Rajma Sundal is a healthy protein rich and nutritious sundal made with red kidney beans tossed in a simple South Indian tempering along with coconut and spices. Rajma Sundal is a healthy and flavorful South Indian snack or side dish, offering a unique twist on the classic legume stir-fry.

Rajma Sundal is one of sundal recipes I tried years back to post here since then this has become my go to. This is one healthy sundal that you can make for snacks or side to go with meals or sambar rice or rasam rice or even variety rice. Do try this healthy and nutritious sundal and enjoy!

About Rajma Sundal

Rajma Sundal is a South Indian stir fried dish prepared using red kidney beans or rajma with a mild tempering and finishing with coconut.  Rajma Sundal is prepared by cooking red kidney beans popularly known as rajma and tossing it in a traditional South Indian tempering and finishing with coconut.

Rajma or Red kidney beans is first soaked, then pressure-cooked until they are soft and tender but still hold their shape. Then it is tossed in a mild tempering along with a grind mixture of coconut, ginger, green chilies and cumin seeds which makes this sundal more flavorful and taste unique.

Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack or as a side for meals. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal at least twice a week.

There are a lot of variations to this simple sundal - You can make a basic tempering and toss cooked rajma and finish off with grated coconut. I have used a fresh coconut grind mix which makes this sundal packed with flavors.

Rajma Sundal, like other sundal varieties is a popular dish often made during the Navaratri festival. It is most commonly made as an offering or prasad during such festivals. The preparation of this sundal is healthy with less oil and ingredients, making it an excellent, wholesome option to include in your diet as a snack or a side dish.

Rajma Sundal Video

Rajma Sundal Ingredients

• Rajma - Red kidney beans also called as rajma is used. Soaking rajma for minimum 8 hours is important to cook it soft.
• Coconut - Coconut adds flavor and taste to the sundal, do not skip it.
• Ginger, Green chilies - Ginger adds flavor, aids in digestion and green chilies is added for heat.
• Cumin seeds - adds taste and flavor to the grind spice mix.
• Oil - I have used coconut oil for flavor, you can replace it with regular cooking oil.
• Tempering - A basic simple tempering is made with oil, mustard seeds, urad dal, curry leaves and hing.

Similar Recipes

• Navaratri sundal recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Rajma Sundal Step by Step

1.Rinse ½ cup rajma well first then soak in water overnight for for minimum 8 hours.

2.Next day rinse it well again and drain water.

3.Add to pressure cooker along with water till immersing level and salt.

4.Pressure cook for 5 whistles in low medium flame.

5.Once pressure releases open. It should be cooked soft but not mushy. Drain water and set aside.

6.For grinding - 3 tablespoon coconut, ½ teaspoon cumin seeds, 2 green chilies and a small piece ginger.

7.Grind it coarsely without adding water, it should be coarse and separated like this not like a paste.

8.To a pan heat 1 tablespoon coconut oil add ¾ teaspoon mustard seeds let it splutter. Then add ½ teaspoon urad dal, few curry leaves along with ¼ teaspoon hing.

9.Give a quick sauté.

10.Then add cooked rajma along with coconut mixture.

11.Give a quick mix and cook for few minutes until raw smell leaves. Switch off.

Rajma sundal is ready. Serve hot or warm!

Expert Tips

• Soaking - Soaking for minimum 8 hours is important. You can soak it overnight or even for 10-12 hours but cook accordingly.
• Pressure Cooking - Pressure cook for 5-6 whistles depending on the variety of rajma. It should be cooked soft yet not mushy. Add little salt while cooking.
• Drain - Drain water well so that it does not make the sundal soggy.
• Grinding - Grind coconut, cumin seeds, green chilies and ginger coarsely. Take care not to make it a paste.
• Tempering - I used coconut oil it adds flavor. You can add regular cooking oil or groundnut oil too.
• Variations - You can even add 1-2 teaspoon sundal powder for more flavor.

Serving and Storage

Rajma Sundal can be served with rice or meals or even as such as a snack. Rajma sundal is best enjoyed hot or slightly warm or at room temperature, making it perfect for snacks or prasadam.

FAQS

1.Can I use canned beans instead of dried beans?

Yes, you can use canned kidney beans to save time. Just rinse and drain them well before using. However, the flavor is typically better with soaked and pressure-cooked dry rajma.

2. How long should I soak rajma?

Soak dried rajma for at least 8 hours or overnight. This helps in faster cooking and improves digestibility.

3.Is Rajma Sundal spicy?

No it is mildly spiced. If you want it more spicy then add 3 green chilies. You can adjust the spice level to your preference.

If you have any more questions about this Rajma Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rajma Sundal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rajma Sundal Recipe

Rajma Sundal is a healthy protein rich and nutritious sundal made with red kidney beans tossed in a simple South Indian tempering along with coconut and spices. Rajma Sundal is a healthy and flavorful South Indian snack or side dish, offering a unique twist on the classic legume stir-fry.

Course Snack

Cuisine Indian

Keyword navaratri sundal recipes, rajma recipes, sundal recipes

Prep Time 8 hours hours

Cook Time 15 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 3

Calories 302kcal

Author Sharmilee J

Ingredients

• ½ cup rajma
• salt to taste
• water as needed

To grind

• 3 tablespoon coconut
• 2 small green chilies
• ½ teaspoon cumin seeds
• 1 small piece ginger

To temper

• 1 tablespoon coconut oil
• ¾ teaspoon mustard seeds
• ½ teaspoon urad dal
• few curry leaves
• ¼ teaspoon hing

Instructions

• Rinse ½ cup rajma well first then soak in water overnight for for minimum 8 hours.
• Next day rinse it well again and drain water.
• Add to pressure cooker along with water till immersing level and salt.
• Pressure cook for 5 whistles in low medium flame.
• Once pressure releases open. It should be cooked soft but not mushy. Drain water and set aside.
• For grinding - 3 tablespoon coconut, ½ teaspoon cumin seeds, 2 green chilies and a small piece ginger.
• Grind it coarsely without adding water, it should be coarse and separated like this not like a paste.
• To a pan heat 1 tablespoon coconut oil add ¾ teaspoon mustard seeds let it splutter. Then add ½ teaspoon urad dal, few curry leaves along with ¼ teaspoon hing.
• Give a quick sauté.
• Then add cooked rajma along with coconut mixture.
• Give a quick mix and cook for few minutes until raw smell leaves. Switch off.
• Rajma sundal is ready. Serve hot or warm!

Video

Notes

• Soaking - Soaking for minimum 8 hours is important. You can soak it overnight or even for 10-12 hours but cook accordingly.
• Pressure Cooking - Pressure cook for 5-6 whistles depending on the variety of rajma. It should be cooked soft yet not mushy. Add little salt while cooking.
• Drain - Drain water well so that it does not make the sundal soggy.
• Grinding - Grind coconut, cumin seeds, green chilies and ginger coarsely. Take care not to make it a paste.
• Tempering - I used coconut oil it adds flavor. You can add regular cooking oil or groundnut oil too.
• Variations - You can even add 1-2 teaspoon sundal powder for more flavor.

Nutrition

Serving: 75g | Calories: 302kcal | Carbohydrates: 43g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1298mg | Potassium: 644mg | Fiber: 22g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 5mg

The post Rajma Sundal Recipe appeared first on Sharmis Passions.

Kondakadalai Sundal is a flavorful and wholesome South Indian snack made with white chana (chickpeas), fresh coconut, and a blend of roasted spices. It is often prepared during special occasions and can be enjoyed as a protein-rich tea-time snack too. It's easy to make and perfect for festive days or simple evenings.

This recipe is a great choice as a healthy snack with traditional South Indian flavors. It's light yet delicious and works well even as a side dish for sambar, rasam or curd rice. It is perfect to pack for snack boxes too. With a bit of preparation the previous night, it comes together quickly and easily the next day. 

About Kondakadalai Sundal

Kondakadalai Sundal is made using cooked white chickpeas tossed in a flavorful spice powder and finished with a touch of fresh grated coconut. The freshly roast and grind spice powder adds a great flavor to this sundal. The tempering with mustard seeds, curry leaves, hing and red chilies gives it a great finishing touch.

This recipe is made with simple pantry ingredients. You don't need any fancy or hard-to-find ingredients. It is easily customizable. You can adjust the spice level or coconut quantity to suit your taste preference. It's a simple, nutritious dish that delivers both taste and comfort.

Here I have tried with sundal podi as suggested by my cousin and it turned out so flavorful and good that the sundal got over in no time. I made this sundal and clicked specifically to post it for Ayutha Pooja and totally forgot it, and that justifies the last minute posting for tomorrows Ayutha Pooja. You can even make this for Navaratri.

This sundal is usually served during special occasions like Navaratri, but it works just as well for a regular snack or lunchbox filler. It keeps you full for long and is especially helpful on busy days when you want something wholesome with minimal preparation. Whether made for a celebration or just as an evening snack, this sundal never fails to please.

