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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Peanut carrot sundal

   This sundal is the slight variation of peanut sundal. Adding carrot will make it colourful as well as healthy. Peanut are known by many local names such as earthnuts , groundnuts , gobber peas , monkey nuts , pygmy nuts and pig nuts. peanuts is not a nut actually , it is a legume .
   peanuts are rich in nutrients providing over 30 essential nutrients and phytonutrients. peanuts are a good source of niacin which is good for brain health and blood flow , folate , fiber , magnesium , vitamin E , magnesium and phosphorous . India is the second largest producer in the world.
Requirements :

Cooked peanut – 1 cup

Grated coconut – 1 tbs

Onion – 1

Garam masala – 1 tsp

Salt as required

Oil – 1 tsp

Mustard seeds – ½ tsp

Grated carrot – 2 tbs

Curry leave – a sprig

Method :

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

Add the chopped onion and curry leave . sauté well.

Add the peanut , salt and garam masala.

Add the grated coconut and carrot , sauté well.

Peanut carrot sundal is ready to serve.

Kidneybean sundal

  Kidney sundal with its red colour is very appealing to eyes. Kidney bean is called as Rajma in India. Rajma is used to make gravy , pulov and curry.
 I decided to make it as sundal as the beans are rich in protein which is essential for body growth.
  This sundal will be healthier choice of snack.

Requirements :

 Kidney bean – 1 cup

Shallots – 5

Green chilly – 2

Curry leave - a sprig

Oil – 1 tsp

Mustard seeds – ½ tsp

Salt as required

Method :

 Soak the kidney beans for overnight.

Cook the soaked bean.

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

Add the chopped shallots and green chilly.

Add the curry leave and sauté well.

Add the cooked kidney bean and required salt.

Add the grated coconut and mix well.

Sundal is ready to serve.

Mixed bean sundal

This sundal will be colorful as I used five colors of beans. It will be more healthy. Pulses and cereals are protein rich . I used five different beans to make this sundal colourful.
 This sundal will be appealing and makes everyone to taste it .
  This will be perfect snack for teatime .

Requirements :

 Chickpea – ½ cup

Kidney bean – ½ cup

Peanut – ½ cup

Peas – ½ cup

Brown chickpea – ½ cup

Shallots – 10

Green chilly – 6

Curry leave – a sprig

Oil – 2 tsp

Mustard seeds – ½ tsp

Grated coconut – 2 tbs

Method :

Soak all the legumes separately and cook.

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

Add the chopped shallots and green chilly. Sauté well.

Add the cooked beans and sauté well.

Add required salt and grated coconut. Mix well.

Mixed bean sundal is ready to serve.

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

Black eyed pea sweet sundal / Thataipayaru inipu sundal

   This sweet sundal will be more healthy as we are adding jaggery which is rich in iron.

Requirements :

Black eyed pea – 1 cup

Jaggery – 2 tbs

Cardamom powder- a pinch

Grated coconut – 1 tbs

Method :

Cook the soaked black eyed pea.

Heat a pan , add the jaggery with half a cup of water and let it boil.

When the syrup boils , add the cardamom powder and grated coconut.

Add the cooked pea and mix well.

Sundal is ready to serve. 
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Black eyed pea sundal / Thattaipayaru sundal

   This sundal was made with  black eyed pea. It is simple to make and easy snack.

Requirements :

 Black eyed pea – 1 cup

Shallots – 5 -6

Green chilly – 1

Curry leave – a sprig

Oil – 1 tsp

Mustard seeds- ½ tsp

Salt as required

Grated coconut – 1 tbs

Method :

Soak the black eyed pea for 2 hours and cook.

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

Add the chopped shallots and green chilly. Sauté well.

Add the cooked pea and salt. Mix well.

Add the grated coconut and serve.
Navrathri 2012 @ enveetukitchen

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Peas vegetable sundal

  This is a colourful and flavourful sundal. Adding carrot makes this sundal more healthy.

Requirements :

Cooked Peas -  1 cup

Onion – 2 tbs

Garam masala – ½ tsp

Grated coconut – 1 tbs

Grated carrot – 1 tsp

Curry leave – a sprig

Oil -1 tsp

Mustard seeds – ½ tsp

Method :

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

Add chopped onion and curry leaves.

 Add the peas and required salt.

Add the garam masala and mix well.

Add the grated carrots and take off from flame.

Peas vegetable sundal is ready to serve.

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.

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Peanut sundal

 Peanuts are rich source of niacin , folate , magnesium , vitamin – E ,manganese and phosphorous. Contains about 25% protein. Nilakadalai as called in tamil. It is used to make popular snack kadalaimuttai.

 Fresh groundnuts won’t available during this season so I used the dry groundnuts.

Requirements :

Peanuts – a cup

Shallots – 5

Green chilly – 2

Oil – 1 tsp

Mustard seeds – ½ tsp

Curry leave

Salt as required

Method :

If using the fresh groundnuts , cook as use as below.

If using dry groundnuts , soak for half an hour before cooking.

Heat oil in a pan , add mustard seeds .

When the mustard seeds splutter, add chopped shallots and chilly.

Add the curry leave and required salt, mix well.

Add the cooked peanut and toss for a minute.

Add the grated coconut and mix well.

Peanut sundal is ready to serve.

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"Celebrate"Navratri / Diwali

Navrathri 2012 @ enveetukitchen

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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.

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WTML october 2012 @ gayathri's cook spot