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Thursday, October 15, 2015

karuppu ulundu sundal

I tried this sundal very recently, it was very delicious. It is very healthy, easy to make too. Since I love the flavour of asafoetida, green chilli and coconut combination in ulundu pooranam for kozhukattai, I added the same ingredients. Not only for Navaratri, this south Indian sundal can be a healthy snack too that you can make for your family.


Karuppu ulundu sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time5 mins+ overnight soaking    |  Cook time: 20 mins     serves: 2

Click here to view/ download karuppu ulundu sundal recipe in Tamil

Ingredients

Black urad dal, whole (Karuppu ulundu)  - 1/2 cup

Grated coconut - 3 tbsp

Asafoetida – 1 pinch

Salt – As needed


To temper

Oil  - 1 tsp

Mustard - 3/4 tsp

Green chilli- 3

Finely chopped ginger - 1 tsp

Asafoetida – 1 pinch

Curry leaves – 1 sprig


Method

  1. Soak urad dal for 6 hrs. Drain water, add more water and salt as needed and pressure cook for 2-3 whistles.
  2. 1-soak
  3. Once done, heat a pan with oil and temper with the items given under ‘To temper’ table.
  4. 2-temper
  5. Add cooked dal, asafoetida and stir fry for a minute. Lastly add the grated coconut and mix well.
  6. 3-ready

Notes

    •  I soaked overnight and pressure cooked for 3 whistles, it was on softer side. So I have given soaking time less.

Serve as prasadam for navaratri, or as a evening snack!
karuppu ulundu sundal


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7 comments:

  1. Raji,,, yummmyumm and healthy too...U r an inspiration.... Loved u r pan too :)

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  2. In the streets of Madurai it is garnished with coarsely powdered pottu kadalai and it tastes very good

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  3. In the streets of Madurai it is garnished with coarsely powdered pottu kadalai and it tastes very good

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  4. never tried sundal with karuppu ulundu... looks delicious

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  5. Usually the skin of ulundhu is discarded telling that it will cause stomach ache... This is first time I'm seeing it is being used.

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  6. No not at all. Infact, ulundu is used with skin in many other recipes too, like thogayal, idli podi, it adds more flavor too. Dal makhani also uses urad dal with skin. Its really healthy. I am also hearing for the first time that it will cause stomach ache.

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  7. i enjoy trying your recepies!! Love your"" notes"after every recepie. They give loads of information bços of which i turn out better cooking !! keep it up!

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