MILK RAVA KESARI - PAAL KESARI

HOW TO MAKE MILK RAVA KESARI RECIPE / PAAL KESARI

MILK RAVA KESARI - PAAL KESARI

INGREDIENTS:

For Milk Rava Kesari/Paal Kesari:

White Rava/Semolina - 1 Cup
Sugar - 11/2 Cups
Water - 11/2 Cups
Milk - 2 Cup

For Garnishing:

Almonds/Pistachios - Few
Raisins - 15 - 20 Nos.

MILK RAVA KESARI - PAAL KESARI

METHOD:

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 11/2 Cups of Water in a separate Pan.
• Boil 2 Cups of Milk in a separate Pan and keep it aside.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Slowly pour in 2 Cups of hot Milk and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Rava/Semolina is cooked, add Sugar and mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Milk Rava Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Milk Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
• Serve Milk Rava Kesari/Paal Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

MILK RAVA KESARI - PAAL KESARI

NOTES:

• Perfectly roasted Semolina yields perfectly textured Milk Rava Kesari.
• Adjust the amount of Milk/Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Milk Rava Kesari.

PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

     When you are in need of a quick Sweet/Dessert Kesari/Kesaribhath comes for the rescue.  Kesari is a popular sweet prepared in Indian households during festivals.  It is a simple dessert served in Marriage functions, festive Lunch/Breakfast Menus.  Colloquially called Kesari/Kesaribhath in South India and as Sheera/Halwa in North India. There are quite a number of variations to the same dish that it is converted into fancy and tasty delicacies by just adding few additions to the classic Kesari Recipe. Rava Kesari, Milk Kesari, Pineapple Kesari, Fruit Kesari, Aval/Poha Kesari, Broken Wheat Kesari, Vermicelli Kesari, Apple Kesari etc., & etc., The list gets longer with whims & fancies in converting the simple dessert into a delectable delicacy.
     "Pineapple Kesari / Pineapple Kesaribhath" is a recipe with a twist to all-time classic Kesaribhath/Rava Kesari, but the only difference is that this Pineapple Kesari is prepared by adding Pineapple Juice & Pineapple Cubes to the classic Rava Kesari Recipe.  But the addition of these ingredients converts the classic Rava Kesari into an aromatic treat. Some recipes even call for adding Pineapple Essence(Artificial flavourings).  But fresh Pineapple Juice gives a natural flavour and a wonderful aroma to this Pineapple Kesari.
    This Pineapple Kesari is a simple recipe prepared with roasted White Semolina/Rava, Sugar, Water, flavoured with Cardamoms & Saffron, garnished with Ghee roasted Cashew Nuts & Raisins.  The yellow/orange colour of this dish is due to the addition of Food colouring, though the recipe has Saffron in it, it doesn't give a bright hue to this Pineapple Kesari.  Perfectly roasted White Semolina/Rava yields perfectly textured Kesari.  Simply serve this Pineapple Kesari as a snack or when a pang of Sweet Tooth hits you.  It is also suitable to be served as a Naivedhyam/Prasadham.


For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes


For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

INGREDIENTS :

White Semolina/Rava - 1/2 Cup
Sugar - 1/2 Cup
Pineapple Juice - 1/2 Cup
Pineapple Chunks - 1/4 Cup(Optional)
Water - 11/2 Cup
Ghee - 2-3 Tbspn
Cardamom - 3-4 Pods
Yellow/Orange Food Colouring - a Pinch
Saffron - few Strands
Cashew Nuts - Few
Raisins - Few
Salt - a Pinch.

METHOD:

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Extract some Pineapple juice from the Pineapple and keep it aside.
• Peel, Core & Cut the Pineapple and then finely chop the Pineapple into small Cubes. 
• Take 1/4 Cup of Pineapple Cubes & Sprinkle 3 Tbspns of Sugar to it and keep it aside for about 20-30 minutes.
• The Pineapple Cubes would have oozed out the juice. Drain the Cubes and retain the Juice.
• Just use about 1/2 a Cup of Pineapple Juice for the recipe.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew Nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Semolina/Rava on a very low flame.
• Roast the White Semolina/Rava until it turns aromatic, it will take approximately 5-7 minutes.
• Care should be taken while roasting the White Semolina/Rava.  The trick is to roast it without changing its colour.
• Meanwhile, boil the Water in a separate Pan.
• Gradually add the roasted White Semolina/Rava to the boiling water.
• Stir continuously while adding the White Semolina/Rava until it absorbs the water and there are no lumps.
• Pour in the Pineapple Juice and give a quick stir. 
• Add in the Pineapple Cubes and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Semolina/Rava & Pineapple pieces are cooked, add Sugar and a pinch of Salt, mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Pineapple Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Pineapple Kesari and mix it well all along, until the Kesari starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Pineapple Kesari and give a quick stir.
• Serve Pineapple Kesari/ Pineapple Kesaribhath hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
• Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

