This Mixed Dal Sweet Sundal is a traditional South Indian prasadam made with a wholesome blend of dals, jaggery, and a hint of ghee. It carries the perfect balance of nutrition and sweetness, making it both festive and satisfying. With its rich flavor, soft texture, and divine aroma, this sundal is a cherished recipe during Navratri and other special occasions—one that will instantly win hearts at the very first bite.

This Mixed Dal Sweet Sundal is a cherished South Indian prasadam, especially prepared during Navratri, Varalakshmi Viratham, and other festive occasions. Made with a wholesome blend of dals, jaggery, and a touch of ghee, it carries the perfect balance of nutrition and sweetness. With its rich flavor, soft texture, and divine aroma, this sundal brings a festive charm to any celebration—symbolizing abundance, devotion, and the joy of tradition in every bite.

[feast_advanced_jump_to]

Ingredients

• Chana dal
• Green Moong dal
• Cow Peas
• Jaggery
• Grated coconut
• Cardamom
• Ghee

This recipe uses a blend of lentils—chana dal, green moong, cow peas —to create a protein-rich base that is hearty yet soft when cooked. Jaggery is added for natural sweetness, balancing the earthy flavors of the dals while keeping the dish wholesome. A touch of ghee enhances aroma and richness, while cardamom brings in a warm, festive fragrance. Finally, a sprinkle of fresh coconut ties it all together, giving the sundal its traditional South Indian character.

Instructions

Substitutions

• Dals: If some lentils aren’t available, you can swap with other split dals like masoor dal or green moong dal. Just ensure the total quantity remains similar.
• Jaggery: Can be replaced with brown sugar or coconut sugar if jaggery is unavailable, though the flavor will be slightly different.
• Ghee: For a lighter version, unsalted butter or coconut oil can be used.
• Cardamom: If unavailable, a small pinch of cinnamon powder or nutmeg can give a warm, aromatic flavor.
• Grated Coconut: Desiccated coconut or coconut flakes can be used as an alternative.

Variations

• Dry Fruit Mix: Add chopped cashews, almonds, and raisins for extra texture and richness.
• Single Dal Version: Use only one type of dal, like chana dal or moong dal, for a simpler, quicker version.
• Cardamom-Free: Skip cardamom and use a pinch of nutmeg or cinnamon for a different flavor profile.
• Coconut-Free: Omit grated coconut and drizzle a little ghee on top before serving for richness.
• Mini Sundal Cups: Serve the sweet sundal in small, bite-sized cups or molds for festive offerings or kids’ treats.

Storage

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigerator: Keep in a sealed container for 2–3 days. Reheat gently on low flame or in the microwave before serving.
• Freezer: Not recommended, as the texture may change after freezing.

Related

Looking for other recipes like this? Try these:

Recipe Card

The post Sweet Sundal | Mixed Dal Sweet Sundal appeared first on Subbus Kitchen.

Peas Mango Sundal (Pattani Sundal, also known as Thengai Mangai Pattani Sundal) is one of the most popular sundal varieties, especially enjoyed along the buzzing beaches of Chennai. Made with perfectly cooked dry green peas sautéed in a simple mustard, curry leaves, and red chili tempering, this dish gets a delicious lift from tangy raw mango and freshly grated coconut. The sourness of mango, the subtle sweetness of coconut, and the earthy richness of peas come together to create a healthy, flavorful, and protein-packed salad. While it’s a festive favorite, this sundal is also perfect as a wholesome snack or as the protein portion of a regular lunch box.

[feast_advanced_jump_to]

Ingredients

Each ingredient in this sundal plays a distinct role in creating its signature flavour, texture, and nutritional profile. Green peas provide a firm, protein-rich base with a gentle sweetness. Raw mango adds a tangy brightness, cutting through the richness and giving a refreshing contrast. Grated coconut lends a mild sweetness and creaminess, making the sundal more textured and satisfying. The tempering ingredients—mustard seeds, red chili, curry leaves, and asafoetida (hing)—bring warmth, aroma, and a slight heat; while sundal powder builds extra spice & earthy depth. Together, these ingredients deliver a dish that’s colorful, balanced, healthy, and very moreish.

