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October 11, 2007

FESTIVALS -SUNDAL VARIETIES

Dear friends,I think the festive season is catching up with the onset of NAVARATHRI.I wanted to post these recipes a week back,but was little tied up.Anyway it is not any hard and fast rules that it should be made only during this time.These are highly nutritious recipes for children snack box and an evening munch.Just as your GOLU will be a feast to eyes,these recipes will be a feast for your taste buds.
The regular sundals are made by soaking the dhals for 8 hrs depending upon when you are going to prepare overnight soaking/morning.Sundals are made using Black channa,White channa,Channa dhal,Moong dhal,Green peas,White peas,Motchai,Horse gram,Greeng gram,Groundnuts/Peanuts,Red lobia (Karamani),White lobia.We should also keep in mind the hard varieties like channa, peas etc needs more time to be soaked and cook too,while moong,channa dhal etc requires lesser time 1-2 hrs.We can also make sundals with Red,White rajma,Soya beans.So here goes the SUNDAL VARIETIES for the everyday neivediyam.

TRADITIONAL METHOD-1
Ingredients
Any variety dhal-1 cup precooked with salt
Red chillies-4 nos
Mustard-1tsp
Urad dal spilt-1tsp
Asafoetida-a pinch
Curry leaves-a few
Coconut grated-1/4 cup
Oil-for seasoning

Method
Season with mustard,urad dal,asafoetida,red chilly
Add the pre-cooked sundal,saute for 5 min
Add grated coconut and saute for another 5 min.
Serve garnished with curry leaves

TRADITIONAL METHOD-2
Ingredients
Any variety sundal dal-1cup pre cooked with salt

To Grind
Coriander seeds-2tsp
Red chillies-4 nos
Coconut grated-1/4 cup
Small onions-5nos
Saunf-1tsp

To season
Oil-as required
Mustard-1tsp
Urad dal spilt-1tsp
Ginger-a small piece
Curry leaves-a few
Coriander leaves-for garnish

Method
Season with all the ingredients
Add the precooked sundal and saute
Add the grinded ingredients and saute till the raw smell goes
Serve garnished with coriander leaves
To break the monotony we can also make a colourful sundal with the combination of a handful of all the dhals which the children would relish.We can also add grated carrot,mango,cucumber,ginger,garlic,cabbage etc to improve taste.
Here are some recipes which I've come across

MODERN VARIETIES
CORN SUNDAL
Ingredients
Corn-1
Big onions-2(chopped finely)
Red chilly-4
Mustard-1tsp
Coconut grated-2tbsp
Salt,oil-as required
Lemon-1/2
Curry leaves-a few

Method
Cook the corn with salt and remove from the cob
Season with the ingredients
Add the corn,coconut and saute for 5min
Remove and add lime juice
Serve garnished with curry leaves
Chaat masala can also be added

GREEN MOONG/KARAMANI/ SWEET SUNDAL
Ingredients
Green moong ful /Karamani-1 cup precooked
Jaggery powdered-1/2cup
Coconut grated-2 tbsp
Ghee-2 tsp
Cardamon powder-a pinch

Method
In a heavy bottomed vessel add ghee,coconut,Green moong/Karamani and jaggery
Remove,once the jaggery becomes thick and garnish with cardomon powder

TRICOLOUR MAGIC
Ingredients
Soya beans-1 cup precooked with salt
Carrot grated-1/2 cup
Coconut grated-1tbsp
Capsicum sliced finely-1/4 cup
Chilly powder-1/2 tsp
Oil,salt-as required
Mustard-1tsp
Asafoetida-a pinch
Coriander leaves-to garnish

Method
Season with all the ingredients
Add soyabeans,coconut,carrot,capsicum and saute for 10 min
Serve garnished with coriander leaves

PUFFED SAGO SUNDAL
Ingredients
Big sago-1/2 cup
Garam masala powder-1tsp
Chilly powder-1tsp
Carrot grated-2tbsp
Oil-1/2 cup
Salt-as required

Method
Heat oil in a kadai,add the sago little by little till they puff up
Remove add the powders,salt and grated carrot

BEATEN RICE (AVAL) SUNDAL
Ingredients
Thick beaten rice-2 cups
Coconut grated-1/4 cup
Jaggery-1/4 cup
Milk-1/2 cup
Cardamon-2 powdered
Cashews-a few roasted

Method
Wash the beaten rice well
Soak it in milk for 10-15 mins
Pour a little water in the jaggery to dissolve and strain it
Heat the jaggery until it becomes to thick consistency
Add cashews and coconut
To this add the soaked rice,ghee and cardamon powder
Mix well and keep it closed for 10 mins
It would come out as grains once it cools

MASALA SUNDAL
Ingredients
Fresh Green peas-1 cup precooked with salt
Big Onions-1 cut finely
Tomato-1 cut finely
Gram flour-1tbsp
Mint leaves-1/2 cup
Saunf-1/4 tsp
Garlic-3 pods
Oil,salt-as required
Chilly powder-1tsp
Mustard-1 tsp
Asafoetida-a pinch
Curry leaves-a few

Method
Take a little of the cooked peas and grind it along with,mint,gram flour,saunf,garlic
Season with mustard,asafoetida,curry leaves and saute along cut onions and tomatoes
Add the precooked peas,saute and finely add the mint paste saute for 2min
Finally add chilly powder,salt and serve hot

Hope you all liked the recipes.I would like you all to try it too....
This is also my entry forVee's JFS EVENT and Viji's RCI TAMIL FESTIVAL

4 comments:

Sirisha Kilambi said...

Nice post again Renuka....All varieties at one place...Nice :-)

Bharathy said...

sorry renuka..for not fropping by...I second Sirisha :)

Vcuisine said...

Renuka, thank you so much for the timely entry. Lovely recipes and going to bookmark it. So many varieties. Like the way you classified them. Viji

Vee said...

Wow! So many types of sundals!

I am especially looking forward to the corn sundal. Thank you for the recipes and thanks so much for participating!. I look forward to your entry at JFS:Diwali!