SPICY PEAS SUNDAL(பட்டாணி கார சுண்டல்)

SPICY PEAS SUNDAL (பட்டாணி கார சுண்டல்)

Spicy peas sundal (பட்டாணி கார சுண்டல்) is a slightly different sundal recipe than our normal sundals.

It is really much aromatic and tasty.

It is my great dad’s special recipeJ. My father is not an expert in cooking at first. Just he knows the method and all, not had practical experience. Later we three, myself dad and my sister together learnt cookingJ. This is one of his recipe which we likes most. 

My amma’s version of peas sundal is common method what most of us all using. This is my appa's version.I don’t know how he got this idea of roasting coconut, because he won’t watch cookery shows or don’t know to use internet and all. This roasting of coconut with sambhar powder gives excellent flavour to this sundal.

This spicy sundal will bring me my school ,college day’s memory, because after return from the school/college, my father would prepare this sundal and keep it ready as evening snack. I and my sister will fully enjoy this till the last peas. It was our evening snacks for most of the days i.e., at least twice or thrice in a week.

Ok now coming to this recipe,

SPICY PEAS SUNDAL

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

|PREPARATION TIME:  5 MIN | COOKING TIME: 20 Min

INGREDIENTS:

Dry green peas                                  1 cup

Coconut (shredded)              ½ cup

Sambhar chilly powder         1 tbls

Onion                                      1

Oil                                           1 tbls

Salt                                          1 tsp or as needed

Mustard seeds                                   1 tsp

Curry leaves                          few leaves

Asafetida                                1 tsp

*tsp: teaspoon ||tbls: tablespoon 
                                                                                                         

METHOD:

Wash and soak the peas for minimum 5 hours or overnight.

Boil the soaked peas with salt in a pressure cooker till 2 whistles.

Once the pressure released drain the peas and keep aside. 

Finely chop the onions.

In a kadai/Pan add oil and add mustard seeds. Let it crackle, then add asafetida, onions curry leaves and sauté well.

Add  little salt to make the onions fry quickly.

Once onion becomes translucent add the sambhar powder and coconut. Sauté the coconut for 2 minutes in low flame.

Once coconut starts to change the colour add the cooked peas and mix well. Check for salt and add if necessary. Sauté for few minute till the sudal becomes dry.

Serve hot.

NOTES:

• Dry peas only will be good for this sundal. Frozen peas will not be good.
• You can use chili powder and coriander powder instead of sambhar chili powder or you can dry roast dry chillies and coriander seeds and powder in a mixer grinder and add.
• The roasting of coconut is very important to get the nice flavor.
• Be careful while roasting chili powder as it may get burnt soon.
• I like my sundal like not to be mushy, just cooked is enough so i put 2 whistles, if you want it to be cooked more, keep one more whistle while cooking the peas.

Do try this recipe and please don’t forget to give your feedback in comments.

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METHI PULAO(வெந்தய கீரை புலாவ் )

Methi pulao(வெந்தய கீரை புலாவ்) is a very simple ,flavourful and less spicy pulao recipe.

You can make it in hurry burry morning time and pack for lunch also. It Tastes great with simple onion raita itself.

So now coming to this recipe,

METHI PULAO

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

|PREPARATION TIME:  5 MIN | COOKING TIME: 10 TO 15 Min

INGREDIENTS:

Methi leaves                           ½ cup (tightly packed)

Basmati rice                           1 cup

Onion                                      1(Finely chopped)

Tomato                                   1(Finely chopped)

Green chillies                         3(slitted)

Salt                                          as needed (normally 1 ½ to 2 tsp)

Ginger Garlic Paste               1 tbls

Milk                                         1/2 cup

Water                                      1 cup

For tempering:

Oil + Ghee                               1 tbls

Bay leaves                              1

Clove                                       2

Cinnamon                              1 inch piece

Cardamom                             2         

*tsp: teaspoon ||tbls: tablespoon     

                                                                                                     

METHOD:

Wash and soak the rice for around 20 minutes.

Keep the ingredients ready.

Saute methi leaves with a little oil for few minutes. This step is to reduce the bitter taste in the leaves. Keep it aside.

In a pressure cooker or heavy bottomed kadai add oil &ghee, let it heat.

Add the items given under tempering table. Once they fried add onion and fry till they become translucent.

Add ginger garlic paste and sauté untill the raw smell goes off.

Add the tomatoes and sauté well.

Then add the soaked and drained rice and saute for 2 minutes.

Add sauted methi leaves milk and water. Add required salt and close with a lid and let it cook. If you use a pressure cooker, then cook till 2 whistles and wait till the pressure goes off.

Once it cooked, open the lid and fluff the rice with a fork or knife.

Garnish with coriander leaves and serve hot with any raita or spicy curry.

NOTES:

• Soaking the rice will make the rice to cook well and give good textured rice.
• Sautéing the methi leaves will reduce the bitterness in the leaves.
• You can fry the rice in little ghee separately and then add.
• Fluff the rice by using knife or fork will avoid the breaking of the rice.
• You can use coconut milk instead of milk.

Do try this recipe and please don’t forget to give your feedback in comments.