Kondakadalai Sundal Video

Kondakadalai Sundal Ingredients

• White chana - Also known as kabuli chana or white chickpeas. Should be soaked overnight or minimum 8 hours and pressure cooked until soft.
• Spices - Chana dal, moong dal, pepper, red chilies and coriander seeds are dry roasted and grind to a slightly coarse powder and added.
• Oil - Used for tempering. You can use ground nut oil or coconut oil for best taste.
• Mustard seeds, Curry leaves & Red chili - Tempered in hot oil to bring aroma, flavor, and a hint of spice. These give the sundal its classic South Indian seasoning.
• Hing - Just a pinch is added while tempering and aids in digestion.
• Coconut - Freshly grated and added at the end. Must for sundal to add that crunch and taste.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

Why This Recipe Works

• This recipe uses simple pantry ingredients.
• It's quick and easy once the chana is soaked and cooked.
• It's rich in protein and fiber, making it healthy.
• It's light yet filling, perfect for tea-time or snacks.
• This recipe's roasted spice powder adds a deep, unique flavor.

How to make Kondakadalai Sundal Step by Step

1.Soak 1 cup white chana overnight or at least for 8 hours.

2.Drain water and pressure cook with water just enough to immerse the chana, salt to taste.

3.Pressure cook for 5-6 whistles or until soft, Set aside.

4.To a pan add 1 tablespoon chana dal, 1 teaspoon moong dal, ¼ teaspoon pepper, 1 red chili and ½ teaspoon coriander seeds.

5.Roast until it turns aromatic and golden. Switch off.

6.Cool down and transfer to a mixer jar.

7.Grind it to a semi coarse powder.

8. Heat 2 and ½ teaspoon oil - add ¾ teaspoon mustard seeds, ¼ teaspoon cumin seeds(optional) let it splutter then add few curry leaves, 2 red chilies and a pinch of hing - let it splutter.

9.Now add cooked chana, give a quick sauté.

10.Add prepared masala powder along with 3 tablespoon coconut, salt to taste.

11.Give a quick mix and switch off.

Kondakadalai masala sundal is ready!

Expert Tips

• Soaking - Soak chana for at least 8 hours or overnight so that it is cooked soft. So do not miss this step.
• Cooking - Cook chana until soft but still firm enough to hold shape. So pressure cook for 5-6 whistles in medium flame. Avoid overcooking, as it may turn mushy.
• Spice Powder - Roast the dals until golden brown to bring out their nutty aroma. Let them cool completely before grinding into a fine powder for the best flavor.
• Tempering - Use fresh curry leaves and whole red chilies for a fragrant tempering. Don't skip hing - it aids in digestion.

Serving and Storage

Serve Kondakadalai Sundal warm as a tea-time snack or as part of a festive meal. It also works well in lunchboxes when packed in a container that seals well.

Store leftovers in an airtight container in the fridge. Reheat slightly before serving. Best consumed within a day for freshness.

FAQS

1.Can I use canned chickpeas instead of soaking?

Yes, you can use canned chickpeas. Rinse them well before using .

2.Can I skip coconut in this recipe?

Yes, but coconut adds flavor and texture. You can reduce the amount or use desiccated coconut as a substitute.

3.How do I know if chana is cooked properly?

Press a chana between your fingers - it should mash easily without being too soft or mushy.

4.Can I make the spice powder in bulk?

Yes, double or triple the spice powder recipe and store in an airtight container for later use.

5.Is it okay to use black chana instead of white chana?

Yes, black chana can be used. It gives a slightly nuttier taste and is just as nutritious.

6.What oil is best for sundal?

Any neutral oil like groundnut or sunflower oil works well. Avoid strongly flavored oil.

If you have any more questions about this Kondakadalai Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Kondakadalai Sundal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Kondakadalai Sundal Recipe

Kondakadalai Sundal is a flavorful and wholesome South Indian snack made with white chana (chickpeas), fresh coconut, and a blend of roasted spices. It is often prepared during special occasions and can be enjoyed as a protein-rich tea-time snack too. It's easy to make and perfect for festive days or simple evenings.

Course Snack

Cuisine Indian

Keyword chana recipes, masala recipes, navaratri sundal recipes, snack recipes, stir fry recipes, sundal recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4

Calories 217kcal

Author Sharmilee J

Ingredients

• 1 cup white chana
• 3 tablespoon grated coconut
• salt to taste

To roast and grind:

• 1 tablespoon chana dal
• 1 teaspoon moong dal
• ¼ teaspoon pepper corns
• 1 red chilli
• ½ teaspoon coriander powder

To temper:

• 2 and ½ teaspoon oil
• ¾ teaspoon mustard seeds
• a sprig curry leaves
• 2 small red chillies
• a tiny pinch hing

Instructions

• Soak chana overnight or at least for 8 hours.
• Drain water and pressure cook with water just enough to immerse the chana.
• Pressure cook for 5-6 whistles or until soft, Set aside.
• In a pan dry roast the ingredients listed under 'to roast and grind until golden brown. Once the dals turns golden brown add coriander powder and switch off.
• Cool down, transfer to mixer and powder it finely. Set aside.
• In a pan heat oil- add the ingredients listed under 'to temper' let it splutter.
• Then add cooked chana, coconut and powdered masala. Check and adjust salt at this stage.
• Mix well and cook for 3 minutes in low flame until the masala is blended well. Switch off.
• Serve Kondakadalai Sundal hot / warm as a evening snack!

Video

Notes

• Soaking - Soak chana for at least 8 hours or overnight so that it is cooked soft. So do not miss this step.
• Cooking - Cook chana until soft but still firm enough to hold shape. So pressure cook for 5-6 whistles in medium flame. Avoid overcooking, as it may turn mushy.
• Spice Powder - Roast the dals until golden brown to bring out their nutty aroma. Let them cool completely before grinding into a fine powder for the best flavor.
• Tempering - Use fresh curry leaves and whole red chilies for a fragrant tempering. Don't skip hing - it aids in digestion.

Nutrition

Serving: 75g | Calories: 217kcal | Carbohydrates: 34g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 3mg | Potassium: 99mg | Fiber: 13g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 33mg | Calcium: 96mg | Iron: 2mg

The post Kondakadalai Sundal Recipe appeared first on Sharmis Passions.

Peanut Sundal is a very simple South Indian style snack that is quite popular during festival days. It is mainly made with peanuts which we call as 'verkadalai' in Tamil. This dish is light, filling and also healthy so you can enjoy it as snack even on normal days or as side dish for rice varieties.

The taste of peanut sundal is little nutty, mildly spiced with coconut flavor. Since peanuts are protein rich, this sundal is also good to have in the evening when you feel hungry. It is one of those quick recipes that comes together without much effort and still taste so homely.

About Peanut Sundal

Peanut Sundal is a very common sundal made in South Indian homes. Unlike other sundals that are made with chana or green gram, this one is made using peanuts so the taste and texture is little different. It is simple to cook but still taste special because of the crunch in peanuts.

Sundal recipes are old traditional ones that are loved by all around. Every family will have their own way of making, some add more coconut, some add lemon juice, and some keep it very plain. Peanut sundal stands out because it is nutty and filling, still not heavy to eat.

The texture of peanuts is soft but not too soft, you still get that light crunch when you  take a bite. Adding coconut and curry leaves in tempering makes it more flavorful. You can also change spice level based on your liking, I sometimes add green chilli also when I feel like more spice.

I usually prepare this sundal even on normal days, not only for festivals. It works as quick snack for evening, and sometimes I keep it in lunch box too. My family like it because it is light and not oily like other snacks.

Golu means sundal for me. Navaratri week is nearing so wanted to post easy sundal recipes so I am starting off with peanut sundal (groundnut sundal) which I had been wanting to post since last year. Do try this healthy sundal and enjoy!

Peanut Sundal Video

Peanut Sundal Ingredients

• Peanuts - I have used raw peanuts soaked and cooked till soft but still crunchy. You can also use fresh peanuts if you get, in that case no soaking is needed.
• Coconut - Fresh grated coconut gives natural sweetness and blends with peanuts very well. If you don't have fresh ones you can add frozen or even desiccated but taste will not be the same.
• Oil - I have used regular cooking oil but you can also try with coconut oil which gives a more authentic touch.
• Spices - I have used mustard seeds, urad dal, dry red chilli, curry leaves and hing. They add aroma and light spice flavor. You can add one green chilli also if you want little more spice.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

Why This Recipe Works

• This recipe is very easy to make and need only few common ingredients.
• It is a protein rich snack so it keeps you full but still light to digest.
• The flavor is nutty with coconut sweetness, it feels different from other sundal.
• You can have its just as snack or a quick evening tiffin, both ways it suits well.
• This recipe is a flexible, you can skip coconut, add lemon or oil as per your choice.

How to make Peanut Sundal Step by Step

1.Rinse 1 cup raw peanuts well and soak in water overnight or for minimum 8 hours.

2.Rinse it again, drain water then add to a pressure cooker along with salt, water. Water is needed just above immersing level.

3.Pressure cook for 5-6 whistles.

4.Drain water and set aside.

5.To a pan - heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter, then add ½ teaspoon urad urad dal, 2 red chilies, few curry leaves and ¼ teaspoon hing. Give a quick sauté.

6.Add cooked peanuts along with salt to taste. We have already added salt while cooking peanuts so remember that and add only as needed.

7.Give a quick sauté.

