Naivedhyams/ Festival Offerings. · Poriyals / Kootu Varieties.

Navarathri Day 1 – Kadalai Sundal(PeanutsSpiced with coconuts and chillies) & Venn Pongal.

Today being the very first day of Navarathri and also the first saturday of the tamil month of “Purattasi”, it was an auspicious day completely. Today`s Neivedhyam was:

Venn Pongal.

Kadalai Sundal.

Kadalai Sundal.
Kadalai Sundal.

KADALAI SUNDAL:

This variety of Sundal made of raw peanuts does  not need any soaking and can be prepared with little or no notice.

INGREDIENTS:

2 cups of Raw Peanuts.

Salt

Hing

1/3 cup of fresh coconut grated.

4 Green Chillies.

Curry Leaves.

Hing

A few drops of coconut oil.

PREPARATION:

  • Place the peanuts in a cooking vessel, inside the pressure cooker and add sufficient salt. Keep enough water to just come to the level of the peanuts.
  • Cook for at least 2-3 whistles.
  • When cooled, drain all the water and save it for making sambar or rasams.
  • Take a kadai or wok and add a spoon of coconut oil.
  • When the oil is hot, add mustard, curry leaves, hing and immediately the cooked peanuts.
  • Allow to saute for a few minutes.
  • Meanwhile, pulse the coconut and green chillies without adding any water, in the mixer for a few seconds. Set aside.
  • When the contents of the kadai are well mixed and sauted, add the pulsed coconut mix.
  • Add a little more salt only if needed.
  • Offer Neivedhayam to the Goddess.
Lord Ganesha.
Lord Ganesha.

This is my entry for My Legume Love Affair – 15 going on at Sia`s Monsoon Spice, brainchild of Susan of The Well Seasoned Cook.

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