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MANI KOZHUKKATTAI||AMMINI KOZHUKKATTAI(மணி கொழுக்கட்டை)

MANI KOZHUKKATTAI||AMMINI KOZHUKKATTAI(மணி கொழுக்கட்டை)

Mani kozhukkattai/Ammini kozhukkattai(மணி கொழுக்கட்டை)is one of a traditional rice dumpling (kozhukkattai) variety. Actually with the same base, we can make varieties of sweets and spicy kozhukkattais.

No need to say it as healthy because it doesn’t uses more oil or other fatty sources. It is simply a boiled delicacy. Usually my mom will prepare normal neer kozhukkattai only. Though this mani kozhukkattai is traditional one, I didn’t try it before. One day my relative sangeetha akka told me about this and gave the recipe too with the kozhukkatai picture. Thanks a lot akka J.

Generally kozhukkattai can be made of two ways,

·        Steaming and

·        Cook in boiling water

All the stuffed kozhukkattais have to be steamed and the plain kozhukkattais like neer kozhukkattai, mani kozhukkattai can be cooked in boiling water.

Here i have prepared this mani kozhukkattai from scratch. I used the raw rice and then grind to get the kozhukkattai maavu. You can simply use the normal rice flour or idiyappam flour but that method will be little different. I will post that method in another kozhukkattai recipe soon.

So now coming to this recipe,

VIDEO RECIPE:

MANI KOZZHUKKATTAI||AMMINI KOZHUKKATTAI

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

|PREPARATION TIME:  30 MIN | COOKING TIME: 20 Min

INGREDIENTS:

Idly rice                                  1 cup

Moong dhal                            ½ cup

Salt                                          as needed

For tempering:

Oil                                           as needed

Mustard seeds                        1 tsp

Green chilly                            2

Curry leaves                          few

Asafetida                                1 tsp

Grated coconut                      3 tbls

*tsp: teaspoon   

                                                                                                             

METHOD:

Wash and soak the rice in enough water for minimum 4 or 5 hours.

Grind the rice to a smooth paste adding minimum amount of water. Add salt while grinding. If the batter becomes watery also no problem, but it will make little more time to dry.

Put the ground rice batter in a cotton cloth like dhoti and close with the same cloth for some time around 30 minutes. This time is purely depends on the amount of water in the batter.

The water will be absorbed by the cloth and the batter will become so thick and comes to correct consistency.

Once the batter comes almost like chapathi dough, check for salt. If you want more you can add now and knead well.

Make small sized round balls (like large beads) and let them dry for around 10 minutes. This drying time is just to avoid the balls to stick with one another.

Boil water in a pan. Once the water started to roll boil add the kozhukkattais in to the water one by one. Let it cook in water for some time around 5 to 10 minutes, at one stage the balls will come on the top , that means it got cooked or simply take one ball and check the center whether it is cooked or not.

Drain the kozhukkattais and keep aside.

Cook the moong dhal with little salt. It should not get mushy but have to be well cooked.

In a heavy bottomed kadai/pan add a teaspoon of oil and add mustard seeds and let it splutter, then add slitted green chillies, asafetida and curry leaves.  

Add the cooked moong dhal and sauté for 2 minutes. Add the cooked kozhukkattais and coconut gratings .Mix well.

Serve hot as snack or even for dinner.

NOTES:

The batter should be ground as smooth. Don’t add more water.

You can even steam the rice balls instead of cook in boiling water.

Water should be very hot otherwise kozhukkattais won’t cook properly and chance to get dissolve in water.

While cooking the moong dhal it is better to cook in open pan, don’t cook in pressure cook, because it may get mushy in pressure cooker and spoil the taste and look.

Add little salt in dhal as we already have salt in kazhukkattai also.

You can use red chillies also instead of green chillies.

You can add grated carrot also while sautéing to make it more eye-catching.

Do try this recipe and please don’t forget to give your feedback in comments.

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POONDU MILAGAI PODI (GARLIC CHILLI POWDER)||பூண்டு மிளகாய் பொடி

Poondu milagaai podi ((பூண்டு மிளகாய் பொடி))is a great side dish for idly and dhosa especially vendaya dhosa. 

It is a very spicy and tasty side dish. 

Actually here am posted my mom's recipe. My Mil's version will be little different. She will add dry roasted channa dhal also while grinding. It will also be tasty and less spicy.

Please check the below link for vendhaya dhosai if you are interested.

·        Vendaya dhosai/Fenugreek Dosa

So now coming to the recipe,

POONDU MILAGAAI PODI/GARLIC CHILLY POWDER)

RECIPE TYPE: SDE DISH | CUISINE: SOUTH INDIAN |

|PREPARATION TIME:  5 Min | COOKING TIME: 5 Min

INGREDIENTS:

Garlic                          15 to 20 pods(around 150 grams)

Red chilly                    20 to 25

Salt                              as needed

Jaggery                      ½ tsp (optional)

Oil                               as needed

*tsp: teaspoon                                                                                                                

METHOD:

Keep the ingredients ready.

First roast the garlic with a teaspoon of oil till its color changes. Keep it aside.

Then roast the red chilies in the same kadai.

Let them cool. Grind the red chilies and salt together first to a fine powder.

Then add garlic and jaggery grind well.

Store it in air tight jar. It will be good for minimum 1 week in room temperature, and can be refrigerated for 1 month.

NOTES:

• Adding jaggery is purely optional, but it is good to balance the high spiciness.
• You can add 1/2 cup of roasted channa dhal while grinding.
• You can add a tablespoon of dry roasted coconut scrapings also.

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