Thengai mangai pattani Sundal

Thengai - coconut; managai - unripe mango; pattani - dry green peas ; sundal - stir fry.

Navaratri is a festival celebrated by Indians for 9 days continuously during the month of Purattasi. The festival starts today and  hearty wishes for those who are celebrating that.

Kolu (themed arrangement of dolls and statues to depict the Indian culture) and sundal (lentil stir fry) are inseparable during those days. Those who arrange the kolu has to invite friends and relatives. Different types of sundals are made, offered to God and shared with the guests. The 10 th day is called Vijaya Dasami, meaning the victory of Good.

Here is a different and interesting sundal. A spicy sundal is made using cooked dry peas and some masala. Freshly chopped cilantro, unripe mango, onion, tomato, coconut are added before serving. This is also called 'marina beach sundal'.

Ingredients:

Dried peas (white / green pattani) - 1 cup
Turmeric powder - 1/2 tsp
oil - 1 tsp
fennel - 1 tsp
curry leaf - 1 sprig
salt - to taste
lemon juice - 1 tbsp

To grind:

dry red chillies - 4
coconut - 2 large pieces
cumin - 1/2 tsp
coriander powder - 1 tbsp

To Garnish:(finely chopped)

Onion - 1
unripe mango - 1/2
tomato - 1
cucumber - 1/2
coconut - 1 large slice
cilantro - few

Method:

Soak the dried white peas overnight. Drain that water.
Add enough water to immerse the peas and 1 inch to stand above.
Keep it in pressure cooker with turmeric, put pressure valve and let a whistle come.
Reduce the flame and keep it for 5 minutes.
Switch off and open after the pressure releases.

Grind the items given very coarsely.

Heat oil in a kadai. Add the fennel and let it get red. Then add the curry leaves, cooked lentil, salt and let all the water evaporate.
Now add the coarsely ground masala and cook till it becomes grainy.

Sprinkle lemon juice and add all those items given for garnish.

Serving suggestion:

Serve as snack with tea.
Serves 6 people.

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.