Green Dried Peas Sundal / Pachai Pattani Sundal / Green Peas Sundal

"Pachai Pattani" in tamil is mostly added in many south indian tiffin along with other vegetables. Pattani Sundal is also one of the popular navarathri sundals that can be prepared easily. Process of preparing sundals is almost the same except that the soaking time might differ. Green Peas / Pachai Pattani sundal can be made in different ways. Here I have blogged the common version. We can also add shredded carrots, tiny pieces of mango and make a colourful version called "Thenga Manga Pattani Sundal". Needless to say that the leftover sundal can be added in sambar, kootu or kuruma along with other veggies at the end.

Ingredients

Green Peas / Pachai Pattani ) - 1 Cup

Water - Enough to soak the green peas.

Oil - 2 tsp

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Urad Dal / Ulutham paruppu / Mina Pappu - 1 tsp

Curry Leaves - 1 small stick

Dry Red Chillies - 2 

Salt - As Required

Fresh coconut flakes - 1 tbsp

Method

• Soak the green dried peas / pachai pattani in water for 7-8 hours. Drain the water from the soaked peas.
• Pressure cook them for 2-3 whistles.  Drain the pachai patani and keep aside.
• In a cooking pan, add oil first. Add mustard seeds , urad dal , curry leaves, dry red chillies and temper them.
• When the mustard seeds sputter, add the drained cooked green peas into the pan.
• Add required amount of salt into the pan. Allow them to set for a minute with the salt.
• Finally add the grated coconut flakes into the pan and garnish them.
• Enjoy this sundal either as an evening snack or with meals. But its a very healthy option for kids.

Tips

• Do not overcook the green peas in the pressure cooker.
• You can make some special sundal powder ( using coriander seeds, red chillies) and sprinkle them at the end to enhance the taste of any sundal.

Yellow Dried Peas Sundal / Vellai Pattani Sundal / White Vatana Sundal

Yellow Dried Peas called as "Vellai Pattani" in tamil, "Vatana" in Hindi is a good source of Protein. Vellai Pattani sundal is definitely prepared on one day during Navarathri at my home. We all like the buttery taste of this Vellai Pattani sundal. Even if we have some leftover, it can be easily transformed into Kurma or added into sambar. I love making this Sundal at home during Navarathri and I love to do patties, kurma or other Indian delicacies using this Yellow Peas ( Vatana ) during other time.

Ingredients

White Vatana ( White Peas / Yellow Peas ) - 1 Cup

Water - Enough to soak the white peas.

Oil - 2 tsp

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Urad Dal / Ulutham paruppu / Mina Pappu - 1 tsp

Curry Leaves - 1 small stick

Dry Red Chillies - 2 

Salt - As Required

Fresh coconut flakes - 1 tbsp

Method

• Soak the yellow dried peas / vellai pattani in water for 7-8 hours. Drain the water from the soaked peas.
• Pressure cook them for 2-3 whistles.  Drain the vellai patani and keep aside.
• In a cooking pan, add oil first. Add mustard seeds , urad dal , curry leaves, dry red chillies and temper them.
• When the mustard seeds sputter, add the drained cooked vatana / yellow peas into the pan.
• Add required amount of salt into the pan. Allow them to set for a minute with the salt.
• Finally add the grated coconut flakes into the pan and garnish them.
• Enjoy this sundal either as an evening snack or with meals. But its a very healthy option for kids.

Tips

• Do not overcook the yellow peas / vatana in the pressure cooker.
• You can make some special sundal powder ( using coriander seeds, red chillies) and sprinkle them at the end to enhance the taste of any sundal.

Green Gram Sprouts Sundal / Sprouted Green Gram Sundal / Sprouted Green Gram Salad / Pachai Payaru Sundal

Read in magazines that "Sprouts are Super Foods and called as the Powerhouse of Nutrients". In modern life, we run around aisles in departmental stores looking for healthy and organic super food but failing to eat the natural home made sprouts. Sprouts are considered to be the cheapest source of nutrients which has good amount of protein, fiber and vitamins. We can make sprouts out of grains ( wheat for ex ), legumes and seeds. Sprouted seeds of alfalfa, mustard and sesame are used while making healthy salads and sandwiches. Out of that, alfalfa sprouts are considered to be the "father of sprouts". I love to put bunches of alfalfa sprouts or some spicy mustard sprouts into my sandwich all the time. Addition of sprouts into the sandwich always enhances the taste to a greater extent, i feel.

Sprouting Process :

Soak the grains / legumes overnight for 6-7 hours. Drain the water completely and cover the soaked legumes or seeds with a dry muslin cloth. Time span for soaking depends on the size of the seeds / legumes. Generally it takes 2-3 days for the seeds to germinate and become sprouts. Over soaking may harm the seeds to rot and ferment so the seeds should be soaked only for a limited period. After they sprout, store them in the refrigerator till you actually consume them.

