Its Monday and time for my spotlightblog recipe. During Navarathri, many blogs had recipes for variety of Chundals, made as prasadom.. At that time, I had then recently bought a copy of Meenakshi Ammal's Samaithupar Part II. I had noticed the varutharacha chundal recipe. Reading through the recipe, I thought the ground mix is similar to what I make for Sambhar and was skeptical of its taste and dropped the idea of trying it. Shoba posted a similar one as Navarathri prasadom. While chatting with Shoba, she cleared my doubts of tasting like Sambhar, and nudged me to give it a try. And when I started this series, I knew this is going to be one of the recipes and here it is. The taste was different from the usual sundal, though it takes some extra work in form roasting the spices and grinding. But its worth all the effort. White chana can be replaced with any legume of your choice.
You need
2 cups of cooked white chana
Roast & grind
Chana Dal/Kadala paruppu - 2 tblspn
Dhania/Coriander seeds - 2 tblspn.
Red chillies - 4 nos
Urad dhal. - 1 tblspn
Grated Coconut- 1/3 cup
Seasoning
Oil
mustard
curry leaves
hing
Method
Wash and soak 1 cup of white chana overnight or for 6 hours. Pressure cook chana with a pinch of turneric , till soft. It should not turn mushy. Drain and keep it aside. Roast the spices in little oil, till the dals turn light brown. Cool and grind it along with coconut to a thick paste. Sprinkle little water. Let the paste not be runny.
Heat oil in a kadai. Add the seasoning ingredients.Add the cooked chana and salt. Stir in the ground paste. Mix well so that the ground spice coats the chana well. Cook under low flame for 5 minutes. Garnish with curry leaves and serve as tea time snack or as a side dish with rice and gravy.
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