Sunday, we celebrated the Saraswathi pooja with few delicious dishes, i have already posted
Tender Coconut Kheer and am posting dry green peas masala vadai and black channa sundal i prepared for this occasion..Fortunately, i get broken dry green peas in local supermarket as french people prepare peas soup by using this broken dry green peas, i usually use this broken green peas for making out samosas etc but very rarely vadais since u can guess that the greenish colour of this vadais, anyhow this dry green peas masala vadais tastes fabulous as i used to add cloves and cinnamon stick while grinding the vada batter..Quiet a different also colourful delicious masala vadais which definitely replace very well the channadal vadais we used to do for...And my next post is black channa sundal, which i prepared also to celebrate Saraswathi Pooja simply with grated coconut..We have a heavy lunch and went to watch out Kamal's Movie at theatre...Had a beautiful sunday...
1cup Dry Greenpeas (soaked overnite)
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Fennel seed powder
1tbsp Ginger (chopped)
2nos Cloves
1no Cinnamon stick (small)
3nos Curry leaves
Salt
Oil for deepfrying
Grind the soaked dry green peas with cloves, cinnamon stick as coarse paste..add the chopped onions, chopped green chillies, fennel seed powder, chopped ginger, curryleaves, salt and mix everything well..heat the oil for deepfrying, take a small golf ball size vada batter and flatten them with ur palms, drop gently to the hot oil and fry until they turns golden brown and crispy, drain the excess of oil with paper towel..Serve hot with sambar or any spicy chutney..
Black Channa Sundal:1cup Black channa (soaked overnite)
1/4tsp Mustard seeds
1/4tsp Urad dal
2nos Dry red chillies
1/4tsp Asafoetida powder
1/4cup Grated coconut
3no Curry leaves
Salt
Oil
Pressure cook the soaked black channa with enough salt and water for three hisses, drain the water and keep aside, heat few tsp of oil in a pan, add the mustard seeds, urad dal and dry red chillies and let them splutters, add the asafoetida powder and curry leaves, let it fry..add immediately the pressure cooked black channa to the pan, give a stir and finally add the grated coconut and put off the stove...
Enjoy!
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