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Sep 26, 2014

Brown chickpea chundal / Brown channa / Brown kondakadalai sundal

A nurtrient legume chundal that supply good amount of energy. The brown variety chickpea is used in the traditional chundal making during navaratri celebrations as it  is "desi" / country variety.

You will need :-

  1. Brown chickpea / channa / kondakadalai - 1 cup
  2. Salt to taste
  3. Turmeric powder - a pinch
  4. Oil for tempering - 2 tbsp
  5. Mustard seeds - 1 tsp
  6. Curry leaves - 10 Nos.
  7. Asafoetida - a pinch
  8. Green chilli - 2 nos
  9. Grated Coconut- 3 tbsp
  10. Dried red chilli
 Procedure :

  • Soak chickpea for 8 hours or overnight. Adding salt and a pinch of turmeric powder, pressure cook tilll done.

  •  In a mixer dry grind grated coconut, green chilli and few curry leaves. This is the masala that is going to add taste & flavour to the chundal.

  •  Heat oil in a wok, add mustard seeds. After they start spluttering, add remaining curry leaves, dried red chilli and asafoetida powder

  • Add the cooked chickpeas, ground coconut mixture and mix well. switch off the gas.
  • Brown chickpea chundal is ready! 

Other sundals that you may like to have a look :-

Sweet Cowpea / karamani / lobia chundal 

Sep 25, 2014

Cowpea / Karamani payaru Chundal - sweet version, for Navaratri

A Festive period which I long for, every year is Navaratri. It had always been a very pleasant and joyful experience as we have the opportunity to visit golu kept at other's place, hear devotional songs sung by guests - sometimes by hosts, get variety of chundal prashad and what not!

Finally navaratri has arrived.....  My 500th Post! celebrating it with a sweet offering!

Elders say 'start with a sweet', which is considered as a good sign for starting good things. So here i am sharing with you the sweet chundal making procedure using cowpeas (chawli bean / Karamani payaru). Chundal is a very healthy snack as it contains legumes rich in nutrients. Our ancestors always included healthy dishes specially on festive occasions. Cow peas supplies Proteins, Carbs, Vitamins and minerals. You may use the white or the red colored cow peas for this recipe.

Ingredients :

  1. Cowpea - 1 Cup
  2. Jaggery  - 1/3 Cup (shredded)
  3. Coconut - 2 tbsp (grated)
  4. Ghee - 1 tbsp
Procedure :-

  • Soak cowpea for 8 hours (or overnight). Discard that water and fill with fresh water. Pressure cook adding a pinch of salt, till done
  • Mix jagery with little water and dissolve it. Filter for impurities.
  • Heat a wok, add the filtered jaggery water and bring to boil
  • When it starts bubbling and lightly thicken, add the cowpeas, ghee, grated coconut and mix well on low flame
  • Remove from fire. Cowpea / Karamani Payaru Sweet Chundal is ready !
  • Other legume / lentil that can be used for this sweet chundal recipe is green gram.

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