Sundalo "O" Sundal

Kadalakkai sundal(peanut)
Ingredients

• Groundnut / Peanut - 1 cup
• Grated Coconut - 3 tbsp
• Salt - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2
• Curry Leaves - some
• Asafetida - a pinch
• Oil - 1 tsp

Procedure
Clean and wash the nuts and pressure cook in water. Strain excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the curry leaves and coconut and stir for a minute. Mix in the cooked peanuts / groundnuts and salt and stir well for a few minutes. Serve hot.
Also try: If interested, you may substitute the dry red chilly with 2 green chilies and a fresh piece of ginger root. Cut these into small pieces and add along with the curry leaves.

Konda kadalai Sundal (Chickpea)

Ingredients

• Chick Peas - 1 1/2 cups Grated
• Coconut - 3 tbsp
• Salt - 1 tsp Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp Dry Red Chilly - 2
• Curry Leaves - some Asafetida - a pinch
• Oil - 1 tsp

Procedure
Soak the chick peas over night to prepare sundal the next day. Wash and clean the soaked chick peas and cook in water or pressure cook. Strain the water. Heat up the oil and fry the mustard seeds, urad dhal, asafetida, chilly and curry leaves in a pan. Add the coconut and salt and remove from heater. Stir to mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed.


Pattani Sundal (Green Peas)
Ingredients

• Green Peas - 1 1/2 cups Grated Coconut - 3 tbsp
• Salt - 1 tsp Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp Dry Red Chilly - 2
• Curry Leaves - some Oil - 1 tsp
• Lemon - 1/2
• (Optional) Mango - a small piece

Procedure
If using dry green peas, soak them over night to prepare sundal the next day. Wash and clean the soaked peas and cook in water or pressure cook. A strain the water and let it stand for a few minutes. If using fresh green peas, clean and cook them in some water. DO NOT OVERCOOK. Strain the excess water completely and set aside. Heat up the oil and fry the mustard seeds, urad dhal, chilly and curry leaves. Add the coconut and salt and remove from heat. Mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed. Switch off the fire and let it cool for a while. Then add the shredded mango and lemon juice. Mix well and serve hot. Do not reheat after adding the lemon, as the sundal may become slightly bitter.


Cherupayar Sundal (Green Gram Dal)

Ingredients

• Green Gram - 1 cup
• Grated Coconut - 3 tbsp
• Salt - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2
• Oil - 1 tsp
• Asafetida - a pinch

Procedure
Soak the green gram in warm water for over 1 hour. Clean and wash the gram and pressure cook in water. DO NOT OVERCOOK. Decant excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the coconut and stir for a minute. Mix in the cooked gram and salt and stir well for a few minutes. Serve hot.

Kadalai Parippu Sundal (Channa Dal)
Ingredients

• Channa Dhal - 1 cup
• Salt - 3/4 tsp Oil - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2

Procedure
Clean the channa dhal and cook in water. Try not to over cook. Decant the excess water completely and set aside for a couple of minutes. Heat up the oil and fry the mustard seeds, urad dhal and chilly. Add the cooked dhal and salt and stir for a few minutes. If interested, you may add coconut like in the other types.

Also try: Instead of using dry red chilly, you may use green chilly. You may also garnish with curry leaves as in the other types.