Navaratri starts today. All women and girls are busy during these days. They wear new dresses and new jewels and go to Golu. In golu they offer different types of sundal every day. Navadhanya sundal is special for navaratri. This recipe is time consuming. but it is very good for naivedyam as well as health.
Now let us see how to make Navadhanya Sundal
- White channa(kondai kadalai) – ¼ cup
- Black channa (kondai kadalai) – ¼ cup
- Peanut (verkadalai) – ¼ cup
- Cow pea(karamani) – ¼ cup
- Soya bean – ¼ cup
- Dried peas(pattani) – ¼ cup
- Horse gram(kollu) – ¼ cup
- Kidneyn Beans(rajma) – ¼ cup
- Green gram(pachai payaru) – ¼ cup
- Salt – to taste
- Coconut – ¼ cup
- To Temper
- Oil – 2 tablsp
- Mustard – ½ tsp
- Urad dal – ½ tsp
- Red chilli – 2
- Asafoetida – ¼ tsp
- Curry leaves – few
- To grind
- Channa dal – 2 tsp
- Coriander seed – 1 tsp
- Red chilli – 3
Soaking time may vary for each legumes. Soak all the legumes overnight. Soak pattani, karamani and peanut together for about minimum 8 hours.
Soak pachai payaru and kollu together. Soak rajma and soya beans together.
Soak white channa and black channa together. Cook rajma, soya bean, white channa and black channa with salt in the pressure cooker for 2 whistles. Drain the water completely.
Cook pattani, karamani, peanut, kollu and pachai payaru with salt in the pressure cooker for 2 whistles. Drain the water completely.
Dry roast the ingredients given under “to grind”. Grind coarsely in the mixer.
Heat oil in a frying pan and temper all the items given below to “temper”. Add navadhanyam and coconut and stir well.
Finally add the ground powder and toss it well.
If you want you can add spice powder or else make it plain.
You can add any legumes of your choice.
Quantity is also your choice.
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