Pudina Sadam, Thayir Sadam, Karuppu Konda Kadalai Sundal ~ Navratri Special Dishes - Day 5

Fifth day Neivedhyam was to be Thayir Sadam. Since I wasn't okay with just thayir sadam, made Pudina Sadam along with Karuppu Konda Kadalai Sundal.

The days are hectic with the early morning pooja before rushing to work. And back home for another session. However these nine days makes one feel so close to a different state than any other day or time.

Pudina Sadam | Mint Rice

Ingredients Needed:

Cooking Rice - 2 cups
Mint Leaves - 2 cups not so tightly packed ( three fistful)
Coriander leaves - handful
Green Chilies - 2 long, dark ones
Red Chili flakes - 1 tsp
Salt to taste

Ghee - 1 tsp
Hing a pinch

For tempering

Oil - 2 tsp
Channa Dal - 1 tsp
Cashew nuts - handful
Dry Red Chilis - 2 nos
Amma's Podi - 3 tsp

The spice podi can be also made by roasting in 3 tsp Toor dal, 2 tsp channa, a pinch of hing, salt, grated coconut. All roasted and powdered.

How to make the Pudina Sadam

Wash and soak the rice for 15 mins.

Wash and drain the leaves. Grind the mint, coriander and green chilies to a smooth paste. Keep it aside.

Pressure cook till done. Once done, spread on a bowl and keep it aside.

In a non stick pan, heat the oil and add channa dal, cashew nuts, red chilies. Saute well.

Now add the ground mint paste. Cook on high till the paste is well cooked.

When the paste comes together, with no water left, add the cooked rice. Mix well, making sure all the rice is mixed up.

Now add the podi and combine everything together. Finally add the ghee.

Serve as neivedhyam.

Karuppu Konda Kadalai Sundal

A simpler version of Konda Kadalai Sundal is already posted.

Ingredients Needed:

Black Chickpea - 1 cup
Red Chili flakes - 1 tsp
Roasted Coriander powder -1 tsp
Grated Coconut - 1 tsp
Hing a pinch
Salt to taste
Mustard Seeds, Urad Dal -1 /2 tsp
Curry leaves handful

How to make the sundal

Wash and soak overnight.

Pressure cook with a pinch of salt till well cooked.

In a non stick pan, heat with oil. Temper with mustard seeds, urad dal, curry leaves and hing. Add the cooked chickpeas, add salt, red chili flakes, roasted coriander powder. Combine everything well.

Finally add grated coconut.

Thayir Sadam is the usual method.

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