Karivepaku Kobbari Patcha Senagala Sundal is my Navratri Day 8 Neivedyam. Today's Neivedyam was this Sundal along with Curd Rice. The pictures are not touched on at all. However, the lighting in my kitchen this morning was totally weird and however much I tried, the curd Rice was turning very white.
I have used dried green chickpea for the sundal. Though it is no longer green in colour after the boiling. I have also used a Curry leaf spice powder for the seasoning. It was very different and so inviting too.
Karivepaku Kobbari Patcha Senagala Sundal
Ingredients Needed:
For the Sundal
1/2 cup Green Chana
1/2 tsp Mustard Seeds
1/2 tsp Chana Dal
1/2 tsp Urad Dal
1/2 tsp Cumin Seeds
1 tsp Coconut Grated
1 tsp Cooking Oil
Salt to Taste
For the Spice Powder
Handful Curry leaves
2 tsp Coconut Grated
1/2 tsp Chana Dal
1/2 tsp Urad Dal
2 Dry Red Chillis
1/2 tsp Cumin Seeds
Wash and soak the dried green chickpea in enough water. When cooking, add a pinch of salt with enough water to cover. Cook for 5 to 6 whistles or till done.
For the Spice powder
Dry roast the curry leaves, chana dal, urad dal, cumin seeds, dry red chilis. Cool and make a powder.
For Tempering
Heat a nonstick pan with oil, temper with chana dal, urad dal, cumin seeds, add the boiled chana, and saute well.
Now add the ground spice powder and remaining coconut.
Sprinkle some more salt as needed.
Offer as Neivedyam and partake.
Karivepaku Kobbari Patcha Senagala Sundal
Ingredients
For the Sundal
- 1/2 cup Green Chana
- 1/2 tsp Mustard Seeds
- 1/2 tsp Chana Dal
- 1/2 tsp Urad Dal
- 1/2 tsp Cumin Seeds
- 1 tsp Coconut Grated
- 1 tsp Cooking Oil
- Salt to Taste
For the Spice Powder
- Handful Curry leaves
- 2 tsp Coconut Grated
- 1/2 tsp Chana Dal
- 1/2 tsp Urad Dal
- 2 Dry Red Chillis
- 1/2 tsp Cumin Seeds
Instructions
Pre-cooking
- Wash and soak the dried green chickpea in enough water. When cooking, add a pinch of salt with enough water to cover. Cook for 5 to 6 whistles or till done.
For the Spice powder
- Dry roast the curry leaves, chana dal, urad dal, cumin seeds, dry red chilis. Cool and make a powder.
For Tempering
- Heat a nonstick pan with oil, temper with chana dal, urad dal, cumin seeds, add the boiled chana, and saute well.
- Now add the ground spice powder and remaining coconut.
- Sprinkle some more salt as needed.
- Offer as Neivedyam and partake.
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