• Dry whole green peas
• Raw mango (chopped)
• Red chili
• Sundal powder
• Grated coconut
• Salt
• Curry leaves
• Asafoetida (hing)
• For Tempering:
• Oil
• Mustard seeds

See recipe card for quantities.

Instructions

Hint: Always soak the peas overnight for best results—this helps them cook evenly and become soft without turning mushy. If you’re short on time, you can also do a quick soak by adding the peas to hot water for 3–4 hours.

Substitutions

• Vegan: This sundal is naturally vegan—no substitutions needed.
• Gluten-Free: Already gluten-free, making it a great option for those avoiding gluten.
• Low-Oil / Whole-Food Plant-Based: Reduce the oil in the tempering or use a quick dry-roast tempering method to make it lighter.
• Low-Sodium: Cook the peas without salt and add a squeeze of lemon instead of raw mango for flavor balance.

Even if you don’t personally follow these diets, chances are some of your friends or family do—and this recipe is versatile enough to accommodate them.

Variations

• Spicy: Add chili flakes or finely chopped green chilies while tempering to give the sundal a lively kick.
• Deluxe: Toss in extra grated coconut, roasted nuts, or crispy fried onions for richness and crunch.
• Kid-Friendly: Mix in soft mashed potato or lightly crushed plain crackers for added texture that kids will enjoy.
• Optional Additions: While this recipe is traditionally made without onion (perfect for neivedhyam/prasadam), you can add finely chopped onions or sautéed garlic for a regular everyday version if not preparing it as an offering.

This way, you can cater to different tastes, dietary preferences, or occasions while still honoring the traditional preparation.

Storage

Store the sundal in an airtight container in the fridge. It stays fresh for 2–3 days. Because of the raw mango and grated coconut, this sundal does not freeze well, as freezing can change the texture and flavor of both the peas and mango. For best taste, always prepare fresh or consume within a few days.

Related

Recipe Card

The post Peas Mango Sundal (Pattani Sundal) appeared first on Subbus Kitchen.

Navaratri is a time of devotion, celebration, and of course, delicious prasadam offerings! One of the most loved traditions is preparing a variety of Sundal recipes each day as an offering to the Goddess. In this collection of Navaratri Sundal Recipes, you’ll find a delightful assortment of healthy, protein-rich, and flavor-packed sundals made with different legumes and lentils. Each recipe is simple to follow, nourishing, and perfect not just for festivals but also as wholesome snacks for any day. Keep reading—you’re about to discover sundal varieties that are fan-freaking-fantastic and guaranteed to make your Navaratri even more special!

Sundal & Navaratri

Navratri and Sundal are truly inseparable. The moment we think of Navratri, Sundal instantly comes to mind—and vice versa! Sundal, made with cooked pulses, is an essential prasadam during this festival and is offered on all the Golu days. Traditional sundal varieties include chickpeas, chana dal, peanuts, moong dal, green gram dal, karamani (cowpeas), mochai (field beans), dry green peas (pattani), sweet corn, and the colorful Navratna sundal. There are also delicious sweet versions made with cowpeas, moong dal, or a mix of dals.

Each day of Navratri, we prepare Sundal along with sweet puttu, rice varieties, or payasam as neivedhyam, which is then shared with our guests who visit our Golu and receive thamboolam. Offering neivedhyam first to the Goddess and then distributing it to family and friends not only fills our homes with joy but also brings the divine blessings of all three Goddesses, along with the goodwill of our elders.

Sundal Preparation

Making Sundal is simple and fuss-free. Legumes are usually soaked overnight, then cooked until soft yet not mushy, and finally tempered with mustard seeds, curry leaves, red or green chilies, and a touch of asafoetida. If red chilies are used for tempering, hing enhances the flavor beautifully, while with green chilies, ginger can be added instead for a fresh kick. A generous garnish of freshly grated coconut completes the dish.

