AMMANI SUNDAL- RICE FLOUR SUNDAL

Ingredients


Raw rice-1 cup
Mustard seed-1 tsp
Urad dhal-1 tbsp
Splitted channa dhal-1 tbsp
Hing-a pinch
Red chillies-2 -3 ea
Salt- to taste
Curry leaves-1 sprig


Method


Soak the rice for 2-3 hours & grind to a fine paste.
Dry roast urad dhal, channa dhal, red chillies & hing.
Make a powder & keep it aside.
Heat oil in a pan, add 1 cup water,salt & allow to boil.
Add rice paste & cook well until it becomes a dough.
Allow to cool & add the ground powder & mix well.
Make small balls &keep it aside.
Steam the balls like idly.
Heat oil in a pan, add mustard seed, curry leaves & allow to temper.
Add steamed rice balls & mix well.

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PACHAI PATTANI SUNDAL-GREEN PEAS SUNDAL

Ingredients

Green peas-2 cups 

Green chillies-2 ea
Ginger-1 tsp
Curry Leaves-1 sprig
Mustard seed-1 tsp

Urad dhal-2 tspGrated coconut-1/4 cup

Method

Soak the Green peas 4-6 hours & pressure cook with salt until three whistle & strain it.
If using frozen peas  no need to soak or boil.
Heat oil in a pan, add mustard seed,urad dhal, g.chillies,ginger,curry leaves & saute few seconds.
Add boiled green peas, grated coconut & mix well.

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SWEET CORN SUNDAL

Ingredients


Sweet Corn-2 cups 
Green chillies-2 ea
Ginger-1 tsp
Curry Leaves-1 sprig
Mustard seed-1 tsp
Grated coconut-1/4 cup


Method
Soak the corn min 4-6 hours & pressure cook with salt until one whistle & strain it.
If using frozen corn  no need to soak or boil.
Heat oil in a pan, add mustard seed, g.chillies,ginger,curry leaves & saute few seconds.
Add boiled corn, grated coconut & mix well.

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KADALAI SUNDAL- PEANUT SUNDAL

Ingredients
Peanut-1 cup(Raw)
Oil-1 tsp
Mustard seed-1 tsp
Red chillies-1 ea
Grated coconut-2 tbsp


Method
Pressure cook the peanut with salt upto 1 whistle & strain it.
Heat oil in a pan, add mustard seed,red chillies & boiled  peanut.
Add grated coconut & Mix well.

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CHANNA DHAL SUNDAL- KADALAI PARUPPU SUNDAL

Ingredients


Splitted Channa dhal- 1 cup
Mustard seed-1 tsp
Red chillies-2 ea
Curry leaves-1 tbsp
Grated coconut-1/4 cup
Salt- to taste

Method

Soak channa dhal for 30 min.
Heat oil in a pan, temper with mustard seeds, curry leaves &  red chillies.
Add in the soaked channa dhal & add a bit a water  & allow to cook.
Finish with grated coconut & season.

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HAPPY NAVRATHIRI- PAYATHAM PARUPPU SUNDAL-VELLA PAYASAM- MILAGU JERAGA SADHAM

HAPPY NAVRATHIRI TO ALL !!!!!

PAYATHAMPARUPPU SUNDAL-PASIPARUPPU SUNDAL

INGREDIENTS


splitted green gram dhal - 1 cup
Red chillies - 2 ea
Grated ginger - 1/2 tsp
Mustard seeds - 1/2 tsp
curry leaves - 1 tbsp
Hing - a pinch
Oil - 1 tbsp
Coconut - 2 tbsp(grated)


Method:


Soak the green gram dhal for 30 min.
Heat oil in a pan. Temper with red chillies, mustard seeds, curry leaves & ginger.
Add in the soaked & sprinke little water & cook for a while.
Once the Dhal is cooked ,season it & finish with grated coconut.




VELLA PAYASAM

INGREDIENTS


Cooked rice - 1 cup
Jaggery - 1 cup
Milk - 2 cups
Cardamom - 2 ea


Method


Mix milk & cooked rice with cardamom.
Heat the mix & add in the jaggery.
Once the jaggery is mixed serve hot.


MILAGU JEERAGA SADAM- PEPPER JEERA RICE

INGREDIENTS


Cooked rice - 2 cups
whole peppercorns - 1 tsp
Jeera - 1 tbsp
seasoning - 1 tsp
Ghee - 1 tbsp


Method:


Dry roast peppercorn & jeera & blend into a coarse powder.
Add the rice with salt,ghee & the coarse powder.
Serve hot.

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