DRIED GREEN PEAS MASALA SUNDAL

INGREDIENTS :

• Dried Green peas - 1 cup
• Onion - 2
• Tomato - 2
• Curry leaves
• Ginger-garlic paste - 1 tsp
• Garam masala - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Mustard and Jeera - 1 tsp each

METHOD OF PREPARATION :

1) Soak peas overnight.Pressure cook for 3-4 whistles and keep aside.
2) Heat oil in a kadai.Add mustard and jeera. Once it splutters, add chopped onion and tomato saute till tender. 

4) Add cooked peas, garam masala, chilli powder, turmeric powder and salt. Cook till it gets mixed well and dry.

Serve hot.

BROKEN WHEAT KESARI

INGREDIENTS :

Broken Wheat - 1 cup

Karupatti - 200 grams

Milk - 1/2 cup

Cashews, Raisins, Almond - few

Ghee

METHOD OF PREPARATION: 

1) Pressure cook broken Wheat with 2 cups of water and keep aside. Allow the steam to leave.

2) Open the lid , stir it once and add milk. Mix it up well .

3) Dissolve karupatti in 1 1/2 cups of water , strain the impurities. Add in the karupatti syrup and mix it up well. Cook till it thickens. 

4) Add in 2 ladles of ghee and garnish with ghee roasted dry fruits.

Serve hot.

KALKANDU SADAM

INGREDIENTS :

Raw Rice - 1/2 cup

Milk - 1 cups

Kalkandu/Candy sugar - 1 cup

Ghee

Cashews,Raisins, Almonds

METHOD OF PREPARATION :

1) Cook rice little soft and keep aside.

2) Prepare thick kalakandu syrup of proper consistency.

3) Mix in rice and milk. Mash it up well. Garnish with ghee roasted cashews and raisins.

Serve hot.

 

VERKADALAI PODI SUNDAL

Navarathiri is celebrated for 9 days with various offerings to god. 

Sundal is one of the widely prepared offering during Navarathiri.

INGREDIENTS :

Verkadalai/ Peanuts - 1 cup 

Turmeric powder - 1/2 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Green chillies - 3

Grated coconut - 1 1/2 tsps.

Sundal podi - 2 tbsps

Salt to taste

Hing - a pinch

METHOD OF PREPARATION :

1) Pressure cook peanuts for 3 whistles and keep it aside.

2) Heat oil in a pan. Once hot, add mustard, jeera and Urat dal. When it splutters, add green chillies.

3) Add in the boiled Peanuts to it. 

4) Finally, mix in the Sundal Podi and grated coconut. Remove from the flame after 3 minutes.

Serve hot.

AMMINI KOZHUKATTAI

INGREDIENTS : 

Rice flour - 2 cups

Coconut pieces - few

Warm water

Salt to taste

METHOD OF PREPARATION : 

1) Knead rice flour soft with water.

2)Roll small balls of it and steam cook them in an idli pan .

VELLAM PUTTU

INGREDIENTS:

Raw Rice flour (Home made ) - 1 Cup ; We generally roast rice in a kadai at home and then blend them in outside Rice flour mill.
Jaggery/ Vellam - 250 gms
Coconut - 3/4 Cup (Grated)

METHOD OF PREPARATION :

1. Finely Sieve the flour well. To it, sprinkle water little by little and mix it well for puttu consistency.

2. You must be able to hold the flour and at the same time it should be loose. 

3. Place the flour in idly pan and steam cook till done.

4. Meanwhile, dissolve jaggery in a cup of water. Once it get dissolved, strain and bring to boil. Let the syrup thicken. Switch off the stove. Let the syrup cool. 

5. Combine jaggery syrup and rice flour together slowly . 

Serve with fresh grated coconut.

Linking it up with Vegan thursay by Priya akka .




Linking it with Guru's Kids Special event,

KALKANDU PAAL PONGAL

INGREDIENTS :

Raw Rice - 1/2 cup

Moong dal - 150 gms

Milk - 1 cup

Kalkandu/Candy sugar - 150 gms 

Ghee

Cashews,Raisins 

METHOD OF PREPARATION :

1) Cook rice and dal with a very soft pongal consistency. 

2) Then add milk to it and mix it well.

3) Mix thick kalakandu syrup to it and stir it up well with a ladle of ghee.

4)Garnish with ghee roasted cashews and raisins.

Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .

and Sharanya's Traditional Recipes Event : 

DRIED GREEN PEAS SUNDAL

INGREDIENTS : 

Dried green peas - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Soak peas overnight and pressure cook peas for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard , red chillies and urat dal . When it splutters, add onion and saute till tender . Add salt .

3) Followed by coconut and saute till the flavour rules out .

4) Finally , add the cooked peas , turmeric powder and jeera powder in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .