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!