Though Sundal is traditionally prepared as prasadam during festivals, it is not limited to those occasions. Sundal can be enjoyed any day as a wholesome salad, and you can even enrich it with fresh vegetables. For festivals, onions are usually avoided, but when preparing Sundal as a salad, chopped onions make a tasty addition too.

Sundal Powder

Many of us have the custom of preparing Sundal Powder (or Curry Powder) at home, especially during Navratri, so that a spoonful can be added to cooked lentils or beans to enhance their flavor. Typically, Sundal is tempered with red or green chilies, which gives a mild spiciness. However, for those who love bolder flavors and find plain Sundal a little bland, this special masala podi is the perfect way to add an extra punch of spice and aroma.

Sundal Varieties and Recipes

The post Navaratri Sundal Recipes | Navratri Sundal Recipes | Navratri Sundal Varieties appeared first on Subbus Kitchen.

Sweet Rice Jaggery Puttu (Arisi Vella Puttu) is a classic Navratri delicacy that’s as divine as it is delicious. Soft, fluffy rice flour blends with rich jaggery and a hint of ghee to create a sweet that melts in your mouth and fills the home with festive aromas. In my hometown, this dish is a must for Navratri Fridays, a celebration I treasure deeply for its devotion to the Goddesses, the joy of arranging Golu, and the endless sharing of sundals and sweets with friends and family. If you’re looking for a traditional recipe that’s both authentic and irresistible, you’ve found it right here!

This is my Periamma’s signature recipe. My mother-in-law makes Sweet Rice Jaggery Puttu (Arisi Vella Puttu) in a slightly different way—she soaks the rice, dries it, grinds it into a fine powder, then roasts the flour until golden brown. The flour is then steam-cooked, crumbled, and finally mixed into the jaggery syrup until it forms soft crumbles. This method works well, but I personally find the recipe I’ve shared below to be more authentic and perfectly consistent.

Ingredients

Each ingredient plays a specific, essential role in creating the authentic flavor and texture of Sweet Rice Jaggery Puttu / Arisi Vella Puttu:

• Raw Rice gives the base—once lightly fried then steam‐cooked, it’s ground or crumbled to the perfect “beach sand” texture that makes puttu distinct.
• Jaggery provides natural sweetness with rich caramel and molasses undertones, much more flavorful than refined sugar for this dish.
• Grated Coconut adds moisture, texture, and a mild sweetness that balances the jaggery. It also gives that traditional South Indian touch.
• Cashews bring crunch and richness. Fried in ghee, they offer contrast to the soft crumbled rice.
• Cardamom adds aromatic warmth and a hint of spice that complements both jaggery and coconut beautifully.
• Ghee enhances all the flavors, adding its signature buttery richness and carrying the aroma of the other ingredients.
• Water, Turmeric Powder, Salt are trickier but no less important—even in small amounts. The water is used to help steam-cook the rice flour to the right consistency. Turmeric adds a gentle golden hue (plus subtle warmth), and a pinch of salt intensifies the sweetness without making it overt.

See recipe card for quantities.

Instructions

Hint : For best results, always focus on the texture of the puttu—it should feel like soft, moist beach sand. If the flour is too dry, it won’t bind, and if too wet, it will turn lumpy. Steam in small batches for even cooking, and use freshly grated coconut for authentic flavor.

Storage

• Store the prepared puttu in an airtight container at room temperature for up to 1 day.
• For longer storage, refrigerate in a covered container. It will stay fresh for 2–3 days. Before serving, gently reheat by steaming for a few minutes or warming in a microwave to restore softness.

Related

Looking for other recipes like this? Try these:

Recipe Card

The post Sweet Rice Jaggery Puttu / Arisi Vella Puttu appeared first on Subbus Kitchen.

