Navaratri Recipes | Navratri Special Day 4 ~ Pattani Sundal, Kadambam Rice

Pattani Sundal
Today’s neivedyam was Kadambam Rice and Pattani Sundal (Tricolour Salad). Though I have a recipe for Kadamba Sadam, thought I would just look around to see how everybody makes it. Surprise surprise, each one was different! One recipe I referred was from Suganya who, of course, has beautiful pictures to boot. The other one was from a recipe site. So looks like one can adapt this recipe to your own way. Though true to its name, different vegetables are added in. So I was pleasantly thrilled to realize I had soaked all the lentils in my pantry last night. You know that I intend to clear my overstocked pantry of lentils right.

Kadambam in Tamil means a melody of different things put together. It’s normally used in reference to flowers, where different flowers are strung together to be made as a garland and offered to God. These flowers are also worn by the ladies on their hair. Kadamda Sadam calls for all types of vegetables and made more like the Sambar Sadam or Bisi Bela Bath. But a much milder version and quicker too.

Pattani Sundal

On a different note, I got a couple of emails from blogger friends, who alerted my blog, including few others, have been entirely copied. Plagiarism is depressing, knowing how much time goes into a post, it’s sad to note few don’t acknowledge that.

On a positive side, I find it elevating that the person found it interesting and worth for the entire blog has been copied. Maybe it stems from the fact of hearing one statement often from Daddy and Hubby dear. They always keep saying “Think how you can do it, find a solution rather than saying you can’t do it” Positive attitude and thinking “nothing is impossible” paves to a better mindset!

Well after reporting Google, I shrugged to carry on with cooking. Hubby dear was hinting that I was way too relaxed. After all, with Konda having her holidays, I thought I could start a bit late. But in the end, it’s like preparing for a war! The boys had only fruits for breakfast. Their dad was enticing them with different fruit and they amicably agreed to eat them all. That reminds me that I still have a couple of those posts to shoot! God, I seriously wish I had more hours in a day, don’t you think so too?

What’s life if it’s not coloured with all the hue? Well, this was on top of my mind last night when I was soaking the dried peas in a bowl. I was thinking up the different combination to add to this salad when a rat literally ran down the stove! Yes a rat, one of these days I am going to set a trap, will tell the story on another post. This post is threatening to be never ending.

Pattani Sundal ~ Tricolour Salad!

1 cup Peas Dried / Pattani
Salt to taste

For Tempering
1/4 tsp Mustard Seeds
1/4 tsp Urad dal
Handful Curry leaves
4 nos Red Chilies

For Seasoning

1/2 cup Carrots
2 tbsp Coconut Grated

Method to prepare:

Soak peas overnight or about 6 hrs minimum. Pressure cook with little salt for about 3 -4 times or till done. These need not be very soft. The crunchy feeling adds to the taste.

Once done, drain the peas and keep aside. You can use the water as soup stock or add in rasam.

Heat a Kadai with oil, once hot, splutter the mustard and urad dal along with curry leaves.

After sautéing for 1 minute, add the cooked peas combine everything well and cook for 2 -3 mins depending on the water content.

Remove from fire and add the grated carrot and coconut. This need not be cooked and it adds a great taste to the salad.

Tricolour Salad
Meanwhile get ready to see what is offered tomorrow! Good night folks, my kids have come out twice already and I can’t hope to keep them still anymore, so see you all tomorrow!

Print Recipe
Pattani Sundal ~ Tricolour Salad!
Pattani Sundal or Tricolour Salad is made with Peas and seasoned with carrots and coconut. Make this as Neivedyam for Navratri or just as an evening snack.
Pattani Sundal
Votes: 3
Rating: 3
You:
Rate this recipe!
Course Salads
Cuisine Tamil Nadu
By Cook Method Pressure Cooker, Stovetop
Occasion Navaratri
Dish Type Dry Side Dishes
Servings
Ingredients
For Tempering
For Seasoning
Course Salads
Cuisine Tamil Nadu
By Cook Method Pressure Cooker, Stovetop
Occasion Navaratri
Dish Type Dry Side Dishes
Servings
Ingredients
For Tempering
For Seasoning
Pattani Sundal
Votes: 3
Rating: 3
You:
Rate this recipe!
Instructions
  1. Soak peas overnight or about 6 hrs minimum. Pressure cook with little salt for about 3 -4 times or till done. These need not be very soft. The crunchy feeling adds to the taste.
  2. Once done, drain the peas and keep aside. You can use the water as soup stock or add in rasam.
  3. Heat a Kadai with oil, once hot, splutter the mustard and urad dal along with curry leaves.
  4. After sautéing for 1 minute, add the cooked peas combine everything well and cook for 2 -3 mins depending on the water content.
  5. Remove from fire and add the grated carrot and coconut. This need not be cooked and it adds a great taste to the salad.

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21 comments

  1. "Think how you can do it, find a solution rather than saying you can't do it"

    Well-said by your father and husband.

    Pattani sundal, really, looks attractive for the eyes, Valli. Reminds me of beach. Thx for sharing.

  2. The salad is so colorful and pretty, Valli! Saw the psycho's blog. She had 267 adais or something like that. Probably all the round ups from all events went as separate posts. Hope Google blcoks her blog.

  3. hi valli, yummy navarathri!!
    pl give us the recipe for kadambam rice. want to eat it from the screen itself. looks like it will make a good and quick party dish.

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