Showing posts with label Navarathri festival recipes. Show all posts
Showing posts with label Navarathri festival recipes. Show all posts

Wednesday, 1 October 2014

MOCHAI SUNDAL, LIMA BEANS SUNDAL, AMARAPAYAR SUNDAL

Mochai or Lima beans or Amarapayar it is known as.  After soaking the same in water, the skin is removed and subzi made out of this by Maharashtrian and they called it val.  Val usal or dalimbi usal is a famous Maharashtrian recipe.   It is also known as field beans or hyacinth beans or lablab in english.

I made the sundal with this  for Navrathri on the 2nd day.




MOONGDAL SUNDAL

Moongdal sundal is very easy to make.  During Navarathri, each day one Sundal variety is made for Neivedyam.  In South India, Kosumbari is made out of moongdal for feast, wedding etc.  The Sundal is prepared with a a very simple method and does not take much time.

This recipe was lying in my draft for about 15 days, as I wanted to post the same before the Navrathri started.  Somehow I could not upload as I had  hectic days managing office, household etc with very little time to spare for my blog.  Secondly, my camera is not working, hence depending upon the children totally for the picture taken on their mobile.  Since my daughter is having her exams now, she is fully occupied with her studies so I do not want to disturb her.  Hence I am posting the recipe without photo and shall update later on.

Let us look at the recipe now:


Ingredients:


1/4 cup moongdal

2 tbsp grated coconut
1 small green chilli
1 small ginger piece
1/4 tsp cumin seeds 
2 tsp oil
a pinch of turmeric powder
a pinch of asafoetida
few curry leaves
salt
Lime juice

1 tsp Mustard seeds 
1 tsp urid dal
1 red chilli broken
1 tsp chopped coriander leaves

Method:


Wash, soak the moongdal for 15 minutes.  Boil water and put the moongdal in it and cook for only two minutes with turmeric powder, with little salt.  after two minutes, drain, run through cold water and put it in sieve to drain out the excess water in it.


coarsely grind the coconut, ginger, green chilli, cumin seeds.  Heat oil in kadai.  Put the mustard seeds, urid dal, red chilli.  when it is done, add the curry leaves, asafoetida.  add the moongdal, little salt mix well.  add the ground coconut mix in it, mix well and switch off gas.  add in the lime juice. coriander leaves. mix well.  Moongdal sundal is ready for neivedyam.

NOTE:  by adding chopped cucumber, onion, tomato etc. can serve as salad too.

Sunday, 29 September 2013

MOONG SUNDAL, GREEN GRAM SUNDAL, PACHA PAYARU SUNDAL

Green gram or moong or pacha payaru  or cheru payaru it is known as,  is rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, and potassium. Not to forget it is a powerful source of vegetarian protein.
 It is considered a healthy weight loss food as it is a low fat food rich in proteins and fibre. It curbs cravings and keep us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.
 It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins. It also regulates the blood pressure.
Green gram Sundal, Green gram Chundal is any time snack for us.  But specially when it make for neivedyam, the taste is really different.  This is another variety of Sundal i am posting for you all.



PEANUT SUNDAL, PEANUT CHUNDAL


Peanut Sundal is another variety of Sundals (indian salad) prepared for the Navarathri festival.  This can be made for normal days also and served as snacks.


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