Category Archives: Sundal

Mochai Sundal | Pachai Mochai Sundal | Butter Beans Recipe

Mochai Sundal

My paternal grandmother makes butter beans (mochai) often. Sometimes, she would add dry fish to it. I love Butter Beans Dry Fish Curry so much. I make butter beans twice a month as it has a good source of fiber and iron.

Mostly, I would make Mochai Sundal as you can eat more when compared to Mochai Kara Kuzhambu. When we have some documentary films to watch, I would make sundal and we will eat it while watching the film. Usually, I will not add grated coconut. Only when I have guests at home or did not use coconut in my cooking for a week, I will add coconut. Gj prefers eating sundal without coconut. This Mochai Sundal tastes great with coconut.


Soaking Time.  10 to 12 hours
Cooking Time. 25 minutes + Soaking Time
Recipe Category. Indian
Recipe Side Dish. Snack

Ingredients

Butter Beans (Pachai Mochai) – 1 cup
Red Chillies – 4 nos.
Asafoetida (Perungayam) – 1/4 teaspoon
Mustard Seeds (Kadugu) – 1 teaspoon
Oil – 2 tablespoon

To Fry

Red Chillies – 2 nos.
Sesame Seeds – 2 tablespoon
Grated Coconut – 1/4 cup

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Soak the mochai (broad beans) in water for 10 to 12 hours or overnight. Pressure cook mochai using 3 cups of water and salt for 3 whistles. Wait for some time until the pressure releases and then open the cooker. The mochai should be cooked (i.e) when pressed, it should be soft yet firm.

2. Dry fry sesame seeds. Within a minute or so, sesame seeds will turn light brown. Keep it aside. Then dry fry red chillies separately in low flame.  Then remove and keep it aside. Cool them down.

3. Heat 2 tablespoon of oil and add mustard seeds. When mustard seeds splutter, add red chillies and asafoetida. Now add mochai and stir well.

4. Meantime, grind sesame seeds and red chillies coarsely without adding water. Then add it to the mochai and stir well.

5.  Then simmer the fire, and add the grated coconut. Give a quick stir and switch off the stove.

Now, Mochai Sundal is ready!

You may also try other Sundal recipes:
Green Peas Sundal, Black Chickpeas Sundal, Sweet Corn Sundal

Note

  • You can also fry grated coconut, and grind it along with “To Fry” items.

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Green Peas Sundal | Pachai Pattani Sundal | Sundal Recipes

Green Peas Sundal

Of all the sundals, my favorite is Peas Sundal. Generally, I like peas and love to try out many peas recipes. Sanvi’s favorite vegetable is also peas. If I make peas dish, she would eat it without any fuss. If I make any other sundal, Gj or Sanvi will not prefer it so much. If it is Peas Sundal, both would eat it happily. I do not have to customize the sundal too. Even if I don’t add coconut or grated carrots, both will like it just because peas generally taste good. I am on the verge of posting several Sundal recipes, so keep visiting my space…will post sundal recipes one by one. Now lets go for the Peas Sundal recipe…

Preparation Time. 20 minutes
Cook Time. 10 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Serves. 2

Ingredients

Green peas (pachai pattani) – 1 cup
Grated mango (thuruviya mangai) – 2 tablespoons
Grated coconut (thuruviya thengai) – 2 tablespoons
Chopped onion – 1/4 cup
Mustard seeds – 1/4 teaspoon
Urad dal – 1/2 teaspoon
Red chillies – 2 to 3 nos. (You can also use green chillies instead of red chillies)
Asafoetida – 1/2 teaspoon
Curry leaves – 1 sprig (1 kothu)
Lemon juice – 3 drops (optional)
Salt – as desired
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Soak green peas  in water for 5-7 hours. In a vessel, add enough quantity of water and little salt, and then boil the peas until the peas turns soft and firm. It may take about 8-10 minutes. Drain the peas and keep aside. In a pan, heat a teaspoon of oil and then add mustard seeds. When mustard seeds splutter, add urad dal, red chillies, asafoetida, and curry leaves. When urad dal turns golden brown, add the chopped onion and fry till they become transparent.

2. Then add boiled peas and saute for few seconds. Check salt. If needed, add more salt as per your taste. Peel the skin of mango and grate it. Now add the grated coconut and grated mango to the peas and mix well. Switch off the flame. Just before serving, you could also add a teaspoon of lemon juice to get some tangy taste.

Now, Green Peas Sundal is ready!

Other Sundal Recipes are:
Butter Beans/Mochai Sundal, Black Chickpeas Sundal, Sweet Corn Sundal

Notes

  • You could also pressure cook the peas for 2 whistles by adding less water and salt. You should be careful while pressure cooking the peas, as sometimes it may turn mushy. Allow the cooker to cool naturally and then drain the peas.
  • If you are using frozen peas, you do not have to soak or pressure cook the peas. Just cook in an open pan with very less water.
  • You could also add grated carrot and finely chopped ginger.