• Perfectly roasted White Semolina/Rava yields perfectly textured Pineapple Kesari.
• Care should be taken not to burn the White Semolina/Rava. Least to mention even the colour shouldn't change.
• Roast it on a very low flame, stirring and tossing it continuously.
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Pineapple Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional.
• The colour from Saffron will not yield you a vibrant coloured Pineapple Kesari.
• Can prepare the same recipe without adding Pineapple cubes.
• If you do not have fresh Pineapples, add Pineapple essence instead of Pineapple Juice. 
• Recipe prepared with fresh Pineapple Juice yields a better aroma.

RAVA KESARI RECIPE / KESARI BHATH RECIPE

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath.  Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet.  Rava Kesari/Kesari Bhath, a sweet popular throughout India is prepared with Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same.  It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath.
     Rava Kesari is an easy recipe and the most frequented sweet at home.  A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for rescue.  This is one sweet which is not only served as a Dessert but even as a Tiffin/Breakfast.  A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast.  During our recent trip of India, I & my son ordered mini Tiffin at Shree Annapoorna Gowrisankar, with the basic idea of gobbling all South Indian delicacies at a time.  To our dismay Rava Kesari vanished from our plates so quickly, the fact is that all of us(totally 8) shared the small portion of Rava Kesari.
     Rava Kesari is one sweet which finds no excuse to sneak into my kitchen. According to me Rava Kesari should be exactly like how Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram' -  Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing.

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes


For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE RAVA KESARI RECIPE / KESARI BHATH

INGREDIENTS :

White Rava/Semolina - 1 Cup
Sugar - 11/2 Cups
Water - 21/2 Cups
Milk - 1 Cup
Ghee - 1/4 Cup
Cashew Nuts - 15-20 Nos.
Almonds/Pistachios - Few
Raisins - 15 - 20 Nos.
Cardamom - 5-6 Nos.
Saffron Strands - few
Yellow/Orange Food Colouring - a Pinch(Optional)

METHOD :

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 21/2 Cups of Water in a separate Pan.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Slowly pour in the Milk and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Rava/Semolina is cooked, add Sugar and mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Rava Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
• Serve Rava Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

NOTES :

• Perfectly roasted Semolina yields perfectly textured Rava Kesari.
• Adjust the amount of Milk/Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Rava Kesari.

AVAL KESARI - POHA/AVALAKKI KESARIBHATH

     "Aval Kesari - Poha/Avalakki Kesaribhath" is a recipe with a twist.  A recipe similar to all-time classic Kesaribhath/Rava Kesari, but the only difference is that this Aval Kesari is prepared with Aval/Beaten Rice.  But it is really hard to find that this Kesari is prepared with Aval/Beaten Rice rather than with Rava/Semolina unless said.  The texture of this Aval Kesari does total justice to the dish. This Aval Kesari is a simple recipe prepared with Aval/Poha/Beaten Rice, Sugar, Water, flavoured with Cardamoms & Saffron, garnished with Ghee roasted Cashew Nuts & Raisins.  The yellow/orange colour of this dish is due to the addition of Food colouring, though the recipe has Saffron in it, it doesn't add a bright hue to the Kesari.
     The Aval/Beaten Rice I have used in this Aval Kesari recipe is the one made with Kerala Rose Matta Rice which my mother packed for me, while I was home last time.  This variety is slightly thicker and has a pink shade which naturally comes from the variety of Rice used. We can prepare this Aval Kesari with any type of Aval/Poha/Beaten Rice.  Perfectly roasted Aval/Beaten Rice yields perfectly textured Kesari.  Roast the Rice flakes on a very low flame stirring and tossing it continuously, so that the Aval is well roasted & mainly the colour shouldn't change.  Powder the roasted Aval/Beaten Rice and there you go with a new version of Kesari/Kesaribhath - Aval Kesari.  Simply serve this Aval Kesari as a snack or when a pang of Sweet Tooth hits you.  It is also suitable to be served as a Naivedhyam/Prasadham.



