Corn Kadala Paruppu Sundal

Navrathri starts from 13th of October this year . It’s a tradition in most of the tamil brahmins family to keep Golu . It’s actually a display of different varieties of dolls. Idols of God, sages, normal human beings, animals, plants and non living things are kept as a display.

The spiritual significance is that everything is made by one creator and everything is part of the creator.

This gives an opportunity for everyone to exhibit their creativity. It is a big social festival too as friends and family are invited home for vethala paakku ( haldi khumkhum).

The first 3 days of Navrathri, Goddess Durga is worshipped. The next three days, Goddess Lakshmi and last three days, Goddess Saraswathi.

Different varieties of Sundal along with one sweet dish is made for offering as Prasad and also shared with everyone who visits home.

Sundal is made with different variety of pulses.Today I have made with Chana dal. To make it more healthier, interesting and nutritious, I have added boiled fresh corn which has a given a delicious crunch and freshness to the traditional sundal:)

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Ingredients

Kadala paruppu ( Bengal gram/ Chana dal) – 1/2 cup
Boiled fresh corn – 3/4th cup
Self to taste
Pepper powder – 1/2 tsp
Oil – 2 tsps
Mustard – 1 tsp
Red chillies – 3-4
Curry leaves – few
Hing ( asafoetida/ perungayam) – 2 pinches
Grated coconut – 3 tbsps
Chopped coriander leaves – 2 tbsps
Lemon juice – 1 tsp

Method

Wash and soak kadala paruppu for 1 hour.
Drain the water completely, add 1 cup of fresh water, salt to taste and pressure cook for 2-3 whistles. The paruppu should be just cooked. It should not become very soft.

Drain the cooked paruppu. Heat oil in a pan. Add mustard. When it starts spluttering, add red chillies, curry leaves and hing. Sauté for few seconds and then add the cooked paruppu. Sauté for few more minutes and then add the boiled fresh corn , pepper powder and salt to taste. Mix well and sauté for few more mins.

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Take off the flame, add lemon juice and grated coconut and mix well. Garnish with chopped coriander leaves and serve:)

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