Brown chickpea chundal / Brown channa / Brown kondakadalai sundal

A nurtrient legume chundal that supply good amount of energy. The brown variety chickpea is used in the traditional chundal making during navaratri celebrations as it  is "desi" / country variety. But you can make using Kabuli Channa as well. You can see vido of this in Youtube - Mira's Akshaya Patram - https://youtu.be/euCVGABBrWE

You will need :-

1. Brown chickpea / channa / kondakadalai - 1 cup
2. Salt to taste
3. Turmeric powder - a pinch
4. Oil for tempering - 2 tbsp
5. Mustard seeds - 1 tsp
6. Curry leaves - 10 Nos.
7. Asafoetida - a pinch
8. Green chilli - 2 nos
9. Grated Coconut- 1/4 cup
10. Dried red chilli

 Procedure :

• Soak chickpea for 8 hours or overnight. Adding salt and a pinch of turmeric powder, pressure cook tilll done.

•  In a mixer dry grind grated coconut, green chilli and few curry leaves. This is the masala that is going to add taste & flavour to the chundal.

•  Heat oil in a wok, add mustard seeds. After they start spluttering, add remaining curry leaves, dried red chilli and asafoetida powder

• Add the cooked chickpeas, ground coconut mixture and mix well. switch off the gas.

• Brown chickpea chundal is ready! 

Other sundals that you may like to have a look :-

Sweet Cowpea / karamani / lobia chundal 

Cowpea / Karamani payaru Chundal - sweet version, for Navaratri

A Festive period which I long for, every year is Navaratri. It had always been a very pleasant and joyful experience as we have the opportunity to visit golu kept at other's place, hear devotional songs sung by guests - sometimes by hosts, get variety of chundal prashad and what not!

Finally navaratri has arrived.....  My 500th Post! celebrating it with a sweet offering!

Elders say 'start with a sweet', which is considered as a good sign for starting good things. So here I am making Sweet Chundal and sharing with you the procedure using cowpeas (chawli bean / Karamani payaru). Chundal is a very healthy snack as it contains legumes rich in nutrients. Our ancestors always included healthy dishes specially on festive occasions. Cow peas supplies Proteins, Carbs, Vitamins and minerals. You may use the white or the red colored cow peas for this recipe.

Ingredients :

1. Cowpea - 1 Cup
2. Jaggery  - 1/2 Cup (shredded)
3. Coconut - 1/4 Cup (grated)
4. Ghee - 3 tbsp

Procedure :-

Lobiya | Karamani | Payaru | Chavli | Cow Pea (Black eyed Pea)

• Soak cowpea for 8 hours (or overnight). Discard that water and fill with fresh water. Pressure cook adding a pinch of salt, till done

• Mix jagery with little water and dissolve it. Filter to remove impurities.

• Heat a wok, add the filtered jaggery water and bring to boil

• When it starts bubbling, add the cowpeas, boil till it becomes dry.

• Add grated coconut and ghee (Clarified Butter), Mix well.

• Cowpea | Karamani Payaru  | Lobia - Sweet Chundal is ready !

• Other legume / lentil that can be used for this sweet chundal recipe is Green Gram (Moong).

• Serve it with Ripe Banana - Best combo to enjoy this healthy snack. Can be given to children as a evening snack.

Jai Ma Ambe!

Chickpea Salad

With interesting ingredients and salad dressing, a simple salad can turn out tasty.  Sharing with you a simple  salad using chickpeas.

Ingredients :  (serves : 1)

1. Boiled Chickpea - 1/2 cup
2. Yellow Bell pepper - 2 tbsp
3. Red Bell Pepper - 2 tbsp
4. Green bell pepper - 2 tbsp
5. Onion - 1No. sliced
6. Coriander leaves - 1 tsp
7. Olive oil - 1 tsp
8. Garlic finely chopped - 1 tbsp
9. Lemon juice -  1 tsp
10. Salt to taste
11. Pepper powder - a pinch
12. Ice berg lettuce leaf  (optional)

 Procedure :-

• Soak & cook chickpea adding salt, till tender

• Dice the bell peppers

• Slice the onion thinly

• Finely chop coriander leaves

• Heat oil in a wok, add finely chopped garlic and fry it for 30 seconds in low flame.

