CHANA DAL SUNDAL, CHANA DAL CHUNDAL, BENGAL GRAM SUNDAL, KADALA PARIPPU SUNDAL

As I already told you varieties of Sundal recipes will be featured in all the blogs and sites during Navarathri festival.   here is another varieity of sundal made with chana dal, bengal gram or kadalai parippu.

MOONG SUNDAL, GREEN GRAM SUNDAL, PACHA PAYARU SUNDAL

Green gram or moong or pacha payaru  or cheru payaru it is known as,  is rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, and potassium. Not to forget it is a powerful source of vegetarian protein.

 It is considered a healthy weight loss food as it is a low fat food rich in proteins and fibre. It curbs cravings and keep us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.

 It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins. It also regulates the blood pressure.

Green gram Sundal, Green gram Chundal is any time snack for us.  But specially when it make for neivedyam, the taste is really different.  This is another variety of Sundal i am posting for you all.

MATKI SUNDAL, MATKI CHUNDAL, MOTH BEANS SUNDAL, MOTH BEANS CHUNDAL

During navrathi, some people display kolu, golu  and invite all for tamboolam, vettilapaku. Married ladies and kanyas are served with the variety of sundals along with vettilapaku.  Here is another variety of Sundal for you.

PEANUT SUNDAL, PEANUT CHUNDAL

Peanut Sundal is another variety of Sundals (indian salad) prepared for the Navarathri festival.  This can be made for normal days also and served as snacks.

NAVADANYA SUNDAL, NAVADANYA CHUNDAL

Navadanya sundal or Navadanya chundal means nine different legumes  and lentils are soaked in water and prepared the same for neivedyam during navarathri.  I made it because 9 days - 9 danyam (legumes) mixed together ( akind of south indian salad).  This can be served as  a snack with little additions of onion, tomato, cucumber and chopped green coriander as garnish.


Ingredients:

Karamani (Red chowli, Thatta Payir, Cowpeas, Black-eyed peas, )
Chana dal (Bengal Gram)
Black chana (Black Chikpeas)
Green chana (Green Chikpeas)
Matki (Moth Beans)
Kabuli chana (Chikpeas)
Peanut (Groundnut, Nilakadalai)
Kulith (Horsegram)
White watana (White Peas)
Green Watana (Green Peas)
etc.

Seasoning:

2-3 tbsp oil
1 tsp mustard seeds
1 tsp urid dal
generous pinch of asafoetida.
few curry leaves.

Method 1. Take any nine varieties of lentils or legumes of your choice  and soak in water for 5-6 hours. 2. Directly cook the same in water with turmeric powder and salt. Drain the excess water. 3. Heat 2-3 tbsp oil in a kadai, add 1 tsp mustard seeds, urid dal, broken red chillies, curry leaves, hing powder (asafoetida). 4. Add the cooked lentils and saute for two minutes. 5.  season with the ingredients mentioned above. Variation:  you can add chilli powder for the spice, secondly add grated coconut crushed with green chilli and cumin seeds, or only with grated coconut and  chilli powder. THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME. chana-dal-sundal-chana-dal-chundal.html moong-sundal-green-gram-sundal-pacha.html kabuli-chana-chundal-kabuli-chana-sundal.html

BROWN CHANA, BLACK CHANA SUNDAL, CHUNDAL

During Navarathi, this is another variety of Sundal, chundal made with black chana, brown chana, konda kadalai for the neivedyam to Devi.  This can be had on normal days also as a snack with chopped tomatoes and onions and little nylon sev on top of it.  Navrathri pooja begins on 5th of October, varieties of sundal, chundal recipes are here for you.

SOYABEAN SUNDAL, CHUNDAL

During Navarathri, we make varieties of Sundals/Chundals for neivedyam to Goddess Durga, Lakshmi and Saraswati.  Vada and Payasam is also a part of that.  The recipe is more or less same method.  Here I am presenting varieties of sundals for you to prepare for this Navarathri which begins in the first week of October 2013.

MANGO GINGER RICE (MANGA INJI SADAM)

Mango ginger rice or manga inji sadam or ambe halad bhath is prepared with mango ginger which is available in south side.  In north side also it is available and is called ambe halad (you get orange colour and white colour orange colour is used for preparing haldi powder after due process and white colour is used for pickle).  It is similar to the ginger but have a different taste.

Mango ginger pickle, thokku, manga inchi urugai, manga inchi thokku

Mango ginger pickle is made with mango ginger or ambe halad (white) or manga inji it is called.  Basically, we chop the same and add to the lime and green chilli with salt and make the pickle.  we can also add chilli powder and make it.  Le us see how to make this

Mango ginger pickle, thokku, urugai, achar, uppilittathu

youtube : mango ginger thokku, pickle

DUDHI HALVA, BOTTLEGOURD HALVA, LAUKI KI HALVA

Lauki halva is made with  milk and sugar.  you can add sugar free for making it diet friendly.

The bottle gourd is low in fat and cholesterol yet high in dietary fibre. It contains 96% water and 100gm of it contains around 12 Kcal. It is rich in iron and also has vitamins C and B complex.  Its high water content makes it very cooling. The cooked Bottle Gourd is cooling, calming, diuretic and easy to digest. It is also effective against constipation and other digestive disorders.  It carries the potential to break the calculi (stones).  A glass of juice with lime juice consumed is quite beneficial.