Ingredients:
Whole Gram (Kondai kadalai), White dry peas (Pattani), Mochai Kottai, Cow Gram (Karamani), Horse Gram (Kollu), Green Gram (Pachai payaru) - Each two to three tablespoons - put together should be two cups approx.
Red Chillies - 3 to 4
Curry leaves - few
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Asafotida - a pinch
Salt - 1 teaspoon
Method:
Soak all the above said grams, except Greem Gram, in water for atleast 8 hours. Soak green gram separately for 8 hours.
Pressure cook (except green gram) along with a pinch of salt for two to three whistles. Drain the excess water and keep aside.
Cook green gram separately in an open vessel or for one whistle in a cooker.
In a kadai put the oil and when it is hot add mustard. When it pops up, add red chillies broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add coconut gratings and fry it also nicely. Then add cooked gram along with a pinch of salt. Mix well. Add a tablespoon of fresh coconut gratings as garnishing.
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
4 comments:
I love any and all sundal.
This looks mouthwatering!!
Hi Jennifer,
It is my favourite too. Healthy and filling.
Happy ganesh chaturthi to you & your family dear :)
Pooja looks Divine....What a lovely spread .
Soup 'N Juice Event is going on in my blog.Please do participate in it.
Thank you sireesha. I will participate in Soup 'N' Juice event. All the best.
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