8.Add 3 tablespoon grated coconut.

9.Give a quick mix. Switch off.

Serve hot / warm!

Expert Tips

• Cooking peanuts - I usually soak raw peanuts for one hour and pressure cook till soft yet crunchy. Do not over cook otherwise it turns mushy.
• Fresh peanuts - When I get fresh ones I skip soaking and just pressure cook. It cooks fast and also gives nice flavor.
• Oil choice - I have used normal refined oil, but sometimes I add coconut oil which gives stronger flavor and I personally like it.
• Coconut use - Fresh grated coconut is best. If using frozen keep outside for some time so that it softens before adding.
• Spice Level - You can adjust the ingredients according to you spice level, add a green chilli or even squeeze lemon juice at the end.

Serving and Storage

Serve Peanut Sundal warm or at room temperature. It goes very well with tea or coffee as evening snack. This also matches nicely with rice and rasam or sambar as small side. If there is leftover you can store in fridge for one day. I usually keep it outside for few minutes before eating so it does not taste cold.

FAQS

1.Can I skip coconut in Peanut Sundal?

Yes you can skip, but coconut gives mild sweetness and balance taste.

2.Can I make this one day before?

You can cook peanuts before and keep in fridge. Just do tempering and mix when you want to serve.

3.Can I use shop bought boiled peanuts?

Yes you can use ready boiled peanuts. Drain water well and then mix with tempering.

4.Can I add green chilli also?

Yes you can add slit green chilli if you want more spice.

5.How to avoid sundal becoming soggy?

Do not overcook peanuts and avoid adding water while mixing. That way it stays crunchy.

If you have any more questions about this Peanut Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Peanut Sundal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Peanut Sundal Recipe | Verkadalai Sundal Recipe

Peanut Sundal is a very simple South Indian style snack that is quite popular during festival days. It is mainly made with peanuts which we call as verkadalai in Tamil. This dish is light, filling and also healthy so you can enjoy it as snack even on normal days or as side dish for rice varieties.

Course Salad, Side Dish, Snack

Cuisine Indian

Keyword coconut recipes, navaratri sundal recipes, peanut recipes, snack recipes, sundal recipes

Prep Time 8 hours hours 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 4

Calories 341kcal

Author Sharmilee J

Ingredients

• 1 cup peanuts
• 3 tablespoon grated coconut
• salt to taste

To temper:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 2 red chillies
• few curry leaves
• ¼ teaspoon hing

Instructions

• Soak peanuts for an hour.
• Pressure cook peanuts with required water and salt for 4-5 whistles or until soft yet crunchy enough to bite, Set aside.
• Heat oil in a pan - add the items listed under 'to temper' let it splutter.
• Then add peanuts and give a toss until mixed well. Adjust salt if required at this stage. Then add coconut and give a quick stir.
• Switch off and serve Peanut Sundal warm.

Video

Notes

• Cooking peanuts - I usually soak raw peanuts for one hour and pressure cook till soft yet crunchy. Do not over cook otherwise it turns mushy.
• Fresh peanuts - When I get fresh ones I skip soaking and just pressure cook. It cooks fast and also gives nice flavor.
• Oil choice - I have used normal refined oil, but sometimes I add coconut oil which gives stronger flavor and I personally like it.
• Coconut use - Fresh grated coconut is best. If using frozen keep outside for some time so that it softens before adding.
• Spice Level - You can adjust the ingredients according to you spice level, add a green chilli or even squeeze lemon juice at the end.

Nutrition

Serving: 75g | Calories: 341kcal | Carbohydrates: 10g | Protein: 13g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 1305mg | Potassium: 398mg | Fiber: 6g | Sugar: 0.5g | Vitamin A: 58IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 2mg

The post Peanut Sundal Recipe | Verkadalai Sundal Recipe appeared first on Sharmis Passions.

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

This sundal is very easy to prepare once the kollu is soaked and cooked. It has wholesome taste and filling without feeling heavy. I usually make this during festival days like Navarathri, but it also perfect for anytime you want a healthy quick snack. It is lightly spiced, mildly sweet from coconut and just enough flavor to enjoy on its own or with rice.

About Kollu Sundal

Kollu Sundal is like a traditional South Indian snack made with horse gram, coconut and some simple spices. Kollu needs to be soaked overnight or minimum 6-8 hours before cooking. It helps to cook soft and also easier to digest while keeping that nutty taste.

The sundal is tempered mildly with mustard seeds, curry leaves and dried red chillies. Grated coconut adds mild sweetness and soft texture which balances the nuttiness of kollu. It comes out soft, crunchy, mildly spiced and comforting to eat anytime.

Horse gram sundal is a healthy sundal that you can make for this navaratri. We usually make kollu rasam or kollu paruppu now this sundal has been included too.You can either serve it as  a snack or as a side dish for rice and curry.

You can try small variations depending on what you like. I sometimes put idli milagai podi instead of regular sundal podi if I want it more spicy. You can also throw in roasted peanuts or extra curry leaves for more flavor. Kollu Sundal is pretty versatile - you can eat it warm, slightly cooled or even at room temp, still tastes good.

I usually make Kollu Sundal as evening snack. My family like to have it with tea in evening or sometimes as a small side with rice for lunch. It's healthy, tasty and super easy to make.

Horse gram is the most protein-rich high-powered lentil. That's why race horses are fed with this gram, which is called horse gram in the market. It generates heat in the body and keeps you warm outside. So its great for cold prevention too.

Kollu Sundal Ingredients

• Kollu / Horse gram - Soak kollu overnight to make it soft and easy to cook. You can soak 6 hours minimum too. It is rich in protein, iron and fibre which makes sundal very healthy.
• Sundal podi - I added sundal podi for spice and flavor. You can use idli milagai podi if you want more heat. It gives nice smell and mild spiciness.
• Grated coconut - I put fresh grated coconut at the end. It makes sundal soft and little sweet, balances spice. You can also use desiccated coconut if fresh is not available.
• Tempering - I used mustard seeds, curry leaves, and dried red chillies. You can add hing if you like extra flavor.
• Oil - I have used normal cooking oil. You can use gingelly oil for more traditional taste.

Why This Recipe Works

• It's simple and quick if kollu is soaked properly.
• Kollu Sundal is healthy, full of protein, and filling without being heavy.
• This recipe comes out soft and has nice coconut flavor.
• You can eat it warm, little cooled, or even at room temperature.
• Easy to change things-add more spice, podi, or nuts if you want crunch.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Kollu Sundal Step by Step

1.Soak kollu in water overnight or atleast 6-8 hours.Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame.You can either drain water or use it for rasam.

2.Heat oil in a pan - add the items listed under 'to temper' let it splutter.Then add cooked kollu toss it well.Add sundal podi.

3.Add grated coconut, toss it well and cook for 2 minutes and switch off.

Serve hot!

Expert Tips

• Soaking kollu - Soak overnight or at least 6-8 hours. Don't skip soaking, it makes cooking faster.
• Cooking kollu - I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut - Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations - Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice - Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don't add too much, just enough for tempering.

Serving and Storage

Serve Kollu Sundal warm with tea or as a small side with rice. It also taste nice on its own as snack or part of festival meal. The soft texture and mild spice makes it good for all ages.
You can store in airtight container for few hours at room temperature. It is best eaten same day as coconut can lose freshness, but it still taste good even after cooling. You can reheat little before serving if you want.

FAQS

1.Can I soak kollu for less time?

You must soak for minimum 6 hours, but overnight soaking makes it softer and easier to cook.

2.Can I skip sundal podi?

Yes, you can skip or replace with idli milagai podi. I have used it sometimes for milder taste.

3.Can I add more coconut?

Yes, you can add as much you like. It adds mild sweetness and texture.

4.Do I need to temper?

Yes, tempering gives aroma and depth to sundal. You can lightly fry spices and curry leaves in oil and then toss with kollu.

5.Can I use open cooking?

Yes, you can but I usually prefer pressure cooking because it is faster.

If you have any more questions about this Kollu Sundal do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kollu Sundal? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Kollu Sundal Recipe

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

Course Side Dish, Snack

Cuisine Indian

Keyword coconut recipes, diwali snacks, legumes recipes, navaratri sundal recipes, stir fry recipes, sundal recipes

Prep Time 8 hours hours

Cook Time 20 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 3 people

Calories 306kcal

Author Sharmilee J

Ingredients

• 1 cup kollu / horsegram
• 2 teaspoon sundal podi
• 3 tablespoon coconut grated
• salt to taste
• water as needed

To temper:

• 3 teaspoon oil
• 1 teaspoon mustard seeds
• 2 red chillies
• 1 small sprig of curry leaves

*You can replace sundal podi with idli milagai podi too

Instructions

• Soak kollu overnight or at least 6-8 hours.
• Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame. You can either drain water or use it for rasam.
• Heat oil in a pan - add the items listed under 'to temper' let it splutter.
• Then add cooked kollu toss it well. Add sundal podi.
• Add grated coconut, toss it well and cook for 2mins and switch off. Kollu Sundal ready!

Notes

• Soaking kollu - Soak overnight or at least 6-8 hours. Don't skip soaking, it makes cooking faster.
• Cooking kollu - I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut - Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations - Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice - Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don't add too much, just enough for tempering.

