Look at this beauty of a Ganesha rangoli!
Remember the Ganesha havan in our apartment that I told you about? The priests made this pretty rangoli for the havan. I am told this is very common in Ganesha havans across Karnataka, maybe even the South of India, but this is the first time I saw something like this. I couldn’t resist snapping a few pictures of it.
And here is the kotthu kadalai sundal that I made as prasadam for the occasion.
Kotthu kadalai sundal – also called konda kadalai sundal – is a common Ganesh Chaturthi offering in South India. Made using black chana, this dish is super easy to prepare and is very nutritious, too.
The basic ingredients used in the making of this dish remain the same, normally, but there are little variations from household to household. I made the sundal we have always made it at home.
Here is our recipe.
Ingredients (for 2 people, as a snack):
100 grams of black chana aka kotthu kadalai (soaked overnight – if you want, you can even sprout the black chana to make the sundal healthier)
1 small cup grated fresh coconut
Salt, to taste
1 teaspoon turmeric powder
Red chilli powder, to taste
2 green chillies + 1-inch piece of ginger (peeled) – ground without water in a mixer
10 curry leaves – pulsed once in a mixer, just enough to shred the leaves into pieces, not ground to a paste
2 teaspoons oil
1 teaspoon mustard
A pinch of asafoetida
- Drain out all the excess water from the soaked chana, if any. Boil them in a pressure cooker, adding just enough water to cover them. Give it about 4 whistles in the pressure cooker. When the pressure goes down entirely, drain out the excess water from the boiled chana. Keep aside. (I like reserving the water the chana has been boiled in, and drinking it warm with a dash of salt, chaat masala, and lemon juice. This packs quite a protein punch, you know?)
- Heat the oil in a heavy-bottomed pan. Add the mustard and let it splutter.
- Now, add the asafoetida and the boiled black chana.
- Turn the flame of the gas to medium. Add salt and red chilli powder to taste, the ground coconut mixture, the curry leaves, and turmeric powder. Mix well. (Adding a teaspoon of sugar before mixing everything together adds to the flavour of the sundal, but that is not the way it is traditionally made, so I do it very rarely. )
- Let everything cook together on a medium flame for about 5 minutes, stirring intermittently. That’s it!
- Serve hot or after it has cooled down.
What are the variations that you use while making sundal? Tell me all about them!
This is an entry for the letter K, for the Alphabet Cooking Challenge.