Madapalli Puliyodharai | Temple Style Tamarind Rice is not just food – it’s a divine experience. This humble yet soul-satisfying rice dish is one of the most cherished prasads offered in Vishnu and Hanuman temples across the world. While many of us prepare tamarind rice at home, nothing truly compares to the unique flavor, aroma, and spiritual essence of temple-style puliyodharai. I was fortunate to learn this authentic recipe from a friend whose family is closely associated with the Divyadesams around Sirkazhi, where the madapalli (temple kitchen) recipes are preserved with utmost devotion. The result is a tangy, aromatic, and utterly addictive dish that tastes just like the puliyodharai served in Tirumala Madapalli—an offering so divine, it lingers in your memory long after the last bite.

Madapalli Puliyodharai is a temple staple and is served as prasad year-round, but it gains extra significance during Vaikunta Ekadasi, Purattasi Saturdays (dedicated to Lord Venkateswara), Hanuman Jayanthi, and other major temple festivals. In many homes, it’s also a go-to offering for Navaratri, Aadi Perukku, and special pujas, since it keeps well without refrigeration and is perfect for distributing as prasadam to devotees. The long shelf life of tamarind rice makes it a traditional favorite for festivals, temple gatherings, and travel food too.

[feast_advanced_jump_to]

What’s Special about Temple Puliyodharai?

We’ve all wondered why temple prasad tastes so irresistibly delicious. In most large temples, there is a dedicated madapalli (temple kitchen) where prasadam is prepared fresh in large quantities every single day. I truly believe that the divine blessings infused in the cooking make the prasadam extra special. Beyond that, the process itself adds to the magic—cooking in traditional uruli (large bronze vessels) over an open flame imparts a subtle smoky flavor, elevating the taste of rice, pongal, or any other prasadam served in temples. It’s this unique combination of devotion, tradition, and technique that makes temple-style puliyodharai so unforgettable.

Ingredients

Every component of Madapalli Puliyodharai is thoughtfully chosen to craft that revered, temple-style flavor:

• Tamarind brings the essential tang that makes this rice both soul-soothing and vibrant.
• A balanced mix of dal, spices, and asafoetida in the spice powder adds depth, aroma, and a savory complexity that’s far more nuanced than basic seasonings.
• The first tempering, with sesame oil, legumes, peanuts, and chilies, contributes rich texture, gentle heat, and an inviting nuttiness that gives the dish its crunchy, golden charm.
• The second tempering—mustard seeds, turmeric, and curry leaves in aromatic oil—adds layers of fragrance, warmth, and a final burst of flavor.
• Sesame oil isn’t just any cooking medium; its distinctive nutty aroma is critical to that authentic temple fragrance.
• Cooked rice, ideally soft yet firm (Ponni or Sona Masoori), acts as the canvas for these bold flavors.

Together, this ensemble of ingredients produces a temple-style puliyodharai that's savory, tangy, aromatic, and textured—perfect for prasadam, festivals, or a soul-hugging meal.

See recipe card for quantities.

Instructions

Hint: When preparing the spice powder, ensure you roast the dals and spices evenly on medium heat. This brings out the aroma and prevents any bitterness. Also, always stir continuously when mixing the Puliyodharai paste with the spice powder to avoid lumps.

Variations

 1. Iyengar-Style Puliyodharai

This traditional version includes roasted sesame seeds, adding a nutty aroma and flavor. It's commonly served as prasadam in temples.

2. Andhra Pulihora

A spicier variant from Andhra Pradesh, this version incorporates green chilies and ginger, offering a zesty kick. It's quick to prepare and perfect for lunchboxes.

3. Karnataka Puliyogare

In this Karnataka-style tamarind rice, dry coconut (kopra) and mustard seeds are added to the spice mix, creating a distinct flavor profile. It's a delightful twist on the traditional recipe.

4. Pacha Puli Sadam (Instant Raw Tamarind Rice)

For a quick fix, this recipe uses raw tamarind and red chili paste mixed directly with hot rice, eliminating the need for boiling tamarind. It's ideal for busy days or travel.

