Kollu Sundal / Horse Gram Salad

Ganesh Chaturthi | Vinayakar Chaturthi 7th day Prasadam as Kollu Sundal. Sundal varieties are also offered as Prasadam/nivedyam for Navratri Festival Recipes.

“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

First day ->  Fried Modak 
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day is - Kollu Sundal

Ingredients:

• Horse Gram / Kollu / kulathī - 1 Cup
• Turmeric Powder - 1/4 tsp 
• Salt to Taste

For Gravy:

• Green Chilies - 3 to 4 nos.
• Coconut grated - 1 tbsp

For Seasoning:

• 1 tsp Rai/Mustard Seeds
• 2 tsp Urad Dal / White Lentils (grown in Indian subcontinent- Available in Indian Store)
• A pinch of asafoetida
• Curry Leaves - Few
• Oil

Time Required: 15 mins


Method:

1) Soak Horse gram/Kollu overnight.
2) Pressure cook the soaked kollu with 1/2 of cup of water for 2 whistles.
3) Blend the grated coconut and green chilies and keep it aside.
4) Heat oil, add mustard seeds, white lentils allow them to splutter. Add hing/ asafoetida & curry leaves and saute for 1 min.
5) Add boiled kollu, salt, turmeric and  mix well and saute for 3 minutes.
6) Add blended coconut and green chili mixture and mix well.
7) Adjust the salt if any.
8) Serve with Curd Rice, rasam rice or even you can enjoy as snack dish.


Variation: You can add grated carrot, chaat masala (mixture of many Indian spices - available in Indian store) to bring completely another taste to the dish.


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Capsicum Besan Sabzi

It is pretty easy to make and it will ease your busy morning routine.

Ingredients:

• Capsicum (chopped)  - 1 no. (Big)
• Onion(chopped) – 1 no. (small)

> For seasoning:

• Mustard Seeds – 2 tsp
• Hing/Asafetida -1/4 tsp
• Oil – 3 tsp

>Masala Powders:

• Besan/Chickpea Flour – 2 tbsp
• Dhaniya/Coriander seeds Powder – 1 tsp
• Jeera/Cumin seed powder- 1 tsp
• Turmeric Powder – ¼ tsp
• Red Chili Powder – 2 tsp
• Salt to taste

Time Required:  20 mins.

Method:

Step 01) Heat oil in a pan in medium heat, add mustard seeds and hing/asafetida and allow them to splutter

Step 02) Add the chopped onion and fry till it turns to pink (not brown) followed by chopped capsicum mix it nicely and reduce the heat to low and cook for about 3 mins.

Step 03) Take small bowl mix besan / chickpea flour, red chili powder, turmeric powder, coriander seeds powder, cumin seeds powder and salt.

Step 04 ) When the capsicum have softened add the spiced mixture spoon by spoon and mix nicely until all the capsicums coated with masalas. Cook till the raw masala smell disappears. Stir at intervals to make sure it doesn't stick to the pan.

Serve: Serve hot with chapati.

Tip: To reduce the cook time fry the spiced masala in low heat without oil about 2 to 3 mins.

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Kathirikkai Curry / Brinjal/Baingan ki Sabzi

Simple preparations are always gives tasty and comforting! Roasted methi /fenugreek  powder & garlic is the highlight in this sabzi/side dish, the flavor enhance the taste!

Ingredients:

• Onion  - 1 no.
• Tomato  - 1 no.
• Brinjal/ Eggplant - 4 nos.

(Cut the vegetables lengthwise for this sabzi)

> Seasoning:

• Mustard Seeds - 1 tsp
• Urud Dal/White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Garlic - 3 flakes (crushed or chopped)
• Curry Leaves - few

> Masala Powder:

• Sambar Powder - 2 tsp (Blend of many Indian spices -Available in Indian store)
• Red Chili Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Roasted Methi/ Roasted fenugreek powder - 3 tsp
• Hing / Asafoetida  pinch
• Salt to taste

Time Required: 15 mins.

Method:

Step 01) Heat a pan in medium flame add methi/ fenugreek seeds roast them nicely. Transfer it mortar and pestle and crush it nicely and keep it aside.

Step 02) In the same pan add 2 tsp of oil and add the seasoning seeds and allow them to splutter then add garlic and fry for 1 min. Add onions fry till transparent

 

Step 03) Add brinjal/eggplant and stir fry for 3 mins. Add tomatoes, when it becomes mushy add all the masala powders (sambar powder, red chili powder, turmeric powder, roasted methi powder, asafoetida/hing and salt)

  

Step 04) Mix well and cook them until oil separates from the curry. Serve hot with chapati or as a side dish with rice. Even you can mix this with steamed rice!

 

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Beetroot Curry / Sabzi

We can use this wonderful veggie in many ways like in salads, chutney, pickle, beetroot kootu and in the form of Beetroot Laddu also. Here is one simple and easy method, have this curry in your monthly recipe list to get lots of health benefits.

Ingredients:

• Beetroot – 2 nos.
• Turmeric Powder /Haldi - 1 tsp
• Salt to taste
• Pinch of Hing/asafoetida

>For Grinding:

• Green Chilies – 2 nos.
• Grated coconut – ¼ cup

>For Seasoning:

• Mustard Seeds -2 tsp
• Urud Dal /White Lentils –1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Curry leaves –few
• Oil

Method:

Step 01) As raw beetroot is very hard to cut with knife, it is better to cook this vegetable in a pressure cooker with 3 whistles. Let it cool and it becomes very easy to remove the outer skin, simply squeeze  from your finger it will peel the skin then chop them  into smaller pieces.

 

Step 02) Take a frying pan and heat oil. Add mustard seeds and urad dal. Let the seeds crackle.  Add the curry leaves this enhance the fragrance and taste too. Then add the chopped beetroot, salt, turmeric powder &  hing/Asafetida
 

 

Step 03) Grind the green chilies and grated coconut in a blender. Add the grounded mixture and mix nicely and cook for 2 mins

 

That’s it yummy healthy tasty curry/sabzi is ready. :)

Serve:  This is great side dish with curd rice.

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Capsicum Tomato Stir fry sabzi

Sweetness of capsicum with tanginess of tomatoes and crunchiness of onions all veggies are nicely stir fried in kadai with touch of a simple masalas gives a filling and satisfying taste. It is very quick to prepare and it could ease your busy morning routine. It's one of favorite sabzi to my FIL.

Ingredients:

• Capsicum (diced)  - 2 nos. (big)
• Onion (diced) - 1 no (big)
• Tomato (diced) - 1 nos (medium)

> for Masala Powders:

• Red Chili Powder - 2 tsp
• Turmeric Powder - 1/2 tsp
• Garam Masala Powder - 1 tsp (Many grounded Indian spices - available in Indian store)
• Cumin seeds powder - 1/2 tsp
• Coriander seeds Powder - 1/2 tsp
• Salt to taste

> For Seasoning:

• Mustard Seeds - 1 tsp
• Urud Dal /White Lentils - 1 tsp
• Garlic & Ginger paste - 1 tsp (optional)
• Oil - 3 tsp

Time Required: 20 mins.

Method:

Step 01) In a medium flame heat a pan and sprinkle a few drops of oil add the seeds. When the seeds crackle, add the onion fry till the onion is transparent

 

Step 02) Add the capsicum and stir fry for 3 mins. And then add tomatoes

 

Step 03) Once all veggies are nicely sauted add all the masala powders as mentioned in ingredient list and mix nicely and cook till raw smell of masala disappears

 

Serving: Return to low flame stir gently every now and then. Transfer to serving dish and Serve hot with chapati's

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