Ingredients

Green Gram Dal / Pachai Payaru - 2 Cups

Oil - 2 tsp

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Jeera / Cumin Seeds - 1 tsp

Green Chili - 2 Medium ( slit them into halves, I used green chili paste instead. )

or Green Chili paste - 2 tsp

Salt - As required

Fresh coconut flakes - 1 tbsp

Coriander Leaves - To Garnish

Curry Leaves - 5 or 6

Method

• Make the Green Gram Sprouts by following the process as mentioned above.
• In a cooking pan, add oil first. Add mustard seeds, cumin seeds, green chili paste, curry leaves to the oil.
• When they sputter, add the drained sprouted green gram into the pan. 
• Sprinkle some water into the pan and cover the lid. Allow them to get cooked with the steam inside for 3-4 minutes on medium heat.
• When they get cooked to desired level, add required amount of salt into the pan and stir them well. Do not overcook the sprouted green gram as the nutrients might be washed away. 
• Fry them for another 1-2 minutes. Switch off the flame and finally add the fresh coconut flakes and coriander leaves to the pan.
• Enjoy this healthy sundal / curry as a snack or as a healthy accompaniment in your regular meal.

Moong Dal Sundal / Payatham Paruppu Sundal / Navarathri Sundal

Payatham Paruppu sundal is one of my favourites which i mom make generally on the first day of Navarathri.

Easy to make and little care should be taken in order to get the right consistency. If you add more water while cooking this dal, it becomes soggy and you will end up eating a moong dal pasty sundal. Right amount of water and cook time determines the taste and consistency. No need to soak this Moong dal overnight and all. 

Ingredients
Moong Dhal / Payatham Paruppu / Pesara Pappu - 1 Cup
Hing / Asafoetida - 1 Dash
Oil - 3 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 1 stick
Green Chillies - 1 Big
Dry Red Chili - 1
Grated Ginger - 1/2 tsp
Salt - To Taste
Crushed Coriander Leaves - To Garnish ( Optional )
Fresh Coconut Flakes - 1 tbsp

Method

• Pressure cook the Moong Dhal up to 1 whistle. Just add water just for the dal to get immersed. Don't add more water during this process. After the cooker gets cooled down, drain the excess water from the dal and keep the cooked and drained dal ready. 
• In a cooking pan, add oil first. When its heated up, add hing, mustard seeds, dry red chili, green chili, curry leaves, grated ginger in order. Finally add the cooked dal and required amount of salt into the pan. Gently turn few times so that the salt gets mixed up well.
• Cover the lid and allow them to cook for just 2 minutes on a medium flame. Switch off the flame.
• Sprinkle fresh coconut flake, coriander leaves ( if you like ) on top of the sundal. 
• Navarathri neivedhyam is ready.

Suggestions 

• Cook the dal to the right consistency. 
• If you wish to increase the sundal quantity suddenly, add some grated carrots into the sundal and serve. 
• If you have some leftover sundal, you can make any kootu out of it during the next meal.

Cucumber Kosambari / Cucumber Kosambir / Vellarikai Kosambari

Kosambari also called as "Koshimbir" or "Kosambir" in other parts of India is made generally using soaked Moong dal, fresh coconut flakes and any preferred vegetables like cucumber, carrot, etc., Mostly its served as one of the side dishes in an elaborate festive meal and its also offered as prasadam to God during festivals.

Above all, I like this cucumber kosambari mainly due to its low calorie value. And its an excellent choice for weight reduction.

Ingredients

Fresh Cucumber - 1

Fresh coconut flakes - 1 tbsp

Soaked Moong Dal - 1/4 cup

Salt - As required

Fresh coriander Leaves - To Garnish

Oil - 1 tsp

Hing - 1 dash

Mustard Seeds - 1 tsp

Procedure

Cut the cucumber into small pieces. You can either peel off the skin if its too thick or cut the cucumber with the skin if its tender. Add all the ingredients into a mixing bowl. In the frying  pan, add the oil. When its heated, add the hing and mustard seeds. When it starts sputtering, pour it over the bowl. Mix everything thoroughly and garnish with the crushed coriander leaves at the end. 

Tips / Variations

Try to add salt just before serving the Kosambari as it might get watery. 

Care should be taken while adding salt as even an extra pinch would ruin the entire Kosambari.

Tempering process is totally optional.

Manathakkali Keerai Poriyal / Manathakkali Keerai Sundal / Manathakkali Keerai Curry

Manathakkali Plant is very common in South India and I think I saw this plant in every household and they make different food items using its leaves, green berries, flowers, black ripe berries.  Its a medicinal plant and used widely in Ayurvedic medicine. Leaves of this plant are believed to cure stomach related problems and liver problems. We make Manathakkali Vathal Kuzhambu, Manathakkali Keerai Kootu / curry / paruppu usili / Usiliyal etc., This item I tried Manathakkali Keerai Usiliyal / Poriyal which my mom prepared almost weekly. I loved to pluck the good leaves from the plant during my childhood and we had few plants in our backyard during that time. My mom tried to make different varieties using this Manathakkali Keerai and one of the varieties is this simple usiliyal. Its an excellent and healthy side dish in any healthy meal. I am very proud to present this in my blog as I have used our home grown manathakkali leaves in my preparation.

