Kollu / Horse Gram Sundal

     Kollu / Horse gram is a nutrition rich gram and called Horse Gram because of that. In Kongu (Coimbatore) region, kollu paruppu masiyal, kollu rasam and kollu thuvaiyal are very famous. These are surprisingly not famous in Chennai region. To get started on kollu, kollu sundal is a good recipe. Try this for this navratri festival season and then slowly introduce into your family’s diet.

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: ¾ cup

Ingredients:

Horse Gram / Kollu	½ cup
Salt	To taste
To Temper:
Oil	½ tsp
Mustard Seeds	¼ tsp
Cumin Seeds	½ tsp
Curry Leaves	Few pieces
Red Chilli	1
Asafoedita / Hing	¼ tsp
Finely Chopped Onion (optional)	2 tbsp
To Garnish:
Grated Coconut	2 tnsp

Procedure:

1. Wash and soak the horse gram for 6-7 hours or overnight.

2. Pressure cook the horse gram with enough water for 3 whistles in medium flame or until it become tender.

3. After pressure has gone, strain the water completely and keep it aside.

4. Heat the oil in a pan then add mustard seeds and cumin seeds. Wait for popping.

5. Then add the curry leaves and broken red chilli. Fry for few seconds.

6. Now add the hing and fry for few more seconds.

7. Add the chopped onion and sauté till they become translucent. (if used)

8. Add the cooked horse gram and salt. Mix them well and close the lid of the pan. Cook in a low flame for 2 mins.

9. Finally add the grated coconut and mix them gently. Transfer it into a serving bowl and serve it hot.

          Healthy and tasty kollu sundal or horse gram sundal is ready.

Note:

1. Used the horse gram cooked water for making horse gram rasam or soup. 

Related Posts:
1. Peanut Sundal
2. Channa Sundal 
3. Sweet Corn Sundal
4. Red Butter Beans Sundal
5. Bengal Gram Sundal

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Chick Peas / Channa / Kondaikadalai Sundal

     This sundal recipe is traditional recipe and is prepared especially during navrathiri. The procedure is very simple and can be prepared as regular snack also.

Recipe Cuisine: Indian | Recipe Category: Snacks | Serves: 3

Preparation Time: 5 mins |Soaking Time: 8 hrs| Cooking Time: 20 mins

Ingredients:

Chick Peas / Channa / Kondai Kadalai	1 cup
Salt	To taste
To Temper:
Oil	1 ½ tsp
Mustard Seeds	½ tsp
Urad Dal	½ tsp
Curry Leaves	1 spring
Cumin Seeds / Jeera	1 tsp
Grated Ginger	1 tsp
Red Chilli	1-2
To Garnish:
Grated Coconut	1 tbsp

Procedure:

1. Wash and soak the chickpeas over night or 8 hours.

2. Then drain the water from the soaked chickpeas, and then add ½ cup of water and little salt.

3. Pressure cook for 4-5 whistles in a medium flame. Allow it to cool down completely. After the pressure has gone, open the lid of the cooker and check if the chickpeas are cooked or not. Suppose chickpeas are not well cooked, again pressure cook for 2 more whistles. Again allow it to cool down and drain the water completely. Keep it aside.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Then add urad dal, red chillies (break them into half), curry leaves and grated ginger. Sauté for a min.

6. Now add the cooked chickpeas (from step 3) and sprinkle required salt. Mix them well and cook in a low flame for 2-3 mins.

7. Finally add the grated coconut and mix them well. Immediately switch off the flame and transfer it into serving bowl.

   Healthy and tasty sundal is ready.

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Sweet Corn Sundal

     Sweet corn and spicy corn are nowadays available at all Malls and shopping centers. Instead of just sprinkling masala to create spicy corn. Sundal type of corn is a good alternative. You can also eat more corn and will be like by all.

Recipe Cuisine : South Indian | Recipe Category: Snacks / Sundal

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Sweet Corn Kernels	1 cup
Grated Coconut	1-2 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Curry Leaves	½ spring
Green Chilli	1
To Garnish:
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

Preparation Procedure:

1. Wash and slit the green chilli into two halves.

2. Was the curry leaves and drain the water.

3. Wash the coriander leaves and drain the water completely. Then chop them into fine pieces.

Cooking Procedure:

1. Pressure cook the corn kernels with ¼ cup of water for 1 whistle in high flame.

2. Allow it to cool down and remove the lid of the cooker after the pressure has gone. Then strain the water from the corn kernels using the strainer.

3. Heat the oil in a pan, add mustard seeds and wait for popping. Next add the urad dal, curry leaves and green chillies. Sauté them for a minute.

4. Then add the cooked corn kernels and salt. Mix them well. Fry for 2 mins or until it becomes dry.

5. Then add the grated coconut and fry for few seconds.

6. Add the chopped coriander leaves and just give a stir and switch off the flame. After 2 mins, transfer the sundal into serving bowl.

     Healthy and tasty Corn sundal is ready.

Note:

1. Use whole corn instead of corn kernels. But cook the corn for 1 whistle and then remove the kernels from it. Otherwise remove the kernels first and then cook.

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Red Butter Beans Sundal | Sundal Recipes

     Butter beans sundal can be a good evening snack for kids and also a side dish for rice based dishes. It can be also prepared as a variety during the Navarathiri festival.

Recipe Cuisine : Indian | Recipe Category: Snacks / Sundal

Preparation Time:  5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Red Butter Beans	1 cup
Salt	As Required
To Grind:
Grated Coconut or Equivalent	2 tbsp
Red Chilli	1 0r 2
Garlic Pods (optional)	1
Cumin Seeds / Jeera	1 tsp
Fennel Seeds / Sombu	¼ tsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Urad Dal	½ tsp
Curry Leaves	1 spring
Chopped Onion (optional)	2 tbsp

Procedure:

1. Pressure cook the butter beans with ¼ cup of water and little salt for 2 whistles in high flame. Otherwise cook till they become soft and mushy when you press the beans.

2. Grind the coconut, red chillies, garlic pods, cumin seeds and fennel seeds without water using the mixie. Keep it aside.

3. Heat the oil in a pan, add the mustard seeds and wait for popping.

4. Then add the urad dal and curry leaves. Then add the chopped onion (if used) and sauté till the onion becomes translucent.

5. Now add the cooked butter beans with cooked water and salt (salt already added when pressure cooked) .

6. Fry till the water evaporates completely and then add the ground mixture. Mix them well and cook till the raw smell goes off.

7. Switch off the flame and serve it hot with tea.

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