BLACK CHANNA SUNDAL / KARUPPU KONDAKADALAI SUNDAL

Serving size - 2

Preparation time - 10 minutes

Cooking time - 20 minutes

Soaking time - over night or 5 to 6 hours

Black channa is more healthier than the white channa. But most of them like white channa. If you add this spicy masala to the black channa, it is very tempting and yummy to eat. This would play a vital role during Navarathiri and Vinayakar chathurthi days. This is a simple and healthiest evening snack which contains lot of proteins. It is one of my hubby's favorite sundal. 

Ingredients

Black channa - 1 cup
Water - 1 1/2 cup
Salt - as needed

For Seasoning

Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Hing powder - less than 1/4 tsp
Curry leaves - 4 or 5

To grind

Red chilli - 1 or 2
Grated Coconut - 2 to 3 tbsp
Cumin seeds - 1/3 tsp

Method

• Soak black channa overnight. Wash the channa in the next morning and pressure cook it with    1 1/2 cup water for2 to 3 whistles or until its well cooked. (It should not be mashy )
• Once the pressure gets down, remove it from the cooker and strain the water. Show the channa in the cold water to avoid getting smash.
• Grind all the ingredients under the heading 'To grind'. Keep it aside.
• Heat oil in a pan, once it gets heated, add mustard seeds. Wait until it splutter, then add urad dal, hing powder and curry leaves. Salute it for less than a minute.
• Add the boiled channa into the same pan and mix well with the seasoning.
• Add the ground spicy masala to it and allow it on the heat for 2 or 3 minutes or until the raw smell goes from the masala. 
• Then remove it from the heat and serve as such as a wonderful healthiest snack.

PARUPPU THANNI VS PARUPPU PAYASAM

Serving size - 2 or 3

Preparation time - 5 minutes

Cooking time - 20 to 25 minutes

Paruppu thanni is an important nivedham for Lord Muruga. He is an ardent lover of Paruppu thanni. So, on the day of Karthigai, this nivedham is very essential to get all the blessings from the God Muruga.  In certain homes, they use to do Paruppu thanni for every Karthigai. But some will do this only on the day of big Karthigai ( Karthgai star falls on the month of Karthigai which is consider as big Karthigai). I made Paruppu thani on last year's big kathigai. But it was on the draft list for more than 6 months. Today only I have edited my pictures :) How soon I am updating ??? :)

I will try to upload paruppu payasam's picture soon. I am searching that picture but yet to get.

Let us see the difference between paruppu thani and paruppu payasam !!!! 

Ingredients

Moong dal - 1/4 cup
Water - 3/4 cup  (Pressure cook)
Water - 1/2 or 3/4 cup (After Pressure cook)
Milk - 1/2 cup (Optional)
Ghee - 1/2 tsp
Cashews - 3 or 4

Method 

PARUPPU THANNI

Fry Moong dal in a medium flame for few minutes. Don't burn it, once the aroma has come you can remove it from the flame.

Pressure cook moong dal and 3/4 cup of water for 3 whitsles.

Once you remove it from the pressure cooker, add remaining water according to the consistency you want.

Heat ghee in  a pan and fry cashews.

Garnish Paruppu thanni with fried cashews and serve it to God.

PARUPPU PAYASAM

Follow all the steps in the same order under the heading paruppu thanni.

Instead of adding water after pressure cook, add 1/2 cup of milk and 1/4 cup of water. x

It will be bit richer than Paruppu thanni.

I am sending this to

EASY & QUICK MAAVILAKKU MAAVU IN MINUTES

Maavilakku is one of the most important and traditional prasadham for Tamil Goddess. Actually there is a procedure to make maavilakku from raw rice. But I used rice flour for quick and easy version. I will post the step by step procedure using raw rice soon. Aadi - tamil month is going on. Lot of prayers & worship goddess with this traditional prasadham. I think this is the right time to share this recipe.

Ingredients

Rice flour - 2 cups
Brown sugar - 2 cups
Cardamom powder - a pinch
Water - 2 - 3 tbsp
Thirinool (thread for lighting) - as required
Kunkum - a pinch for decoration
Match stick - for lighting
Ghee - as required

Method

• Add rice flour, cardamom powder, brown sugar and water together and mix well.
• Divide the mixed flour into 2 parts or 5 parts.
• Shape all the parts into ball and create a small pit on the top of the ball.
• Keep kunkum around the pit, add ghee into the pit, add thrinool and finally lighting up with match stick.

Note : Please don't add water more, it will go watery. This recipe won't give that much taste as like as prepare from raw rice, but it tastes good.