KONDA KADLAI SUNDAL

Chick peas are good source of protein, boosts iron, lowers bad cholesterol, wards off hunger cravings and protects women against osteoporosis. Chick peas can be used in salads, soups and stews.  

Sundal is prepared during festivals and is very healthy and nutritious snack. It is very easy to make. Chickpeas are cooked and then tossed in seasoning and garnished with freshly grated coconut.

INGREDIENTS

Konda kadlai/ chick peas  1 cup
Red chillies broken            2
Mustard seeds                    1tsp
Grated coconut                   1/2 cup
Split urad dal                      1 tsp
Asefoetida                           a pinch
Curry leaves                       10-12
Refined oil                           1 tbsp
Salt to taste

METHOD Soak the chick peas overnight for 8-9 hours. Drain the water. Add salt and pressure cook the chick peas with water, just enough to immerse the peas, for 4-5 whistles.

Heat oil in a deep pan add mustard seeds, urad dal, asefoetida, broken red chillies and curry leaves.

When mustard seeds splutters add turmeric powder, chic peas and mix it well. Check for salt as it has already been added.

Add the grated fresh coconut and mix well with chick peas. Turn off the heat.

Serve hot as a evening snack.

CORIANDER URAD DAL VADAI

Black gram or black lentil is known as urad dal. When the  black skin is removed from urad dal it is known as white lentil. This dal is mostly used by South Indians to make dosa, idli etc. Urad dal is one of the richest source of proteins and Vitamin B. Good source of iron, folic acid, magnesium and potassium.

There are lot of variety of vadas prepared from urad dal. In this recipe coconut, coriander leaves and green chilies are ground with urad dal. Rice powder asafoetida, grated carrot are mixed in urad dal batter. It is then deep fried in oil. This can be eaten as breakfast or evening snacks.

INGREDIENTS

Rice powder.                       1 tbsp
Carrot grated                      2 tbsp
Asafoetida                           1 tsp
Salt to taste

FOR WET GRIND

Urad dal soaked                                1  tea cup
Green chilies                                      2
Coconut                                               2  tsp
Coriander leaves finely chopped   3 tbsp

METHOD

Blend in a blender soaked urad dal, green chilies, coconut coriander leaves and 2 tbsp water. Blend it into a smooth paste. 

In a large bowl mix rice powder, carrot grated, salt and asafoetida. Add the ground mixture into the above mixture. Mix well.

Heat oil in a deep frying pan/ kadhai. In a small banana leaf or your hand grease oil put a tbsp of batter, nicely flatten it, slide it slowly into the hot oil and on medium heat deep fry the vadas. When it turns slightly golden in colour flip and fry the other side. Take it out and drain the excess oil in a kitchen towel.

Serve hot with coconut chutney.

CORIANDER URAD DAL VADAI

Black gram or black lentil is known as urad dal. When the  black skin is removed from urad dal it is known as white lentil. This dal is mostly used by South Indians to make dosa, idli etc. Urad dal is one of the richest source of proteins and Vitamin B. Good source of iron, folic acid, magnesium and potassium.

There are lot of variety of vadas prepared from urad dal. In this recipe coconut, coriander leaves and green chilies are ground with urad dal. Rice powder asafoetida, grated carrot are mixed in urad dal batter. It is then deep fried in oil. This can be eaten as breakfast or evening snacks.

INGREDIENTS

Rice powder.                       1 tbsp
Carrot grated                      2 tbsp
Asafoetida                           1 tsp
Salt to taste

FOR WET GRIND

Urad dal soaked                                1  tea cup
Green chilies                                      2
Coconut                                               2  tsp
Coriander leaves finely chopped   3 tbsp

METHOD

Blend in a blender soaked urad dal, green chilies, coconut coriander leaves and 2 tbsp water. Blend it into a smooth paste. 

In a large bowl mix rice powder, carrot grated, salt and asafoetida. Add the ground mixture into the above mixture. Mix well.

Heat oil in a deep frying pan/ kadhai. In a small banana leaf or your hand grease oil put a tbsp of batter, nicely flatten it, slide it slowly into the hot oil and on medium heat deep fry the vadas. When it turns slightly golden in colour flip and fry the other side. Take it out and drain the excess oil in a kitchen towel.

Serve hot with coconut chutney.