Sundal Special

In keeping with the festive atmosphere in the air, here are two recipes of Sundal contributed by Girijha Janaardunan of Chennai. For those not familiar with the term, Sundal is offered as Naivedyam or Prasad to the Gods and is also served on special occasions in the South. Here are the recipes in Mrs Janaardunan’s own words.

Kolu in our home this year

Bommaikolu during Navratri means preparing variety of Sundal to be offered as Naivedyam to God and also to serve to the ladies who come visiting your house to see your Kolu. My daughter-in-law this year decided to try her hand at preparing them and hence I penned down these recipes for her and thought of sharing them with all of you too. Here are my Sundal recipes:

Green Peas Sundal (Pattani Sundal)

Ingredients:

Green Peas – 1 ½ cup

Grated coconut – 3 tbsp

Salt – as per taste

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Dry red chilli – 2

Curry leaves – few

Oil- 1 tsp

Lemon – ½

Mango – one small piece (optional)

Green peas sundal

Procedure: If using dry green peas, soak them overnight to prepare sundal the next day. Wash and clean the soaked peas and cook them in water in an open vessel or pressure cook. If using fresh peas, clean and cook them in water in an open vessel. Do not overcook.

Decant the water and let it stand for a few minutes. Heat the oil in a pan and fry the mustard seeds, urad dal, red chillies and curry leaves. Add the coconut and salt and remove from heat . Stir to mix well. Now add the cooked peas and reheat. Stir for a few minutes until salt and coconut have distributed evenly. Remove from heat and let it cool for a few minutes. Then add the shredded mango and lemon juice. Mix well and serve hot. Do not reheat after adding the lemon as the sundal may turn slightly bitter.

Black Chana Sundal (Kondai Kadalai Sundal)

Ingredients:

Black Chana – 1 cup

Cumin Seeds – ½ tsp

Mustard Seeds – ½ tsp

Grated coconut – 3 tbsp

Urad dal – ½ tsp

Dry red chilli – 1

Asafoetida powder – ¼ tsp

Curry leaves – few

Salt to taste

Oil – 1 tsp

Black chana sundal

Procedure: Soak the chana overnight to prepare sundal the next day. Wash and clean the soaked chana and pressure cook for 10 minutes. Decant the water and let it stand for a few minutes. Heat up the oil in a pan and fry the mustard seeds, urad dal, curry leaves, cumin seeds, asafoetida powder and red chillies. Add the coconut and salt and remove from fire. Stir to mix well. Now add the cooked chana and reheat. Stir for a few minutes and serve hot.