Gram Dhal Sundal

Ingredients:
Kadalai Paruppu (Channa Dhal) - 1 Cup
Green Chilli - 1
Salt - to Taste
Grated Cocunut - 1 teaspoon

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - Few
Hing - A pinch

Method:

1. Heat the pan, and add the dhal and add water till the dhals are soaked and add salt
and allow them to cook till the dhal becomes soft but not sticky
2. Take the cooked dhals and keep it aside
3. Now heat the oil in the pan, and add mustard seeds and when the mustard seeds
begins to sputter add curry leaves and a pinch of hing
4. To this add the cooked channa dhal and mix it thoroughly
5. Finally add the grated cocunut and then mix it well
The delicious Kadalai Parrupu Sundal(Channa dhal Sundal) is ready for neivedhyam for
Navrathri as well as for Serving


Chickpeas Sundal (Chole Sundal)



Ingredients:
Chole - 1 Cup
Salt - To Taste
Red Chilli - 2
Gratede Cocunut - 1 tablespoon
Curry leaves - few
Hing - a pinch

For Seasoning:
Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon

Method:
Soak the Chole in water overnight
The next day pressure cook the chole and allow for 3 whishtles
Heat the pan, pour some oil and add mustard seeds. Once the mustard seeds
begins to sputter, add hing, curry leaves, broken red chilli and then add the cooked
chole and salt and mix it well
Finally add the grated cocunut and mix it well
The delicious kondakadalai sundal is ready for neivedhyam and for serving

Peas Mango Sundal (Pattani Sundal)



Ingredients:
Pattani/Peas Sundal- 1 Cup
Chopped Mango - 2 table spoon
Salt - To Taste
Red Chilli - 1
Grated Cocunut - 1 tablespoon
Curry leaves - few
Hing - a pinch

For Seasoning:
Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon

Method:
Soak the Pattani/Peas Sundal in water overnight
The next day pressure cook the Pattani/Peas Sundal and allow for 3 whishtles
Heat the pan, pour some oil and add mustard seeds. Once the mustard seeds
begins to sputter, add hing, curry leaves, broken red chilli and then add the cooked
Pattani/Peas Sundal, salt and mix it well
Finally add the grated cocunut, chopped mango and mix it well
The delicious Pattani/Peas Sundal sundal is ready for neivedhyam and for serving

Karamani Sundal(Perum Payiru Sundal)



Ingredients:
Karamani/Perum Payiru - 1 Cup
Red Chilli - 1
Salt - To Taste
Hing - a pinch
Grated Cocunut - 2 teaspoon

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - few

Method:

1. Pressure cook the Karamani/Perum Payiru with salt till it is soft. Allow for only 2-3
whistles
2. Heat the oil in pan, add mustard seeds, and when the mustard seeds begins to
sputter add curry leaves and hing and fry for a while
3. Now add the cooked Karamani/Perum Payiru and mix it well
4. Finally add grated cocunut and mix it well
The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival
as well as for Serving


Peanut Sundal(Verkadalai Sundal)



Ingredients:
Raw Peanut - 1 Cup
Red chilli - 1
Salt - To Taste
Curry leaves- Few
For Seasoning:
Oil- 1 teaspoon
Mustard seeds - 1 teaspoon
Method:
Soak the peanut/verkadalai in water for atleast 3 hours
Rinse the peanut and pressure cook it along with salt. Allow for 3 whistles
In a pan, heat the oil and when the oil is hot add mustard seeds and curry leaves
When the mustard seeds begins to sputter add the broken chilli and fry for a sec
Now add the cooked peanut/verkadalai and mix it well
The delicious Peanut sundal/Verkadalai Sundal is ready for neivedhyam on
Navrathri festival as well as for a healthy evening snack


Moong dhal Sundal(Payitham paruppu sundal)



Ingredients:
Payitham Paruppu (Moong Dhal) - 1 Cup
Green Chilli - 1
Salt - to Taste
Grated Cocunut - 1 teaspoon

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - Few
Hing - A pinch

Method:

1. Heat the pan, and add the dhal and add water till the dhal are soaked and add salt
and allow them to cook till the dhal becomes soft but not sticky
2. Take the cooked dhal and keep it aside
3. Now heat the oil in the pan, and add mustard seeds and when the mustard seeds
begins to sputter add curry leaves and a pinch of hing
4. To this add the cooked Payitham Paruppu (Moong Dhal) and mix it thoroughly
5. Finally add the grated cocunut and then mix it well
The delicious Moong dhal Sundal(Payitham paruppu sundal) is ready for neivedhyam for
Navrathri as well as for Serving