GREEN GRAM SUNDAL( SWEET SUNDAL , MASALA SUNDAL ) - NAVARATRI RECIPES

As navaratri is nearing , i thought of posting  2 sundal recipes – sweet sundal & masala sundal which i learnt from my MIL. I love this festival a lot .My mom doesn’t have a practice of keeping kolu @ home.But my MIL has this practice.. When i was with my parents ,  i used to see all the neighbour house’s golu.I love all the idols especially chettiar bommai and thalai aatti boomai  very much.I used to get the thaamboolam with vethalai paaku ,  mirror, comb , blouse bit and enjoy eating sundal prasadam. . Some how i developed a passion in this 9 days festival. I wished to keep kolu in our house too.But couldn’t..
Luckily , after marriage as my MIL has this practice i was very happy and i got a chance of helping her in all the activities. My MIL is very creative . Apart from arranging dolls, she makes park , railway station & even forest by just using the toys we have @ home. I amaze to c all and this year too i am waiting for what she is going to make innovatively ..As i am ZERO in creativity , i am learning and taking golu pics for my future reference.I wish i keep golu on my own very soon learning from her ..
I know making sundal is not a tough job.Its just a 3 step process namely soaking , cooking & tempering. I too posted the same but with little variations . Do check out the ingredients and proceed reading if it is new to u. Do leave ur suggestions on how differently u make them .. It will be helpful for me to try varieties..

SWEET SUNDAL / VELLA SUNDAL

INGREDIENTS

Green gram / Pacha payaru – 1/2 cup Salt – A pinch Water – 1/2 – 3/4 cup Powdered jaggery –  1/4 cup Water – 2 - 3 tbsp Grated coconut – 3 tbsp Cardamom (powdered) – 1/4 tsp or 3 nos To roast : Oil – 2 tsp

METHOD

Heat oil in a kadai and roast the green gram till  it starts to splutter with nice aroma. It takes 5-7 mins in high  flame. Keep on mixing otherwise it would burn. After roasting , soak them in water for 1-2 hours. Then in a pressure cooker , take the soaked dal with water just to cover them . Add a drop of oil and a pinch of salt . Pressure cook them . The dal should not be mushy. It should be separate. After the steam goes, open the cooker & transfer the dal to a colander to drain the excess water. In the mean time ,take the powdered jaggery covered with little water and make a syrup. After the jaggery is melted, strain it to remove the impurities. Then heat it till it becomes frothy, thick and the raw smell of jaggery gets removed. At this stage , switch of the flame and add the cardamom powder . Add the cooked dal to the jaggery syrup and mix well with a fork like ladle to avoid dals turning mushy.. Finally add the grated coconut and mix well. Initially u may find this sundal mushy & together. After it completely cools down , it will be separate & very tasty. Do try this friends. U’ll love it for sure.

MASALA SUNDAL / KARA SUNDAL

This sundal is different from the usual one. Try this one for a change.. U’ll like it

INGREDIENTS

Green gram – 1/2 CUP Water – 1/2 cup Salt – as needed To grind: Grated coconut – 3 tbsp Green chilly –  1 - 2 nos  ( adjust) Soambu / Saunf / Fennel seeds – 3/4 tsp Ginger – 1 inch piece To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – few Hing – 2 – 3 generous pinches Lemon juice  - few drops ( as per need)

METHOD

Soak the green gram for 4 – 6 hrs. Drain all the water and pressure cook them adding salt , water &  a drop of oil.. Cook for 1 whistle..Drain all the excess water. Grind all the ingredients given under “ grind” to a dry powder without adding water. Now in a kadai, do the tempering and add the cooked dal. Toss well and add the ground masala. Mix well and keep in low flame till raw smell vanishes. Mix with a fork like ladle every now & then.. Switch off the flame , add lime juice and ur masala sundal is ready.. As i said for sweet sundal , it looks mushy but it will separate as it cools down.

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