Upma-and-Sundal-Varieties

#Upma is a traditional dish of Tamil Nadu, India. It is commonly prepared for breakfast/dinner from broken rice and served with Coconut chutney. Upma can also be prepared using millet, rawa [ sooji ], semiya [ vermicelli ]. Traditionally rice upma is served with fresh coconut scrapings.

#Sundal : This is also our traditional dish prepared from roasted rice and green gram dhal. The recipe is similar to that of Rice upma but the texture is different. After cooking, the grains are well separated  just like #sundal [ stir fried legumes ]. This might be the reason that this dish got the name #RiceSundal. The roasted green gram dhal gives a nice flavor to the tiffin.
It is a well balanced food as rice gives carbohydrate and green gram dhal gives protein. The tiffan sundal can also be prepared from millet.
Just like rice upma, rice sundal is also served with fresh coconut scraping.

Upma Varieties

Rice Upma	Buckwheat Rice Upma	Rawa Upma
Broken wheat Upma	Semiya [ vermicelli ] Upma	Aval Upma without onion
Aval Upma	Lemon Aval Upma	Lemon Aval Upma 1
Varagarisi [ kodo millet ] Upma	kuthiraivaali [ barnyard millet ] Upma	Samai [ little millet ] Upma
Thinai [ foxtail millet ] Upma	Beetroot vazhaithandu Aval Upma

Sundal Varieties

Rice Sundal	Puli Sundal	Varagarisi [ kodo millet ] Sundal
Kuthiraivaali [ barnyard millet ] Sundal

Coconut chutney is a great accompaniment for upma and sundal. But other chutney also goes well with these tiffins

Chutney varieties

Note :

Rawa upma and broken wheat upma can be relished with sugar.
Rice upma tastes good with jaggery.
Rice sundal can be relished with freshly scrapped coconut and sugar.

Karamani-Masala-Sundal

#KaramaniMasalaSundal  #CowpeaMasalaStirfry : #Karamani [ #cowpea ], a #Legume is a good source of protein, vitamins and dietary fiber. Karamani is soaked and sprouted to increase its nutritional value. Generally karamani sundal is prepared by stir frying the cooked karamani after tempering mustard, urad dhall, red chilly pieces & asafoetida and finally adding coconut scrapings. Some stir fries of legumes like Green pea, chick pea and cow pea taste good with specially prepared coconut masala.
Now we will see the recipe to prepare cowpea masala stir fry.

Ingredients :
1/2 cup	Karamani sprouted [ cow pea sprouts ]
1/4 Tsp	Salt [ adjust ]
Tempering :
1/2 Tsp	Mustard seeds
1/2 Tsp	Urad dhall
1/4 Tsp	Asafoetida powder
8 - 10	Curry leaves
1 Tsp	Oil
To grind masala :
3 Tsp	Coconut scraping
1/2 Tsp	Cumin seeds
1 Tsp	Coriander powder
1/2 Tsp	fennel seeds [ saunf ]
1 or 2	Red chilly
2 cloves	Garlic
1 medium size	Onion sliced
1/2 Tsp	Salt [ adjust ]
10 - 15	Curry leaves
3 Tsp	Coriander leaves chopped

chopped coriander leaves to garnish sundal

Method :

Take all the ingredients for grinding except sliced onion in a blender.

Grind without adding water.

Then add very little water and grind well.

Finally add onion and run the blender for few seconds only.

Transfer the masala into a bowl and keep aside.

Take sprouted karamani [ cow pea ] in a pressure cooker.

Add 1/3 cup of water and salt.

Pressure cook for only one whistle.

Keep the cooker under running water [ under tap ] to release the steam immediately.

Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds and then add urad dhall.

Add curry leaves and asafoetida powder once dhall turn golden color.

Now add karamani and stir well.

Then add the prepared masala and mix well.

Adjust salt.

Keep stirring until the raw smell goes off and the sundal becomes dry.

Finally add chopped coriander and turn off the stove.

Spicy and tasty karamani masala sundal is ready to serve.

Enjoy it as a healthy evening snack with coffee/tea.

It can also be relished with sambar rice or rasam rice.

It can also be rolled with chappathy/poori for lunch box.

You might also like to try

Karamani curry

Karamani masala cur.

Green gram sprout

Kondakadalai stir..

Pattani sundal

Vegetable strir fry/Poriyal/Thuvatal


Dry curry/Masala curry

Variety of Curry Recipes

Ideas for Breakfast/Dinner

Lunch Recipes

Recipe Index

Kondakadalai-Sundal-Chickpea-Stirfry

#KondakadalaiSundal [ #ChickpeaStirfry ] : It is a general practice to prepare #sundal everyday during Navarathri to pray the God and to distribute as prasadam. cooked lentils or legumes have to be stir fried adding necessary condiments and coconut scraping to make a tasty sundal. Not only during Navarathri but also we have to include legumes in our daily diet since they are good source of protein.
Here let me present the preparation of #ChickpeaSundal.