• add the cubed bell peppers, boiled chick pea and toss it for a minute in medium flame. switch off the flame.

• Add onion slices, lemon juice, pepper powder, salt. Mix well

• Place a iceberg lettu leaf on serving bowl / plate

• Transfer the chickpea mixture to the lettuce leaf, sprinkle coriander leaves on top and serve.

Another Milestone - with your support

Another milestone!


 

With your continuous support, another milestone reached. Mira's Talent Gallery @ My Hobby Lounge crossed over 3 lakh hits!

   

Thank you for making this happen!

Special thanks to Shri. Vai. Gopalakrishnan ji,  for being with me, in every post with your comments.

 

This is for you sir  

 

   

Continuing my journey towards another milestone!  

Looking forward to your continuous support!

 

Cucumber Curry / Vellarikai Kootu / Madrasi Kakdi Dal / Dal Keera

A traditional dish with easily digestible protein from the lentil used.  Simple to prepare. Being a traditional dish, coconut oil is used which enhance the flavour. Adding grated coconut will enhance the taste. If you want to avoid coconut, just skip that part of the process.

You will Need :-

1. Cucumber diced - 1 Cup (madrasi kakdi / kheera)
2. Grated coconut - 3 tbsp
3. Turmeric Powder - 1/4 tsp
4. Salt to taste
5. Green Chilli - 1 No.

For tempering :-

1. Oil - 2 tbsp
2. Whole urad - 1 tsp
3. Mustard seeds - 1 tsp
4. Asafoetida - a pinch
5. Dried red chillies - 2 nos. (broken)
6. Curry Leaves - 8 Nos.  (avoid this for curry made using greens)

Procedure :-

• In a vessel put Moong dal,  Cucumber cubes, add turmeric powder, salt, slit green chilli,  cook on stove top or pressure cook till done.

• Heat a wok, add oil, Mustard seeds. When it start crackling, add the urad, asafoetida, dried red chilli and curry leaves.

• Fry till the dal turns nice golden brown in color. Add the cooked vegetable dal to it.

• Add grated coconut and bring to boil.

• Cucumber curry / Kootu is ready!

Pal Kanji

Now a days i am much into my nostalgic childhood days and this post is an outcome of one such memorable drink I had. I used to eagerly wait to see amma mix in some milk and sugar into the kanji and give me in a pithala tumbler (Brass tumbler). It is an interesting thing to watch all the brass vessels of those days being used in the kitchen. One such interesting & amazing kitchen is in my aunt's house. 

Pal Kanji - a sweet & light combo of the healthy water drained from red rice (boiled variety) with milk makes a good diluted porridge

In joint families, a big brass pot is used for cooking rice daily to feed all the members. The pot is then gently kept for draining the water once the rice is cooked. the kanji is then extracted and used to make the pal kanji which every children in the household enjoyed drinking well before lunch is served. The mild aroma of the rice and milk makes it interesting & tasty to drink.

Traditionally boiled red rice (Matta Rice) is cooked in our home using draining method wherein the water (kanji) is collected in a vessel. When we add little sugar and milk to it, the warm / hot kanji makes an excellent quick tummy soother for a hungry stomach. Later on the red rice got replaced with white rice but still red rice is used for some feasts vi.,  Onam, Vishu or as n when we wish for.

You may use any variety of rice you use for this. Since red rice is comparitively healthy variety, it was and is used in the traditional cooking.

I used red boiled rice (matta rice) which is full of nutrients and fibre.

