Whole Gram (Kondai kadalai) – two to three tablespoons
White dry peas (Pattani) – two to three tablespoons
Mochai Kottai – two to three tablespoons
Cow Gram (Karamani) – two to three tablespoons
Horse Gram (Kollu) – two to three tablespoons
Green Gram (Pachai payaru) – two to three tablespoons
Note: All the above 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
Directions
Soak all the above said grams, except Green Gram, in water for at least 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.
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.
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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