An offering made
during festivals likenavarathri[dussera] Ganesh Chaturthi, and served as Prasad
at temples . In Chennai you will find young boys selling this sundal on the
beach as a snack. Very nutritious and healthy , it is very popular in the south
of India.
1) Cooking Time : 20 mins + 10 mins
Serves – 5 to 6
Ingredients:
Dried White Chana/ Black Chana - 1 cup
Raw Mango - 1 cup chopped into tiny pieces
Coconut - 1 cup finely grated
Onion - 1 small finely chopped
Green Chilli - 2 finely chopped
Chilli Powder - 1/2 tsp
Salt to taste
For Seasoning:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Curry leaves - 1 sprig
Method:
1)Heat the oil in a tava, toss in the mustard seed, let it spullter, ad urad dal, whole red chillies and curry leaves and a pinch of asofetidia. Switch of gas
give a quick toss.
Serves – 5 to 6
Ingredients:
Dried White Chana/ Black Chana - 1 cup
Raw Mango - 1 cup chopped into tiny pieces
Coconut - 1 cup finely grated
Onion - 1 small finely chopped
Green Chilli - 2 finely chopped
Chilli Powder - 1/2 tsp
Salt to taste
For Seasoning:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Curry leaves - 1 sprig
Method:
1)Heat the oil in a tava, toss in the mustard seed, let it spullter, ad urad dal, whole red chillies and curry leaves and a pinch of asofetidia. Switch of gas
give a quick toss.
2) Add in raw mango
and mix once.
Add in the cooked peas, chilli powder, salt and mix well. Once mixed add in coconut and mix once.
Add
chopped coriander leaves.Add in the cooked peas, chilli powder, salt and mix well. Once mixed add in coconut and mix once.
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