Karamani Sundal ( Salty )

there are two types of Karamani sundal one made with salt and the other with jaggery. Here I am giving you the recipe for Karamani Sundal with salt.

Ingredients needed for Karamani Sundal
1 cup dried Karamani / String Beans
Salt to taste
1 1/2 tsps oil
1 tsp mustard seeds
3-4 red chillies broken into bits
2 pinches asafoetida
Handful Curry leaves
1/2 cup fresh grated coconut

How to prepare Karamani Sundal
Roast Karamani payaru in a dry hot pan  till they get hot and a nice aroma comes.
Soak in water for about half an hour.
Clean and wash drain and keep aside.
Heat water in a vessel, add the soaked Karamani .
Cook till the gram gets 3/4ths cooked and remove the extra water.
Keep a little water in the vessel and add salt to the grams . Mix well, cover and cook till the grams are completely cooked and dry.
Heat oil in a pan, splutter mustard seeds. Add broken chillies, asafoetida and pinched curry leaves.
Add the cooked grams and mix well.
Add grated coconuts to the Sundal and serve hot.

Points to Note :
You can get two types of Karamani payaru. One will be  small sized and red coloured and the other white coloured, also known as Lobia in Hindi.
You can use both these grains to make sundal with salt.

Pattani Sundal

You can find two types of Pattani in the shops, one cream coloured pattani or Vella Pattani , and the second one is the dried green peas or Pacha Pattani.  You can use both to make Pattani Sundal but white or the Vella pattani is preferred one.

Ingredients needed for Pattani Sundal
1 cup Vella Pattani , cleaned and soaked for 6 hours.
Salt to taste
1 tsp mustard seeds
3- 4 whole red chillies cut into 2-3 pieces
Handful curry leaves
2 pinches of Asafoetida powder
1/2 cup grated fresh coconut
2 tsps Oil

How to prepare Pattani Sundal
Pressure cook the soaked Pattani / Peas for 10 - 15 minutes. That is once the steam comes up and you hear the whistle, simmer the cooker for 15 minutes.  Put off the fire and let cool.
After about 10 minutes, open the pressure cooker, drain out the extra water. Add salt and mix well and simmer till all the water dries up.
Heat oil in a pan, splutter mustard seeds. Add broken red chillies, Asafoetida. pinched curry leaves mix well witha teaspoon of the water in which the dal was cooked.
Add the cooked  Pattani to the pan and mix well.
Add fresh grated coconut and stir for a while.
Remove from fire and keep covered till you serve.

Points to Note:
While using pressure cooker if you follow the method I have given above you can save a lot of fuel.
You can also cook by letting the cooker in high flame and give you 3-4 whistles and then putting it off. Both will take same time to cook.

Konda / Kothu Kadalai Sundal

There are two types of Kadalai one is the Konda Kadalai ( Kabulli Channa )  and the brown variety called Mukkadalai ( Kala Channa / Black Channa). Both are very good for the body and are nutritious too.
Same recipe can be followed to make both types of Kadalai sundals

Ingredients for Kadalai Sundal
1 cup Konda Kadalai / Kabuli Channa
1 tsp mustard seeds
Salt to taste
2 tsps oil
handful curry leaves
2 pinches of Asafoetida Powder
3-4 whole red chillies cut into bits

How to prepare Kadalai Sundal
Clean and soak Kadalai /Channa  for about 6-8 hours.
Pressure cook the Kadalai for 15 minutes and open the cooker after it cools and comes to the room temperature.
Drain out the extra water, add salt and mix well.
Heat oil in a fry pan, splutter mustard seeds.
Add broken red chillies, curry leaves, and asafoetida powder with a little of the water in which channa got cooked.
Add the cooked Kadalai / Channa and mix well. Cover and simmer for a while. Add the grated coconut over the sundal. Mix well and Serve.

Sprouted Green Grams Sundal

Ingredients needed for the Greengram Sprouts Sundal

1 cup Sprouted Green Gram
3 - 4 Red Chillies, broken into bits
Handful curry leaves, chopped fine
1 tbsp grated coconut
1 tsp oil
1/2 tsp mustard
1 tsp urad dhal
A pinch of Asafotida
Salt to taste

How to Prepare the Greengram Sprouts Sundal
Steam the with a little salt till it is just cooked. You can also cook the sprouts in an open pan till it is soft
Heat oil in a pan, add mustard and let it splutter.
Add urad dal, broken red chillies, asaafoetida, chopped curry leaves. Mix well
Add grated coconut and the cooked green gram sprouts.
Mix well, cover for a minute.

Thenga Maanga Pattani Sundal

Thenga Maanga Pattani Sundal  is a all time favourite dish of  Tamil Nadu and that too of Chennai / Madras Marina Beach.

Thenga Maanga Pattani Sundal is a mix of Coconut, Mango, white or green dry peas, green chillies etc. and usually sold in the Marina Beach at Chennai. There are many, whereever they are put up yearn for this dish.
We can make this at home easily and serve our guests anytime we like. This is how it gets sold in the Marina Beach at Chennai.

Ingredients needed to prepare the famous Thenga Maanga Pattani Sundal:
1 cup Dried green  Peas (Pattani)
1/4 tsp turmeric powder
Salt to taste

To grind to a coarse paste without water:
1 Green Chilli
1/2" piece Fresh Ginger
2 tbsps fresh grated coconut

For seasoning:
1 tbsp Oil
1/2 tsp Mustard
1 tsp Urad dal  / Broken Black gram which is used for tempering
2 pinches Asafotida
1 red chilli cut into small bits
A few Curry leaves
Salt to taste

For garnishing:
2 tbsps Green Mango - grated
1 tbsp Grated Coconut - 1 tablespoon

How to Prepare Thenga Maanga Pattani Sundal
Soak Pattani in water overnight or for atleast 8 hours from the morning. Pressure cook along with salt to taste for five to six whistles. Whe you open the cooker you should be able to mash the Peas with your finger. Only then the Sundal will come out tasty. Strain the water and keep aside.
Grind coconut, green chilli and ginger to a coarse paste. If you make it fine then it willbecome like a curry.
Heat a fry pan, add oil and splutter mustard.
Add urad dal, broken bits of red chilli along with asafotida powder and curry leaves. Fry for a while.
Add cooked and drained peas. Mix well.
Add a pinch of salt and coconut, green  chilli paste.
Mix well.
Garnish with grated Mango and coconut.
Serve this at tea time with Bhajji or Bonda to the guests.
Garnish with grated mango and coconut pieces.

Tips:
A few drops of lemon juice can be added. Some people add small onions chopped finely in the seasoning. Also if you do not want more coconut in the sundal, avoid coconut paste. Add grated ginger in the seasoning and mash few cooked pattani to a paste and add to the sundal and mix. This will give the exact texture of the sundal sold in Marina Beach.