Ingredients
Fresh Manathakkali Leaves - Between 2 to 3 cups packed.
Moong Dal / Payatham Paruppu / Pesara Pappu - 1 Handful
Salt - To Taste
Hing / Asafoetida - 1 Dash
Oil - 3 tsp
Mustard Seeds - 1 tsp
Jeera / Cumin Seeds - 1 tsp
Urad Dal / Ulutham Paruppu - 1 tsp
Dry Red Chillies - 2 Medium
Fresh Coconut Flakes - 1/2 cup
Method

• Pluck the good manathakkali leaves from the plant. Wash them thoroughly and chop them nicely.
• Soak the Payatham Paruppu in water and cook them separately and keep the cooked dal ready.
• In a kadai / pan, add oil first. Finish the tempering process by adding hing, mustard seeds, urad dal , dry red chillies into the pan.
• Add the chopped leaves into the pan. Sprinkle some water and allow them to cook for 2-3 minutes with the lid closed.
• When its cooked, add the cooked Moong Dal, required amount of salt into the pan and fry for another 2 minutes.
• Switch off the flame and garnish with some fresh coconut flakes on its top. A healthy side dish is ready to be served.

Healthy Black Eye Beans Sundal \ Lobia \ Periya Vellai Karamani Sundal

Black Eye Beans are low in calories and rich in fiber which help to control cholesterol in our body. They are low in fat, low in sodium and a good source of folate, potassium, phosphorous and manganese. When combined with grains, they supply high amount of protein and it can be consumed as an alternative to animal meat. Due to its high potassium content and low sodium, it helps to reduce blood pressure also. So, to consume this highly nutrient Black eye beans, I made this healthy sundal on one of the Navarathri days..

Ingredients

Black Eyed beans / Lobhia -- 2 Cups

Oil - 1 tbsp for tempering

Hing / Asafoetida - 1 Dash

Salt - To Taste

Mustard Seeds - 3 tsp

Urad Dal - 1 tsp

Curry Leaves - 1 Stem

Dry Red Chillies - 4 or 5

Green chillies - 1

Grated Ginger - 1 tsp

Fresh Coconut Flakes - 1/2 Cup

Method

Soak the Black Eyed Beans for an hour in warm water. Then, pressure cook the beans with enough water to cook it for 2-3 whistles.Drain the excess water from the vessel. In the Kadai, add the oil and start adding Hing, Mustard Seeds, Urad Dal, Curry leaves, Dry red chillies, green chilli and grated ginger first. When the tempering is done, then add the black eyed beans into the kadai and add enough salt and mix it thoroughly. After 2-3 minutes, add the fresh coconut flakes and switch off the flame. Mix the sundal and coconut flakes without mashing the sundal. Now the sundal is ready for Neivedhyam.

Tips / Variations

Don't overcook the beans as the sundal would become pasty.

Instead of curry leaves or if its not available, you can add fresh coriander leaves at the end for garnishing.

To make it more spicy, you can add the grounded powder of coriander seeds and dry red chillies to the sundal after tempering.

Healthy Soya Beans Sundal

Soy beans are considered to be a good source of complete protein. Consuming Soy reduces the rish of having colon cancer. Benefits of this tiny soyabean is countless. So, to have a healthy evening snack as well as a good neivedhyam for RamaNavami, I prepared the Soya bean Sundal.

Happy RamaNavami Day.

Ingredients
Soya Beans - 1 Cup.
Mustard Seeds - 1 tbsp.
Jeera Seeds - 1 tbsp.
Asafoetida ( Hing) - 2 tsp.
Red Chilly - 2 Medium Size.
Salt - To Taste
Olive Oil - 1 tbsp.
Curry Leaves - 3 or 4.
Coriander Leaves - Little to garnish.
Coconut Shredded - 4 tbsp.
Grated Ginger - 1/2 tbsp.
Green Chilli Paste - 1 tsp.

Method
1. Soak the Soya Beans in water for 2-3 hours.
2. Cook the soya Beans with little salt in the pressure cooker for 3-4 whistles. Let it cools completely.
3. To the kadai, add mustard seeds, jeera to the Olive Oil. After it sputter, add
red chillies,curry leaves, asafoetida to the oil. Then add green chilli paste, grated ginger to the oil mix.
4. After few seconds, add the cooked soya beans into the kadai. Add little more salt to the soya beans and mix it thoroughly.
5. After 2-3 minutes, add the shredded coconut into the mixture and mix it.
6. Switch off the stove and a healthy neivedhyam is ready now.