Sundal

Here is a well known healthy snack, the sundal. In India sundals are very regular during festivals,  temple offerings etc. It occupies a major role in Navarathiri pooja, a prominent Hindu festival in India. The Navarathiri or Dhasara is celebrated 10 days continuously. It is a celebration of Goddess Ambal's victory .The ladies arrange Golu (scene depicting culture using idols)  and offer these sundals to the God and distribute to the guests as prasatham.

Memories: It varies from region to region and  depends on which God they consider as their main deity . In my native place (dad's home town), the major Goddess is Bagavathy Amman and so Navarathiri is celebrated to honor the ladies of a family. The unmarried girls are considered as Goddesses and offered many gifts while participating in the function. In my dad's family the aim of the  function is to welcome the daughters who are given in marriage and to pamper the homesick girls , of course with her husband too:) Some do the fasting the whole day (9 days and the 10 th day is full of feasts) , powder the rice manually (using ural + ulakkai), make rice flour lamps (mavillakku) , sweet dumplings (kolukkattai) and in the evening there will be singing and poojas and a lot of yummy goodies to all:) .

Konda kadalai sundal.

Ingredients:

White or red chick peas - 100 gm (1 coffee mug full)
coconut oil - 1 tsp
shredded coconut - 2 tbsp
dry red chillies - 3
curry leaf - 2 sprig
mustard seed - 1 tsp
salt - to taste
water (to cook) - to immerse and 1 cup standing over.

Method:

Soak the chick peas over night.Fast Soaking can be done in hot water for 6 to 8 hours along with some baking soda. The peas will double in size after soaking.

The easiest way is to buy a canned one, but I prefer the home cooked ones better .

Remove the soaked water (must). Wash again and add some more water. Pressure cook the peas with more water to stand above the peas. Let it whistle once, then reduce the flame and cook in low flame for 15 minutes. Release pressure and take out. Add salt, drain the water.

Heat oil in a wok. Splutter the mustard seeds. Reduce flame and add the red chillies, curry leaves and wait till the chillies turn dark red. Add the cooked channa and stir fry till it looses all the water. Check the salt and put lot of freshly grated coconut. Switch off immediately.

Serving suggestion:

Serve as snack with tea / coffee.
It is my habit to make some chundal with variety rice like puli saatham (Yummy!).
This is a very healthy protein rich snack with nearly 100 calories per cup.
We can make many chundals like this from various lentils like whole green gram (pachai payaru), channa dhal (kadalai paruppu), moon dhal (paasi paruppu), cow peas (thattam payaru), field beans (mochai /val) etc.

Thayir vadai

In most of the Indian households or restaurants, the left over ulunthu vadai after serving with the ven pongal in the morning gets a makeover and becomes thayir vadai in the afternoon. Thayir (curd)  vadai (spicy black gram donut), is similar to the North-Indian dahi vada, except for the shape and few ingredients.

Some years ago, I read in Varamalar (a complimentary book for Dinamalar, a popular Tamil daily magazine), how to do thayir vadai. Before that also I knew this simple recipe from my mom, but the way the author, Andhumani described is still ringing in my head:) According to Andhumani, 'Grind the well soaked urid dhal in hand mortar till it gets fluffy as cotton and deep fry in ghee (?), dip in cold water, squeeze the water out, Soak it in the thickest possible curd and garnish with tempering'. Though that ghee fried vada recipe seems so idealistic and impossible for a woman of this era, I admire the way the author describing his thirst for a perfect thayir vadai:). Yes, home made thayir vadais are more delicious and healthy.

Ulunthu vadai is hubby's favorite and he can finish them off in one sitting:) So that varamalar 'thayir vadai' was a distant dream for me till I bought a pack of boondhi.  The next day I prepared some extra vadais for breakfast and soaked them in curd the whole day to serve along with dinner:)

Thayir vadai.

Hot crispy urid dal vadai served with chutney. Save some for thayir vadai:)

Ingredients:

Ulunthu vadai - 10
thick yogurt - 500 ml
mustard - 1/2 tsp
urad dhal - 1 tsp
curry leaf - 2 sprig
cilantro - 2 tbsp (chopped)
ginger (finely chopped) - 1 tbsp
oil / ghee - 1 tsp
salt - to taste
kara boondhi - 1/4 cup

Method:

Choose a fresh curd, so that it is not too sour.

Put the vadai in some cold water for 2 minutes and take out. Squeeze the water thoroughly. Place it in a serving bowl.

Beat the curd with required salt. keep aside.

Heat oil in a wok. Add mustard and let it crackle. Immediately add the urad dhal and let it get red, in the same time add the curry leaf, cilantro, ginger and switch off. Add it to the curd.

Run the tempered curd over the vadai and let it soak for an hour (4 hours is better. Soaking can also be done inside fridge overnight).

Serving suggestions:

Serve as starter during lunch / dinner and also as snack.
Serve thayir vadai garnished with fresh cilantro (malli thazhai), grated carrot and kara boondhi.

Note:

During hot weather  the curd gets sour quickly. So add some milk with curd before soaking the vadai or keep the dish inside fridge.
In my home, mom won't soak / squeeze vadai in water before adding curd. I don't know the reason  but I do the squeezing part too.