Sundal varieites are made during the time of Navrathri specially. Each day one variety of sundal is made for neivedyam (prasad) and then distributed to all the people who are visiting the Golu. It can be made savoury as well as sweet. The sweet version is given below. Today being Teacher's day and co -incidentally, my birthday too. thought of posting this sweet recipe.
Ingredients:
1 cup Karamani ( Red chowli, Cowpeas, Black-eyed Peas)
1/2 cup Jaggery
1/4 tsp Cardamom powder
4 tbs Grated coconut
A pinch of salt
1-2 tsp Ghee (can put less also)
Method:
Soak the karamani in water for 6-8 hours. Pressure cook them for two whistles or directly cook them till it is soft. In a kadai, melt the jaggery, remove impurities. Drain the excess water from the cooked karamani and add to the jaggery syrup. Add salt, grated coconut and stir well. When the contents starts leaving the sides of the kadai, add the ghee, mix well and remove it from the vessel.
Note: when you add
the karamani in the jaggery syrup it is likely to become hard hence while
cooking the karamani, it should be soft at the same time not mushy.
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