Today being the very first day of Navarathri and also the first saturday of the tamil month of “Purattasi”, it was an auspicious day completely. Today`s Neivedhyam was:

Venn Pongal.

Kadalai Sundal.

KADALAI SUNDAL:

This variety of Sundal made of raw peanuts does  not need any soaking and can be prepared with little or no notice.

INGREDIENTS:

2 cups of Raw Peanuts.

Salt

Hing

1/3 cup of fresh coconut grated.

4 Green Chillies.

Curry Leaves.

Hing

A few drops of coconut oil.

PREPARATION:

• Place the peanuts in a cooking vessel, inside the pressure cooker and add sufficient salt. Keep enough water to just come to the level of the peanuts.
• Cook for at least 2-3 whistles.
• When cooled, drain all the water and save it for making sambar or rasams.
• Take a kadai or wok and add a spoon of coconut oil.
• When the oil is hot, add mustard, curry leaves, hing and immediately the cooked peanuts.
• Allow to saute for a few minutes.
• Meanwhile, pulse the coconut and green chillies without adding any water, in the mixer for a few seconds. Set aside.
• When the contents of the kadai are well mixed and sauted, add the pulsed coconut mix.
• Add a little more salt only if needed.
• Offer Neivedhayam to the Goddess.

This is my entry for My Legume Love Affair – 15 going on at Sia`s Monsoon Spice, brainchild of Susan of The Well Seasoned Cook.