KAMBU (PEARL MILLET) SUNDAL

             KAMBU (PEARL MILLET) SUNDAL

Kambu is one of the healthiest millet. It is called as pearl millet or bajra. It has lot of health benefits and very good for health. In this pearl millet my mom used to do sundal which is very tasty dish. So i wanted to share this interesting receipe with you all 

Lets get started 

INGREDIENTS 
Kambu - 1 cup 
Ghee - 1 tbsp 
Mustard - 1 tsp 
Curry leaves - 1 strand 
Green chillies - 2 (finely chopped)
Salt - to taste 
White plain cloth - for making sprouts 

PROCEDURE 
- Wash and soak the kambu for about 7 to 8 hours 
- Drain the water completely and add kambu in a cloth and tie tightly and keep in a hot box 
- Leave it for one day 
- Sprouts would have formed
- Add Sprouted kambu in cooker
- Add pinch of salt and water 
- And leave it for about 7 to 8 whistles or till kambu is cooked soft 
- In a kadai add in ghee 
- Add in mustard and allow to splutter 
- Once mustard spluttered add in green chillies,curry leaves and saute 
- Add in cooked kambu and salt 
- Mix everything well till it combines and becomes soft 
- Now yummy tasty kambu sundal is ready to serve 

STEP BY STEP PICTURES 

Wash and soak the kambu for 7 to 8 hours 

In a plain white cloth add in soaked kambu 

Roll and tie tightly like a bundle 

Place it in a hot pack and close the lid and let it sit for one day 

After one day sprouts has formed beautifully 

Add in sprouted kambu in a cooker 

Add in salt 

Add in water and leave for 7 to 8 whistles 

Cooked kambu is ready 

In a kadai add in ghee 

Add in mustard and allow to splutter  

Add in curry leaves 

Add in green chillies and saute well 

Add in cooked kambu 

Add in salt and sprinkle some water 

Mix everything well till water evaporates completely 

Hot kambu sundal is ready to serve

Try out this interesting kambu(pearl millet) sundal for this navarathri ocassion 

Try out this interesting kambu(pearl millet) sundal and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

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Thank you all for the love and  support and keep supporting

SOOJI(RAVA) PAYASAM

                                    SOOJI (RAVA) PAYASAM 

Sooji is also called as semolina or rava. There are lot of dishes using this sooji. Especially sooji payasam is my favourite dish and served as prasadam during navarathri. 

Lets get started 

INGREDIENTS
Sooji - 1 tbsp
Milk - 1 cup
Sugar - 4 tbsp
Cashew(slited) - 5 to 6 
Ghee - 1 tbsp 

PROCEDURE 
- Add milk in a kadai and allow it to boil 
- Once milk boiled add in sooji and mix well 
- Once the sooji cooked well add in sugar and mix well till the sugar melts completely.
- Add in more milk if needed 
- In a tadka pan add in ghee 
- Add in slited cashews and fry till golden brown 
- Add in fried cashews to the payasam 
- Serve hot 

STEP BY STEP PICTURES 

In a kadai add in milk and allow to boil 

Once milk boiled add in sooji 

Allow it to boil till sooji cooks soft 

Add in sugar and mix till sugar melts completely 

In a tadka pan add in ghee

Add in cashews 

Fry till golden brown 

Add in fried cashews to payasam 

Hot sooji payasam is ready to serve 

TIPS 
- If needed add in more milk 

Try out this interesting sooji payasam for this navarathri ocassion 

Try out this interesting sooji payasam and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and  support and keep supporting

THATTA PAYARU (COW PEAS)SUNDAL

   THATTA PAYARU (COW PEAS) SUNDAL 

Thatta payaru is one the healthiest bean variety. There are different types of cows peas available in market. Now here i have used red colour cow peas. It has lot of health benefits like regulates blood sugar, prevents stomach disorder, nourishes skin and goes on. 

INGREDIENTS 
Thatta payaru (cow peas) - 1 cup 
Oil - 1 tsp 
Mustard - 1 tsp 
Curry leaves - 1 strand 
Green chilli paste - 1 tsp 
Asafoetida - 1 tsp 
Turmeric powder - 1 tsp 
Jaggery - 1 tsp 
Tamarind juice (thick) - 2 tbsp
Salt - to taste 

PROCEDURE 
- Wash the payaru well and soak for one hour 
- Add the payaru in the cooker add salt and water and cook for 3 to 4 whistles 
- Drain the water and keep aside 
- In a kadai add in oil 
- Add in mustard seeds and allow to splutter 
- Add in curry leaves and saute 
- Add in green chilli paste and sauted  
- Add in asafoetida and saute 
- Add in tamarind juice, salt, jaggery, turmeric powder and allow itn to boil 
- Add in boiled thatta payaru and mix everything evenly 
- Thatta payaru sundal is ready to serve. 

STEP BY STEP PICTURES

Wash and soak the thatta payaru 

Add the payaru and water in a cooker 

Add in salt and cook for 3 to 4 whistles 

Drain the water and keep aside

 

In a kadai add in oil 

Add in mustard seeds and allow to splutter 

Add in curry leaves and saute 

Add in green chilli paste

Add in asafoetida 

Add in tamarind juice 

Add in jaggery

Add in salt 

Add in turmeric powder 

Allow it to boil 

Add in boiled thatta payaru 

Mix everything well till the water evaporates 

Serve hot 

TIPS 

- Add in very little salt while cooking the thatta payaru 
- Jaggery can be skipped if you dont want it 

Try out this interesting channa dhal sundal for this navarathri ocassion 

Try out this interesting channa dhal sundal and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

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Thank you all for the love and  support and keep supporting

AVAL(POHA) SWEET PONGAL

                AVAL(POHA) SWEET PONGAL 

Aval is called as poha or flatten rice. Sweet pongal is done using this aval. It turned out yummy and tasty. This is very simple and easy to make within few minutes 

INGREDIENTS 
Aval (poha) - 1 cup 
Jaggery (tightely packed) - 1 cup
Milk - 6 cups 
Ghee - 4 tbsp 
Cashew(slited) - 10 to 15 
Cardamom (crushed) - 2 

PROCEDURE
- Wash the poha nicely and keep aside
- In a kadai add in milk and allow it to boil 
- Once milk boiled add in washed poha 
- Allow it to cook till it becomes soft it takes around 10 minutes 
- Add in jaggery and crushed cardamom 
- Mix everything well till jaggery melts completely
- Add in 2 tbsp of ghee and switch off the flame 
- In a tadka pan add in remaining ghee and add cashews and fry till it become golden brown 
- Add in fried cashews to the pongal and mix well 
- Tasty yummy aval pongal is ready to serve 

STEP BY STEP PICTURES 

Wash the aval and keep aside 

In a kadai add in milk and allow it to boil 

 Once boiled add in washed poha 

Allow it to boil till it becomes soft 

Allow it to boil till it reaches this stage 

Add in jaggery 

Add in crushed cardamom and mix well 

Once the jaggery melted add in ghee 

Mix everything well and switch off the flame 

In a tadka pan add in ghee 

Add in cashews 

Fry till golden brown 

Add fried cashews to the pongal and mix well 

Aval pongal is ready to serve 

TIPS 
- Once the aval is cooked add jaggery immediately otherwise it well become soggy 
- Dont overcook after jaggery is added switch off the flame once jaggery is melted 
- I just used 1/2 cup in measuring cup you can use any cup 
- Crush the cardamom and use it gives good flavour 

Try out this interesting Aval sweet pongal for this navarathri ocassion 

Try out this interesting Aval sweet pongal and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and  support and keep supporting