Chennai Beach Style Masala Pattani Sundal Version 1

I'm very fond of beaches and enjoyed spending my time at besant nagar beach, marina beach,  thoraipakkam rto beach and pallavakkam beach. The snacks at these shacks are affordable and tasty. Must try on these beaches are pattani sundal there are two versions of this. This is the spicy version or gravy style Sundal which is preferred during winters or monsoon.

Gravy Style Pattani Sundal Recipe Uploaded on Youtube.

Ingredients:

150 Grams Dried Yellowpeas

1/2 Cup Roughly Chopped Tomato 

1/2 Cup Roughly Chopped Onion

2 Chilies 

1/4 Tsp Garam Masala

1/4 Tsp Chaat Masala

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Asafetida

1 Tsp Coriander Powder

2 Tsp Ginger and Garlic Paste

2 Sprigs Curry Leaves

Salt as per taste

2 Tbsp Oil

Garnish: 1/2 Cup Finely Chopped Onion

1/2 Cup Finely Chopped Raw Mango

1/2 Cup Finely Chopped Tomato

3 to 4 Tbsp Finely Chopped Coriander and Mint

1/2 Lime

Corn Flakes Mixture 

Prep:

Wash the yellow peas twice and soak in water for 6 to 8 hours.

Wash and peel equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste. Reserve the ginger and garlic paste.

In the same mixer jar add 1/2 cup roughly chopped tomato, onion and green chilies. Grind to form a smooth paste.

Wash and finely chop all the ingredients mentioned for garnish.

Few Fun Videos Caught at Beach

Method:

Add the soaked peas to the pressure cooker along with 2 cups water cover, place a whistle and cook for 5 to 6 whistles on high flame or cook until the peas and soft.

Heat a wok on medium flame with 2 tbsp oil. Once the oil is hot, add the ground onion and tomato paste.

Next add the chilly powder, coriander powder, chaat masala, turmeric powder, asafetida, garam masala, ginger and garlic paste, stir and fry all the ingredients till raw flavor reduces and the oil starts to separate from the masala.

Add the cooked peas to the masala along with 1/2 cup water stir well and add salt as per taste cover and cook until the peas have observed most of the masala and the moisture content has reduced.

Stir and fry the peas till the masala has coated for 2 minutes. Remove from flame and plate the peas, garnish with finely chopped onion, tomato, mango, coriander, lime juice and chaat masala. Serve hot and Enjoy ! 

Blackchickpeas Stir Fry Recipe / Kondakadalai Sundal Recipe

Blackchickpea sundal is prepared for auspicious ceremonies and festivals in hindu community. Sundal is a starter / snack dish we also consume it with rotis.

Blackchickpea Sundal Recipe Video on Vidyascooking Channel😊

Ingredients:

250 Grams Black Chickpeas 

1 Large Onion (Finely Chopped)

2 Slit Green Chilies (Slit)

1/2 Inch Ginger ( Peeled and Grated)

3 Sprigs Curry Leaves

2 Dried Red Chilies

1 Tsp Mustard Seeds

1 Tsp Split Blackgram

1/4 Tsp Asafoetida

1/2 Cup Fresh Grated Coconut

6 Sprigs Coriander Leaves (Finely Chopped)

3 Tbsp Peanut or Sesame Oil

Salt as per taste

Garnish: Lime Juice, Finely Chopped Onions, Finely Chopped Chilies.

Method:

Wash and soak the blackchickpeas in water for min 6 to 8 hours.

Wash the soaked chickpeas twice and add to a pressure cooker. 

For every 1 cup soaked chickpeas add 1 1/2 cups water and cover the lid place a whistle and cook the chickpeas for 6 to 7 whistles or until the chickpeas are tender and mushy.

Drain the chickpeas and reserve.

Heat a wok on medium flame. Add Oil to the wok, temper the oil with mustard seeds allow to sputter. 

Add blackgram dhal, red chilies broken in half to the mustard.

Add finely chopped onions, grated ginger, slit green chilies, asafoetida and curry leaves, fry all the ingredients until the onion turns transparent.

