Thengai-Mangai-Pattani Sundal - Feeling nostalgic about a visit to Marina beach ? Dry white peas or green peas can be used. I made it with white peas. Dry peas - 1 cup Salt, soda Cocunut pieces, finely chopped - 1-2 tbsp Sour mangoes, finely chopped - 2 tbsp To temper: Oil - 2 tsp Mustard seeds - 1 tsp Urad dhal - 2 tsp Green chillies - 3, 4, chopped Curry leaves - few Hing - ½ tsp Wash & soak the peas in water with a pinch of soda for about 8 hrs. Again wash, add with little salt & just enough water in a pressure pan. Cook for just 2 whistles. Overcooking will make it mushy. Cool, open & strain. In a kadai, heat oil & temper as given. Finally add the cooked peas & sauté for a while. Switch off & add coconut & mango pieces.
Gramdhal Sundal - Simplest, yet tastiest sunadal. Gram dhal - 1 cup To crush together: Grated coconut - ½ cup Green chillies - 2 To temper: Oil - 2 tsp Red chillies - 2, 3 Mustard seeds - 1 tsp Curry leaves - few Lime juice - 2-3 tsp Salt Soak gram dhal in water for 2 hrs. Cook in minimum water with little salt in a pressure pan for 2 whistles. Strain – the water can be used for rasam. Heat oil in a kadai & temper as give. Add dhal & sauté for a few mts. Add coconut mixture & switch off. Add lime juice to taste. Moong dhal ( pasi paruppu) can be made in the same way, but soak for just 15 mts. Make sure, it does not become mushy.
Sprouts Sundal - the “no-cook" sundal” ! Moong sprouts - 1 cup Tomatoes - 2, chopped Green chillies - 2, slit into 2 Jeera powder - ½ tsp Amchur powder - ½ tsp Salt Chopped coriander leaves - 1 tbsp Boil 2 cups of water in a vessel. As soon as it boils, drop the sprouts in water, switch off & cover the vessel. After 10 mts, drain & cool. Add all other ingredients & garnish with coriander leaves.
Black Channa Sundal – the last in the Sundal series. Black channa - 1 cup Salt, soda Tamarind paste - 1 tsp To fry in ¼ tsp oil & powder: Red chillies - 3, 4 Dhaniya - 2 tsp Hing - ¼ tsp To temper: Oil - 2 tsp Mustard seeds - 1 tsp Curry leaves - few Wash & soak channa in plenty of cold water with ¼ tsp soda for 10 hrs. Wash & cook with little salt in water till soft. Drain & keep ready. Mix tamarind paste with the powder. In a kadai, heat oil & temper as given. Add powder-paste mixture & mix well. Saute on a low flame for a few mts. You can prepare all whole pulses this way. If you prefer, add amchur powder instead of tamarind paste.
Thank you Chitra mami, Thanks a lot Chirta mami, I tried it, but it came bit hard, but it is my mistake, paakam was overcooked. Anyway I learnt my mistake, I will try again and will let you know. Can we make this with the raw rice flour we get in the shops. If so, is the measurements same? Affly Kalpana.
My dear Kalpana ! Thankyou for the prompt F b . Please do not try with store bought rice flour. The result may not be good. Either the pagu patham was more or you slightly overcooked. But do not lose hope, athirasam can be slightly tricky. Love & regards, Chithra.
Venni - similar, yet different from Aviyal ! This is a traditional side dish for Podiyarisi Kanji. This is very similar to aviyal, but the sourness comes from raw mango fully. Besides, tempering is done, unlike aviyal. Please refer to the recipe of aviyal. Do not add tamarind. Vegetables like White pumpkin, pudalangai, raw mango, raw banana, carrot, drumstick can be used. Just like for aviyal, grated carrot can be substituted or added to grated coconut. Grind coconut and green chillies coarsely and do not add jeera. When it boils add butter milk ( not sour) and when it foams add curry leaves. In one spoon coconut oil temper mustard , red chilli and add this to this.
Uluthamkali – Ideal to give girls attaining puberty. This is a high-protein dish. This is tyically made in deep south and given to young girls & is believed to strengthen waist and hips. It is ideally given to pregnant ladies also. Urad dhal - 1 kg Raw rice - 125 gms Moong dhal - 125 gms The above three are roasted, individually to golden colour. Cool & grind in a flour mill. Sieve. Sieved flour - 1 cup Jaggery powder 1 ½ cups ( karuppatti or black molasses is best used) Ghee - ½ cup Add water to jaggery till it just dissolves completely, heat to dissolve & strain. Make it up with water to 3 cups. Fry the flour in 2 tbsp ghee & add to this. Mix well without lumps. In a broad vessel, boil this mixture, stirring continuously & adding rest of the ghee gradually till the mass does not stick to hand anymore & the whole mass leaves the sides of the vessel. Some add little gingelly oil at the end. Serve hot.
Oh ..my chitra this is my favoutite one (my DH's too:mrgreen: ).Thanks for this tastiest recipie.On my next visit I am going to bring that flour so I can make it on my own(without moms help).Can't wait to taste.
My dear Mohana, It is a typical South recipe ! No wonder, we both love it ! I have extra flour - how do I send you, tell me ??!! Love, Chithra.