Friday 26 September 2014

Split Green Gram Sundal (பாசிப்பருப்பு சுண்டல்)

I grew up in a small town and festivals were integral part of our childhood years. Even festivals like ‘Sri Rama Navami’ (ஸ்ரீ ராம நவமி) or ‘Avani Avittam’ (ஆவணி அவிட்டம்) were celebrated with gusto. Not to mention big events such as ‘Diwali’ (தீபாவளி) or ‘Navarathri’ (நவராத்திரி). Dussera holidays invariably coincided with school quarterly vacation. Hence, the preparation for ‘Kolu’ (கொலு) would start quite early in our house. My paternal grandmother had a wonderful collection of ‘Panruti dolls’ (பண்ருட்டி பொம்மைகள்), which she preserved carefully over the years. Every year we bought new dolls to add to our collection. We used to arrange 7-9 steps of kolu dolls. Make shift ‘kolu steps’ (கொலு படிகள்) were made with tables and benches moved from different rooms, and wooden planks delicately balanced on layers of bricks making up for other steps. It was indeed providence that our kolu stayed put throughout ‘Navarathri’ every year! We children used to go from house to house, mainly to collect sundal varieties and feast on them. In the same spirit, let us see how to make sundal with green gram dhal!

Green gram dhal (பாசிப்பருப்பு) ½ tumbler or 100ml
Salt – to taste
Coconut – grated, 2 tablespoons
Green chilli – small, 1 no, chopped
Ginger – a small bit, grated
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Asafoetida – a generous pinch
Curry leaves – a few

Split Green Gram Sundal (பாசிப்பருப்பு சுண்டல்)
Method: Wash and soak green gram dhal in sufficient water for at least one hour. Later drain the water and keep aside.

Heat oil in a kadai, add mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Now add the dhal, salt, chopped green chilli and grated ginger. Mix well. Add 2 teaspoons of water. Cover and cook on low flame till the dhal is cooked, but is firm to touch. Do not overcook the dhal. Now add asafoetida and coconut gratings. Sauté for a minute and garnish with curry leaves. Serve hot. 

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