Nutrition

Serving: 75g | Calories: 306kcal | Carbohydrates: 45g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 12mg | Potassium: 887mg | Fiber: 12g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 5mg

The post Kollu Sundal appeared first on Sharmis Passions.

Chana Dal Sundal is a simple, flavorful and tasty dish often prepared during festivals like Navratri as an offering or prasadam. It can be made and also enjoyed as a healthy evening snack. Chana Dal Sundal also called as Kadalai Paruppu Sundal is a healthy evening tea time snack commonly prepared during Navaratri.

Kadalai Paruppu Sundal is one of the easy and quick sundal recipes to make for Navaratri. Sundal Recipes are must during Navratri and this chana dal sundal is one of the must try sundal. I have been to kolu only few times until then kollu for me is always visualsed only in movies.

About Chana Dal Sundal

Sundal is a stir fried dish made with lentils or legumes with tempering, spices and coconut. This sundal is made with soaked and cooked chana dal (split Bengal gram), it is tempered with oil, mustard seeds, urad dal, curry leaves, red chilies, hing and garnished with fresh coconut.

Chana Dal also called as Kadalai Paruppu is used to make this simple yet tasty sundal which is very common in Tamil Nadu. This sundal is protein rich and light on the tummy so suitable for kids too. Chana Dal Sundal is commonly served as prasadam during pujas and serves as a guilt-free healthy evening snack with a hot cup of coffee or tea.

This Kadalai Paruppu Sundal does not require long soaking time like other sundal recipes. It requires just 1 hour soaking time and this sundal gets done in few minutes just perfect for Navaratri when you forget to soak legumes.

Sundal varieties are not only prepared for festivals, you can make it for mid morning or evening snack. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal at least twice a week. Do try this delicious sundal and enjoy!

Chana Dal Sundal Video

This is a tasty sundal made by cooking chana dal first, then tempering it with spices and finishing it with coconut. Kadalai Paruppu Sundal also called as Chana Dal Sundal is a healthy evening tea time snack and commonly prepared during Navaratri.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

Why this recipe works?

• Uses minimal ingredients and less soaking time.
• Simple, tasty and flavorful.
• Minimal effort required.
• Made with pantry staples.
• Nutritionally balanced snack.

Chana Dal Sundal Ingredients

• Chana dal - Chana dal also called as kadalai paruppu in tamil is the main ingredient for this sundal. Soak it for minimum 1 hour before cooking to get perfect soft texture.
• Oil - A basic tempering is made first by heating oil and adding the items for tempering.
• Mustard seeds - Add mustard seeds only after oil is heated, let it crackle completely before adding other ingredients.
• Urad dal - It is added for crunch and taste.
• Curry leaves - adds flavor and on of the essential ingredient while tempering.
• Ginger, Hing - aids in digestion and gives more flavor.
• Red chilies - I have used small round red chilies, you can use long variety too.
• Coconut - Coconut is added at the final stage which adds taste and crunch to the sundal.

How to make Chana Dal Sundal Step by Step

1.First soak 1 cup chana dal in water for minimum 1 hour. You can soak it upto 2 hours maximum.

2.Transfer to a strainer and drain water completely.

3.Now to a pan add drained chana dal along with water little above immersing level and salt to taste.

4.Let it cook until soft. When you press it should be soft but not mushy.

5.Now transfer this to a strainer and set aside.

6.Now to the same pan heat 1 tablespoon oil - add 1 teaspoon mustard seeds let it splutter completely then add ½ teaspoon urad, few curry leaves, 2 red chilies and ½ teaspoon ginger grated. Give a quick sauté.

7.Now add cooked, drained chana dal along with salt to taste.

8.Give a quick sauté.

9.Add ¼ cup grated coconut.

10.Give a quick mix and switch off.

Chana dal sundal is ready! Serve hot or warm!

Expert Tips

• Soaking - Soaking for 1 hour is must only then chana dal will be cooked soft.
• Cooking - Cook in open pot, it will just take 10-12 minutes. If pressure cooking keep an eye 1 whistle should be enough. But take care not to make it mushy. Over cooking may make the sundal sticky.
• Draining - Drain excess water completely to remove excess moisture.
• Ginger - Adding ginger always helps to avoid gastric problems with most lentils especially with chana dal.
• Others - You can add a pinch of turmeric powder and red chili powder if you prefer.
• Chilies - You can replace red chilies with green chilies also.
• Coconut - Use freshly grated coconut for best flavor and taste.

Serving and Storage

Sundal tastes best when made and served fresh. If preparing ahead, add coconut just before serving to retain freshness.

Chana Dal Sundal tastes great on its own. You can serve it with a cup of tea or coffee. You can even serve it with rice / roti. This sundal keeps well in fridge for 1 day, reheat and serve it.

FAQS

1.Do I need to soak chana dal?

Yes, soaking for at least 1-2 hours is important. It helps the dal cook evenly and soft while eating. Soaking prevents it from turning too hard after boiling.

2.What can I replace fresh coconut with?

Traditionally, fresh grated coconut is preferred for the authentic taste and aroma. You can replace it with desiccated coconut too but it changes the flavor.

3.Can I make sundal without coconut?

Yes, you can skip coconut, but coconut adds freshness and balances the flavors.

4.How long can chana dal sundal be stored?

Sundal is best when consumed fresh. If needed, you can store it in the fridge for up to 1 day, but add coconut just before serving.

5.Can I pressure cook chana dal for sundal?

Yes, but cook for just 1 whistle else it will make it mushy.

If you have any more questions about this Kadalai Paruppu Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Kadalai Paruppu Sundal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chana Dal Sundal Recipe | Kadalai Paruppu Sundal Recipe

Chana Dal Sundal is a simple, flavorful and tasty dish often prepared during festivals like Navratri as an offering or prasadam. It can be made and also enjoyed as a healthy evening snack. Chana Dal Sundal also called as Kadalai Paruppu Sundal is a healthy evening tea time snack commonly prepared during Navaratri.

Course Snack

Cuisine Indian

Keyword chana recipes, healthy recipes, navaratri sundal recipes, Nutritional Beverage, snack recipes, sundal recipes

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 people

Calories 364kcal

Author Sharmilee J

Ingredients

• 1 cup chana dal
• ¼ cup coconut grated
• salt to taste

To temper:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• few curry leaves
• 2 red chillies
• ¼ teaspoon hing
• ½ teaspoon ginger

Instructions

• First soak 1 cup chana dal in water for minimum 1 hour. You can soak it up to 2 hours maximum.
• Transfer to a strainer and drain water completely.
• Now to a pan add drained chana dal along with water little above immersing level and salt to taste.
• Let it cook until soft. When you press it should be soft but not mushy.
• Now transfer this to a strainer and set aside.
• Now to the same pan heat 1 tablespoon oil - add 1 teaspoon mustard seeds let it splutter completely then add ½ teaspoon urad, few curry leaves, 2 red chilies and ½ teaspoon ginger grated. Give a quick sauté.
• Now add cooked, drained chana dal along with salt to taste.
• Give a quick sauté.
• Add ¼ cup grated coconut.
• Give a quick mix and switch off.
• Chana dal sundal is ready! Serve hot or warm!

Video

Notes

• Soaking - Soaking for 1 hour is must only then chana dal will be cooked soft.
• Cooking - Cook in open pot, it will just take 10-12 minutes. If pressure cooking keep an eye 1 whistle should be enough. But take care not to make it mushy. Over cooking may make the sundal sticky.
• Draining - Drain excess water completely to remove excess moisture.
• Ginger - Adding ginger always helps to avoid gastric problems with most lentils especially with chana dal.
• Others - You can add a pinch of turmeric powder and red chili powder if you prefer.
• Chilies - You can replace red chilies with green chilies also.
• Coconut - Use freshly grated coconut for best flavor and taste.

Nutrition

Serving: 100g | Calories: 364kcal | Carbohydrates: 59g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 2909mg | Potassium: 44mg | Fiber: 23g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 102mg | Calcium: 190mg | Iron: 4mg

The post Chana Dal Sundal Recipe (Kadalai Paruppu Sundal) appeared first on Sharmis Passions.

Rabri is sweet thickened milk with layers of cream or malai. Rabri or Rabdi is usually topped up with nuts, flavored with rose essence, cardamom powder and saffron. Rabri is made by simmering milk until it is reduced and thick, and layers of malai form which is later mix back into the milk. This makes the texture very unique, thick but still smooth, full of cream and flavor.

Rabri or Rabdi is one of the most rich and creamy Indian dessert that people love to have on special days. Rabri is usually topped with nuts and served chill, sometimes even with malpua, jalebi or gulab jamun. It is a dessert that feel festive but still very simple, as it is just milk cooked patiently till it turns into this lovely creamy delicious sweet.

About Rabri

Rabri is a classic North Indian sweet prepared with only few ingredients like milk, sugar, saffron, cardamom powder, rose essence and nuts. The process is to slowly boil milk and keep collecting the cream (malai) forming on top and along the sides. All this is then scraped and mixed into thickened milk, which gives rabri its famous grainy yet soft texture.

