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 channa 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.
Pattani sundal recipe
Prep Time: 12 hr soaking | Cook time: 20 mins | Serves: 4
Ingredients
Grated coconut – 3 tblsp
Salt – As needed
Asafoetida – 1 pinch
To roast and powder
Red chilli – 6
Black Pepper – 1 tblsp
Jeera – 1 tblsp
To temper
Mustard – 1 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Green chilli – 1
Method
- 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. You can add finely chopped ginger for that sundal.
Flavourful and spicy pattani sundal – ready! Try this for your navratri days, you are gonna love it!
Happy Navarathi to ur family…Vinayakar luks stunning and the sundal recipe too
pilliyar is looking good … i generally add only coconut and red chilly soon will post mine!
Love the Ganesha picture. Just too cute Raks! Very nice sundal recipe.
Had a very good time today at your place. Yummy sundal. Cute presentation
Had a very good time today at your place. Yummy sundal. Cute presentation
kara saramana sundal, sounds too good…liked that Pillaiyar..very nice 🙂
yummy sundal… with different flavor…nice clicks…
Looks very delicious. Tempting
ufff mouth watering
Fantastic sundal and am loving that sundal podi, will make some soon.
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?
Priya, try cooking it with salt, never gets mashed. How much water you add usually for pressure cooking?
how much powder to add?
BTW 3-4 whistles is way too much. 1 should be enough for peas soaked overnight. Mine got completely mashed. Even after putting salt.
Nice mouth watering pic…can I use frozen peas in the same recipe?
Sure, Just boil before using in the recipe.