Sunday, June 30, 2013

Mixed-legume sundal

Checking One Hot Stove is a weekly routine for me. Last week, when I was reading the blog, I saw the mention of this contest which calls for cooking with legumes:

MLLA-60 (Designed by Susan)
"My Legume Love Affair" (MLLA) is the brain-child of SusanNupur is hosting this 60th edition of "My Legume Love Affair" (MLLA). Check Lisa's blog here for more information on MLLA.

Just like the routine of checking the blog, I do have the habit of cooking legumes (in addition to the regular dals) in my kitchen. What I combo! So, I decided to cook and send in the entries to Nupur.

I would like to send this: Mixed-legume sundal. Nilgiris Supermarket sells this packet of assorted legumes. It is an easy way to bring variety to the regular sundal of green peas or chick peas. This pack has a mix of brown, white and green chick peas along with soya beans, rajma and some other legumes as well. A peek into the contents of the pack:

  1. Soak a handful of the legumes in water for around 7 hours.
  2. Pressure cook the legumes with little salt and pinch of turmeric for up to five whistles.
  3. Once the steam is released, transfer the cooked legumes to a container. 
  4. In a separate pan, add some oil, heat it and add mustard seeds, curry leaves, and dry-red chillies. Once done, add the cooked legumes. 
  5. Keep sauting for few minutes, switch off the stove, and then sprinkle grated coconut or hand-pounded pottu kadalai (roasted gram dhal).
Note: If due to cholestrol or other reasons, you are not able to sprinkle coconut as a dressing for vegetables, you can comfortably substitute it with pounded pottu kadalai.

Roasted gram dhal (pottu kadalai)

Enjoy the sundal with evening tea!

Mixed-legume sundal

Wednesday, October 3, 2012

Garlic Chutney ( Poondu Chutney)

We all love the food we grew-up with. Just like most tamilian homes, idli or dosa was a staple breakfast item  in my home at least for five days in a week. It was the side-dishes that make the idli or dosa finger licking good. One such side dish is this garlic chutney.  A fiery red chutney with garlic, redchillies and tamarind.


Peeled Garlic pearls - 20 nos
Redchillies - 5-6 nos
Tamarind - little 
Salt - As required

For seasoning:

Gingelly/Sesame oil - 2-3 table spoons 
Mustard seeds - 1 tea spoon
Urad dal - 1 tea spoon
Asafoetida powder - a pinch


  1. Grind the garlic and tamarind in a mixie jar for few seconds. Use a small jar, if possible. The paste has to be smooth.  Sprinkle little water. Grind again.
  2. Now add the red chillies and salt to this paste in the mixie jar and grind. When you check the consistency, it has to be smooth and the color should be red.
  3. Empty this chutney into a container.
  4. Now, in a  small seasoning pan, heat sesame oil. To the hot oil, add mustard seeds, urad dal and Asafoetida powder. When they sizzle, switch off the stove and pour this hot oil mix on the chutney in the container. The oil can coat the whole of the chutney. 
  5. Mix everything together with with a spoon. 
Try a spoon of this chutney (you can add some sesame oil now) with innocent looking white idlies or with the crispy dosas. 

Shelf life: 2 days