Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

    Yet another recipe from my hometown, Coimbatore. A unique Kongu style Kuzhambu, which I learnt from my house help - Hamsa Akka. She would term it as "Aatti Vacha Thattam Payiru Kulambu". Well, Thatta Payiru & Kathirkkai Kuzhambu is nothing but a Curry made with a combination of Black-eyed Peas and Eggplant(Brinjal). Cow Peas/Black-eyed Peas, colloquially called Thatta Payiru is one common gram variety used in Kongu Cuisine along with Green Grams(Pachai Payiru) & Horse Grams(Kollu Paruppu). The variety of Thatta Payiru we get in Coimbatore is slightly brown in colour and smaller in size. As I couldn't get hold of this variety locally, I have used the Vellai Payiru(which belongs to the same family) alias the Cow Peas or the Black-eyed Peas.

This Thatta Payiru Kuzhambu has two distinct specialities of its own.  

• A portion of soaked & cooked Thatta Payiru is ground and added into the Kuzhambu(Curry) & 
• Mainly they add a bit of Castor Oil(Velakkennai) while cooking Thatta Payiru. 

    The laxative nature of Castor Oil aids in digestion & also keeps gastrointestinal problems at bay. Most of the Beans, Lentils & Pulses(Except Green Gram & Moong Dhal) contains, Raffinose & Oligosaccharide, which is a complex sugar that the body can not break down fully, which causes trouble in digesting & also cause gas. A drop of Castor oil while cooking Thatta Payiru solves this issue.

    Hamsa Akka grinds the grated coconut & spices for this curry in an Aattangkal and not Ammikkal. She says, "Appathaan Kulambu Nalla Irukkum" only then the curry would taste well. Aattangkal is the traditional type of mortar & pestle specifically used for grinding Idli Dosa Batter. Whereas Ammikkal is a kind of flat lay mortar & pestle used for grinding masalas, spices, chutneys etc.,

And she insists upon 

• Grinding the coconut, spices & thatta payiru in Aattaangkal(Mortar & pestle). 
• Then using Shallots and not Onions &
• To temper the curry in Gingelly Oil(Nallennai).  

    I still remember the way she peels the shallots & garlic, all using her nails, no knife whatsoever. Overall enthusiasm which gets into her when we ask her to cook, is something I can never forget. The instructions would be given out like a commentary as if she is running a cooking show flows throughout the process. It's what I still remember with these recipes. Ironically I hadn't jotted it down in my recipe books then. And finally, she would add, Suda Suda Kolamba Sappatula Oothi, Konjoondu Nei vittu Sappidu!!! (Pour hot Curry to the Rice and eat with a dollop of Ghee).Thanks, Hamsa Akka!!!

    But my unproclaimed skill with an Ammikkal & Aattangkal, I have always ground the masala paste in a Mixer. And you can even substitute whole Coriander Seeds and Dry Red Chillies with Coriander Powder & Red Chilli Powder. But the above form of the ingredients yields an authentic taste to this Kongu style curry.

For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time - 6-8 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
 

HOW TO COOK KONGU STYLE THATTA PAYIRU KATHIRIKKAI KUZHAMBU

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

 

INGREDIENTS:

For Thatta Payiru Kathirkkai Kuzhambu:

For the Masala Paste:

METHOD:

To Soak & Cook the Thatta Payiru Cow Peas(Black-eyed Peas):

• Clean, Wash & Soak the Thatta Payiru(Cow Peas) in ample of water overnight or at least for about 6-8 hours.
• Alternatively can soak in hot water for about 3-4 hours.
• Once soaked, discard the water used for soaking the bean.
• Pour 3 Cups of Water along with 2 drops of Castor Oil(Optional) to the soaked Thatta Payiru(Cow Peas).
• Pressure cook the Thatta Payiru(Cow Peas) for 2 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• The Thatta Payiru(Cow Peas) shouldn't be overcooked or turn mushy.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

For the Masala Paste:

• Grind the ingredients mentioned under "For the Masala Paste" into a smooth paste.
• Then add 2 Teaspoons of cooked Thatta Payiru(Cow Peas) to the above and grind it into a smooth paste.
• Keep it aside.

