Fruit Sundal

Fruit Sundal / Easy Navaratri Sundal Recipe

I saw Fruit sundal in Jeyashri’s Kitchen. I have all the ingredient mention in that recipe except pineapple. But I have guava instead of pineapple.  I make few variation and made. The taste was good. It taste like salad. It is a good evening snacks also.
Here is the quick video

Now let us see how to make

Preparation time - 30 minutes
Serves - 6
Ingredients:
Apple - ¼ cup
Pomegranate - ¼ cup
Guava - ¼ cup
Cooked white channa - ¼ cup
Salt         - to taste
Chilli Flakes - ½ tsp
Lime juice – 1 tsp
Oil        - 1 tsp
Mustard       - ¼ tsp
Coriander       - 1 tsp
Method:
Chop the fruits in to small pieces. Add fruits and cooked channa in to a bowl. Add chilli flakes.

 Add salt. Add lime juice. Add coriander. Mix well.

Heat oil in a small pan and add mustard. When it splutter switch off. Add to the fruit sundal .

Mix well and serve.

Note:
For chilli flakes, dry roast red chilli in a pan and grind coarsely.
If you want you can add any fruits of your choice.
You can add little chat masala also.
Put chopped apple into salt water to avoid turning black.

Vellai Cholam Sundal

Vellai Cholam Sundal  / Sorghum Sundal

Vellai Cholam is known as Sorghum in English, Jowar in Hindi. It belongs to Millet family. It is full of nutrition and is very good for health. It is rich in protein and dietary fiber. It prevents certain types of cancer and control diebetes. There are numer of species in sorghum, but few ones are harvested for human consumption. The others are used for animal feed.

This Navaratri I made vellai cholam sundal. So you can try and give your comments. Now let us see how to make
Here is the quick video

Preparation time                             - 8 hours

Cooking time                                  - 30 minutes

Serves                                             - 6

Ingredients

Vellai Cholam                                   - 1 cup

Coconut                                            - 3 tablespoon

Salt                                                    - To taste

Sundal podi                                        - 1 tsp

Oil                                                      - 2 teaspoon

Mustard                                              - 1/2 teaspoon

Urad dal                                              - 1/2 teaspoon

Red chilli                                            -2

Asafoetida                                          - 1 pinch

Curry leaves                                       - few

Method

Soak Vellai Cholam over night. Then cook Vellai Cholam in the pressure cooker  with salt . 

Cook for 7 to 8 whistles. When you press Vellai Cholam with finger it sould completely mash. 

Drain the water completely. Heat oil in a pan and add mustard, urad dal,  asafoetida, red chilli  and curry leaves. 

When they crackle add cooked Vellai Cholam . Add coconut and sundal podi. 

Stir well and serve.

Note:

Cook well. Vellai cholam is hard to cook.

Soaking 8 hours and cooking in the medium flame for 8 whistle is must for making vellai cholam sundal.

You can make sweet sundal also.

You can add grated carrot also.

Kollu Sundal

Kollu Sundal  / Horse Gram Sundal Recipe
Kollu is known as Horse gram in English. Kollu is a whole grain which is very good for dieting person. It gives strength and stamina. It also reduces bad cholesterol level and loose muscles. People who want to reduce weight can include kollu in their dietoften. Try kollu sundal recipe and share  your views with me.

Here is the quick video

Preparation time - 8 hours
Cooking time - 30 minutes
Serves - 6
Ingredients
Kollu - 1 cup
Coconut - 3 tablespoon
Salt - To taste
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Red chilli -2
Asafoetida - 1 pinch
Curry leaves - few
Method
Soak Kollu over night. Then cook Kollu in the pressure cooker with salt .Cook for three to four whistles. When you press kollu with finger it should completely mash.

 Drain the water completely. Keep ready the tempering items. Heat oil in a pan and add mustard, urad dal,  asafoetida, red chilli and curry leaves.

When they crackle add cooked Kollu . Add coconut .

Stir well and serve.

Note:
If you want you can add sundal podi.
Soaking for 8 hours is must.
Cook for minimum 3 sounds.

Karamani Sweet Sundal

Karamani Sweet Sundal
I saw karamani sweet sundal recipe in chitra’s space and sharmiee’s space. One day I made karamani kulambu. I cooked lot of karamani. I already posted karamani sundal. Suddenly karamani sweet sundal recipe came to my mind. So I took one cup for karamani sweet sundal. I made it with jiggery syrup. Came out well. Karamani is known as black eyed beans. It is white or brown in colour.

Come let us see how to make

Preparation time - 1 hour
Cooking time - 20 minutes
Serves - 5 to 6 person
Ingredients:
Karamani - 1 cup
Jaggery - ¼ cup
Oil - 2 tsp
Mustard - ¼ tsp
Urad dal - ¼ tsp
Curry leaf - few
Red chilli - 2
Coconut - 3 tablsp
Method:
Soak  karamani for one hour.Pressure cook for two to three whistle and drain water.
Heat oil in a frying pan and add mustard, urad dal, curry leaf and red chilli.

Add    Karamani and sauté. Add  jaggery syrup and stir for few seconds.