The dish has origin in many parts of North India but is popular all over country now. In sweet shops, rabri is often served on its own or as topping to other sweets like Gulab Jamun, Jalebi or Malpua.

Rabri is ivory or light yellow in color with streaks of saffron and nuts as topping, making it look so rich and tempting. The richness comes completely from milk and cream, no extra thickener is needed.

There are also small variations of rabri in different states. Some use cardamom instead of rose water, some add more nuts like cashew, and few add little condensed milk for shortcut version. But the traditional way of making rabri is by slow cooking milk until it naturally thickens. It takes some patience but the taste is worth it.

I usually prepare rabri at home for festivals or family get together. It feels special and everyone enjoy it chill after a meal. Sometimes I even use rabri as topping for shahi tukda or serve it with hot jalebis or malpua, the combination is heavenly, all of us at home love it.

Rabdi Video

Rabri Ingredients

• Milk - I have added full fat milk. This is the main base for rabri and using full cream is recommended for this recipe.
• Saffron - I have added few strands of saffron. It gives a golden hue and royal flavor. Saffron really lifts the taste of the dessert.
• Rose essence - I have used few drops rose essence for aroma. Just 2 drops is enough to give nice fragrance.
• Cardamom powder - Cardamom powders adds more flavor and aroma to this dish.
• Sugar - I have added white sugar after the milk thickens a bit. It blends well and gives right sweetness. You can adjust sugar as per your taste.
• Almonds , Pistachios - I have used almonds along with pistachios. It gives crunch and bite.

Similar Recipes

• Rasmalai
• Bread Rasmalai
• Malpua
• Jalebi
• Paneer Jamun

Why This Recipe Works

• This rabri recipe uses very simple ingredients but still tastes so rich and festive.
• Slow cooking brings natural creamy texture without adding any thickener.
• You can flavor it with saffron, rose water or also cardamom.
• This recipe can be enjoyed plain or with sweet like jalebi, malpua or gulab jamun.
• It keeps well in fridge for 2-3 days so you can prepare ahead for function.

How to make Rabri Step by Step

1.Take 1 liter milk in a wide thick bottomed kadai. Let it come to a boil then slowly using a fork take the malai and bring to the sides of the kadai.

2.Keep flame in medium and repeat this process. Stir on and off to avoid burning at the bottom.

3.If you boil for few minutes malai or cream will start forming on top, carefully bring it to the sides of the kadai like this.

4.This is after 1 hour, milk has reduced to ⅓ rd.

5.Now add ¼ cup sugar.

6.Add few strands saffron around 8-10 strands.

7.Give a quick mix.

8.Now scrape the sides and bring the malai from the sides in the boiling milk.

9.Boil for few more minutes or until thick.

10.Add 4 drops rose essence.

11.Add ¼ teaspoon cardamom powder and chopped nuts. I added very little at this stage and reserved the rest for garnish.

12.Give a quick mix and switch off.

Refrigerate for 1 hour minimum in fridge and serve chilled!

Expert Tips

• Milk type - I always use full cream milk. It makes rabri creamy and reduces faster. If you use toned milk it will take more time.
• Simmering - I keep in medium flame and simmer patiently. I have seen that quick boiling never gives the same taste as slow cooking.
• Scraping malai - I usually scrape the sides often and push malai into the milk. This gives texture and layers which makes rabri unique.
• Flavors - I have used saffron, rose and cardamom powder. You can skip cardamom if you don't like the flavor.
• Serving - I prefer chilling rabri before serving. It thickens as it cools and taste more rich when cold.

Serving and Storage

Serve Rabri chill in small cups top with saffron strands and chopped nuts. It also tastes great when pairing with Indian sweet like malpua, jalebi, gulab jamun or shahi tukda. Sometime I even serve along with fruits like mango slice during summer.

Rabri keeps well for about 2-3 days in refrigerator. Store it in clean airtight container. Do not leave it outside long as it may spoil quickly since it is milk based.

FAQS

1.Can I make rabri with toned milk?

Yes you can, but it will take more time to reduce and will not be as creamy as full fat milk.

2.Can I add condensed milk instead of sugar?

Yes you can add, it makes rabri richer and also reduces cooking time. You can slash down cooking time by more than half if you use condensed milk.

3.Why is my rabri not thick?

Maybe you stopped cooking too early. Simmer more time and keep scraping malai until it thickens.

4.Can I serve rabri hot?

Yes you can, but it taste best when chilled. Hot rabri sometimes feels too heavy.

5.Can I freeze rabri?

No I don't recommend freezing. Milk based desserts change texture after thawing, so better to refrigerate and finish in 2-3 days.

If you have any more questions about this Rabri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rabri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rabri Recipe | Rabdi Recipe

Rabri is sweet thickened milk with layers of cream or malai. Rabri or Rabdi is usually topped up with nuts, flavored with rose essence, cardamom powder and saffron. Rabri is made by simmering milk until it is reduced and thick, and layers of malai form which is later mix back into the milk. This makes the texture very unique, thick but still smooth, full of cream and flavor.

Course sweets

Cuisine Indian

Keyword diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, Festival, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 2

Calories 293kcal

Author Sharmilee J

Ingredients

• 1 liter milk
• ¼ cup sugar
• 8 to 10 strands saffron
• 4 drops rose essence
• ¼ teaspoon cardamom powder
• 2-3 tablespoon almonds, pistachios

Instructions

• Take 1 liter milk in a wide thick bottomed kadai. Let it come to a boil then slowly using a fork take the malai and bring to the sides of the kadai.
• Keep flame in medium and repeat this process. Stir on and off to avoid burning at the bottom.
• If you boil for few minutes malai or cream will start forming on top, carefully bring it to the sides of the kadai like this.
• This is after 1 hour, milk has reduce to ⅓ rd.
• Now add ¼ cup sugar.
• Add few strands saffron around 5-8 small strands.
• Give a quick mix.
• Now scrape the sides and bring the malai from the sides in the boiling milk.
• Boil for few more minutes or until thick.
• Add ¼ teaspoon cardamom powder and chopped nuts. I added very little at this stage and reserved the rest for garnish.
• Give a quick mix and switch off.
• Refrigerate for 1 hour minimum in fridge and serve chilled!

Video

Notes

• Milk type - I always use full cream milk. It makes rabri creamy and reduces faster. If you use toned milk it will take more time.
• Simmering - I keep in medium flame and simmer patiently. I have seen that quick boiling never gives the same taste as slow cooking.
• Scraping malai - I usually scrape the sides often and push malai into the milk. This gives texture and layers which makes rabri unique.
• Flavors - I have used saffron, rose and cardamom powder. You can skip cardamom if you don't like the flavor.
• Serving - I prefer chilling rabri before serving. It thickens as it cools and taste more rich when cold.

Nutrition

Serving: 75g | Calories: 293kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 442mg | Fiber: 1g | Sugar: 37g | Vitamin A: 411IU | Vitamin C: 0.2mg | Calcium: 318mg | Iron: 0.3mg

The post Rabri Recipe | Rabdi Recipe appeared first on Sharmis Passions.

Sundal Podi is a simple flavorful spice mix that comes handy when making sundal or even vegetable stir fries. It is made with basic ingredients like coriander seeds, urad dal, chana dal and red chilies that are roasted and grind to a slightly coarse powder and stored. The flavor is earthy, spicy and nutty which adds good depth to any dish.

This powder is quite essential during festival times when we make sundal. But honestly I keep it always ready because it is useful beyond sundal too. Just sprinkle on poriyals, curries or even add a spoon into sambar to lift the taste. It takes only few minutes to prepare but lasts for weeks if stored properly.

About Sundal Podi

Sundal is a popular healthy South Indian stir fry made with legumes or lentils. Sundal Podi is South Indian spice mix mainly prepared for making sundal, a healthy legume dish usually made during festivals. The combination give balanced flavor that goes very well with cooked legumes.

Unlike store bought masala powders, this homemade sundal podi has a fresh aroma and taste because of dry roasting. Chana dal and urad dal add nutty base while coriander brings warmth and chilies give spice. The texture is usually kept slightly coarse so that it blends nicely with sundal.

This podi is not just for sundal, it can be used for stir fries, curries, kuzhambu varieties etc. You can toss vegetables with it, sprinkle over curry or even mix a spoon with hot rice and ghee for a quick meal. Some families also add pepper and jeera while roasting so the flavor changes a little according to choice.

I usually make small batch of this powder once in a month. It saves time during busy mornings, I just cook sundal and add this podi. The taste feels like I have put lot of effort though it is so quick.

Sundal Powder Video

Sundal Podi Ingredients

• Coriander seeds - I have used coriander seeds as the main base. It gives warm earthy flavor and also bulk to the podi. You can use any variety of coriander seeds.
• Chana dal - I have roasted chana dal till golden. It adds nutty crunch and gives body to the powder. If you don't have chana dal, you can replace with little more urad dal.
• Urad dal - I have added this for balance and taste. It gives a mild aroma when roasted and helps the podi bind well with sundal. You can use split urad dal also.
• Red chillies - I have used both small red chillies. It gives good spice and color to the powder. You can adjust number of chillies based on your spice preference.

