained cooked chana, add all other ingredients, stir well.Grind fresh coconut with green chillis in the mixie to a coarse dry paste.Add this to the sauteing sundal. add salt, garnish with cury leavs.
I have chosen pics from Navaratri to show the relevance of making sundal around the festival days.
Peanut sundal / Verkadalai sundal
Peanut Sundal or Verkadalai sundal as it is also called in Tamil is a popular way of having sundal during fasts or during Navaratri.
Ingredients:
1 cup whole peanuts, soaked for 4 hours.
2 tbsp grated fresh coconut
sprigs of curry leaves.
Pinch of asafoetida powder.
1/2 tsp mustard seeds.
1/2 tsp split udad dal
2 tsp oil.
2 red chillis or green chillis.
Method:
Pressure cook the peanuts after draining them of water, adding little fresh water, pinch of salt and pressure cook upto three whistles.
Drain well after the peanuts are cooked and set aside.
In a pan, heat the oil, pop the mustard seeds, let the udad dal turn golden , add the red chillis or green chili either slit or chopped fine, add the sprigs of curry leaves and the drained cooked peanuts.Add salt, pinch of asafoetida powder and the sundal powder to get a very tasty peanut sundal.
Stir well in the hot pan, add the grated fresh coconut for added taste.
Peanut Sundal
KARAMANI/ Cowpeas /Cow gram provide a rich source of proteins and calories, as well as minerals and vitamins. A cowpea seed can consist of 25% protein and is low in anti-nutritional factors. This diet complements the mainly cereal diet in countries that grow cowpeas as a major food crop.We can make tasty sundal out of this cow gram.
Delicious healthy protein rich Karamani sundal ( blackeyed peas /lobiya ) is power packed with nutrients needed for both elderly and growing children, having sundal as a snack is healthy practice and the prasadam offered during the nine days festival of Navaratri encourages one to prepare as many varieties of this delicious snack as often using a variety of grams, and beans On other days the same sundal can be prepared in many ways by adding onions, or as a kootu with other vegetables to make a complete nutrient dense dish .
Karamani Sundal
Karamani sundal
INGREDIENTS:
1 cup blackeyed peas /Karamani brown variety soaked in water for 6 hours or over night.
2 tbsp grated fresh coconut
salt to taste
1 tsp sundal powder or any curry powder
2 red chillis
1/2 tsp mustard seeds
1/2 tsp split udad dal
Pinch of asafoetida powder
Curry leaves to garnish
2 tsp oil
Method:
Pressure cook the blackeyed peas after adding some salt to the water in which the peas are cooking. Pressure cook up to 3 whistles or 2 .
Drain the water and keep aside till dry completely.
In a hot pan add some oil, add some mustard seeds, let it crackle, add the split udad dal, add the curry leaves.
Then add the cooked peas, salt, pinch of asafoetida powder, sundal powder, curry leaves, grated fresh coconut.
Karamani sundal
Karamani sundal
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