Storage

• Store the Puliyodharai paste in an airtight container in the refrigerator. It will stay fresh for up to 5–6 days.
• Keep the cooked rice separate from the paste if storing longer, and combine just before serving to maintain the best texture and flavor.
• This dish does not freeze well, as the texture and taste of tamarind rice may change upon thawing.
• For best results, always reheat gently on a low flame or in a microwave before serving.

Related

Looking for other recipes like this? Try these:

Pairing

• Serve hot with a dollop of ghee for an extra aromatic and rich flavor, just like in temples.
• Pair with papad (appalam), pickle, or yogurt (curd) to balance the tanginess.
• Garnish with freshly roasted sesame seeds or a few curry leaves for added aroma and texture.
• This tamarind rice also makes a perfect prasadam or festive dish for Navaratri, Vaikunta Ekadasi, or special poojas.
• For a lighter meal, enjoy it with vegetable stir-fries

Recipe Card

The post Madapalli Puliyodharai | Temple Style Tamarind Rice appeared first on Subbus Kitchen.

Peanut Sundal is a wholesome, protein-rich South Indian snack that combines the nutty goodness of boiled peanuts with a flavorful tempering of spices and fresh coconut. Light, nutritious, and naturally delicious, it is a popular choice during Navratri as well as a guilt-free evening snack any time of the year. This quick and easy recipe is proof that simple ingredients can come together to create something fan-freaking-fantastic!

In South India, Peanut Sundal holds a special place during festivals, especially during Navratri when different varieties of sundal are prepared each day as offerings (neivedyam) to the Goddess. It’s one of the many sundal recipes that devotees enjoy sharing with friends and family after daily puja rituals. Beyond Navratri, peanut sundal is also made during temple festivals, community gatherings, and as a healthy evening snack at home. Thanks to its protein-rich peanuts and light seasoning, it’s both festive and everyday-friendly—a dish that beautifully blends tradition with wholesome eating.

[feast_advanced_jump_to]

Ingredients

Each component in this Peanut Sundal is carefully chosen to deliver a perfect balance of flavor, texture, tradition, and nutrition:

• Raw peanuts anchor the recipe with heartiness and protein, making this snack both filling and nutritious.
• Red chili adds just the right heat—bright, bold, and traditional—for a lively taste without overwhelming the other flavors. 
• Salt brings overall depth and seasoning, ensuring every bite is balanced. 
• Grated coconut (whether fresh or coarsely ground) brings a creamy sweetness and chewy texture that enhances the dish’s comforting character. 
• Sundal powder, a spice blend often used in festival offerings, layers in an additional aromatic complexity and festive note, especially fitting for Navratri and celebratory occasions. 
• Oil, mustard seeds, and curry leaves—these form the quintessential South Indian tempering that infuses the dish with that signature fragrance and umami, creating a flavorful punch with minimal effort. 

Together, these ingredients converge to make a dish that’s visually appealing, spiritually meaningful, and a true celebration of South Indian culinary heritage.

• Raw peanuts
• Red chili
• Salt
• Grated coconut
• Sundal powder
• Oil
• Mustard seeds
• Curry leaves

See recipe card for quantities.

Instructions

Variations

• Spice Level: Adjust the number of red chilies or add a pinch of chili powder to suit your guests’ heat preference.
• Nut Mix: Combine peanuts with roasted chickpeas or cashews for a richer texture and flavor.
• Coconut Options: Use toasted coconut instead of fresh for a nutty aroma, or omit it for a lower-fat version.
• Tempering Variations: Add a few curry leaves and dried red chilies crushed together for a more aromatic South Indian flavor, or a small pinch of asafoetida (hing) for a traditional temple-style taste.

Related

Looking for other recipes like this? Try these:

Recipe Card

The post Peanut Sundal | Verkadalai Sundal appeared first on Subbus Kitchen.

