Beach Sundal with Masala Vadai
Total time
Author: Manjula Bharath
Recipe type: Street Food Recipes
Cuisine: Tamilnadu Cuisine
Serves: 4
- Dried white peas / Pattani - 1 cup
- Tomato - 1 no Medium (hopped)
- Onion - 1 no Medium(chopped)
- Ginger garlic green chillies paste - 1 tbsp
- Red chilli pd - 1 tsp
- Turmeric pd - ¼ tsp
- Coriander pd - ½ tsp
- Garam masala - ½ tsp
- Fennel powder - ½ tsp
- Oil - 2 tbsp
- Salt to taste
- Masala Vadai
- Chopped Onions and Grated Carrots
- Chopped Coriander leaves
- Ompodi
- Soak White peas/ Pattani overnight or for 5 to 6 hours.
- Drain the water and pressure cook them for 2 whistles.
- Grind onion and tomato to a smooth paste.
- In a saucepan heat oil add GGG paste and saute them well.
- Add the onion tomato paste and saute them for few minutes.
- Add Red chillipd, turmeric pd, coriander pd, garam masala, fennel pd and stir them well.
- Cook the gravy till the raw smell goes off and the oil separates.
- Add half the cooked pattani/ white peas Mix them well and add some water to make the gravy thin.
- Let the sundal boil well and add the rest of the sundal to the gravy.
- Add salt and boil the gravy well. The longer it boils it taste delicious.
- To plate in serve the sundal with some crushed masala vadai topped and some coriander and onion sprinkle over.
Recipe by Desi Fiesta at https://www.desifiesta.com/2018/04/beach-sundal-with-masala-vadai-recipe-beach-sundal-gravy-with-masal-vadai.html
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