Kondakadalai sundal | Kala channa masala sundal

I myself have rarely bought this black channa, but somewhere I ate this tiny little channa sundal, it was too tasty, so different from the other one. Still  bought this after ages and made this sundal for this post. I actually made both the simple version and this sundal podi version and made this kondai kadalai masala sundal. I have used a similar sundal podi in my pattani sundal recipe, but this one with one extra ingredient that I roasted and powdered – channa dal. You can try this sundal podi version for a  change, for a spicy punch and flavor. I really loved this version of sundal both with kala channa and this masala powder. Wishing you all a very happy Ganesh Chaturthi 2014 .

Kondakadalai sundal / Kadla channa sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 12 hrs soaking time    |  Cook time: 15 mins    |  Serves: 4

Ingredients

Kala channa / Kondakadalai	1 cup
Salt	As needed
Grated coconut	4 tbslp
Asafoetida	A pinch

 

To roast and grind

Channa dal/ Kadalai paruppu	1 tblsp
Coriander seeds	1 tsp
Pepper	1 tsp
Jeera/ cumin seeds	1 tsp
Red chilli	2
Asafoetida	A pinch
Oil	1 tsp

 

To temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	2 tsp
Curry leaves	1 sprig

 

Method

1. Wash and soak channa overnight. Drain water and pressure cook with water just enough to immerse the channa completely. Add salt and asafoetida. Pressure cook for 4 or 5 whistles in medium flame.
2. Heat a kadai and roast the ingredients under ‘To roast and grind’ table. Add jeera and asafoetida lastly as it will burn. Roast until channa dal turns golden in colour and aroma wafts. Cool down and powder.
3. Heat the kadai and temper with the items under ‘To temper’ table. Add the cooked channa, drained form water. If 2-3 tblsp water is retained, no problem.Stir well.
4. Add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.

Notes

• Adding salt to the channa prevents over cooking. Also adding asafoetida enhances flavor.
• You can make this same without the powder too. Just temper with 2 red chillies.

Offer for pillayar, enjoy this healthy flavorful sundal as snack. I loved it snacking the whole day going here and there and eating this sundal.

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Ganesh Chaturthi recipes | Vinayagar Chaturthi recipes

Ganesh Chaturthi 2014 recipes

Recipe Cuisine: Indian  |  Recipe Category: Festival recipes
Ganesh Chaturthi recipe collection for this year 2104 (29th Aug,Friday). Click on each picture to get the recipe! Please refer this page to see how to prepare homemade rice flour for making Kozhukattai, if you wish to prepare form scratch. You can make with store bough rice flour or Idiyappam flour too for easy finish! Wishing you all a Happy Ganesh Chaturthi/ Vinayagar Chathurthi :)We make sure to offer Pillayar with kozhukattai made with Jaggery and Coconut mainly. You can even quickly whip up the instant wheat flour appam below, which takes hardly 5 minutes to prepare and 20 minutes of cooking time. I am yet to post another version of kondakadalai sundal (with black channa and spice powder), so stay tuned!

   

Some Useful videos for you!

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Ammini kozhukattai recipe | Ganesh chaturthi recipes

We make ammini kozhukattai (AKA ammani kozhukattai, mani kozhukattai, mini kozhukattai) in a different way. We call it as neer urundai. I have posted that one when I just started my blog here. We boil water and add the rice balls in that water to cook it, instead of steaming. It has totally different taste and texture than this ammini kozhukattai. I love that so much. This is totally different in both making process and taste. I love this as snack. I have never made this way, this is the first time I am making, after my MIL made this for evening snack when I was there in Chennai few months back. Me, Aj and my MIL rolled the balls chatting and watching TV. It was fun job for Aj. He totally enjoyed making it. But he doesnt like to eat this. I thought this will be the apt time to post this as Ganesh Chaturthi 2014 is nearing. Though there are many variations in this ammani kozhukattai, this is my version!  

Ammini kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 20 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Rice flour (I used idiyappam flour)	1/2 cup
Water	1 cup
Moong dal/ Pasi paruppu	2 tblsp
Coconut, grated	1/4 cup
Sesame oil	1 tsp
Salt	As needed

To temper

Oil (I used coconut oil)	1 tblsp
Mustard	3/4 tsp
Urad dal	1 tsp
Curry leaves	1 sprig

Method

1. Soak moong dal in hot water. In a heave bottomed vessel/ non stick pan, boil water and add salt, sesame oil and flour to it.

2. Briskly stir and keep mixing until it forms a dough. Initially it can be looking as if there is some lumps forming. But as you stir, it will be alright.

3. Let it cool down a bit. Once you are able to handle the heat, grease your hands and knead the dough. Start making tiny balls. Keep the dough covered and knead now and then to prevent drying.