You just need 3 simple ingredients  :-

1. Rice Kanji (Water drained from rice) - 1 Cup
2.  Boiled Milk - 1/4 cup
3. Sugar - 2 tsp

Procedure is very simple. To the hot kanji, add the boiled milk and sugar, mix well and serve!



Sit back, bring near your nostril, feel the mild aroma and enjoy it sip by sip! I enjoy it every day!

Elai Adai - Steamed rice sweet

Elai Adai is a Traditional sweet snack (Steamed sweet dumplings) wrapped in a banana leaf. Elai (leaf), adai (dumplings). Specially made in God's own country - Kerala (Keralam). 

In most of the homes especially the tamizh speaking brahmins settled in Kerala, it is a common snack item.  Banana leaf and coconut are easily available.

This beautiful looking steamed snack nicely parcelled in a green banana leaf is too inviting.

I remember, in my childhood days, when amma makes them, the flavour gently floated & reached my nostrils, made me drool badly.  I eagerly waited for her to open the traditional steamer and take out the parcels and handover to me.

When my first milk tooth fell, i was at my aunt's home. Those days, it was a practice that the elderly lady in the family will help extracting the shaking milk tooth. After it was extracted, the pain and blood scared me. She was making elai adais, that day. To cheer me up, she laughed and handed over a parcel to me saying "when a tooth is extracted, elai adai is made. Remember this day and everytime when your milk tooth falls ask amma for elai adai". Yes, elai adai, indeed made me forget all that pain and I had a sweet tooth then to relish those glossy looking yummy sweet adais.  Everytime when a tooth fell, I remembered that sweet incident.

The traditional recipe calls for ingredients viz., jackfruit, coconut, jaggery for the poornam (stuffing). Ladies were (and are!) so smart that they found a solution to make a seasonal stuff available in one form or the other, throughout the year (off seasons), which made them invent pickles and preserves.

During the season, fresh jackfruit pods are finely chopped and added to the coconut poornam (pooran). During off season, the preserve is used. 

There are some quick versions too available now a days which uses coconut, cardamom powder and sugar. But the flavour of jackfruit, jaggery and coconut can never be beaten. That is the power of authentic recipe!

Whatever the ingredient for Poornam (Puran) is, the banana leaf is the most important thing for 'eali' adai making, on which it is made and packed before steaming. The leaf give the adais a drool worthy look, yummy flavour & taste.

Let us get into the elai adai making.

you will need :-

1. Banana Leaf (Plantain leaf) - 3 Nos.
2. Raw Rice : 1 Cup
3. Grated coconut - 1.5 Cups
4. Jaggery - 1 Cup (or as per taste)
5. Jack fruit Pods - 4-5 Nos. (If you use preserve, use 2-3 tbsp)
6. Ghee - 1 tbsp

Preparation :-

• Soak the raw rice for 2 hours and grind to a smooth paste. The consistency of the batter is thick but pouring (like a batter for Bajji )

•  Wash the banana leafs and pat them dry. Switch on the gas and very lightly toast them on flame, so that they don't tear while folding. It becomes easy to handle.

•  Dissolve jaggery in water (less than 1/4 cup of water), filter the impurities. 

• Heat a wok, add the filtered jaggery water, grated coconut, jack fruit pieces (or preserve) and cook till the mixture thickens.  [If you are using the preserve, add the preserve to the coconut).

• Add a tbsp of ghee (clarified butter) and mix well. Switch off the flame.

• Pour water in a steamer and bring the water to boil

Elai adai making :-

• Take a piece of plantain leaf (banana leaf/vazhai elai) and lay it flat on a working surface.

• Take a laddle of batter, pour some on the leaf and spread it like a dosa (pancake)

• Take a tbsp of poornam (prepared coconut stuffing) and place it on the middle. Very gently spread them a little.

• Now fold the leaf carefully once and place them on the steamer

• Close the steamer and steam the parcels for 10 minutes 

• Open, let it cool a bit and serve the sweet along with the parcel.

 Sit back and relish the flavourful steamed sweet adais.