Add the drained chickpeas and salt as per taste fry till chickpeas heat all the way through.

Add grated coconut, coriander and lime juice fry all the ingredients and serve the sundal hot.

We can top the sundal with finely chopped raw onions and chillies and...Enjoy

Sundal Recipes Posted on Vidyascooking Channel 😊

Kadalai Sundal Recipe

Karamani Sundal Recipe

Karamani Sweet Sundal / Sweetened Blackeyed Beans Stir Fry

Sweet Karamani sundal is a popular dish we prepare during Gowri Ganesha, Varamahalakshmi and navratri. This is a traditional offering for Goddess Parvati and MahaLakshmi. Consuming blackeyed beans often is recommended it is good source of fiber and helps reduce cholesterol. Very simple and nutritious dish, from adults to kids everyone will surely enjoy.

Subscribe to me on Youtube English and Tamil Channel for regular updates 😊

Black Eyed Beans Stir Fry Ingredients:
150 Grams Blackeyed Beans / Karamani
1/2 Cup Sugar
1/2 Cup Any Fruits of Choice (Apple, Grapes or Pears)
10 Cashews
10 Raisins optional
1/2 Tsp Cardamom Powder optional
2 Tbsp Ghee

Method:
Measure the blackeyed beans wash twice and add to a hot pack with hot water place the lid and allow to soak to 3 to 4 hours the bean should double in volume.

Once the beans has doubled in volume, wash twice and add to a pressure cooker. Measure and add 1 1/2 cups water, cover the lid and place a whistle cook on medium flame for two to three whistles.

Drain the cooked beans and reserve. Heat ghee in a wok on medium flame. Add the cashews and fry till golden in color. Add the cooked beans and fry for a minute.

Add the sugar and fry, sugar will melt and turn into liquid place on high flame and cook the beans till the sugar has reduced. At this point we can add cardamom powder or cloves and even saffron strands it is upto ones preference.

Remove the stir fried beans from flame. Chop fruits of your choice, serve the stir fried beans in a serving dish and garnish with chopped fruits and serve as offering during puja or prepare this dish for kids regularly...Enjoy 😉

Split Chickpea Sundal Recipe #itsvegan

Traditional South Indian Stir Fried Split Chickpeas Sundal

Sundal is a offering served during festivals. Very healthy and nutritious starter or evening tea time snack. This dish is normally prepared during Navratri, Guru Purnima (Teachers Day), Ganesh Chaturthi and Diwali across India. Chickpeas offering served in any form to Lord Ganesha, Saibaba, Dattatreya swami  and Dakshinamurthy is very auspicious for Business and students.

Subscribe to me on Youtube English and Tamil Channels for regular updates :)

Ingredients:
1 Cup Channa Dal (Kadalai Paruppu/ Split Chickpeas)
1/4 Cup Fresh Grated Coconut
1 Tbsp Mustard Seeds
1 Tbsp Split Black Gram Dal 
3 Green Chilies Slit
1 Tsp Turmeric Powder
1/4 Tsp Asafoetida
1 Large Onion Finely Chopped 
2 Sprigs Curry Leaves
1/2 Lime
3 Sprigs Coriander 
1 Carrot Finely Chopped
Salt as per taste
Oil as required 

Method:
Wash and soak the channa dal in water for 30 minutes.
Once the channa has doubled in volume wash thrice drain and place in a bowl that will fit in a pressure cooker. Add 1 tsp turmeric and 1 cup water cover and place inside the pressure cooker.
Place cover the pressure cooker lid and cook for two whistles.

Place a wok on medium flame with oil. Add mustard seeds, split black gram dal allow to splutter. Add asafoetida, curry leaves, onions, and slit chilies fry for a minute or until the onions have turned transparent.

Add the cooked channa dal, salt and 1 cup water place on high flame stir and cover. Allow the dal to cook and absorb all the flavours.

Once the water has evaporated, add grated coconut, finely chopped carrots, coriander and lime juice stir well and serve hot...Enjoy 😊