This is a delicious South Indian Khorma or Stew made with vegetables and boiled eggs in an aromatic yogurt based curry which combined with the cashew poppy paste gives it a unique taste that is very satiating. Those who do not eat meat can find it very appealing. How to boil eggs: I add the...
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Korma, the most popular dish in India is a mildly spiced flavourful curry of meat in a yogurt based thick sauce. It is enjoyed by all and is served on special occasions to family and friends.Classically korma is a curry made with chicken, mutton or any other choice of meat that is braised at a...
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Almond Ragi Harira is a sweet drink especially made for Iftar (evening meal at the end of the day of fasting) in Ramadan. It is an energy drink made with ground almonds, ragi (red millet) flour, milk and sugar. It is so energizing and refreshing to break the fast with this drink. This sweet harira...
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This sticky black rice porridge made with coconut milk, cream and sugar is a rich and creamy decadence with a sweet fruity floral fragrance that envelopes your mouth as if it is bathed in a perfume and just a spoonful of this delight is enough to give you that soothing feeling of relaxation and later...
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This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white...
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So crispy, tasty and delicious, these Tuna Cutlets make a great evening snack with tea! They are mildly spiced but full of flavour and taste, therefore kids love them. You could even have them as a side for lunch or dinner. They are a lifesaver on days when you run out of groceries or don’t...
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This delicious shrimp biryani prepared in the traditional South Indian Nawabi style, is a a quick one pot dish full of flavour and taste that is unique and loved by everyone. Biryani, a one pot dish Biryani is not a complicated dish with a whole array of innumerable spices and other ingredients put together and...
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This is a simple side dish for lunch or dinner so full of flavour, a light vegetable dish appealing to the taste buds, healthy to eat and so quick and easy to prepare. The carrots are sautéed with chopped ginger and steamed till done. Then chopped spring onions are added as a finishing touch. It...
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“Appam” as it is called in Tamil is a breakfast delicacy which is very popular in South India and Sri Lanka. Hopper is the anglicized version of the name. The “Appam”is basically a fermented bowl shaped rice flour pancake with a soft, spongy, fluffy centre and a thin crispy, lace like network of fine bubbles...
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This sweet coconut shrimp curry with a subtle taste is a work of labour and love. It is bursting with flavour and at the same time light and delicious.
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“Sundal” a south indian delicacy is a delicious salad which is mostly enjoyed as a snack especially at the beach.
Strolling along the shore at the Marina Beach (Chennai, India) on a hot summer evening, all you would crave for is this “sundal”. It is a tongue tingling melange of boiled dried yellow peas tossed with chopped pink onions, grated fresh coconut, green chillies, green mango, ginger, cilantro, salt and drizzled with freshly squeezed lemon juice, then infused with flavour by tempering with mustard seeds, dried red chillies, curry leaves and asafoetida. Such a popular street snack to enjoy at the beach and so yummy!
This ‘sundal’ is usually made with dried whole yellow peas called ‘battani’ in tamil. If you don’t find it in the stores the best alternative is chickpeas. I prefer using the dried chickpeas to the canned ones even though it is more time saving and convenient. Canned food has always been my last priority for most of the food items as you know it not only contains preservatives but most of its nutrients are lost during the canning process, therefore are not as flavourful and tasty as well. It probably takes the same time to dump the dried chickpeas into the instant pot, add water and close the lid as it takes to open a can of chickpeas and rinse before using them. Why not make good choices and reap the health benefits by incorporating wholesome foods in our diet and avoiding canned foods?
It is best to hydrate the chickpeas prior to cooking. If they are soaked all the way through, then they not only swell up and soften evenly but also in less amount of time. It is much easier cooking them in the Instant Pot as it not only saves time but is so convenient. You could also pressure cook them in the Instant pot without soaking them but it would take longer – between 45 minutes to an hour, while pre soaked chickpeas are al dente tender in 35 minutes. Slow cooking them in the Instant Pot retains all their water soluble nutrients such as vitamins, minerals and antioxidants. Pre soaking them and draining away the water does break down the complex sugars that produce gas but very slightly (upto 25%). I prefer not to drain out the soaking water to prevent the loss of the valuable nutrients.
With this ‘sundal’ are tagged so many memories too. Here is one …..
I remember, I still remember
the taste, the flavour
the whiff of the aroma
that hit our olfactory nerves
as we sat watching the waves
dancing in glee
bouncing on the shore
as if they were enjoying
our company!
Yes, I still remember
those little vendors
scooping out the ‘sundal’
with their little hands
while we sat waiting,
drooling with impatience
over this sensational concoction,
this melange of flavours
that stimulates your brain
and leaves you craving for it
over and over again!
But in all this ecstatic endeavour
little did we realize how hard
those little hands worked
to combat their dire needs
to help, support and provide
for their poverty stricken families.
They were little kids indeed
but burdened down
by so many responsibilities!!
Here’s the recipe:
Ingredients:
1 cup chickpeas
1/2 a medium onion
1-2 green chillies
1/4 cup cilantro chopped
1/4 cup coconut grated
1/3 cup green mango chopped or grated
1 inch piece of ginger julienned and chopped.
Juice of half a lemon
a pinch of asafoetida
a few curry leaves
1/4 tsp mustard seeds
1 tsp ghee(clarified butter)
1 – 2 dried red chilies
Instructions:
1. Soak the chickpeas overnight or at least for 8+ hours to hydrate them to the core.
2. Place the soaked chickpeas in the Instant Pot and Pressure cook on manual for 30 – 35 minutes till they are soft but al dente. It is up to you to use the same water to cook or discard it. I prefer not to lose the valuable nutrients in the water so I use the same. Sauté till the chickpeas absorb all the water left in the Instant pot. If you forgot to soak them, just cover them up with boiling water and simmer on the stove till they are soft and tender. Or slow cook in the Instant pot.
3. Add to the boiled chickpeas, chopped onions, green chilli, ginger, cilantro, grated coconut, squeeze in the lemon juice and toss them we till they get mixed well.
4. Heat the ghee in a tadka (tempering) pan. When hot, crackle the mustard seeds, then add dried red chillies followed by curry leaves and asafoetida. Immediately pour the tempering over the chickpeas. Toss once more to mix well. Enjoy!
You may also like:
Spicy Carrot & Green Apple Salad
Egg Salad
Pineapple Kachumbar
Chickpea Sundal Salad
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