October 16, 2015

Karuppu Ulundhu Sundal

How to make Karuppu Ulundhu Sundal / Whole Black Lentil Snack


         When Navarathri comes around, the first things that cross my mind are Golu, Paatu, Pattu, Sundal & a goody bag of auspicious stuff, along with a one rupee coin :o)  Every house we visit will serve a bowl of warm Sundal. Although delicious, the kids could only eat so many bowls of Sundal. So we would take home the remaining Prasadham to share with our families.

                Navarathri brings along its own share of sweet memories from childhood. It is probably the only time of the year when kids are invited with respect/importance; by grown ups, who normally wouldn't have anything to say to you; except "Where's your Amma"? or "Where's your Patti"? I would come home from school; eager to dress up in pattu pavaadai's & wear some real jewelry (finally!!) and go to almost every house on our street to see their seven or nine step arrangements of beautiful dolls & idols; that are strategically organized in to groups & categories.  Kids, mostly girls would be asked to sing songs in praise of the gods & goddesses. The funny part is, when a girl is singing, there would be so much activity going on around her; It almost feels like no one is paying attention to her song. So much for the respect, I thought we were getting...LOL!!

                 This was probably my first Sundal recipe that was written down in my recipe diary, when I only knew, how to eat :)


How to make Karuppu Ulundhu Sundal/ Whole Black Lentil Snack


Ingredients for about 4 small servings:

1/2 Cup Karuppu Ulundhu / Whole Black Lentil / Whole Urad dal
1 Tbsp grated Ginger
1/2 an Onion - chopped fine
1/4 Cup Grated Coconut
2 Green chillies - finely chopped
Salt to taste

For Tempering:

1 Tbsp Oil
1/4 Tsp Asafoetida
1 Red Chilly, broken
A sprig of Curry leaves
1/2 Tsp Mustard seeds
1 Tsp broken Urad Dal


How to make Karuppu Ulundhu Sundal/ Whole Black Lentil Snack


Stove Top Method:



  • Soak the Whole Urad for 4-5 Hours & pressure cook for about 20 minutes or until it becomes soft, but not mushy. Drain & set aside.
  • Heat the oil in a pan, on medium heat and add all the tempering ingredients to fry until crisp & fragrant.
  • Follow by adding the green chillies, ginger, onion and saute until onions become translucent. 
  • Finally add the cooked whole urad dal, salt and coconut - mix & cook for a few minutes on low heat & serve hot for a nutritious evening snack or as a side to your meal platter.

Notes:

  • If you are making this as a (prasadham) offering to god, skip the onions - as onions & garlic are not added to god's offering.

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