For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes


For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE AVAL KESARI - POHA/AVALAKKI KESARIBHATH

INGREDIENTS :

Aval/Beaten Rice - 1/2 Cup
Sugar - 1/2 Cup
Water - 11/2 Cup
Ghee - 2-3 Tbspn
Cardamom - 3-4 Pods
Yellow/Orange Food Colouring - a Pinch
Saffron - few Strands
Cashew Nuts - Few
Raisins - Few
Salt - a Pinch.

METHOD :

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast Beaten Rice/Aval on a very low flame.
• Roast the Beaten Rice/Aval until it turns aromatic, it will take approximately 5-7 minutes.
• Care should be taken while roasting the Beaten Rice/Aval.  The trick is to roast it without changing its colour.
• Allow it cool down.
• Grind the roasted Beaten Rice/Aval into a coarse powder.
• Meanwhile, boil the Water in a separate Pan.
• Gradually add the coarsely powdered Beaten Rice/Aval to the boiling water.
• Stir continuously while adding the Beaten Rice/Aval powder until it absorbs the water and there are no lumps.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the Beaten Rice/Aval is cooked, add Sugar and a pinch of Salt, mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Aval Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame. Aval Kesari needs to be cooked for a bit of a long time.
• Stir the Aval Kesari and mix it well all along, until the Kesari starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Aval Kesari and give a quick stir.
• Serve Aval Kesari - Poha/Avalakki Kesaribhath hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
• Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

• Perfectly roasted Aval/Beaten Rice yields perfectly textured Aval Kesari.
• Care should be taken not to burn the Aval. Least to mention even the colour shouldn't change.
• Roast it on a very low flame, stirring and tossing it continuously.
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Aval Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Aval Kesari.
• Aval Kesari needs to be cooked for a bit of a long time to get the desired consistency and texture. 
• I have used the Aval/Beaten Rice prepared out of Kerala Matta Rice, which is slightly thicker and has a light pink colour.
• If you are using the white thin variety of Aval, adjust the cooking time and the quantity of water( Use just 1 Cup of Water) accordingly.

Sundal Podi: The Essential Spice Powder

"Sundal Podi – The Essential Festive Spice Powder for Delicious Navratri Sundal Recipes"

    Navratri is all about devotion, vibrant Golu displays, and of course, delicious prasadhams! One of the most beloved offerings during Navratri is the variety of Sundals made each day. Preparing Sundal for a large crowd during pujas or for Golu visitors can be a daunting task. That’s where Sundal Podi comes in! This versatile spice mix is a time-saver in the kitchen, making it easy to whip up flavourful Sundals in minutes.

    Whether you're offering Sundal as prasadam or simply indulging in the festive spirit, this Sundal Podi is a game-changer! Made with a blend of dry-roasted spices, it brings an instant burst of flavour to any Sundal.

Why Sundal Podi is a Must-Have for Navratri

    During the 9 days of Navratri, preparing different Sundals daily can feel overwhelming. With Sundal Podi, you can cut down on prep time and focus on enjoying the festivities. From Chickpea Sundal to Green Gram Sundal, this spice powder will add a flavour boost that elevates your offerings. Plus, it's not just limited to Sundal—this versatile spice mix can be used for South Indian vegetable stir-fries or Poriyals as well!

 

Click the link for a variety of Easy Sundal Recipes perfect for all 9 days of Navratri!

Cuisine - South Indian
Recipe Type - Spice Powder
Spice Level - Medium-High
Difficulty - Easy
Yields - 1/2 Cup(Approximately)
Author - SM

Preparation Time - 5–10 Minutes
Cooking & Grinding - 15-20 Minutes

For a wide range of Homemade Spice Powders, check the link...