Add grated coconut and mix well.

Note:
You can add jaggery directly also.
If you want you can temper or else make it plain sweet sundal with coconut and cardamom powder.

Navadhanya Sundal

Navadhanya Sundal  
Navaratri starts today. All women and girls are busy during these days. They wear new dresses and new jewels and go to Golu. In golu they offer different types of sundal every day. Navadhanya sundal is special for navaratri. This recipe is time consuming.  but it is very good for naivedyam as well as health.

Now let us see how to make Navadhanya Sundal
Preparation time - 8 hours
Cooking time - 30 minutes
Serves - 10

Ingredients:
White channa(kondai kadalai) - ¼ cup
Black channa (kondai kadalai) - ¼ cup
Peanut (verkadalai) - ¼ cup
Cow pea(karamani) - ¼ cup
Soya bean - ¼ cup
Dried peas(pattani) - ¼ cup
Horse gram(kollu) - ¼ cup
Kidneyn Beans(rajma) - ¼ cup
Green gram(pachai payaru) - ¼ cup
Salt - to taste
Coconut - ¼ cup
To Temper
Oil - 2 tablsp
Mustard - ½ tsp
Urad dal - ½ tsp
Red chilli - 2
Asafoetida - ¼ tsp
Curry leaves - few
To grind
Channa dal - 2 tsp
Coriander seed - 1 tsp
Red chilli - 3
Method:
Soaking time may vary for each legumes. Soak all the legumes overnight. Soak pattani, karamani and peanut together for about minimum 8 hours.

 Soak pachai payaru and kollu together. Soak rajma and soya beans together.

Soak white channa and black channa together. Cook rajma, soya bean, white channa and black channa with salt in the pressure cooker for 2 whistles.  Drain the water completely.

Cook pattani, karamani, peanut, kollu and pachai payaru with salt in the pressure cooker for 2 whistles. Drain the water completely.

 Dry roast the ingredients given under “to grind”. Grind coarsely in the mixer.

Heat oil in a frying pan and temper all the items given below to “temper”. Add navadhanyam and coconut and stir well.

 Finally add the ground powder and toss it well.

Note:
If you want you can add spice powder or else make it plain.
You can add any legumes of your choice.
Quantity is also your choice.

Pasi Paruppu Sundal

Pasi Paruppu Sundal
Pasi Paruppu sundal is easy and tasty sundal. We can make it quickly. Pasi paruppu is known as pachai paruppu or seru payaru in Tamil.Whenever I buy pasi paruppu I dry roast and store. It will protect the dal from insects. We can keep it in the store room itself. My son likes to sprinkle oregano and Italian seasoning over the sundal.

Pasi Paruppu Sundal Ingredients:
Pasi Paruppu   - 1 cup
Grated coconut - 3 tablespoon
Chilli flakes - ½ tsp
Salt        - To taste
Oil        - 2 teaspoon
Mustard        - 1/2 teaspoon
Urad dal         - 1/2 teaspoon
Red chilli           - 2
Asafoetida - 2 pinch
Curry leaves - few
Pasi Paruppu Sundal Method:
Dry roast pasi paruppu in a pan for 5 minutes. Soak pasi paruppu for 30 minutes. Then cook pasi paruppu in the vessel. Keep watching.

It will overflow suddenly. Take one dal and press it with fingers. If the dal is soft then drain the water and allow it to cool.

 Heat oil in a pan and add mustard, urad dal, red chilli, asafoetida and curry leaves.

Then add cooked pasi paruppu, grated coconut and chilli flakes. Stir well and serve.

 Note:
Don’t cook pasi paruppu in the pressure cooker, as it will become mushy.
Keep watching while cooking or else it becomes mushy.
Dry roasting pasi paruppu will give nice aroma to the sundal.
If you want you can add Italian seasoning also.

Sweet Corn Cheese Sundal

Sweet Corn Cheese Sundal
Sweet corn is handy for all recipes. When ever i buy sweet corn i remove the kernels from the pod and store it in the fridge in an air tight container.  I tried this sundal recipe. It came out very well and the taste was nice.

Sweet Corn Cheese Sundal Ingredients:
Sweet corn Kernels - 2 cup
Onion         – 1
Garlic       – 2 cloves
Tomato       – ½
Cheese       – 1 cube
Coriander      – 1 tblsp
Tomato ketchup     - 1 tsp
Fresh pepper     – ½ tsp
Oregano            - ½ tsp
Salt            – to taste
Olive Oil           – 2 tsp
Sweet Corn Cheese Sundal Method:
 Cook sweet corn with salt. Drain the water and keep aside. Chop garlic, onion, tomato and coriander finely. Heat oil in a pan, add onion and garlic and sauté few seconds.

Then add tomato, cooked sweet corn, tomato ketchup,freshly ground pepper and oregano and salt.

Mix well. Finally add  coriander.

Grate the cheese and sprinkle over the sundal.

Note:
I forgot to take the picture of grated cheese.
If you want you can add garlic or else leave it.
You can use any oil.
If you want you can add chilli flakes instead of pepper.
You can use this as a filling for sandwich.