- 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
- 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.
I love any and all sundal.
This looks mouthwatering!!
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.