Step-by-step guide to make Sundal Podi - The Essential Spice Powder for Perfect Sundal Recipes

Close-Up of Sundal Podi - Essential for a tasty & flavourful Sundal

Ingredients 

For Sundal Podi

• 2 tablespoons of Bengal Gram Dhal
• 2 tablespoons of Black Gram Dhal/Urad Dhal
• 4-5 Dry Red Chillies
• 1/4 cup of Coriander Seeds
• 1/4 teaspoon of Turmeric Powder
• Salt to taste

Optional Ingredients 

• 1/4 teaspoon of Cumin 
• 1/4 teaspoon of Peppercorns

 

Method to Prepare Sundal Podi

• Dry Roast Spices: Start by dry-roasting the Dry Red Chillies on low heat until they puff up and release their aroma. Then, add the coriander seeds and roast until they turn fragrant.
• Roast Dhals: Add the Bengal Gram Dhal and Black Gram Dhal, roasting them until golden brown.
• Cool and Grind: Once everything is roasted, switch off the heat, add turmeric powder, and let the spices cool. Grind the mixture into a fine powder using a mixer or coffee grinder. Don’t forget to add salt while grinding!

Delicious Kadali Paruppu Sundal with Sundal Podi

Storage and Usage Tips

• Store the Sundal Podi in an airtight container in a cool, dry place.
• Always use a dry spoon to scoop out the powder to avoid clumping.
• Make a small batch for the best flavour—freshly ground spices will elevate your Sundals.

*Pro Tip: Sundal Podi can also be used in vegetable stir-fries like Beans Poriyal. Just sprinkle some over cooked veggies to transform a simple dish into something special!

Additional Notes & Tips for Preparing Sundal Podi

Roasting Tips:

• Roast on a Low Flame: Always roast the ingredients on low heat to ensure even cooking and to prevent burning, which would spoil the flavour of the Sundal Podi.
• Dry Ingredients: If you prefer, you can also dry the ingredients in the sun before roasting for an even deeper flavour.
• Cumin and Peppercorns: Adding a quick stir of cumin seeds and peppercorns during the roasting process enhances the flavour further. Make sure to dry roast these spices along with the other ingredients for a balanced taste.

Adjusting Spice Levels:

• You can adjust the number of Dry Red Chillies to match your spice preference.
• Salt: Adding salt to the Sundal Podi is optional, and can be added during the grinding process if desired.

Batch Size and Freshness:

• It’s best to prepare Sundal Podi in small batches, as freshly roasted and ground spices yield the most flavourful Sundals.
• Avoid making large batches that might lose their potency over time.

    By following these tips, you’ll ensure your Sundal Podi remains fresh and flavourful, making your Sundal and stir-fries delicious every time!

Delicious Kadali Paruppu Sundal with Sundal Podi

"Authentic Kadalai Paruppu Sundal Recipe with Sundal Podi – A Perfect Navratri Offering"

What is Sundal?

    Sundal is a quintessential South Indian delicacy, especially popular during festive seasons like Navaratri, Durga Puja, Ganesh Chathurthi, and Krishna Jayanthi.  It serves as quick Prasadham Recipe.

    Sundal is a traditional recipe that’s incredibly simple to prepare. This dish features cooked dry beans and lentils, seasoned with a delicate tempering of mustard seeds, urad dhal, curry leaves, dry red chillies, grated coconut, and a pinch of asafoetida. It's a flavourful treat that can be enjoyed as a side dish during lunch, a healthy evening snack, or served as Naivedhyam (offering) during festive occasions. The gentle tempering of spices and the aromatic Sundal Podi make this recipe a must-try.

Why Sundal During Navaratri?

    During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days.

The Magic of Sundal Podi

    Sundal Podi, a special spice mix, enhances the flavour of your Sundal. This blend simplifies the cooking process, especially when preparing meals for larger gatherings, like during Golu displays or pujas. With the right spices, you can whip up delicious Sundal quickly, allowing you to enjoy the festivities without spending all your time in the kitchen.

The Perfect Sundal Recipe

    This version of Sundal is made with Bengal Gram Dhal, also known as Kadalai Paruppu or Chana Dhal. To prepare it, I typically soak the Kadalai Paruppu/Chana Dhal for 20-30 minutes. After draining the soaking water, I cook the dhal in a pressure cooker until it becomes soft but not mushy. The cooked dhal is then tempered with mild spices and tossed with Sundal Podi and freshly grated coconut.

 

Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 20–30 Minutes.
Cooking Time - 25–30 Minutes.

Check out a full list of Navratri Recipes and for more ideas on Naivedhyam/Prasadham Recipes you can prepare for the festive season.

