SWEET SUNDAL:
This is made only with Karamani(cow peas) or Pachaipayaru(green gram).
INGREDIENTS:
Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 1/3 cup
Salt - a pinch
Temperings:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup
METHOD:
Dry roast karamani or green gram for 3 min., soak for 1/2 an hour and pressure cook with a pinch of salt for 2 whistles or until soft, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked karamani/greengram and jaggery. When thick add coconut and mix well.
Sweet sundal is ready for offering.
Crushed jaggery - 1/3 cup
Salt - a pinch
Temperings:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup
METHOD:
Dry roast karamani or green gram for 3 min., soak for 1/2 an hour and pressure cook with a pinch of salt for 2 whistles or until soft, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked karamani/greengram and jaggery. When thick add coconut and mix well.
Sweet sundal is ready for offering.
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