For Thatta Payiru Kathirkkai Kuzhambu:

• Cut Eggplants/Brinjal into four and soak it in mildly salted water until use. 
• Soak Tamarind in lukewarm water for at least 5-10 minutes.
• Extract Tamarind juice out of it and keep it aside.
• Heat Gingelly Oil in a pan, let it smoke off. The oil tends to froth too.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add thinly sliced Shallots, Garlic slit into halves(small garlic cloves can be used, as such) & saute it until Shallots turn translucent.
• Then add roughly chopped Tomatoes(Nattu Thakkali works better). 
• Cook Tomatoes until soft.
• Add Turmeric Powder and give a quick stir. 
• Then add Brinjal to the above and saute this for a while until the colour of the Brinjal changes.
• Now, pour in the ground Masala Paste along with 3/4 cup of water and mix well. 
• Let it cook on a low flame until the raw flavour goes.
• Then, pour in the Tamarind Extract.
• Cook this on a low flame for about 10 minutes or until the curry reaches the desired consistency.
• This is a slightly thick Kuzhambu, adjust the consistency of the Curry accordingly.
• Serve Thatta Payiru Kathirkkai Kuzhambu hot with Rice or Ragi Kali.
  

NOTES:

• Adding Castor Oil while cooking the Cow Peas aids in digestion, and also facilitates easy cooking of the Bean. Adding it is purely optional.
• I have used White Cow Peas(Black Eyed Peas) in this recipe.
• The same curry can be prepared with Bottle Gourd instead of Eggplant/Brinjals. 
• Can substitute Coriander Seeds & Dry Red Chillies with Coriander Powder & Red Chilli Powder.
• I have used Gingelly Oil in this recipe which gives out an authentic taste to the curry.
• Feel free to use your preferred cooking oil which suits your availability & taste.
• Traditionally Nattu Thakkali or Country Tomatoes are used while making this curry.
• I do not get Nattu Thakkali here, so have used normal Tomatoes and have balanced the needed tanginess with an extra bit of Tamarind.

___________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

KOLLU/HORSE GRAM SUNDAL

   Sundal is a typical South Indian delicacy & one of the easiest recipes which can be cooked within minutes. Cooked dry Beans, Lentils/Pulses with a note of mild tempering made with Mustard Seeds, Urad Dhal, Curry Leaves, Dry Red Chillies, grated Coconut and a pinch of Asafoetida is a delicacy on its own. Sundal Recipe serves the purpose as a Side Dish for lunch, as a healthy Evening Snack. Some recipes even call for adding Sundal Podi a specific Spice Powder used while making Sundal.

    Sundal is one dish served as a Naivedhyam/Prasadham during Navratri Festival/Vinayaga Chathurthi/Krishna Jayanthi. I still devour the days we go to temple during festivals to get the Sarkkarai Pongal & Sundals. They have a unique taste synonymous to Temples. The smell of fresh flowers, Vibuthi and Camphor all linger into the Prasadhams, making it divine.

    Navratri has begun and one Sundal recipe to commemorate the same. Kollu/Horse Gram Sundal is a nutritious stir fry which can be easily prepared and served during Navratri. Sundal is prepared with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc., Though the basic recipe serves the same, only the soaking & cooking time varies with each bean, lentil & pulse.

    This Sundal Recipe is cooked with Kollu/Horse Gram. I usually soak the Kollu/Horse Gram overnight. Drain the water and then cook the Kollu/Horse Gram in a Pressure cooker until the Kollu/Horse Gram turns soft. The excess water used for cooking Horse Gram can be used to make Kollu Rasam. If you are serving the Sundal recipe as a Naivedhyam/Prasadham, avoid adding Onions.

For more SUNDAL RECIPES, Click here...