Similar Recipes

• Javvarisi sundal
• Navaratri sundal recipes
• Thenga manga pattani sundal
• Pattani sundal
• Chana sundal

How to make Sundal Podi Step by Step

1.To a pan add ¼ cup coriander seeds, 2 tablespoon whole urad dal, 2 tablespoon chana dal and 6 red chilies.

2.Start roasting, roast in low medium flame. Stir continuously for even roasting of spices.

3.Once it turns golden brown switch off.

4.Cool down completely then transfer to a mixer jar.

5.Grind to a slightly coarse powder.

Sundal podi is ready!

Expert Tips

• Roasting - I always roast the ingredients in medium flame till golden. Don't hurry, proper roasting gives flavor and makes podi last longer.
• Grinding texture - I have kept the podi little coarse. You can grind more fine if you like but coarse gives good taste with sundal.
• Adding spices - You can add jeera and pepper also while roasting. I sometimes do this when I plan to use the podi for vegetable curry.
• Storage - I always store in clean dry jar. Make sure cool the podi completely before close the lid.
• Batch size - I usually make small batch enough for one month. Fresh podi always taste better than old stock.

Serving and Storage

Serve Sundal Podi by mixing it with cooked legumes to make sundal. You can also sprinkle on vegetable stir fry, poriyal or even add in gravies for flavor. I sometimes just mix it with hot rice and ghee when I want something quick and simple. Store the podi in airtight container. It keeps well for about 3-4 weeks at room temperature, but you can also refrigerate to keep longer. Always use dry spoon to take it out.

FAQS

1.Can I add pepper to sundal podi?

Yes, you can add. Pepper gives nice heat and flavor, I sometimes add when making for vegetable curries.

2.Can I use this podi for rice?

Yes, definitely. Just mix a spoon with hot rice and ghee, it taste really good.

3.How long can I store sundal podi?

You can store this for about a month at room temperature in airtight jar.

4.Do I need to use gingelly oil when making sundal with this podi?

You can use any cooking oil, but gingelly oil gives authentic flavor so I prefer that.

5.Can I grind the podi very fine?

Yes, you can, but I like to keep little coarse. Fine powder is okay too, but coarse one blends better with sundal.

If you have any more questions about this Sundal Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sundal Podi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sundal Podi Recipe | Sundal Powder Recipe

Sundal Podi is a simple flavorful spice mix that comes handy when making sundal or even vegetable stir fries. It is made with basic ingredients like coriander seeds, urad dal, chana dal and red chilies that are roasted and grind to a slightly coarse powder and stored. The flavor is earthy, spicy and nutty which adds good depth to any dish.

Course Side Dish

Cuisine Indian

Keyword masala recipes, powder recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 0.5 cup

Calories 52kcal

Author Sharmilee J

Ingredients

• ¼ cup coriander seeds
• 2 tablespoon urad dal
• 2 tablespoon chana dal
• 6 red chilies

Instructions

• To a pan add ¼ cup coriander seeds, 2 tablespoon whole urad dal, 2 tablespoon chana dal and 6 red chilies.
• Start roasting, roast in low medium flame. Stir continuously for even roasting of spices.
• Once it turns golden brown switch off.
• Cool down completely then transfer to a mixer jar.
• Grind to a slightly coarse powder.
• Sundal podi is ready!

Video

Notes

• Roasting - I always roast the ingredients in medium flame till golden. Don't hurry, proper roasting gives flavor and makes podi last longer.
• Grinding texture - I have kept the podi little coarse. You can grind more fine if you like but coarse gives good taste with sundal.
• Adding spices - You can add jeera and pepper also while roasting. I sometimes do this when I plan to use the podi for vegetable curry.
• Storage - I always store in clean dry jar. Make sure cool the podi completely before close the lid.
• Batch size - I usually make small batch enough for one month. Fresh podi always taste better than old stock.

Nutrition

Serving: 25g | Calories: 52kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 55mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

The post Sundal Podi Recipe (Sundal Powder) appeared first on Sharmis Passions.

Navratri is a 9-day Hindu festival dedicated to Goddess Durga, celebrated with fasting, prayers, and feasts. Here I have posted all Navratri Recipes which includes a collection of sundal recipes, breakfast ideas, snacks for fasting, kheer etc. All recipes are posted with step by step instructions for easy learning. Hope you find it useful.

About Navaratri 

Navratri also called as Navaratri or Navarathri means nine nights in Sanskrit, 'nava' means nine and 'ratri' means nights. During these nine nights and ten days, nine forms of Shakti/Devi are worshiped. The tenth day is commonly referred to as Vijayadashami or "Dussehra".

Navratri is a Hindu festival dedicated to the worship of Goddess Durga and her nine forms. Each of the nine nights is associated with one form of the Goddess, symbolizing her different powers such as strength, knowledge, prosperity, courage, and protection.

Each and every state has its own method of celebrating this festival. In South India we have the tradition of having Golu or Kolu  at home which is a toy festival celebrated during the festival of Navratri. This is an exhibition of various dolls and figurines in odd (usually 7, 9, or 11) numbered tiers (padis).

When people come to a  to see Kolu, usually they are given prasad including sundal or pongal etc(the offering given to God that day), kumkum and a small bag of return gifts. These are only given to girls and married women.

Ingredients Used

• Flours - Amaranath flour, Buckwheat flour, Atta, Sabudana flour is most commonly used.
• Grains - Millets like foxtail millet, small millet, sabudana are used.
• Lentils & Legumes - mainly used to make sundal recipes.
• Vegetables - Potato, sweet potato, arbi, raw banana, pumpkin, bottle gourd are used.
• Spices & Condiments - Rock salt also known as sendha namak, green chilies, ginger, black pepper, jeera.
• Sweeteners - Jaggery or sugar is widely used.
• Dairy - Curd, milk, paneer, and ghee are widely used.

Navaratri Recipes Collection

More Navratri Recipes

Breakfast / Dinner

More Breakfast Recipes

Sweets

More Easy Sweets

Kheer

More Kheer

Snacks

More Snacks

Expert Tips for Navratri Cooking

• Planning - Plan your menu for the nine days so that it will be easy for prior soaking and cooking.
• Cooking methods - Chose steaming, boiling, roasting and mild sauteing and occasional deep frying.
• Choosing Ingredients - Choose ingredients that are wholesome and easily digestible.
• Fruits, Nuts, Dry fruits - Try to include nuts, dry fruits and fresh fruits in your menu for more nutrition and energy.
• Balance - Have a balance of nutrition in your menu like including vegetables, fruits, dry fruits and nuts, dairy etc.

FAQS

1. What kind of food should be eaten during Navratri?

During Navratri it is best to choose vrat food like millet, sabudana, sama rice, kuttu flour and vegetables like potatoes, sweet potatoes, arbi, pumpkin and dairy produts like milk, paneer, curd and dry fruits and nuts.

2. Which salt is used in Navratri recipes?

Try to use only sendha namak (rock salt) during navratri, as regular iodized salt should be avoided.

3. Is onion and garlic allowed in Navratri food?

No, mostly onion and garlic are not used but in some parts they include it.

4.What are easy fasting snacks?

Sabudana khichdi, Sabudana Thalipeeth, Makhana, Aloo Tikki, Fruit Salads, Paratha etc.

5.Oil or ghee is used in Navratri cooking?

Ghee is mostly preferred but peanut oil or sunflower oil can also be used.

The post Navaratri Recipes | Navratri Fasting Recipes appeared first on Sharmis Passions.

Navratri Sundal Recipes for 9 days and more sundal options to decide from the given list. This includes sweet sundal, tangy sundal, spicy sundal etc. All sundal recipes are posted here with step by step instructions and some recipes with video for easy understanding and learning.

Sundal is one of the protein rich snack that you can have, also makes it a filling snack. Sundal is a healthy simple stir fry made using legumes, basic spices for tempering and finally finishing with coconut for the extra flavor, taste and crunch.

About Navratri Sundal Recipes

'Nava' means nine and 'Ratri' means nights So, Navratri literally means "Nine Nights". Sundal is a South Indian dish made with lentils or legumes prepared mainly for Navratri. Sharing sundal with friends and neighbors is also part of the Navratri tradition.

Sundal is made as prasad or offering. Sundal is prepared by cooking legumes or lentils, tempering with spices, and finally finishing with fresh coconut which makes a filling and nutritious snack.

Sundal is an integral part of navratri offering. It is an essential prasadam (offering) during Navratri and is distributed after daily pooja. Sundal is a simple, protein-rich, and filling snack that all ages can consume.

Navratri has 9 days of offering and each day a different variety of sundal is prepared, signifying variety, health, and devotion. Legumes are protein-rich, making sundal both nutritious and filling.

Sundal is not just a prasadam but also a nutritious snack that balances health and tradition during Navratri.

Sundal Recipes Ingredients

• Legumes / Lentils - The main ingredient for any sundal. It includes lentils, legumes etc. The most commonly used ones are chana, green gram dal, peanut, dried peas, chana dal, moong dal etc.
• Tempering - A basic tempering is made using oil, mustard seeds, hing, urad dal, curry leaves and green chilies or red chilies.
• Coconut - Grated coconut is the main ingredient that adds taste to the sundal so never skip it.

