Monday, 10 October 2016


Easy to prepare !

A protein- packed snack!

Sundal, of course! 

I love making whole green gram sundal as much as I love eating it. I chop onions, green chillies, curry leaves, coriander leaves and coconut gratings and add to the boiled whole green lentils with tempering. The hint of asafoetida enhances its rich aroma. 

The mouth-watering aroma will sweep up to the living room. Irresistible!

It can get into everyone's taste buds subtly.

Let's make this nutritious sundal for this special festival day Ayudha Pooja:


Whole green gram one cup
Adequate water (2 cups)
Salt one pinch
Turmeric half spoon
Shallots half cup
Green chillies two split
Sesame oil one spoon
Mustard seeds one spoon
Curry leaves one sprig
Coriander leaves finely chopped quarter cup
Ginger gratings one spoon
Shredded coconut half cup


Always prefer country whole green gram. It is available in all grocery stores and departmental stores.
It is so delicious and having an excellent aroma when cooking.
Cleaned and stoneless whole green gram is available in the stores.
Wash and soak the whole green gram for one hour.
Pressure cook up to three whistles and simmer for five minutes.
Set aside to cool.
Chop the shallots and cut the green chillies.
Shred the ginger and coconut.
Heat the frying pan with oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies and curry leaves and ginger gratings.
Sprinkle asafoetida over them.
Saute a while till the shallots turn translucent.
Transfer the cooked whole green lentils.
Give a gentle stir
Adjust the salt, if needed.
Mix the shredded coconut and coriander leaves gently.

Hot pachaipayiru sundal is now ready to offer for Ayudha Poojai
We can cook this whole gram sundal  as an evening snack. It is good for everyone.
Perfect healthy Sundal..!!!!!!!

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