Step-by-Step Guide on How to make Perfect Kadali Paruppu/Chana Dhal Sundal with Sundal Podi

Delicious Kadali Paruppu Sundal with Sundal Podi

Ingredients

To Soak & Cook

• 1/2 cup of Bengal Gram Dhal/Kadalai Paruppu
• 1 1/2 cups of water

For Tempering

• 2 tablespoons of Oil
• 1 teaspoon of Mustard Seeds
• 2 Dry Red Chillies
• 2 sprigs of Curry Leaves
• A pinch of Asafoetida
• 2–3 teaspoons of Sundal Podi
• 2–3 tablespoons of Grated Coconut

Method:

Soak and Cook Kadalai Paruppu

• Clean, wash, and soak the Kadalai Paruppu for about 20–30 minutes.
• Drain the soaking water and add 1 1/2 cups of water to the dhal.
• Pressure cook on high flame for 2 whistles, then reduce the flame and cook for another whistle. Adjust cooking time as needed.
• Once cooked, drain any excess water from the Bengal Gram Dhal using a colander.

Tempering Kadalai Paruppu Sundal

• Heat oil in a pan.
• Add mustard seeds, dry red chillies, and curry leaves, and let them splutter.
• Stir in the Sundal Podi and a pinch of asafoetida. Mix well.
• Add the grated coconut and sauté for a minute.
• Incorporate the cooked Kadalai Paruppu along with a dash of salt.
• Cook on low flame for a few minutes until all ingredients are well combined.

Serving Suggestions:

• Serve hot or at room temperature as a side dish, evening snack, or as Naivedhyam.

Check out for a detailed step-by-step guide on How to cook Bens, Lentils & Pulses, here...

Close-up of Delicious Kadali Paruppu Sundal with Sundal Podi

Notes & Tips for a Perfect Kadalai Paruppu/Chana Dhal Sundal

• Soaking the Dhal: Soaking the dhal significantly reduces cooking time and ensures perfectly moist Chana Dhal.
• Experiment with Beans: Although this recipe features Bengal Gram Dhal, feel free to explore other legumes & beans such as White Chickpea Sundal or Black Chickpeas, Moong Bean, Green Gram, Groundnuts, Green Peas, White Cow Peas, Red Beans, Kidney Beans (rajma), and Kollu (horse gram). The fundamental recipe remains the same, though soaking and cooking times may vary for each type. 
• Cooking Method: While I typically cook the Bengal Gram Dhal in a pressure cooker, you can also prepare it in a saucepan if you prefer a different method.
• No Salt Needed: Remember not to add salt while cooking the Kadalai Paruppu/Bengal Gram Dhal to maintain its natural flavour.
• Versatile Variation: Raw Sundal: And a raw variation of Koshambari, made with soaked Moong dhal, Cucumber etc., is also a popular variation when it comes to Sundal.
  
• *Pro Tip: Simplify with No Sundal Podi: If you prefer a simpler version, you can skip the Sundal Podi and still enjoy a tasty Sundal.

Enjoy the Simplicity and Flavour of Kadalai Paruppu Sundal

    Kadalai Paruppu Sundal is not only a delicious, protein-packed dish but also a versatile addition to your festive table, whether for Navaratri, Durga Puja, or any celebration. The easy preparation, combined with the rich flavour of Sundal Podi, makes this recipe a must-try for those looking for a healthy snack or side dish. Its cultural significance as Naivedhyam and Prasadam during pujas adds to the charm of this beloved South Indian delicacy.

    With its adaptability to various types of lentils and pulses, you can explore endless Sundal variations, making it the perfect dish to impress guests and loved ones. Whether you're a seasoned cook or trying Sundal for the first time, this recipe will become a go-to for your festive and everyday meals.

Explore Festive Recipes like Lemon Rice, Coconut Rice, Tamarind Rice, Pongal, Kesari for a complete Navratri Meal! For more Healthy South Indian Snacks like Vadai, Kunukku suitable for Naivedhyam, click here.

    So, what are you waiting for? Try out this Kadalai Paruppu Sundal recipe and bring the festive flavours into your home today!