9 days Sundal Recipes

During Navratri, offering different varieties of sundal each day is a common practice, especially in South India. Here is a list of sundal recipes that you can make for Navratri:

• Day 1 - Chana Sundal
• Day 2 - Cowpea Sundal
• Day 3 - Black chana Sundal
• Day 4 - Green gram Sundal
• Day 5 - Rajma Sundal
• Day 6 - Peas Sundal
• Day 7 - Peanut Sundal
• Day 8 - Chana dal Sundal
• Day 9 - Moong dal Sundal

More Sundal Recipes

Expert Tips

• Soaking - Legumes should be washed first then soaked for 6-8 hours or overnight which makes it easy to cook.
• Cooking - Pressure cook until soft but not mushy. It should hold its shape but should be cooked soft. Alternate to pressure cooker you can use instant pot too.
• Tempering - A basic tempering is made - Heat oil, add mustard seeds, urad dal, curry leaves, chilies and hing.
• Mixing - Add the cooked legumes, salt, and toss well.
• Finishing - Mix in grated coconut and optional lemon juice.

Serving and Storage

Sundal is made fresh and offered to Goddess during Navratri pooja. It is distributed to family, friends, and guests as prasadam. It is traditionally served hot or warm in small cups or banana leaves.

FAQS

1.Why sundal is special during Navratri?

Sundal is a popular South Indian dish made without onion and garlic, rich in protein, and easy to prepare. Offering different sundal varieties during Navratri signifies variety, health, and devotion.

2.What is Sundal?

Sundal is a popular South Indian dish prepared using legumes or lentils with a basic tempering and garnished with coconut.

3.What is Navratri and how many days is it celebrated?

'Nava' means nine and 'Ratri' means nights So, Navratri literally means "Nine Nights". Sundal is a South Indian dish made with lentils or legumes prepared mainly for Navratri. Each day of Navratri, a different sundal variety is offered to Goddess Durga.

4.Which oil is best for sundal?

Groundnut oil or coconut oil is best for making sundal. You can even use sesame oil if you prefer.

5.Can sundal be eaten as a snack?

Yes, sundal is a healthy, nutritious and filling snack. It is protein-rich and light, making it suitable for both festive prasadam and everyday evening snacks.

If you have any more questions about this Navratri Sundal Recipes do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Navratri Sundal Recipes | 9 days Navaratri Sundal Recipes

Navratri Sundal Recipes for 9 days and more sundal options to decide from the given list. This includes sweet sundal, tangy sundal, spicy sundal etc. All sundal recipes are posted here with step by step instructions and some recipes with video for easy understanding and learning.

Course Appetizer

Cuisine Indian

Keyword 30 mins recipes, navaratri sundal recipes

Prep Time 8 hours hours

Cook Time 15 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 4

Calories

Author Sharmilee J

Ingredients

• legumes
• oil
• mustard seeds
• urad dal
• hing
• curry leaves
• coconut

Instructions

• First rinse the legumes well and drain water.
• Soak it for 6 to 8 hours depending on the legume used.
• Pressure cook with water along with salt, if needed turmeric powder and hing.
• Heat oil in pan temper mustard seeds, add urad dal saute until golden then add hing, curry leaves let it splutter.
• Drain water from cooked lentil or legume and add it.
• Finally garnish with coconut.

Notes

• Soaking - Legumes should be washed first then soaked for 6-8 hours or overnight which makes it easy to cook.
• Cooking - Pressure cook until soft but not mushy. It should hold its shape but should be cooked soft. Alternate to pressure cooker you can use instant pot too.
• Tempering - A basic tempering is made - Heat oil, add mustard seeds, urad dal, curry leaves, chilies and hing.
• Mixing - Add the cooked legumes, salt, and toss well.
• Finishing - Mix in grated coconut and optional lemon juice.

The post Navratri Sundal Recipes | 9 days Navaratri Sundal Recipes appeared first on Sharmis Passions.

 Those of you who follow my blog posts regularly, by know very well know what is Sundal and how much me and my family love eating sundals with our meals .

Also,with Navratri going on ,this time I made sundal using rajma which definitely was my first attempt as rajma usually takes the form of Rajma Masala or Rajma Pulao in my house .

I was skeptical about how South Indian flavors would blend with rajma in the form of sundal, but I was totally wrong. It was just my mindset and pre conceived notion ,I must say .The fresh coconut,  tempering of fresh green chili and ginger along with the delicious Sundal Podi (special spice mix)  went so well that we all enjoyed eating this delicious rajma sundal .

I have used the Chitra variety of rajma ,but you can use any variety of rajma which you use regularly.  Make sure the rajma is soaked well for minimum of 10 hrs so that it gets cooked well .Rajma sundal certainly needs a good amount of pre preparation time,so ensure that you give it the required soaking time to get best results .

Difference between Chitra Rajma and Jammu Rajma (red /laal rajma) 

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 The day after Mahanavami/ Saraswati Pooja  is Dassera/VijayaDasami - an auspicious day to commence any new venture , business , studies etc 

Dassara/Dussehara is also the day when Lord Rama won the battle against Ravana in Lanka and freed Sita Mayya from his clutches . 

In North India ,on Dassara ,effigies of Ravana ,Kumbakarna and Indrajith are burnt down indicating victory over evil . Also , stage shows depicting the Ramayana ,known as Ramlila are staged in many places .

Vijay In Hindi / Sanskrit means Victory and since Lord Rama emerged victorious by destroying the evil forces on the Dasami Day it is known as VijayaDasami .

The below image, depicts Lord Hanuman giving assurance to Seetha Mayya that Lord Shri Ram is on his way to free her . Seetha Maa trusts Lord Hanuman when she sees Lord Rama's Ring with Hanumanji and he then flys back with the happy news of Maa Seetha's location in Ravana's Empire after which Lord Rama comes to Sri Lanka and defeats Ravana after a long battle .

 Traditionally ,during the olden days new academic year would start on the eve of Dassera.

This practice is called Vidyarambham . "Vidya" meaning Knowledge and "Aarambham" meaning Start .

 Lord Hayagreeva and Devi Saraswati are the Hindu God and Goddess of education ,art forms and intellect. 

On Saraswati Pooja ,we offer our salutations to Maa Saraswati by placing our books , musical instruments , tools etc.  To know more about Ayudha Pooja / Saraswati Pooja click here .. 

On Dassara ,we do a Punara Poojai also known as Pooja Yeduppu ,meaning we again thank the lord for having bestowed their blessings on all these tools and then as a customary practice children are asked to study a few chapters,  those playing the musical instruments, play them for a while ,so on and so forth .

In South India even to this day ,fresh admissions to dance schools , music schools  or any new art form commence on Dassera/Vijaya Dasami .We offer our salutations to the Guru by offering them Thamboolam (Betel leaf , betel nuts, fruits and flowers) along with Guru Dakshina (token fees) and then start learning the new art form .

Those who keep Golu/Kolu , perform an Aarthi on the night of Dassera and symbolically just make one doll on the step to lie down, which denotes bidding farewell to the Gods and Goddesses for this year. 

In Calcutta and Bengal ,the Durga Maa idols are immersed into the water bodies bidding her adieu until next year . The married ladies of Bengal dance and play with Sindhoor known as Sindhoor Khela which is considered very auspicious and they pray for the long life of their husband. Sindur Khela is applying vermillion or sindoor on one other's faces and they dance to the dhol and beats along with Durga Maa's procession.

For Sindur Khela ladies wear the traditional white and red Saree known as Laal Paad or Laal Paar .The white color denotes Purity and red color denotes Fertility .

In Maharashtra, there is a unique and wonderful tradition of exchanging a leaf from a plant with one another and call it "sone ghya" meaning "take this gold" . The leaf is known as SonPatha or Sonpatta or Apta Leaf  . "Sona" in Marathi is gold . There is a belief that when one offers these leaves to lord on Dassara and exchanges it with friends and family,there is bountiful blessing of Lord Kubera (the lord of wealth and prosperity) in our homes ..the leaf is given the status of gold which is regarded highly precious and valuable .

Also ,on Dussera is drawn a special rangoli called "Saraswati" in Maharashtrian homes .

This below rangoli is a symbolic representation of the apta leaves . Botanically it is called Bauhinia racemosa , a native tree supposed to have lot of medicinal values and widely used in Ayurveda too.

Saraswati Rangoli 

Both these rangolis are drawn by my talented friend Priyadarshini who happily let me share her work on my blog.

Having spoken so much about Pooja , it is obvious that we will prepare and offer Bhog / Prasad even on the last Day . Since Dassara marks the beginning of a new dawn it is mostly celebrated by making some sweet and a small festive meal .

In Gujarat and Bombay on Dassara ,the special breakfast is Jalebi and Fafda . I love to enjoy this combination. It feels so special to indulge into a rich sugar laden sweet occasionally .

In south India we normally make some paysam or sweet and celebrate this day .In my home it would normally be Sakkara pongal or Sheera along with some Bajjiya like Potato Bajjis or Vazhakkai (Raw Banana) Bajjis.

Sharing a small Bhog Thaali that I offered last year (2023) on Dassera / Vijayadasami 

Items in Frame  .. click the individual recipe names below for a detailed recipe .. 

