For the second day of Navratri Pooja, the neivedhyam has to be sour, tangy and spicy. So decided to make Puliyodhari, and Kara KondaKadali Sundal.
It’s been hectic weekend with not a wink of sleep. However traditions, customs and pooja doesn’t stop even when you are not really so strong. I guess you get the strength to just carry on!
So when today being Sunday, and the second day, it had to be tangy and what is more tangy than a Tamarind Rice. And Sunday also means Chickpea. It was all decided and sundal was Kara Kondakadalai Sundal.
I didn’t even have time to check if these recipes have already posted.
When I checked on my Pulihora Varieties
, looks like I didn’t update the label, there were quite a few choice to select.
Cooked Rice – 2 cups
Tamarind Extract made from 1 big lemon size.
Peanuts – 2 tbsp
Channa dal – 1 tbsp
Mustard Seeds, Urad dal – 1 tsp
Dry Red Chilies – 10 nos
Green Chilies – 2 medium
Turmeric powder a pinch
Hing – 2 pinches
Roasted Coriander powder- 1 tsp
Salt to taste
Oil – 2 tbsp
How to make the Puliyodharai
Have the cooked rice ready.
Wash, soak and extract the pulp from tamarind. Keep it aside.
In a Kadai, heat oil, add mustard, urad dal, chana dal, peanuts, curry leaves and saute well.
Then add the dry red chilies, green chilies, hing, turmeric powder. cook for couple of mins.
Now add the tamarind extract and bring to boil. Add water if required. Continue cooking till the mix is well cooked and becomes thick. In the final stage when the puliyodarai mix is still being cooked, add roasted coriander powder.
Once the tamarind gravy is thick and oil comes out of the side, switch from gas.
Spread the cooked rice in a bowl. Add oil when the rice is hot.
Now add the puliyodarai paste and mix the rice well.
Since this is neivedhyam, this follows the eye ball measurement and yes everything ends up being tasty.
Kara Kondakadalai Sundal
Channa / Chickpea – 1 cup
Curry leaves handful
Green chilies – 2 medium
Red chili – 2 long
Red Chili flakes 1 tsp
Hing a pinch
Roasted Coriander powder – 1/2 tsp
Salt to taste
Oil -1 tsp
Mustard seeds, Urad dal – 1/2 tsp
Fresh grated coconut – 1tsp
How to make the Kara Konda Kadalai Sundal
Wash and soak the chickpea overnight. Pressure cook with a pinch of salt. Drain the water.
Heat a non stick pan with oil, temper with mustard, urad dal, curry leaves, green chilies, red chilies, hing.
Add the cooked chickpea, sprinkle salt, coriander powder, red chili flakes. Mix everything.
Finally add the grated coconut.