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Categories: Festive Recipes, Navratri Recipes, Prasadham
Keywords: Kadalai Paruppu Sundal, Sundal Recipe, Navratri Recipes, South Indian Snack, Sundal Podi

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HEALTH BENEFITS OF PINEAPPLE

      Pineapple, the fruit is so much related to Tropical for me. A popular fruit packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can fight inflammation and diseases.
Pineapple and its compounds have been linked to many health benefits, including aiding digestion, boosting immunity and speeding up recovery from surgery. Pineapples can be eaten raw or can be processed in a variety of food products such as Jam, Juice, Wine and it is one popular fruit sold Canned. Pineapples are also incredibly versatile and can be consumed in a variety of ways.
     Pineapple offers a wealth of health benefits due to its high nutrient and antioxidant contents. 
Pineapples are rich in Vitamins A and K, Phosphorus, Zinc and Calcium.  It is especially rich in Vitamin C and Manganese. Vitamin C is essential for growth and development, maintain a healthy immune system and aiding the absorption of Iron from our diet. Meanwhile, Manganese is a naturally occurring mineral that aids growth, maintains healthy metabolism and has antioxidant properties.  Pineapple with its loaded nutrient is one best fruit to boost the immune system.

HEALTH BENEFITS OF A PINEAPPLE

BOOSTS ENERGY:

      Pineapple has a rich source of Manganese, which helps to boost the creation of enzymes which are responsible for boosting up the energy in our Body.

WEIGHT LOSS:

     The high water content in the fruit proves beneficial for Weight Loss. Pineapples are a low-calorie, fat-free food with a low Glycemic Index. Pineapple also contains compounds with antioxidant properties and also helps to improve energy metabolism.

EYE HEALTH:

      Due to the high levels of antioxidants and Vitamin C, Pineapple may even help prevent cataracts and other age-related eye conditions like age-related Macular Degeneration, Glaucoma etc., Also, it contains a lot of Beta carotene – an essential element needed for a healthy vision that should be consumed regularly.

CANCER:

    Pineapple contains compounds that reduce oxidative stress and inflammation, both of which are linked to Cancer. The enzyme Bromelain is a compound found in Pineapple, which may stimulate cell death in certain cancer cells and aid white blood cell function. Pineapples contain loads of antioxidants that help to capture and fight against free radicals. This slows down the cell damage process, thus preventing some types of cancer. Certain enzymes found in Pineapple can shrink or kill cancer cells.

HEALTHY BOWEL:

     Pineapples provide the essential dietary fibre along with Vitamin C, which aids in Digestion & a healthy bowel.  Pineapples have proved to soothe inflammatory bowel diseases by reducing gut inflammation and preventing diarrhoea. Also, it helps to digest protein-rich foods.  Pineapples are a good source of fibre. It soothes the stomach and promotes digestion. It also hydrates the body and helps in regular bowel movements which may reduce the risk of constipation and protect against bowel diseases. It also strengthens the Kidneys by flushing out the toxins.

RELIEVES NAUSEA:

      A glass of Pineapple Juice can help beat the morning sickness for pregnant women. It is also helpful for people suffering from motion sickness.  Few glasses of Pineapple juice just before a long bus trip or a flight can reduce the symptoms of motion sickness.

IMMUNITY:

     Pineapples have anti-inflammatory properties that may boost the immune system.  Pineapples are a powerful source of Vitamin C, a primary water-soluble antioxidant that fights cell damage and prevents joint pains and heart diseases.

BONE HEALTH:

      In addition to Vitamin C, Pineapples also have plenty of Manganese which strengthens bones and connecting tissues. Manganese helps in preventing osteoporosis in postmenopausal women. One cup of fresh Pineapple Juice contains over 70% of the required daily dose of manganese. Kids, adults and elderly people should eat a few chunks of pineapple a day to keep their bodies strong.

HEALTHY SKIN:

     Vitamin C in the fruit proves beneficial for the skin. Manganese in Pineapples supports healthy bones and tissues, while the antioxidant vitamin C promotes healing and helps your body absorb Iron. Antioxidants in Pineapples may reduce cellular damage by protecting cell membranes.

TREATS SINUSES & ALLERGY SWELLINGS:

      Vitamin C helps to reduce mucus in the throat and nose. Adding Pineapples in your daily diet is believed to ease up up seasonal allergies.

TREATS COLD & COUGH:

      Pineapples are loaded with Vitamin C and anti-inflammatory compounds.  This proves to be a great remedy for treating nasty colds & coughing.  Bromelain present in Pineapples reduce swellings and respiratory problems. Enzymes in Pineapples helps to reduce the inflammation and clean up excessive mucus in the respiratory system.  It is believed that a glass of Pineapple Juice can soothe the symptom of Cold & Cough faster than a glass of Orange Juice.

