Pasipayaru inipu sundal

 This is another sweeter version of the sundals. I made this sundal with green gram dhal. In tamil , we call it as pasipayaru. This is called as mung or moong bean  / green gram / golden gram . It is native to India .It is rich in phosphorous , potassium , calcium , protein and vitamin C .This sundal is tasty as well as healthy.

Requirements :

Pasippayaru – 1 cup

Jaggery – ¼ cup

Water – ¼ cup

Cardamom powder – ¼ tsp

Grated coconut – 2 tbs

Method :

Cook the soaked greengram dhal.

Heat a pan add the water and jaggery , mix well.

When the syrup boils add cardamom powder and coconut.cook for few minutes.

Add the dhal and stir well till thickens.

Pasipayaru inipu sundal is ready to serve.

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Peas sundal

  This sundal with its light green colour will be tempting. As during this season we won’t get fresh peas I used dry peas to make this.

  Requirements :

  Peas – 1 cup

Shallots – 5

Dry chilly – 1 / 2

Curry leave – a sprig

Oil – 1 tsp

Mustard seeds – ½ tsp

Grated coconut – 1 tbs

Method :

Soak the peas for about 3 hours.

Cook the peas .

Heat oil in a pan, add mustard seeds and wait till it splutters.

Add chopped shallots , chilly and curry leave. Sauté well.

Add the cooked peas and required salt.

Add the grated coconut and mix well.

Peas sundal is ready to serve.

Navrathri 2

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Chickpea masala sundal

   This is another variation of chickpea sundal .  adding spices gives a twist in taste.

   This will be health snack with lots of protein.

 Requirements :

 Chickpea – 1 cup

Shallots – 5

Curry leave – a sprig

Grated coconut – 1 tbs

Oil- 1 tsp

Mustard seeds – ½ tsp

Coriander leaves

Garam masala – ½ tsp

Chilly powder – ½ tsp ( optional )

Method :

 Soak chickpea overnight.

Pressure cook till smooth about three whistles. Drain the excess water.

Heat oil in a pan, add mustard seeds.

When it splutters , add chopped shallots and curry leaves. Sauté well.

Add the cooked chickpea and required salt. Mix well.

 Add the garam masala and chilly powder , mix well.

Add the grated coconut and coriander leaves.

Ready to serve.



This Recipe is an entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

Chickpea sundal / Kondaikadalai sundal

  This is the month of navarathri. We won’t celebrate navarathri. We make this sundal on saraswathi pooja.

   This will be health snack with lots of protein.

 Requirements :

 Chickpea – 1 cup

Shallots – 5

Chilly – 2

Curry leave – a sprig

Grated coconut – 1 tbs

Oil- 1 tsp

Mustard seeds – ½ tsp

Coriander leaves

Method :

 Soak chickpea overnight.

Pressure cook till smooth about three whistles. Drain the excess water.

Heat oil in a pan, add mustard seeds.

When it splutters , add chopped shallots , chilly and curry leaves. Sauté well.

Add the cooked chickpea and required salt. Mix well.

Add the grated coconut and coriander leaves.

Ready to serve.

Happening @ siris food flavours

FEAST FOR YOUR GURU happening @ my friend viji's blog 

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WTML october 2012 @ gayathri's cook spot