
Kolu keeping me busy and as I said in my previous post, here is one of the sundals I made for Navarathri.
Usually I keep kolu only for last 3 days of Navratri. This time, I felt I should keep all 9 days and decided in last minute to keep all 9 days, bit un-planned this time.
Aj was this time very helpful in arranging. I made him do a lot of works and Vj too did his part by bringing mango leaves for poorna kumbam and arranging the steps.
Next time I should plan ahead and call more friends too. This time called only few friends but I felt very happy when they visited my golu.
Though my kolu was only with 3 steps and had only few traditional dolls, I filled most with toys.
So bit hesitant about that, but everyone liked the kolu. Below is a glimpse from my kolu.
Pachai pattani sundal is one day’s sundal for which I tried a sundal podi recipe that MIL told to try.
It is simple spice powder with only 3 ingredients, similar flavour as rasam powder. But loved it for a change.
You can add chana dal in that and powder too. MIL gave me few sundal ideas, will sure post it in recent future.
I have made pattani sundal only few times. So after long time making this for kolu. Same as other sundal recipes, except for the spice powder.
- Check out my Navaratri sundal recipes for 9 days
Instructions
- Soak green peas overnight and pressure cook with half the salt required and water just to immerse the peas, for 3 to 4 whistles. Adding salt prevents peas from getting mashed and also tasty as salt gets into the peas. Dry roast all the ingredients under ‘To roast and powder’ until golden in colour without burning it.
2. Grind to a coarse powder. You can store in an airtight container for future use as this will be more in quantity. Heat a kadai with oil and temper with the items given under ‘To temper’ table in order. Add asafoetida .
3. Drain the cooked peas and add it to the kadai. Stir well, add salt if needed. Mix well.
4. Lastly add the powder and coconut gratings and mix in medium flame for a minute.
Flavourful and spicy pattani sundal – ready! Try this for your navratri days, you are gonna love it!
Recipe card
Pattani sundal recipe
Ingredients
- ½ cup Dried green peas
- 3 tablespoon Grated coconut
- Salt
- 1 pinch Asafoetida
To roast and powder
- ¼ cup Coriander seeds
- 6 Red chilli
- 1 tablespoon Black Pepper
- 1 tablespoon Cumin seeds
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 Curry leaves sprig
- 1 Green chilli
Instructions
- Soak green peas overnight and pressure cook with half the salt required and water just to immerse the peas, for 3 to 4 whistles.
- Adding salt prevents peas from getting mashed and also tasty as salt gets into the peas.
- Dry roast all the ingredients under ‘To roast and powder’ until golden in colour without burning it.
- Grind to a coarse powder. You can store in an airtight container for future use as this will be more in quantity.
- Heat a kadai with oil and temper with the items given under ‘To temper’ table in order. Add asafoetida.
- Drain the cooked peas and add it to the kadai. Stir well, add salt if needed. Mix well.
- Lastly add the powder and coconut gratings and mix in medium flame for a minute.
Notes
- You can skip the powder part and make it as usual sundal.
- Can add finely chopped ginger for that sundal.
Priyas Feast
Happy Navarathi to ur family...Vinayakar luks stunning and the sundal recipe too
AparnaRajeshkumar
pilliyar is looking good ... i generally add only coconut and red chilly soon will post mine!
Madhavi K
Love the Ganesha picture. Just too cute Raks! Very nice sundal recipe.
jeyashri suresh
Had a very good time today at your place. Yummy sundal. Cute presentation
jeyashri suresh
Had a very good time today at your place. Yummy sundal. Cute presentation
Sangeetha M
kara saramana sundal, sounds too good...liked that Pillaiyar..very nice 🙂
Happys Cook
yummy sundal... with different flavor...nice clicks...
nandoos Kitchen
Looks very delicious. Tempting
Sayantani
ufff mouth watering
Priya Suresh
Fantastic sundal and am loving that sundal podi, will make some soon.
Priya
I love this sundal and every time I try it, I end up with pea mush! 🙁
Yours looks amazing. I soak it overnight and even if I turn off after 1 whistle, it still comes out mushy. What am I doing wrong?
Raks anand
Priya, try cooking it with salt, never gets mashed. How much water you add usually for pressure cooking?
Premilo
how much powder to add?
Premilo
BTW 3-4 whistles is way too much. 1 should be enough for peas soaked overnight. Mine got completely mashed. Even after putting salt.
swetha511
Nice mouth watering pic...can I use frozen peas in the same recipe?
Raks anand
Sure, Just boil before using in the recipe.