Its award time!

Two lovely bloggers, Gayathri of Heaven on a spoon and Suja of Kitchen corner have passed me the following awards.

Gayathri has a very nice space with interesting articles, anecdotes and I like the energy in her words. I am attracted a lot by her simple sweets and elaborate recipes.

Suja's recipes from Kerala are very authentic.Don't miss her sea food section and I am addicted to it:) Thank you friends! You both made my day.

Visit these enthusiastic bloggers and have a great time.

The rule of the award is to post some of our favorite pictures. The list is endless and here are two of them to enjoy:)

Photo courtesy: ICD parish.

This is the Immaculate Conception church in O'Fallon,Missouri, which we used to attend regularly on Sundays. O'Fallon is a very small town in mid west part of USA. It is full of woods and beautiful rivers. I associate this place with so many pleasant memories and it is my most favorite place to live. I wish to live again in O'Fallon , Missouri forever, if Xavier gets a job there. (Anyways I love my NJ also very much).What a thought..huh!
No wonder, the pictures from there fascinates me very much).

The next one is from St.Louis,MO.



St.Louis Arch in St.Louis. Other names of St.Louis are 'The gateway of the west or Rome of the West'.

Wish you all a beautiful month ahead!

Poom paruppu Sundal

Sundal (Tamil) is a kind of spicy snack made of lentils. It is often considered a very healthy snack to have with evening tea or munch throughout the day. Also it is served during important Hindu functions as offering to God (Prasadam).

Poom paruppu is a regional name given for the most renowned kadalai paruppu sundal. The meaning is poo - flower ; paruppu - lentil. More specifically, 'A sundal made with the lentils cooked till they bloom like a tender flower'. Isn't it attractive?

So, enjoy the summer evenings with this beautiful sundal along with a cup of tea:)

Ingredients:

Bengal gram (channa dhal / kadalai paruppu) - 1 cup
mustard seeds - 1/2 tsp
coconut oil - 1 tsp
dry red chillies - 2
curry leaf - few
salt - to taste (little only)
shredded coconut - 1/4 cup

Method:

Wash and clean the dhal twice.
Soak the dhal for 30 minutes and cook it over stove till it becomes tender (not mushy).
If we don't have time to soak, then we can pressure cook it to 2 whistles with water just to immerse the dhal (not more than that).

Remove the excess water. Mix some salt to taste. Keep aside.

Heat oil in a wok. Add the mustard seeds and let it splutter.
Then add the dry red chillies (broken), curry leaves and stir for a few seconds till the chilly swells.

Immediately add the cooked dhal, shredded coconut and stir well.

Put off fire.
Poom paruppu sundal is ready!

Serving suggestions:

Serves three.
Serve as snack with tea or coffee in the evening.
Sometimes I make it as side dish for puli saatham / lemon rice etc.