My Prasadams for Navaratri !

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 !

 

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.

 

(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.

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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


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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.

 

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.

 

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.

 

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.

 

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.

 

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