PREVENT ASTHMA:

      Beta-carotene is found in pineapples can lower the risk of Asthma. It also helps to detox your body from harmful substances and reduce inflammation levels caused by stress, pollution and poor nutrition.

REDUCES BLOOD CLOT:

      Bromelain present in Pineapples helps reduce excessive coagulation of the blood.

 STRENGTHEN THE GUMS:

      Astringent agents present in Pineapples help to tighten up gum tissues and even prevent oral cancer. Pineapple is believed to fix loosening of teeth or the retraction of the gums. Keep your teeth healthy and strong by munching some Pineapples.

TREATS ACNE:

      Pineapples can be used both externally and internally to improve your skin condition. The anti-inflammatory qualities of Vitamin C, Bromelain and special enzymes found in Pineapples proves beneficial in treating Acne.  Mix it with some turmeric for an amazing natural mask to treat your face.

TREATS FOOT CRACKS:

      Scrubbing your feet with Pineapple helps to get soothing relief for inflammation and swelling, triggered by the cracks and make your feet smooth and radiant.

STRENGTHEN THE NAILS:

     Pineapple is a good source of Vitamin A & Vitamin B.  These minerals helps to keep your nails strong and healthy. It could be applied topical and munched regularly.

CURE CHAPPED LIPS:

     Pineapple helps to hydrate the body. Mix Pineapple with Coconut Oil to soothe chapped skin and Lips.

HAIR GROWTH:

     Vitamin C & Antioxidants present in Pineapples are a powerful source which helps fight against free radicals that damage hair growth. Pineapple extracts, when applied to the scalp, are known to provide vital nutrients to the follicles to make your hair grow better, thicker, and shinier.

PROMOTES MENTAL HEALTH: 

     Pineapple provides a good source of Amino Acid called Tryptophan which helps the body to produce Serotonin otherwise called the HAPPY HORMONE.  Amino Acids along with Nutrients like Vitamin B is essential to keep your mind stable, producing enough energy and positivity.

 

HOW TO SELECT, STORE & USE A PINEAPPLE

HOW TO SELECT A PINEAPPLE

• Choose fresh-looking pineapples with green leaves and a firm shell. The pineapple should also have a small amount of “give” when squeezed gently.
• You should be able to smell the distinctive pineapple smell when you put your nose close to the bottom of the fruit.

HOW TO STORE A PINEAPPLE

• Pineapples will keep longer if refrigerated in a perforated plastic bag, up to 3-5 days.
• If using within 1-2 days, store pineapples at room temperature.

HOW TO CUT A PINEAPPLE

• To cut a pineapple, start by cutting off the crown and bottom. Kee the Pineapple upright and cut away the peel. deep enough to remove the eyes. Cut in half lengthwise, then halve each half to give you four quarters. Cut out and discard the core from the centre of each quarter. Cut into chunks or simply Slice it up and enjoy!

PINEAPPLES IN YOUR DAILY DIET

HEALTH BENEFITS OF PINEAPPLE

     Pineapples are naturally sweet, eat them as such or prepare a Sugarless Pineapple Juice it becomes a healthy way to cut down your calories.  Pineapples can be added into your daily diet, some easy ways to enjoy Pineapples are to :

• Eat Pineapple plain as a snack.
• Drink it as a Pineapple Juice.
• Use Pineapples in a Fruit Salad.
• Add Pineapple or Pineapple Juice to a smoothie.
• Fresh Pineapple Juice can be added into your favourite drink to convert it into a fancy Mocktail like Virgin Pina Colada or a Cocktail.
• Add Grapes & Pineapple to a piece of Cheese and serve it as an appetizer or dessert.
• Can convert it into Wines.
• Can make a wonderful & flavour-filled Pineapple Fried Rice.
• Pineapple is used in various Curries like Pineapple Pulissery, Pineapple Rasam, Madhura Curry, Nyonya Pineapple & Chicken Curry etc.,
• It is also used while making Salads & Pickles.
• Can make wonderful Desserts like Pineapple Ice cream, Pineapple Pudding, Pineapple upside-down cake, Pineapple Kesari etc.,

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TRIVIA: Fun Facts About Pineapple:

• Pineapple gets its English name from the look-a-like "PINECONE".
• It takes almost 3 years for a single Pineapple to reach maturation. 
• Once harvested, Pineapples don’t continue to ripen.