Channa Sundal | Vinayagar Chathurthi, Navaratri Sundal Recipes

Vinayagar Chathurthi is tomorrow.....we usually make sweet modakam(pooranam kozhukattai), savoury kozhukattai, channa sundal and ellu urundai now. The internet at home has gone down for the past 2 days and am feeling sick, just came to a near by browsing center to post this :) Hopefully my net should be back atleast for the next post....keeping fingers crossed.

Channa Sundal Recipe

Ingredients:

• Channa - 1 cup
• Coconut - 2 tbsp
• Salt - to taste

To temper :

• Mustard seeds - 1 tsp
• Urad dhal - 1/4 tsp
• Hing(Perungayam) - a generous pinch
• Red Chillies - 2
• Curry leaves - few

Method:

1. Soak channa overnight atleast for 8 hours. Pressure cook until soft and set aside.
2. Heat oil in a pan, add mustard seeds and urad dhal, allow it to crackle. Then add red chillies,hing,salt and curry leaves, saute for 2mins.
3. Then add the cooked channa and mix well with the tempered items. Add coconut , give it a quick stir and switch off.

My Notes :

• You can even boil the channa instead of pressure cooking, but I prefer the pressure cooking way.
• While pressure cooking channa adding salt takes time to cook so I always add it while tempering.
• You can use the same method for cooking green gram,mocha kottai or even channa dhal which makes a variety for navatri sundal recipes.

When I saw these thonais(the cup holding the sundal) at Nilgiris the first thing that striked me was to make channa sundal and click with it. Sometimes yes the props hold more attention than the main dish to me :) I am sure most food bloggers will agree with me.