Thursday, January 28, 2016

Navadhaanya Sundal

  • Mixture of nine pulses/grains
  • Packed with protein, fiber, vitamins and minerals. So healthy and tasty too
  • Very easy to prepare
  • Its filling and diet-support
  • Preparing twice a week won’t be boring
Pulses mix:

The following list is as per the available pulses nearby store to me.

Horse gram (kollu)
Red beans (thatta payiru)
Green gram (Paasipayaru)
Dried green peas (pacha pattani)
Brown chickpeas (kondakadalai)
White chickpeas (vellai kondakadalai)
Dried white field beans(Mochai)
Dried brown field beans(Mochai)
Soya beans

You can also use Black gram (karuppu ulundu), Rajma, masoor dal as per availability.
Take 1 cup of each pulse and mix well.
Store in a container.


Pulses mix
1 cup
Mustard seeds
1 tsp.
Urad dal
1 tsp.
Curry leaves
Finely chopped onion
1 tbsp.
Red chilly
Hing powder
1 tsp.
2 tsp
Grated coconut(optional)
1 tbsp.
2 tsp


  • Soak pulses overnight or at least 8 hours

  • Pressure cook the soaked pulses with salt – 6 to 8 whistles would be enough
  • Open the lid after 5 to 10 mins, the stove turned off
  • Strain the excess water

  • Heat oil in kadai
  • add mustard seeds, wait till it pops
  • add urad dal, fry till it starts changing color
  • Break red chillies into halves, then add to fry
  • Now add hing powder and onion, fry for a minute
  • Add the pulses now and mix well

  • check for salt, add some if required
  • after a minute turn off the stove
  • add coconut now if you want. I haven’t used it here, but adding enhances the taste very well
  • So now the healthy, tasty Navadhaanya sundal is ready to serve with hot tea

Wednesday, January 27, 2016

Masala Vadai

Masala vadai is very famous snack item in South India.
It is easy n quick to prepare, crispy, tastes delicious and goes well with hot tea and south Indian meals.


Channa dal (kadalai paruppu)
1 cup
3 tbsp
Hing powder
1 tsp
as required
Black Pepper
2 tsp
Red chilli
6 (add more for more spiciness)
Cumin seeds (jeeragam)
2 tsp
Aniseeds (perunjeeragam)
2 tsp
Half of one big size onion
finely chopped
Coriander  and curry leaves
finely chopped
as required for deep frying

-Soak channa dal for two hours.

-Strain the water.
-Take 2 tbsp of soaked whole channa dal and keep it aside.
-Load the remaining dal in mixer grinder.
-To that add red chilli, pepper, salt, hing powder, 1 tsp cumin seeds, 1 tsp aniseeds  .

-Now grind but not to fine paste
-Take it in a bowl, to that add soaked whole channa dal, oats, onion, coriander n curry leaves, 1 tsp of cumin seeds and aniseed each .

 -Mix Well

-Heat oil in kadai for deep frying

-Make sure that oil is hot enough for frying , drop a pinch of mix, if it floats n fries immediately then oil is ready
-Take small quantity of mix in your palm, make a ball, flatten it lightly then gently drop it in oil

-Fry till golden brown and strain excess oil 
-Now delicious masala vadai is ready to serve.