4. grease idli plates with sesame oil and arrange the balls on it. Boil water in idli pot, keep the soaked moong dal in a small bowl, with only water just enough to immerse it. Add salt to it.

5. Keep the idli plate over it. And steam for 10 minutes or until the balls are done.  If you have a different type of idli pot, cook moong dal separately. Just make sure you just cook it without over cooking.

6. By the time the mini kozhukattais gets cooked, the moong dal also would have been got just right cooked, since we have pre soaked it in hot water. Now heat a kadai and temper with the items given under ‘To temper’ table in order.

7. Add the steamed mini kozhukattais and mix well.

8. Add grated coconut, cooked dal (if little water is there, no problem) and mix gently.

Notes

• Soaking dal helps cook easily. If cooking separately, just boil water and add the soaked dal, boil for 2 mins and drain the water.
• Keep the dough always covered and knead every now and then with greased hands to prevent from drying.
• You can do the same with left over urad dal pooranam too.

Flavorful, eye appealing, cute little ammini kozhukattais are ready to be offered to Ganesh as well as your family would love it as prasadam.

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For this lunch menu series, these days I don’t plan ahead, just plan, cook and post the very same day. Today when I was going through my recipe index and the lunch menus, I thought I should post something that I haven’t covered yet. The first thing I could recognize is lachha paratha. And mutter paneer. So I knew I am going to make this. My kid, though he likes North Indian lunch, he also needs  steamed basmati rice and dal to finish his meals. Though I have not kept rice in this picture, I kept basmati rice for him. That’s it, my lunch menu is planned. I had Jamun made with ready made mix that my MIL gave it to me to make it for her boys. She wanted to make it when we went to Chennai few month back, but she had no time. So she gave it to me and asked me to make after coming here. 2 days back I made it for them. I added this to my menu to make it more tempting to you . So here’s how I cooked this week’s lunch with Lachha paratha, mutter paneer, dal fry, jamun, curd, pickle.

Mutter paneer, Lachha paratha, dal fry -Lunch menu 44

Recipe Cuisine:Indian   |  Recipe Category: Lunch
Prep Time: 30 mins     |  Cook time: 45 mins    |  Serves: 3

1. Pressure cook dal for dal fry. Prepare dough for lachha paratha.
2. Do the cutting, slicing works. Slice 2 onion and chop 2+1 tomato for mutter paneer and dal. Keep all the other ingredients ready – green chilli, ginger, coriander leaves, masala powders, kasuri methi, ghee, lemon, peas, paneer etc. Reserve some onion, tomato, green chilli and coriander leaves for salad.
3. Shallow fry paneer after thawing it. Keep it immersed in hot water until use. Microwave cook frozen peas.
4. Prepare dal fry first once dal is done. Do mutter paneer next. Mix onion tomato salad with lemon.
5. Lastly make lachha parathas when you are ready for lunch.

Serve with curd, pickle, Jamun for dessert.



Check out the links for the recipes :

• Lachha paratha recipe
• Mutter paneer recipe
• Dal fry recipe
• Gulab Jamun recipe

Check out my other paratha recipes, paneer recipes and this instant mango pickle that can go well with this.

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Aloo Tuk recipe / Aloo Took recipe

My friend Sangeeta have told about arbi tuk that they will double fry arbi and it will be delicious. I make even arbi fry very rarely out of guilt of deep frying. So double frying made me thick twice before trying. But when I planned for a Sindhi lunch menu last time, I wanted to try it. So when I am trying, I wanted to post it too. Vj and Aj loves this to have as side dish, but for first time I am making. Perfect as accompaniment for rice along with any gravy or even dal tadka.

Aloo tuk recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Potato , medium - 5

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Red chilli powder - 1 tsp

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Coriander seeds powder - 3/4 tsp

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Amchoor powder/ dry mango powder - 1/2 tsp

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Salt - As need

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Oil - For deep frying

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Method

1. Peel and wash the potatoes. Slice them to thick slices and keep immersed in cold water.

2. Heat oil in a kadai. Drain the potatoes and sprinkle salt over it. Mix and deep fry in hot oil. Just until it becomes soft from inside.

3. Drain from oil in a paper towel and pat it gently to remove excess oil. Keep aside.

4. At the time of serving, heat oil again and fry the potato slices again. Let them fry in medium flame. Fry until golden in colour.

5. Drain from oil and immediately sprinkle the masala powders and toss well. Repeat the process in batches to finish.

Notes

• No need to fry the potato slices for long time in the first time. You can deep fry to change its colour second time when you are frying.
• Second time frying should be done in medium flame to get crispy result.
• Press the potatoes slightly as if you press too much, it will stick to the kitchen towel.

Serve hot as starter or accompaniment for rice. We had with Sindhi Tomato kadhi , rice, rolled papad as in the lunch menu 43.

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