Ingredients :
1/2 cup	Kondakadalai [ chickpea ]
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 or 3	Red chilly, break into pieces
2 pinches	asafoetida powder
10 - 12	Curry leaves
1 or 2 Tbsp	Coconut scrapping
1 Tsp	Oil
1/2 Tsp	Salt

Method :
Soak kondakadalai [ chickpea ] for 6 to 8 hours or overnight.
Pressure cook with 1/2 cup of water and salt for a whistle.
Open the cooker only after it ran out of steam.
Drain the water.
Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over a medium flame.
Once it becomes hot crackle mustard seeds.
Then add broken pieces of red chilly and black gram split [ urad dhal ].
Keep stirring till it becomes golden color.
Then add asafoetida powder, curry leaves and stir for a few second.
Now add chilly powder and then the cooked kondakadalai.
Stir well over high flame till water dries up.
Finally add coconut and stir well for half a minute.
Turn off the stove and transfer into a serving bowl.
Garnish with grated carrot.


Note : Drain the water from soaked chickpea after 8 hours and keep it closed in a container for another 8 hours to get sprouts. The sprouts are more nutritious than the soaked one. Then follow the same method to prepare the sundal.



You might also like to try

sprouted green gram sundal

greenpeas sundal

kollu [ horsegram ] sundal

rajma [ red kidney beans ] sundal

karamani [ cowpea ] sundal

Vegetable strir fry/Poriyal/Thuvatal


Dry curry/Masala curry

Variety of Curry Recipes

Ideas for Breakfast/Dinner

Lunch Recipes

Recipe Index

Puli Sundal

#PuliSundal - #TamarindFriedRice: You must be wondering that we know Tamarind rice but Tamarind fried rice??!! I learned this recipe from my husband. This is one of the traditional recipes prepared in his home. We have to make pulikachal beforehand and cook rice carefully for puliyodharai.
But Puli sundal has to be prepared in the same way as we do Rice Sundal. Here tamarind extract is used to get tangy spicy rice. But green gram dhal is not included in the preparation. This is phata phat way of making puliyodharai [ tamarind rice ] with less oil.
Like any other mixed rice puli sundal tastes good with distinct aroma when prepared with gingelly oil [ till / sesame oil ].
Puli sundal is an excellent lunch box dish also.

Preparation Time : 5 minutes
Cooking Time: 20 minutes
The amount prepared is enough for 2 persons.

Ingredients
1 cup	Raw Rice
Amla size	Tamarind, soak in water
1/8 cup	Gram dhal
1/8 cup	Peanut [ Ground nut ]
2 or 3	Red Chilly
1/4 in Cube	Asafoetida
10 - 15	Curry Leaves
1 Tsp	Mustard Seeds
1/4 Tsp	Turmeric powder
1/2 Tsp	Red chilly powder [ optional ]
1 1/2 Tsp	Salt
3 Tsp	Gingelly Oil [Till/Sesame Oil ]
1 1/2 cup	Water

Note: If squeezed out tamarind juice is 1/2 cup, then take 1 1/2 cup of water.
If squeezed ou tamarind juice is 3/4 cup, then take 1 1/4 cup.
In other words we need to add 2 cups of liquid [tamarind pulp + water ]

Method:
Squeeze soaked tamarind and extract juice adding little water.
Strain through a colander and measure its volume.
Set aside.
Heat a kadai on a stove without oil.
Roast the rice on a slow flame stirring continuously with a ladle until its color becomes bright white.
Transfer into a vessel and keep aside.

In the same kadai add oil and heat over a medium flame.
When oil becomes hot, splutter mustard seeds.
Then add asafoetida and red chilly pieces.
Now add gram dhal and peanuts and roast until dhal becomes golden color.

When gram dhal turns golden color, add curry leaves, turmeric powder and red chilly powder.
Saute for 2 seconds only and then immediately add tamarind pulp,
Add water and salt.
Mix well with a ladle and bring it to boil heating over a High flame.
When it starts boiling, wash the roasted rice once and add.

Keep the kadai closed with a lid and reduce the flame to SIM position.
The rice takes approximately 10 minutes to cook.
In between open the lid and stir well with a ladle.

After 8 minutes open the lid and stir with a ladle carefully without mashing the rice.

When the rice becomes soft turn off the stove and keep it closed for another 2 minutes.
After 2 minutes transfer on to a serving plate.

Relish with any spicy curry or pappad.

For lunch box :
If it has to be packed for lunch, then fill the lunch box with puli sundal.
But close the lunch box only when it cools down to room temperature.
It tastes like a tamarind rice [ Puliyodharai ] but with mild sour taste.
The best thing is that this dish can be prepared within half an hour and using lesser amount of oil compared to tamarind rice [ Puliyodharai ].






You might also like to try

kuthiraivaali sundal [ barnyard millet sundal ]

varagarisi sundal [ kodo millet sundal ]

arisi sundal [ rice sundal ]

kanji dosai

varagarisi neer dosai

Ideas for Breakfast and Dinner

Tiffin Recipes

For tasty accompaniments

Chutney Recipes