Sundal Powder is a simple yet essential spice blend in a South Indian kitchen. Made with just a few ingredients – coriander seeds, Bengal gram dal (kadalai paruppu), and red chilies – this aromatic powder instantly elevates the taste of both poriyal and sundal varieties.

A spoonful of freshly ground Sundal Powder not only enhances flavor but also adds a warm, nutty aroma to everyday dishes. Since it has a good shelf life, many households prepare it in bulk, store it in an airtight container, and use it whenever required.

When cooking with Sundal Powder, remember to adjust the amount of additional spice, as this blend already contains red chilies. With this handy homemade powder, you can turn a simple poriyal or sundal into a flavorful and wholesome dish in minutes!

Sundal Powder is popular throughout the year, but it becomes especially significant during Navratri. Since sundal is a traditional prasadam offered on all nine days of Golu, having this spice mix ready makes festival cooking much easier and quicker. Instead of measuring and roasting spices each day, you can simply add a spoonful of Sundal Powder to instantly enhance the flavor of different sundal varieties.

Beyond Navratri, this powder is also handy for everyday cooking. It can be sprinkled into poriyals (vegetable stir-fries) or added to quick sundal preparations made for evening snacks, special poojas, or when unexpected guests arrive.

[feast_advanced_jump_to]

Ingredients

The ingredients for Sundal Powder are carefully chosen to balance flavor, aroma, and texture. Coriander seeds bring a fresh, earthy fragrance, while Bengal gram dal (Kadalai Paruppu) adds body, nuttiness, and a slightly roasted taste. Red chilies provide the right amount of heat and spice, making the powder vibrant and flavorful. Together, these three simple ingredients create a versatile spice mix that enhances any sundal or poriyal.

• Coriander Seeds
• Bengal Gram Dal (Kadalai Paruppu)
• Red Chilies

See recipe card for quantities.

Instructions

Substitution

• Channa Dal (Bengal Gram Dal): You can replace it with toor dal (pigeon peas) or urad dal (black gram dal) for a slightly different flavor. Each gives a unique nuttiness.
• Red Chilies: If you don’t have whole dried red chilies, substitute with red chili powder. Start with a small amount and adjust to taste.
• Coriander Seeds: These are key to the aroma, but if unavailable, you can use a smaller quantity of cumin seeds as a backup (though the flavor will change slightly).
• Milder Version: Reduce the red chilies or use byadgi chilies for color with less heat.
• Spice Boost: Add a few black peppercorns or a pinch of hing (asafoetida) while roasting to deepen the flavor.

Variations

• Sundal Powder with Coconut: Add a few tablespoons of dry grated coconut while roasting for a richer, slightly sweet flavor. This version pairs well with sweet corn sundal.
• Spicy Sundal Powder: Increase the number of red chilies or include a few peppercorns for a bolder, spicier mix.
• Aromatic Twist: Add a small piece of cinnamon or a couple of cloves along with the coriander seeds to give the powder a subtle festive aroma.
• Urad Dal Sundal Powder: Replace channa dal with urad dal for a slightly different nuttiness and texture.
• Multi-purpose Powder: Include a teaspoon of cumin seeds along with the coriander seeds—this makes the powder suitable not just for sundal, but also for poriyal and kootu.

Storage

• Store the Sundal Powder in an airtight container to maintain its aroma and flavor.
• Keep it in a cool, dry place, away from direct sunlight or moisture.
• When stored properly, the powder can stay fresh for 4–6 weeks at room temperature.
• For longer shelf life, you can store it in the refrigerator, which can extend freshness up to 3 months.
• Always use a dry spoon to scoop out the powder to prevent clumping or spoilage.

Related Posts

Looking for other recipes like this? Try these:

Recipe Card

The post Sundal Powder / Curry Powder appeared first on Subbus Kitchen.

