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My Prasadams for Navaratri !

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Oct 10, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi to all,

    Here is the list of Prasadams, which I usualy prepare for Navaratri. In our house we use to prepare like this.

    Daily sundal, Tues day appam, Friday 'Puttu', Saturday 'Ellu (sesame) Podi and for Saraswati Pooja 'White Channa Sundal'.

    In this Thread I am going to give many types of Sundal , sweet and hot. You can choose as per your wish and prepare them.

    FOR ALL I AM WISHIHG HAPPY NAVARATHRI !

     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Channa dhal Sundal

    Ingredients:

    Channa Dhal - 1 cup
    Salt - as per taste
    Oil - 1 tsp
    Mustard Seeds - 1/2 tsp
    Urad Dhal - 1/2 tsp
    Dry Red Chilly - 2 / Green chilly 2
    Curry leaves
    Coconut 1 tab.so

    Method:

    Clean the channa dhal and cook in water.

    Try not to over cook.

    Drain the excess water completely and set aside for a couple of minutes.

    Heat up the oil and fry the mustard seeds, urad dhal, curry leaves and chilly.

    Add the cooked dhal and salt and stir for a few minutes.

    Add coconut Mix well and itis ready to serve.

     
    Last edited: Oct 10, 2007
    1 person likes this.
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    (yellow) Moong dhal Sundal

    Ingredients:

    Moong Dhal - 1 cup
    Grated Coconut - 3 tbsp
    Salt - as per your taste
    Mustard Seeds - 1/2 tsp
    Urad Dhal - 1/2
    Green Chilly - 2
    Curry Leaves - some A
    safetida - a pinch
    Oil - 1 tsp
    Ginger - a small piece.

    Method:

    Cook the dhal in some water. (Do not pressure cook as it may mash the dhal.)

    Drain the excess water and set aside.

    Heat up the oil and fry the mustard seeds, urad dhal and asafetida.

    Add the curry leaves, green chilly and ginger (cut into small pieces) and stir for a minute.

    Add the cooked dhal, coconut and salt and stir over a low-med flame for a couple of minutes.

    Your sundal is ready.

    <TD colspan="2" width="100%">
     
    Last edited: Oct 10, 2007
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Whole Greengram Sundal

    Ingredients:

    Green Gram - 1 cup
    Grated Coconut - 3 tbsp
    Salt - as per your taste
    Mustard Seeds - 1/2 tsp
    Urad Dhal - 1/2 tsp
    Dry Red Chilly - 2 / Green chilly 2
    Oil - 1 tsp
    Asafetida - a pinch
    Curry leaves

    Method:

    Soak the green gram in warm water for over 1 hour.

    Clean and wash the gram and pressure cook in water.(do not over cook)

    Drain excess water and set aside.

    Heat up the oil and fry the mustard seeds, urad dhal, curry leaves and asafetida.

    Add the coconut and stir for a minute.

    Mix in the cooked gram and salt and stir well for a few minutes.

    Or you can use this powder for masala sundal.

    Dhaniya - 1 tsp
    Urad Dhal - 1/2 tsp
    Channa Dhal - 1/2 tsp
    Dry Red Chilly - 2
    Asafetida - a pinch

    Grated Coconut - 1 tbsp.

    Fry the above ingredients in some oil and coarsely powder them.

    Cook the gram as said earlier and drain the water and keep aside.

    Heat up the oil, splutter mustard seeds and add the cooked gram and this

    powder and stir well for a couple of minutes.

    For garnish add fresh coconut and curry leaves.

    Enjoy the difference.:-D


    <TD width="50%" valign="top">
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karamani Sweet Sundal

    Ingredients:

    Karamani - 1 cup
    Powdered Jaggery - 1 1/2 cup (you can adjust as per your taste)
    Grated Coconut - 2 tbsp
    1/2 sp cardamam powder
    2 sp ghee
    salt a pinch

    Method:

    Soak the karamani over night to prepare sundal the next day.

    Wash and clean the karamani and cook in water or pressure cook.

    Drain the water and let stand for a few minutes.

    Heat up the ghee and add the cooked karamani, salt, coconut, cardamom

    powder and powdered jaggery and stir well for a few minutes.

    Remove from the fire. Sweet sundal is ready to serve.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karamani Hot Sundal

    Ingredients:

    Karamani - 1 cup
    Salt - as per taste
    Mustard Seeds - 1/2 tsp
    Urad Dhal - 1/2 tsp
    Dry Red Chilly - 2
    Grated Coconut - 2 tbsp
    Curry Leaves - some
    Asafetida - a pinch
    1/2 sp Turmeric powder

    Method:

    Soak the karamani over night to prepare sundal the next day.