 Course - Side Dish

 Spice Level - Moderate

 Difficulty - Easy

 Serve - 3-4

 Author - SM

 Preparation Time - 5 -10 Minutes

 Soaking Time - 8-10 Hours/Overnight

 Cooking Time - 25 - 30 Minutes

For SUNDAL PODI RECIPE, Click here...

HOW TO COOK KOLLU/HORSE GRAM SUNDAL

KOLLU/HORSE GRAM SUNDAL

INGREDIENTS:

To Soak & Cook:

Kollu/Horse Gram - 1/2 Cup

Water - 2 Cups

For detailed recipe on HOW TO COOK BEANS, LENTILS & PULSES, click here...

For Tempering:

Oil - 2 Tbpsn

Mustard Seeds - 1 Tspn

Black Gram Dhal/Urad Dhal - 1 Tspn

Dry Red Chillies - 2 Nos.

Curry Leaves - 2 Sprigs

Asafoetida - a Pinch

Grated Coconut - 2-3 Tbpsn

METHOD:

To Soak & Cook Kollu/Horse Gram:

• Clean, Wash and Soak Kollu/Horse Gram Overnight or for at least 8-10 hours.
• Alternatively can soak the Kollu/Horse Gram in Boiling Water for 3-5 Hours.
• Once soaked, drain the water,
• Add 2 Cups of Water to the Kollu/Horse Gram & Pressure cook.
• Pressure cook on high flame for 2 whistles, reduce the flame & cook for another 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Once cooked drain any excess water from the cooked Kollu/Horse Gram.
• The excess water (used for cooking Horse Gram) can be used while making Kollu Rasam. 

For Kollu/Horse Gram Sundal:

• Heat oil in a Pan.
• Splutter Mustard Seeds, Black Gram Dhal, Dry Red Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add cooked Kollu/Horse Gram along with a dash of salt.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Kollu/Horse Gram Sundal hot or cold.
• Can be served as a side dish, evening snack or can be served as a Naivedhyam/Prasadham.

NOTES:

• Do not add salt while cooking the Kollu/Horse Gram.
• Can prepare the same recipe with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc.,
• You can even sprout Chick Peas, Green Gram, Horse Gram, Red Bean, Cow Peas, Peanuts and convert the humble Sundal into a nutritious version.
• Though the basic recipe serves the same, only the soaking & cooking time varies with each bean, lentil & pulse.

 
 
 SHOP RELATED PRODUCTS:

KARUVEPPILAI PODI - CURRY LEAVES POWDER

    Indian Cuisine and the women folk had known their knacks of storing produces available in abundance for a long period in the best possible way. Maybe, in the form of drying, pickling, converting into spice powders, vadams, vathals, syrups etc., Indian women folk take meticulous measures to get these products stored for a longer time when the produces are in Season. And during Summers it is one common scenario where they make use of the scorching sun to get the produces sun-dried for better storage.

    Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties. As simple as it is, the list is quite long and versatile. Karuveppilai Podi has its place along with other spice powders like Idli Podi, Paruppu Podi, Poondu(Garlic)Podi, Kollu(Horse Gram)Podi, Sundal Podi etc. All these spice powders are prepared to stay for a longer time and with the idea of Ready-to-use purpose. A call for a lazy day or when you are tired or down with sickness, these ready to use items comes out like a saviour in Indian households.

    Karuveppilai Podi is a traditional Spice Powder & finds a special place in South Indian household. Every kitchen has a version of their own to name their style & to mark their taste and preference. Readymade spice powder makes the work simple and less time-consuming. 

   Just cook the rice, add a few teaspoons of any of these Spice Powders into the hot steaming rice, pour out a hearty drizzle of melted Ghee/Gingelly Oil and accompany it with your choice of side dish or just a simple Vathal/Vadam/Appalam. There you are with a hearty meal contenting to the core.

My husband's colleague who is from East Godavari in Andhra Pradesh bought us some fresh homemade Spice Powders like Paruppu Podi & Karuveppilai Podi along with Avakkai Urugai & Putherakulu a paper-like sweet famous from their region. It was the first time we tasted sweet like that. The Spice Powders were too good & it ran out in no time.

