Kolu keeping me busy and as I said in my previous post, here is one of the sundals I made for Navarathri. Usually I keep kolu only for last 3 days of Navratri. This time, I felt I should keep all 9 days and decided in last minute to keep all 9 days, bit un-planned this time. Aj was this time very helpful in arranging. I made him do a lot of works and Vj too did his part by bringing mango leaves for poorna kumbam and arranging the steps. Next time I should plan ahead and call more friends too. This time called only few friends but I felt very happy when they visited my golu. Though my kolu was only with 3 steps and had only few traditional dolls, I filled most with toys. So bit hesitant about that, but everyone liked the kolu. Below is a glimpse from my kolu.
Pachai pattani sundal is one day’s sundal for which I tried a sundal podi recipe that MIL told to try. It is simple spice powder with only 3 ingredients, similar flavour as rasam powder. But loved it for a change. You can add channa dal in that and powder too. MIL gave me few sundal ideas, will sure post it in recent future. I have made pattani sundal only few times. So after long time making this for kolu. Same as other sundal recipes, except for the spice powder.
Pattani sundal recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 12 hr soaking | Cook time: 20 mins | Serves: 4
Prep Time: 12 hr soaking | Cook time: 20 mins | Serves: 4
Ingredients
| Dried green peas | 1/2 cup |
| Grated coconut | 3 tblsp |
| Salt | As needed |
| Asafoetida | 1 pinch |
To roast and powder
| Coriander seeds | 1/4 cup |
| Red chilli | 6 |
| Black Pepper | 1 tblsp |
| Jeera | 1 tblsp |
To temper
| Oil | 2 tsp |
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
| Green chilli | 1 |
Method
- Soak green peas overnight and pressure cook with half the salt required and water just to immerse the peas, for 3 to 4 whistles. Adding salt prevents peas from getting mashed and also tasty as salt gets into the peas. Dry roast all the ingredients under ‘To roast and powder’ until golden in colour without burning it.
- Grind to a coarse powder. You can store in an airtight container for future use as this will be more in quantity. Heat a kadai with oil and temper with the items given under ‘To temper’ table in order. Add asafoetida .
- Drain the cooked peas and add it to the kadai. Stir well, add salt if needed. Mix well.
- Lastly add the powder and coconut gratings and mix in medium flame for a minute.
Notes
- You can skip the powder part and make it as usual sundal. You can add finely chopped ginger for that sundal.
Flavourful and spicy pattani sundal – ready! Try this for your navratri days, you are gonna love it!
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