 

Black Chickpeas Sundal | Kondakadalai Sundal | Karuppu Mookadalai Sundal

Kondakadalai Sundal

I make sundal often at home mostly as a tea time snack. With black chickpeas, I make a Black chickpeas curry and sundal. Though I prefer white chickpeas, I still make it often as it is very healthy. I make this sundal once in two weeks. I’ve seen my friends serving this Sundal as an accompaniment to Rice. My mom and mother-in-law make this sundal during festive seasons and we have it along with payasam (Pacha Payir Payasam and Javvarisi Semiya Payasam). You know how I eat this sundal? … picking and eating it one by one. Till date, my hubby asks me how do I have so much patience to eat like this. My hubby finishes it off in 5 minutes, whereas myself, will eat it forever. During my childhood days, I used to eat this sundal at my own style and my brother Vignesh would grab my Sundal and finish it off. He would simply say, “if you eat it slowly, then I have to finish it off.” Then we would start fighting. Whenever I eat this Sundal, I will cherish those nice memories.

Preparation Time. 5 minutes
Soak Time. 8 hours
Cook Time. Less than 20 minutes
Serves. 2
Recipe Category. Main course
Recipe Reference. Maalai Malar

Ingredients

Black chickpeas – 1 cup
Grated coconut – 1 tablespoon
Salt – as desired

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Curry leaves – 5 to 7 leaves
Asafoetida (perungayam) – a pinch
Red chillies – 2 nos.
Sugar – 1/4 teaspoon
Oil – 1 tablespoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Wash and soak black chickpeas in water overnight or for at least 8 hours. Pressure cook black chick peas using a teaspoon of salt and 4 cups of water until a whistle or 10 minutes. The cooked black chick peas should be soft enough but not mushy. Once the pressure is released, drain the water and keep the black chick peas aside.

2. Heat oil in a pan and then add mustard seeds. When mustard seeds splutter, add curry leaves, asafoetida and red chillies. Then add the black chick peas and fry for two minutes. Add little salt (remember you have already added salt while cooking black chick peas, so add salt accordingly).

3. Now simmer the flame and add grated coconut. Stir well and then add sugar at the end. Stir once for the last time. Switch off the flame.

Now, Black Chick Peas Sundal is ready!

You can also try other sundals:
Butter Beans/Mochai Sundal, Green Peas Sundal, Sweet Corn Sundal

Notes.

  • You can skip the coconut but coconut gives a good taste.
  • The pressure cooked water in which the chick peas have boiled can be used for kneading Chappathi.

Sweet Corn Sundal | Sweet Corn Stir Fry | Navaratri Sundal Recipes

Sweet Corn Sundal

I love Sweet Corn recipes so much. I will use Sweet Corn in recipes that has mixed vegetables. My favorite sundals are Green Peas Sundal and Sweet Corn Sundal. Last week, I thought I should post this Sweet Corn Sundal recipe in my blog soon and here it is. My hubby likes this Sundal so much. It is very simple and easy to make. If you are making this Sweet Corn Sundal for pooja, then you can omit onions. Onions give a good flavor to the Sundal. While eating, when you bite the onion along with sweet corn it would be very tasty. Adding coconut is also optional.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 persons
Recipe Category: Snack
Recipe Cuisine: Indian

Ingredients

Corn Kernels – 2 cups
Grated Coconut – 2 tablespoon
Lemon – 1/2 no.
Salt – as desired

To Season

Chopped onion – 1 no.
Red chillies – 2 nos. (add more, if desired)
Mustard seeds – 1/2 teaspoon
Curry leaves – 2 sprigs
Oil – 2 tablespoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Remove the kernels of corn from the cob. Pressure cook the corn for two whistle by adding little water and salt. Drain the excess water. I used frozen corns so I boiled them in microwave until they were soft. In a non-stick pan, heat a teaspoon of oil and add mustard seeds. When mustard seeds splutter, add red chillies.

2. Add chopped onions and when onions turn transparent, add curry leaves. Fry for a minute and then add the corn kernels.

3. Add salt and stir well. On a low flame, add the grated coconut and stir quickly for 2 minutes. The coconut should blend well with the corns. Switch off the stove and a teaspoon of lemon juice.

Now, Sweet Corn Sundal is ready!

You can also try other Sundal recipes:
Butter Beans/Mochai Sundal, Green Peas Sundal, Black Chickpeas Sundal

Note.

  • You can skip onion if you want, but onions enhances the flavor.

Yellow Moong Dal Sundal

Pasiparuppu Sundal

Yellow Moong Dal Sundal

Healthy and simple sundal!
My mom taught me this sundal and it is very easy to make in few minutes.
 
When you boil the moong dal, it should not become mushy. You should be able to see each of the boiled moong dal. At that stage, switch off the stove. I like the curry leaves flavor in this sundal. Adding coconut is optional. Sometimes, I add grated coconut to enhance its taste. One of the recipes in my festival list of recipes.
Ingredients

Moong dal – 1 cup

Red chillies – 2 nos.

Curry leaves – 1 sprig

Coconut gratings – 1 tablespoon

Mustard – 1/2 teaspoon

Asafoetida – a pinch

Salt – as desired

Oil – as desired

Preparation

1. Soak moong dal for about 1 hour and cook it till it becomes soft. It should not become mushy. Drain excess water.

2. In a pan, heat oil. When it is hot, add mustard. When mustard pops up, add green chillies, asafoetida, and curry leaves. Add cooked moong dal. Mix well.

3. Now add salt and sim the fire. Finally, add coconut gratings and switch off the stove.

Now, Yellow Moong Dal Sundal is ready!!!

Note.
When you boil the moong dal, it should not become mushy. You should be able to see each of the boiled moong dal.