Sakkarai Pongal

Masala Matar Pulao

 
Sweet corn salad 

Raw Banana Bhajjiya

 
Gujarati Kadhi 

Curd Rice 

 Nei Payasam also known as Aravana Payasam is very popular as prasadam in Kerala Temples especially Bhagavathy (Devi) Temple and Ayyappa Temple . Sharkara Payasam ,Kadu Madhuram or just Aravanai are some other names for Nei Payasam.

Nei means ghee and payasam means kheer. This payasam gets it flavor and taste from just 3 ingredients; rice,ghee and jaggery. The payasam is either garnished with fried coconut bits or ghee fried cashews . A pinch of ginger powder at the end elevates the flavor profile manifold. 

Though we call this as Nei Payasam, the consistency of nei payasam isn't like the usual paysam (kheer). Consistency of nei payasam is gooey and thick similar to sakkarai pongal . 

Originally, Kerala Matta raw rice or red rice is used in the preparation of Nei Payasam,but if that us not available we can use any short grained rice, but a strict No to Basmati rice as it will alter the taste of Nei Payasam, because of the natural flavor that Basmati rice possesses

Aravana / Nei Paysam shouldn't be confused with sakkarai pongal though they may sound similar. The quantity of ghee used in Nei payasam in more also there is no use of milk or lentils. Because the quantity of ghee is more ,we cannot eat this nei paysam like any other paysam for dessert . Just a small quantity can be savored and that itself will be very satiating and satisfying. 

Even to this day, Bhagavati Seva Pooja always has the offering of nei paysam and the same is distributed to all those partaking in the Pooja . 

I have very fond memories of enjoying piping hot Nei Payasam and crispy fried Medhu Vadai served as prasadam in leaf cups after Bhagavathy Seva Pooja.  The taste still lingers on my tongue and nothing can beat the taste and flavor of prasadam that is blessed with divine vibrations.

Holy month of Aashada or Aadi or Karikatam(July 15 to Aug 15 as per English calender) is known for Bhagavathy Seva ,many Brahmin families hailing from Kerala / Palakkad have the tradition of performing thus pooja at home on either Tuesdays or Fridays in this holy month .

So,whether or not you perform Bhagavthy Seva at home,you can always prepare Nei Payasam and offer as prasadam during auspicious pooja days or even on Tuesdays and Fridays during Aadi Maasam .

Ingredients 

Method 

• Wash the rice well and pressure cook it with 3 cups of water and let the pressure release naturally. 
• The rice must be cooked well and soft but not mushy . With the back of ladle ,lightly mash the rice but don't make it mushy . 
• In a thick bottomed vessel , melt the jaggery with 1/2 cup water . We don't need any string consistency  just the jaggery needs to melt . Incase ,you see any impurities in the jaggery syrup,then filter it out and bring the syrup to a quick rolling boil.
• Slowly add the mashed and cooked rice and mix it well without any lumps .Gradually add the ghee in parts and keep stirring until all the ghee is well absorbed into the nei payasam and the paysam looks glossy and well done .
• If you are using coconut bits ,fry them in ghee until it turns golden brown and crisp ,likewise the same with cashewnuts as well.
• Add this to the nei payasam along with cardamom powder and ginger powder and mix it well .
• Offer it to the lord and distribute it among family and friends. 

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 Badam Kheer / Payasam is an exotic festive dish which is loaded with lots of richness and flavor .

It is very easy to make and has no fancy ingredients except almonds ,cardamom, milk and saffron strands.  Sugar is used as a sweetener.   Soaked almonds are ground to a fine paste with saffron and cardamom and simmered in boiling milk .

Mom used to stock up home made badam powder and I used to drink Badam milk during my school days as I was not a fan of malt based drinks . Badam payasam is an extension of Badam Doodh or Badam milk and a perfect dessert for all festive occasions or even get togethers .

Even beginners can easily make  badam Kheer due to the ease involved in the making of this payasam. I prepared this yummy and aromatic badam Kheer for our Tamil New Year's festival today .

To know more about ,how we celebrate Tamil New Year (Puthaandu) and the delicious spread we prepare ,check this post here .

Ingredients 

Method

• Soak the almonds in hot boiling water for mini1 hr . You can soak for 2 to 3 hours also. Deskin the badams and discard the skin.
• In a blender add the badams, cardamoms,  saffron ,1/2 cup milk and grind to a fine paste .
• Boil the 1/2 litre milk in a thick bottomed vessel . As the milk reaches its boiling point ,slowly add this badam paste and keep stirring on low flame and continue cooking until the raw flavor of almonds is lost .
• Lastly, add the sugar and continue to simmer till the kheer thickens .  You can add some saffron strands while the kheer is simmering. Turn off the stove and let it come to room temperature. 
• Serve this badam Kheer warm or chilled . 

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 Millets are a very good alternative to rice due to their low glycemic index (GI) value which helps in control of insulin and absorption of carbohydrates into the blood stream making it ideal for people with Diabetes.  

Millets also help in weight loss as they are rich in proteins and fibre.

There are lot of millets available like Jowar, Bajra, Ragi ,Little millet, Kodo millet , Barnyard Millet etc . You can very conveniently replace the usage of rice with millet and work towards a healthy lifestyle. 

I am slowly trying to transition into using millets in my daily diet and I am certainly seeing a lot of difference.  Sudden hunger pangs,  mid morning cravings have reduced a lot and millets keep me full for a long time. 

Little Millet is known as Samo Chawal/Kutki  (Hindi), Samai Arisi (Tamil),  Saame (Kannada) , Samaalu (Telugu) .

Little millet is very rich in Magnesium,  Vit B components and also in phosphorous and zinc which help in building energy in the body. 

Making little millet poha is very easy, almost same as making the Poha using Flattened rice.  You can flavor and season it with the spices of your choice.  

Little millet flakes are available in most leading super markets and shops .Also there are many exclusive outlets selling millet based products from where we can procure them easily . 

Ingredients 

Method 

• Wash the little millet flakes under running water and let it rest in a colander for 10 15 mins . The millet flakes absorb the water and turn soft. 
• Heat the oil in a kadai, fry the peanuts followed by cumin ,green chillies, curry leaves.
• Throw in some salt and turmeric followed by the soaked little millet flakes and also the green peas .
• Toss it well ,cover and cook for 3 to 4 mins . Lastly mix the lemon juice and garnish with fresh corriander and serve hot.

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 Navaratri is just round the corner and it is a very special festival for Hindus.  The whole of India celebrates Navratri in different ways and it is the most awaited festival for the ladies.

Navaratri is a festival that  celebrates the victory of good over evil by Goddess Durga . The festival is spread across 9 nights and 10 days hence the name Nav Ratri (Nav is 9 and Ratri is night) .

The last day is celebrated as Dussehra or Dassera, a  day that is considered very auspicious to start anything new . 

As I already said each region in India celebrates Navaratri in different ways and the ladies thoroughly enjoy this festival .

Read the full blog to know how various regions celebrate Navratri across our country.

Devi is worshipped  by chanting Chandi Paath/ Havan ,devi Mahatmyam etc. Most ladies fast for the 9 days and break their fast on Navami .

The Ashtami Day is  celebrated as Kanya Puja where young girls who haven't attained Puberty are called home and worshipped as an Incarnation of lord Durga ma and offered with Prasadam and small gifts like Bindi , chunri , mehendi etc. Prasad on Ashtami is Poori ,Halwa and Kala Channa .

In Gujarat , a decorated earthen pot called Garba is placed with a lamp lit inside which is kept as Akhand Diya for all 9 days ..this Garba is symbolic of the womb and the word is derived from the Sanskrit word "Garbh". There is a  belief that just as the mother protects the baby in the womb, Ambe Maa is the protector of the world and she protects us from the wordly  wrath. 

Bengal and Eastern India is known for its Durga Puja Utsav during Navratri and the massive pandals that are set up all over the city which have huge and beautiful idols of Durga Maa sculpted to perfection and on the day of Dassera after the Pooja ,the idols are immersed in water bodies 

In Tamil Nadu and Karnataka ladies set up Golu ,which is a display of dolls of various Gods and Goddesses and also other mythological characters.  Social themes are also displayed and lot of contests are conducted to applaud and recognize the hard work .  The 9 nights of Navratri are dedicated for Durga ,Lakshmi and Saraswati . The 9th Day is celebrated as Saraswati Pooja / Ayudha Pooja in Tamil Nadu ..to know more about how it is celebrated, read my post on Saraswati Pooja Special.

What is Golu / Bomma Kolu / Bombe Habba ?

GOLU is a display of Dolls arranged on steps like structure which are odd in number like 1 , 3, 5 , 7 , 9 steps etc .

Traditionally beautifully colored clay dolls of various Gods and Goddess & Mythological story related dolls would be on the display and these dolls are handed down from generations.  Carefully packed and stored for use year on year. 

 Slowly, with social awareness and creativity,  dolls with social themes also got added to the collection and people who display golu started presenting various themes to bring related to current affairs and social responsibilities. 

Sundal is a simple stir fry using various beans and legumes . A very good source of protein and energy. 

Refer to the collection of recipes below which I am linking for your easy reference