Kugan's Kitchen Part 5

rose, this kozhi avarai(four angled bean) can be cooked like any other poriyal. Mrs.Mano has a recipe on her blog if u r interested...
http://manoskitchen.blogspot.com/search?q=kozhi+avarai

K, chilly sauce recipe seems very easy... I guess it'll be a nice dip for other steamed vegs as well...

Dev thanks for the link.
I do not like to add dals in my stir fry cooking.
I tried Kugan's version, very simple and tasty.
May be I will try to cook, just as we do poriyals
for other veges. Now I have another vege in my
my home cooking.
Rose.

Dev, thanks for your post. Try the chillie sauce. In Malaysia they use this sauce for chicken rice.
Thanks and take care, Kugan98

Thanks Rose for your post. I will post a simple poriyal made with the four angled bean. Thanks, take care, Kugan98

Thank you very much great for your nice compliment. Do try out some recipes if you have the time. Thanks take care, Kugan98

Dear friends,sundals can be made from motchai, green gram dal, channa dal, peanut, cow gram, dried green peas, white chick peas, black chick peas, and even corn.

there is a basic method to do the sundal.
Other than that, there are spicy recipes with additionl ingredients.

First I will give the simple method:

Basic Recipe:

1 cup of white chick peas, soak for 8 hours.
1 sprig curry leaves
2 long dry red chillies cut into small pieces.
1 tbs of coconut scrappings
little lime juice or little grated mango (optional)

1 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
little asafoetida
salt to taste.

Method:

Pressure cook the chick peas with little salt. drain the water.
Heat the oil in a wok, add in the mustard seeds, when it splutters, add in the urad dal, curry leaves and the asafoetida powder., stir fry for a second. add in the boiled chick peas and the coconut scrappings. Stir once more and remove. you can add the grated mango or the lime juice, mix and serve.


Note: If making green gram dal, you need to soak only 2 hours, then boil it in a pot, not pressure cooker.

If doing with channa dal or moong dal, you need not soak it. wash and boil and see that they are not over cooked.

I will post later, the recipes for spicy sundals.

White Chickpeas Sundal:

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Kugan many many thanks for the recipes.
Glad that you are posting all types of sundal. Simple and spicy.
I have got to learn a lot from you, so that I too could celebrate all festivals.
Do you do anything sweet for the prayers for this festival?

Thanks for your nice post Gulabjamun. Glad that you too want to celebrate all festivals. This way our children too will know about our festivals.

I usually make sweet puttu, stuffed sweet puttu, aval puttu.
sweet vadai, pongal. I do not make boli and things.
You can even do a sweet sundal.
Thanks and take care, Kugan98

[tscii]
Here is the first spicy sundal, more will follow.
Kugan98


SPICY BLACK CHICKPEAS SUNDAL

Ingredients:

1 cup of black chickpeas soaked for about 8 hours.
2 dry red chillies cut into small pieces
1 sprig curry leaves
½ tsp lime juice (optional)
2 tsp oil
1 tsp urad dal
¼ tsp mustard seeds
Little coriander leaves for garnishing
Salt to taste

To Grind Into A Coarse Paste:
1 tbs scrapped coconut
2 green chillies
½ inch ginger

Method:
Pressure cook the black chickpeas. Strain the water.
In a wok, add in the oil. Add also the urad dal and mustard seeds.
Add also the cut red chillie. Sauté for a second.
Add in the boiled black chickpeas, stir fry for 4 minutes.

Now add in the salt, and the ground paste.
Stir fry for a second, add in the curry leaves .
Add in the lime juice, remove and garnish with the cut coriander.



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