Thursday, September 29, 2016

Peanut Sundal | Verkadalai Sundal

As Navarathri is just around the corner, thought of posting another interesting sundal recipe.Peanut sundal, a quick sundal recipe,no need to soak for overnight, if you forgot to soak any legumes previous night, then this sundal is one of the life saver recipe for Navarathi prasadam.
For extra taste, i added grated carrot and squeeze lemon juice at the end,but you can make it without adding any of the above two.Now let's see the procedure.

Peanut Sundal

Preparation Time : 2 hrs | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
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.

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

Whenever i ask my hubby what accompaniment he want for sambar & rice,his immediate reply would be if we have Vendakkai,then make vendakkai pachadi.Yeah, 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.
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 goo.So while grinding coconut paste for sambar,i add 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

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
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

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.
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.



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Tuesday, September 27, 2016

Green Gram Sundal | Pacha Payaru Sundal | Sundal Recipe

Green Gram  sundal is the easiest, healthiest and tastiest snack.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 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
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 with beans and moong dal flavored with coconut & coconut oil.It is one of the easiest and tastiest poriyal and we used to make this as accompaniment for sambar and rice.
Though i'm not a big beans lover, i love this poriyal with sambar much. Amma always suggest to use coconut oil for any poriyal made with grated coconut.It bring out the flavor of coconut very well even with adding less grated coconut.So i highly recommend to use it. Give a try to this method of making beans poriyal, you wont be disappointed for sure.

Beans Poriyal

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
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

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.
Notes:
  • Moong dal should be cooked soft, dont over cook the dal.
  • Add more or less grated coconut as per your wish.
  • Coconut oil gives great flavor to the 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. When we were in hosur, we used to buy vegetables from farmer's market. Everything was fresh and cheap in that market. If any of the veggies 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 me this chutney. Immediately i tried it and it was so delicious with idly or dosa. Instead of grating, Amma cut this veggie into small pieces and cook it in boiling water and do the remaining as same as i mentioned here. So you can either saute or boil as your wish, either way,the chutney tastes good.

Chow Chow Chutney

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
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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Thursday, September 22, 2016

Gothumai Idiyappam | Wheat Flour Idiyappam | Breakfast/Dinner Recipes

Godhumai Idiyappam/ Wheat flour idiyappam, one of my favorite breakfast/dinner item.As you have read my blog before, you know how much i love idiyappam. Atleast once in a week ,i make rice flour idiyappam. For a change, sometimes i make this gothumai idiyappam. 
When i first tried this idiyappam, it was a total disaster, don't know what went wrong, but the end result was very hard and everything was ended in trash. Later i knew, to make soft idiyappam from wheat flour, roasting the flour is very important.So while you're making this idiyappam, try roast the flour well , until nice aroma/ nutty flavor comes from the flour. For 11/2 cup of flour, it takes around 10 mins on medium flame. 
This idiyappam taste great with coconut & sugar. But my hubby doesn't like to have anything with sugar, for his sake, i make sambar to paired with. Either way it tastes delicious.Give it a try you will know.

Gothumai Idiyappam|Wheat Flour Idiyappam

Preparation Time : 15 mins | Cooking Time : 20 minsMakes : 20 small idiyappam 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Ingredients
Wheat flour - 11/2 cup
Water - 1 cup
Salt - to taste
Grated coconut - as needed 

Procedure
Heat a kadai and add the flour in the kadai, roast it in medium flame till nice aroma comes from the flour.It takes around 10 mins and also the flour slightly change its color at that time.You can see the color change in the below pic.Now heat the water until it comes to rolling boil stage. Once the flour cool down a bit, add the required salt in the flour & mix it well.Add the hot water into the flour and mix it with spatula.Let it rest aside for few mins till it comes to hand bearable temperature. Now mix it with your hand and form a firm dough.Take a portion of dough and roll into log shape and put it in idiyappam maker.Close the idiyappam maker with lid and squeeze into circular motion in each disc of idly plate.Steam the idiyappam for 8-10 mins in medium flame.Take the idiyappam from heat, invert the idly plate into another plate. Remove the idly plate, the idiyappam is ready to serve.For coconut stuffing, first squeeze the idiyappam in half of the disc, place the required amount of coconut on it, then again squeeze the idiyappam to cover the coconut.Steam it for same 8-10 mins in medium flame. Tasty coconut idiyappam is ready now.
Serve it with sambar or sodhi kulambu . For stuffed coconut idiyappam, little sugar is enough to have.

Notes:
  • Depends on flour quality, water quantity may varies.So start with 3/4 cup of water and increase if needed.
  • While roasting the flour, you may see brown strikes of flour at the bottom, so if you leave unattended for a min, there is a chance of burning the flour at the bottom. 
  • Continuously roast the flour in medium flame for minimum 8 mins.
  • Taste good & soft even after hours.




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