For saraswathi pooja festival,in our home we prepared ulundhu kali,crispy vadai,sundal.Here the recipes of how to make this food.
From left to right (crispy vadai,ulundhu kali,sundal)
Crispy Vadai:
Ingredient:
1 cup urad dal
1 tsp peppercorn
few curry leaves(chopped)
1 tsp hing powder
salt
oil for frying
Method:
1.Soak urad dal with water for 1 and half hour.
2.Drain the urad dal from water.
3.Grind it using mixie without adding water for 3 minutes.Add curry leaves,peppercorn,salt and hing into urad dal paste and grind it for 1 minute.
4.Heat oil in a kadai,take a small portion of urad dal batter and flatten like a coin as thin as possible,put it into oil and fry for sometime.
5.Do the same for whole batter.Again deep fry the vadai,so that it will be crispy.
Urad Dal Kali(ulundhu kali):
Ingredient:
1 cup urad dal
2 cup jaggery
1 cup gingelly oil
water
Method:
1.Soak urad dal for 1 and half hour with water.
2.Grind the urad dal in grinder ,by adding little by little water to the urad dal until the batter become thick and smooth paste.
3.In a pan,take 3 cups of water,jaggery and boil the jaggery until it completely dissolve in water,using strainer ,strain the jaggery water into another vessel .
4.Heat a kadai,pour the jaggery water,urad dal batter and stir them continously for 2 hour(like while making halwa) .if kali become thick ,then simmer the stove and stir them.Add gingelly oil into it if you feel the kali stick into the kadai,but you will add the whole 1 cup gingelly oil.
Sundal:
Ingredient:
1 cup chick peas
1 tsp mustard seed
1/4 cup grated coconut
3 red chilli
1/4 tsp finely chopped ginger
1/4 tsp hing
few curry leaves
salt
oil
Method:
1.Soak chick peas for 8 hrs.
2.Drain the water.In a pressure cooker,add chick peas,water,salt .cook until 3 whistle
3.Heat a kadai,add oil,mustard seed,ginger,hing,red chilli,curry leaves,coconut,chickpeas fry for few minutes.
From left to right (crispy vadai,ulundhu kali,sundal)
Crispy Vadai:
Ingredient:
1 cup urad dal
1 tsp peppercorn
few curry leaves(chopped)
1 tsp hing powder
salt
oil for frying
Method:
1.Soak urad dal with water for 1 and half hour.
2.Drain the urad dal from water.
3.Grind it using mixie without adding water for 3 minutes.Add curry leaves,peppercorn,salt and hing into urad dal paste and grind it for 1 minute.
4.Heat oil in a kadai,take a small portion of urad dal batter and flatten like a coin as thin as possible,put it into oil and fry for sometime.
5.Do the same for whole batter.Again deep fry the vadai,so that it will be crispy.
Urad Dal Kali(ulundhu kali):
Ingredient:
1 cup urad dal
2 cup jaggery
1 cup gingelly oil
water
Method:
1.Soak urad dal for 1 and half hour with water.
2.Grind the urad dal in grinder ,by adding little by little water to the urad dal until the batter become thick and smooth paste.
3.In a pan,take 3 cups of water,jaggery and boil the jaggery until it completely dissolve in water,using strainer ,strain the jaggery water into another vessel .
4.Heat a kadai,pour the jaggery water,urad dal batter and stir them continously for 2 hour(like while making halwa) .if kali become thick ,then simmer the stove and stir them.Add gingelly oil into it if you feel the kali stick into the kadai,but you will add the whole 1 cup gingelly oil.
Sundal:
Ingredient:
1 cup chick peas
1 tsp mustard seed
1/4 cup grated coconut
3 red chilli
1/4 tsp finely chopped ginger
1/4 tsp hing
few curry leaves
salt
oil
Method:
1.Soak chick peas for 8 hrs.
2.Drain the water.In a pressure cooker,add chick peas,water,salt .cook until 3 whistle
3.Heat a kadai,add oil,mustard seed,ginger,hing,red chilli,curry leaves,coconut,chickpeas fry for few minutes.