Lemon Rice is a vibrant and comforting South Indian dish, loved for its refreshing citrus flavor and aromatic tempering of spices. Cooked rice is infused with freshly squeezed lemon juice, curry leaves, green chilies, and a touch of turmeric, creating a dish that is both simple and irresistibly flavorful. It’s a staple in many households, often prepared for festivals, special occasions, or as a wholesome everyday meal that can be enjoyed on its own or paired with accompaniments like papad, pickle, or any poriyal like Potato fry.

Lemon Rice is a beloved part of South Indian cuisine and is often prepared as a quick, refreshing meal year-round. It holds a special place during festivals and religious occasions, particularly in Tamil Nadu and Karnataka, where it is commonly made for Aadi Perukku (a festival dedicated to rivers and water bodies). It is also one of the most popular prasadam (temple offerings), as its tangy, non-perishable nature makes it ideal for distribution. Beyond festivals, Lemon Rice is a go-to dish for travel, picnics, and packed lunches because it stays fresh for hours and tastes even better as the flavors meld over time.

Perfect Pairings for Lemon Rice

If you're packing this for a lunch box, Lemon Rice with  lady’s finger fry (okra) as an ideal accompaniment that brings texture and flavor contrast 

For a flavorful twist, try Masala Lemon Rice, which elevates the classic with freshly ground masala spices. It plays beautifully with any stir-fry vegetables or papad—especially if you’re craving something crunchy 

Want to swap the base entirely? The Lemon Sevai (lemon-seasoned rice noodles) uses the same vibrant tempering as Lemon Rice but delivers a different mouthfeel—perfect if you're in the mood for something lighter or a little change in texture

[feast_advanced_jump_to]

Ingredients

These carefully chosen ingredients make Lemon Rice irresistibly flavorful. Tangy lemon brightens the dish, turmericadds color and subtle earthiness, while mustard seeds, dals, peanuts, and asafoetida create a crunchy, aromatic tempering. Curry leaves and chilies add freshness and mild heat, and a touch of sesame oil ties all the flavors together for a vibrant, comforting South Indian classic.

• Lemon
• Cooked rice
• Turmeric powder
• Salt
• Fenugreek powder
• Sesame oil
• Mustard seeds
• Split urad dal
• Split Bengal gram (channa dal)
• Peanuts
• Asafoetida (hing)
• Curry leaves
• Green chili
• Red chili

See recipe card for quantities.

Instructions

Spice-up the Lemon Rice

• Roasted Fenugreek & Red Chili Paste: Dry roast ¼ teaspoon of fenugreek seeds with 2 red chilies, grind them, and mix into the rice. This adds a rich, aromatic flavor that elevates the dish.
• Fresh Masala for Masala Lemon Rice: Add freshly prepared masala to transform your Lemon Rice into a flavorful Masala Lemon Rice. Follow our recipe here for step-by-step instructions.
• Crunchy Peanuts: Toss in fried peanuts to give the rice a satisfying crunch and nutty depth.
• Chilies for Flavor & Spice: Use a combination of red and green chilies to enhance both the heat and aroma.
• Ginger Twist: Finely chopped ginger can be added in place of asafoetida (hing) for a unique flavor and refreshing taste.

Top Tip

Here are expert tips to make your Lemon Rice truly shine:

• Use cooled or day-old rice: Prevents clumping and keeps grains fluffy.
• Temper spices in hot oil: Mustard seeds, dals, and chilies release maximum aroma and flavor.
• Add lemon juice last: Preserves the bright, tangy flavor without overpowering the dish.
• Optional crunch: Toss in fried peanuts for added texture.
• Ginger twist: Finely chopped ginger can replace hing for a fresh, zesty note.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Lemon Rice

The post Lemon Rice appeared first on Subbus Kitchen.

Looking for a protein-packed South Indian snack that’s wholesome, flavorful, and incredibly easy to whip up? Say hello to karamani sundal, a festival favorite made with black-eyed peas, coconut, and a gentle tempering of spices. It’s the perfect balance of hearty and light, with just the right kick to keep you coming back for more. Whether you’re preparing it for Navratri or simply craving a healthy bite, this fan-freaking-fantastic recipe will win you over in minutes!

