CHUTNEY - SUNDAL
Kadalai Paruppu (Channa Dal) Sundal
Channa Dhal - 1 cup
Salt - 3/4 tsp
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Clean the channa hal and cook in water. Try not to over cook. Decant the excess water completely and set aside for a couple of minutes. Heat up the oil and fry the mustard seeds, urad dhal and chilly. Add the cooked dhal and salt and stir for a few minutes. If interested, you may add coconut like in the other types.
Kothu Kadalai (Chick Pea) Sundal
Chick Peas - 1 1/2 cups
Grated Coconut - 3 tbsp
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Curry Leaves - some
Asafetida - a pinch
Oil - 1 tsp
Soak the chick peas overnight to prepare sundal the next day. Wash and clean the soaked chickpeas and cook in water or 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 remove from heat. Stir to mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed. If you use canned chick peas, rinse well and no need to cook them. Just fry the other ingredients and mix together, heat over medium flame for a few minutes.
Pattani (Green Pea) Sundal
Green Peas - 1 1/2 cups
Grated Coconut - 3 tbsp
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Curry Leaves a few
Oil - 1 tsp
Lemon - 1/2
Mango - a small piece
If using dry green peas, soak them overnight to prepare sundal the next day. Wash and clean the soaked peas and cook in water or pressure cook. Decant the water and let stand for a few minutes. If using fresh green peas, clean and cook them in some water. Don’t overcook and get them too mushy. Decant the excess water completely and set aside. Heat up the oil and fry the mustard seeds, urad dhal, chilly and curry leaves. Add the coconut and salt and remove from heat. Stir to mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed. Remove from the heat and let it cool for a few minutes. Add the shredded mango and lemon juice. Mix well and serve hot. Do not reheat after adding the lemon, as the sundal may become slightly bitter.
Payaru (Green Gram) Sundal
Green Gram - 1 cup
Grated Coconut - 3 tbsp
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Oil - 1 tsp
Asafetida - a pinch
Soak the green gram in warm water for over 1 hour. Clean and wash the gram and pressure cook in water. Don’t overcook.. Decant excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the coconut and stir for a minute. Mix in the cooked gram and salt and stir well for a few minutes. Serve hot.
Payatham Paruppu (Gram Dal) Sundal
Green Gram Dhal - 1 cup
Grated Coconut - 3 tbsp
Salt - 3/4 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Green Chilly - 2
Curry Leaves - some
Asafetida - a pinch
Oil - 1 tsp
Ginger - a small piece
Cook the dal 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 dal, coconut and salt and stir over a low to med flame for a couple of minutes. Offer hot.
Rajma (Kidney Bean) Sundal
Kidney Beans - 1 cup
Powdered Jaggery - 2 tsp
Salt - 3/4 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Grated Coconut - 2 tbsp
Soak the kidney beans over night to prepare sundal the next day. Wash and clean the soaked beans and cook in water or pressure cook. Decant the water and let stand for a few minutes. Heat up the oil and fry the mustard seeds, urad dhal and chilly. Add the cooked beans, salt, coconut and powdered jaggery and stir well for a few minutes. Serve hot. If you use canned kidney beans,, rinse well and no need to cook them. Just fry the other ingredients and mix together the salt, jaggery and coconut over medium flame for a few minutes.
Verkadalai (Peanut) Sundal
Groundnut / Peanut - 1 cup
Grated Coconut - 3 tbsp
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Curry Leaves - some
Asafetida - a pinch
Oil - 1 tsp
Clean and wash the nuts and pressure cook them in water. Decant excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the curry leaves and coconut and stir for a minute. Mix in the cooked peanuts and salt and stir well for a few minutes. Serve hot. You can substitute the dry red chilli with 2 green chilies and a fresh piece of ginger root, minced and added along with the curry leaves.