    Wash and clean the karamani and cook in water or pressure cook.

    Drain the water and let stand for a few minutes.

    Heat up the oil and make seasoning with mustard seeds, udad dal and red chilly.

    Add the cooked karamani, salt, turmeric powder, curry leaves and asafetida.

    Stir well for a few minutes. Add coconut and mix well.

    Remove from the fire. Sweet sundal is ready to serve.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ground Nut Sundal

    Ingredients:

    Groundnut / Peanut - 1 cup
    Grated Coconut - 3 tbsp (optional)
    Salt - as per taste
    Mustard Seeds - 1/2 tsp
    Urad Dhal - 1/2
    tsp Dry Red Chilly - 2
    Curry Leaves - some
    Asafetida - a pinch
    Oil - 1 tsp

    <TD width="50%" valign="top">Method:

    Clean and wash the ground nut and pressure cook them in water.

    Drain excess water and set aside.

    Heat up the oil and fry the mustard seeds, urad dhal, red chilly and asafetida.

    Add the curry leaves and coconut and stir for a minute.

    Mix in the cooked peanuts / groundnuts and salt and stir well for a few minutes.

    Note: You can use 2 green chilies and a fresh piece of ginger . Cut these into small pieces and add along with the curry leaves.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Green Peas Sundal

    Ingredients:

    Green Peas - 1 1/2 cups
    Grated Coconut - 3 tbsp
    Mustard Seeds - 1/2 tsp
    Urad Dhal - 1/2 tsp
    Green Chilly - 2
    Curry Leaves - some
    Oil - 1 tsp
    Lemon - 1/2 (Optional)
    Mango - a small piece (optional)
    Salt to taste.

    Method:

    If using dry green peas, soak them over night to prepare sundal the next day.

    Wash and clean the soaked peas and cook in water or pressure cook.

    Drain the water and let stand for a few minutes.

    If using fresh green peas, clean and cook them in some water.

    Do not over cook. you can cook the peas in a normal pan.

    Heat up the oil and fry the mustard seeds, urad dhal, chilly and curry leaves.

    Add the coconut and salt and add the cooked peas and mix well.

    Then add the shredded mango and lemon juice.

    Mix well and serve.


    Note: Do not reheat after adding the lemon, as the sundal may become slightly bitter.

     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chick Peas Sundal

    Ingredients:

    Chick Peas - 1 1/2 cups
    Grated Coconut - 3 tbsp
    Mustard Seeds - 1/2 tsp
    Urad Dhal - 1/2 tsp
    Dry Red Chilly - 2
    Curry Leaves - some
    Asafetida - a pinch
    Oil - 1 tsp
    Salt to taste

    Method:

    Soak the chick peas over night to prepare sundal the next day.

    Wash and clean the soaked chick peas and cook in pressure cook.

    Decant the water and let stand for a few minutes.

    Heat up the oil and fry the mustard seeds, urad dhal, asafetida, chilly and curry leaves.

    Add the coconut and salt and add the cooked peas and mix well.

    Stir for a few minutes until the salt and coconut are evenly distributed.

    Now the sundal is ready to 'Naivediam'

    Note: If you are not going to use the sundal for 'Naivediam', then you can use canned chick peas.


    In this case, use up the entire can.

    Wash well a couple of times and decant water completely.

    NO NEED TO COOK.

    Just fry the other ingredients and mix in the salt and coconut.

    Stir over a medium flame for a few minutes.

    Your sundal is ready.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Masala Green Peas Sundal for us!

    Ingredients:

    Green Peas - 1 1/2 cups
    Onion - 2 (chop well)
    coconut - 2 tab sp
    Mustard Seeds - 1/2 tsp
    Urad Dhal - 1/2 tsp
    Green Chilly - 2 - 4
    Curry Leaves - some
    Oil - 1 tsp
    Lemon - 1/2 (Optional)
    Mango - a small piece (chopped)
    Salt to taste.

    Method:

    If using dry green peas, soak them over night to prepare sundal the next day.

    Wash and clean the soaked peas and cook in water or pressure cook.

    Drain the water and let stand for a few minutes.

    If using fresh green peas, clean and cook them in some water.

    Do not over cook. you can cook the peas in a normal pan.

    Heat up the oil and fry the mustard seeds, urad dhal, chilly, chopped onions and curry leaves.

    Add the coconut and salt and add the cooked peas and mix well.

    Then add the shredded mango and lemon juice.

    Mix well and serve.

    Note: This coconut , mango & peas sundal is not for Naivediam. This will be like 'beach sundal' 'thenga manga pattani sundal':tongue
     

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