Karamani sundal is especially popular during Navratri, when different varieties of sundal are prepared as offerings (prasadam) for the goddess and shared with friends and family. Each day of Navratri is often celebrated with a unique type of sundal, making karamani (black-eyed peas) one of the cherished variations. Beyond festivals, it’s also enjoyed as a healthy snack or light evening tiffin in South Indian households. Packed with protein and flavored with coconut and spices, it’s both nourishing and comforting—perfect for fasting days, festive gatherings, or simply as a guilt-free bite anytime of year.

[feast_advanced_jump_to]

Ingredients

Each ingredient in karamani sundal has a purpose. Black-eyed peas (karamani) form the protein-rich base, making it hearty and wholesome. Freshly grated coconut adds natural sweetness and texture, balancing the earthiness of the legumes. Curry leaves, mustard seeds, green chili, and hing bring that unmistakable South Indian flavor profile, while a drizzle of coconut oil ties everything together with a rich, traditional aroma. Together, they create a dish that’s simple yet deeply flavorful, perfect for both festive offerings and everyday snacking.

• Karamani (black-eyed peas)
• Fresh grated coconut
• Red chili
• Curry leaves
• Mustard seeds
• Hing (asafoetida)
• Coconut oil
• Salt

See recipe card for quantities.

Instructions

Substitutions

• Legumes: If you don’t have karamani (black-eyed peas), you can easily swap them with other legumes such as white chana (chickpeas), green gram (moong beans), or rajma (kidney beans). Each will give a slightly different texture but still taste delicious.
• Coconut: Fresh grated coconut is traditional, but if it’s not available, you can use frozen grated coconut (thawed) or even a small spoon of unsweetened desiccated coconut in a pinch.
• Oil: Coconut oil adds authentic South Indian flavor, but you can substitute with sesame oil or sunflower oil if you prefer a milder taste.
• Spice: If you like more heat, add a slit green chili along with the tempering. For a kid-friendly version, skip the red chili altogether.
• Hing (Asafoetida): If you don’t have hing, you can leave it out or use a pinch of garlic powder for a different but still flavorful aroma.

Variations

• Masala Sundal: Add a spoon of freshly ground sundal podi or rasam powder along with the tempering for a spicier, more robust flavor.
• Tangy Twist: Squeeze in a few drops of fresh lemon juice just before serving to give the sundal a refreshing brightness.
• Vegetable Boost: Mix in finely chopped cucumber, carrots, or raw mango for a salad-style sundal that’s colorful, crunchy, and extra nutritious.
• Sweet Sundal: For a festive twist, replace the tempering with a light jaggery syrup and grated coconut to make a mildly sweet version, often enjoyed during Navratri.
• Sprouted Sundal: Use sprouted karamani instead of boiled for an even healthier, protein-packed option.

Storage

• Room Temperature: Karamani sundal stays fresh for up to 6–8 hours at room temperature, making it perfect for serving during festivals or as a prasadam.
• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gently warm it on the stovetop or in the microwave before serving. If it feels a bit dry, sprinkle a teaspoon of water or coconut oil to freshen it up.
• Freezing: Not recommended, as the texture of the beans and coconut changes after thawing.

Related

Recipe Card

The post Karamani Sundal Recipe | Easy South Indian Black Eyed Peas Sundal appeared first on Subbus Kitchen.

Pressure cooker Rava Kesari recipe | Easy rava kesari recipe in a pressure cooker in South Indian style for beginners.

The post Pressure Cooker Rava Kesari Recipe appeared first on Chitra's Food Book.

Pressure cooker Rava Kesari recipe | Easy rava kesari recipe in a pressure cooker in South Indian style for beginners.

The post Pressure Cooker Rava Kesari Recipe appeared first on Chitra's Food Book.