   Though I had never before made Karuveppilai Podi wanted to give a try to the same and there I went with my expedition. Fresh Curry Leaves from the Garden to the Kitchen & right away converted into Karuveppilai Podi/Curry Leaves Powder. Freshly roasted spices and Curry Leaves gave out a wonderful aroma. If stored properly, this Karuveppilai Podi stays good for months. Keep it refrigerated for longer shelf life. Trust me, nothing can beat the flavour & taste of this fresh homemade Curry Leaves Powder.

 For more recipes on SPICE POWDERS, Click here...

 Cuisine - South Indian

 Recipe Type - Spice Powder

 Spice Level - Medium-High

 Difficulty - Easy

 Yields - 1/2 - 3/4 Cup(Approximately)

 Author - SM

 Preparation Time - 5-10 Minutes

 Cooking & Grinding - 15-20 Minutes

To read about the HEALTH BENEFITS OF CURRY LEAVES, Click here...

HOW TO MAKE KARUVEPPILAI PODI - CURRY LEAVES POWDER

KARUVEPPILAI PODI - CURRY LEAVES POWDER

INGREDIENTS:

Curry Leaves - 1 Cup(tightly packed)

Bengal Gram Dhal(Chana Dhal) - 2 Tbspn

Black Gram Dhal(Urad Dhal) - 2 Tbspn

Dry Red Chillies 4-5 Nos.

Peppercorns - 1 Tspn

Cumin Seeds - 1 Tspn

Asafoetida - 1/4 Tspn

Tamarind - 1/2 Tspn

Salt - To Taste 

METHOD:

Preparation:

• Remove the Curry Leaves from the stalk.
• Wash it through running water and allow it to drain in a colander.
• Pat dry the Curry Leaves using a clean kitchen towel.
• Spread the Curry Leaves on a cloth and allow it to dry in the shade for 5-6 hours.
• The idea is to remove the moisture.
  

 For Karuveppilai Podi:

• Dry roast the Dry Red Chillies on a low flame until it pops and fluffs up and become hot.
• Add Peppercorns & Cumin Seeds to the above and roast until the cumin seeds splutter and turn fragrant.
• Add the Tamarind and roast it on a low flame for few minutes. 
• Add Asafoetida Powder and give a quick stir.  Fry this for a while.
  
• Remove the above ingredients from the pan and keep it aside.
• Add Bengal Gram Dhal/Chana Dhal and roast until it turns into golden brown. Transfer it from the pan and keep it aside.
• Then dry roast Black Gram Dhal/Urad Dhal until fragrant & it turns into a slightly reddish colour. Transfer it from the pan and keep it aside.
• Next, add the Curry Leaves and dry roast it on a low flame.
• Care should be taken not to brown the leaves. Once done leaves should break-off when it is crushed with the fingers. 
• Switch off the flame and allow it to cool.
• First, grind the Dhals & spices along with a dash of salt into a coarse powder using a mixer or a coffee grinder. 
• Then add the Curry Leaves and grind it again.
• Grind Karuveppilai Podi into a smooth/coarse powder. 
• Allow the Karuveppilai Podi/Curry Leaves Powder to cool off completely before storing it.
• Store it in a clean & dry airtight container.
• Keep it refrigerated for longer shelf life.
• Serve Karuveppilai Podi along with hot steaming rice along with a hearty drizzle of melted Ghee/Gingelly Oil. 

NOTES:

• Can dry the ingredients under the sun before preparing Karuveppilai Podi/Curry Leaves Powder.
• Adjust the number of Red Chillies to suit your spice level.
• While measuring the Curry Leaves make sure it is tightly packed into 1 Cup measurement. 
• Care should be taken not to burn the ingredients. It would spoil the taste of the Spice Powder.
• Roast all the ingredients on a low flame.
• Freshly roasted ingredients yield flavourful Karuveppilai Podi/Curry Leaves Powder.
• Store the Karuveppilai Podi/Curry Leaves Powder in an airtight container in a dry place.
• Do not use a wet spoon or wet hand while using the powder.