Tag Archives: sundal recipe

Noodles Sprouts Sundal – with Sunfeast Yippee Vegetable Atta Noodles / Indian Noodles recipe / Sundal Recipes

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Got Sunfeast Yippee Vegetable Atta Noodles for review from ITC 3 days back, as now it’s Navratri, thought of preparing a dish that would be more suitable for Navratri. You can also check out my other Yippee Noodles recipe, like Noodles Pancake and Noodles Pizza.

Already I have prepared Sprouts Sundal / Tempered Sprouts for last year’s Navratri, but kids had very little. So was worried to make them eat sprouts as they are very healthy, also which would be easy for breakfast during school days. But now when I got to see the noodles, thought why not to make a sprout noodles which would be consumed happily by kids and when it comes as sundal, also it would be the best and perfect for Navratri.

CLICK HERE for more Navratri / Navartri recipes.

It took just 20 mins for me to prepare, as I had sprouts at home. Prepared it just like a trial but with too much of confidence, the result was it was over in minutes. My son who hates sprouts, loved it to the core and wanted me to prepare often. Moreover in Yippee Noodles, the noodles itself is flavored with vegetables and so now you have vegetables and sprouts in this Sundal. Now who can say that Noodles is a Junk Food, when it turned out to a healthy food? Start preparing it, enjoy your festival and vacation together as Kitchen Star with your kids, family and friends.

Also I would say, if you have an air-fryer, you can make it healthier as “ZERO OIL” dish. Unlucky me, don’t have air fryer at home, as my hubby liked this Noodles Sprouts Sundal to the core, I think he could hear my MIND VOICE.

Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

A simple, easy, healthy, super-fast and healthy dish which suits perfect for this festive season (NAVRATRI). Let me share the recipe…

Ingredients:

Preparation:

  • I have used home-made sprouts with the mixture of Black lentil / Karuppu Ulundu/ Black Urad dal, Chickpeas / Kondakadalai / Channa, Green lentil / Paasipayaru / Mung Bean. CLICK HERE to know how to prepare Sprouts easily at home.
  • Boil the noodles in 2 cups of water, drain the water completely, spread it in a plate and leave it for 5 mins.
  • Heat oil in a kadai, make sure the noodles are completely dried, gently drop the noodles to the oil, and deep fry them until they become crispy, it takes 2 to 3 mins.
  • Once fried, drain the oil and remove the noodles to plate, wait until it comes to room temperature.
  • Meanwhile, heat a tsp of oil in a kadai/pan, add the mustard seeds, split black gram and curry leaves and wait until they crackle.
  • Add the sprouts and ¾ portion of the SUNFEAST YIPPEE VEGETABLE ATTA Noodles masala, cook for a min.
  • Crush the fried noodles to pieces and add them to the sprouts, followed by the leftover Noodles masala along with salt. Mix it well.
  • Remove from fire and transfer it to a plate.

Serve hot. Not only kids but this would be hit among everyone.

Note: Noodles remains crispy only for 3 to 4 hrs, as we mix them with sprouts. If needed you can fry the noodles, bring them to room temperature and store it in an air-tight container, so that it stays fresh for few days and later when you need you can prepare them with sprouts, all it takes just 5 mins.

 

 

 

Thengai Mangai Pattani Sundal

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As of Navratri, now have been sharing few sundal recipes which we offer to Goddess and then serve to the guests who visits our home. When one comes across the name sundal, almost everyone remember only this “Thengai Mangai Pattani Sundal” which is common in all beaches sold by vendors.

Thengai means Coconut, Mangai means Raw mango and Pattani means Sun dried peas, this dish would be yummy with the combination of the above three ingredients.

Also dedicating this everyone’s all time favorite recipe to WORLD FOOD DAY. Never miss this dish, give a try…

Do check out my other navratri recipe in this link: https://madraasi.com/2015/10/12/navratri-navarathri-recipes/.

It’s Friday and I am taking it to Fiesta Friday #90 hosted by Angie@thenovicegarderner.

Ingredients:

  • Sun-dried peas / kancha pattani – 1 cup
  • Raw mango – 1 no
  • Coconut (grated) – ½ cup
  • Chili powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp

Preparation:

  • Soak the sun-dried peas/Kancha pattani over night or if you are going to prepare for evening then soak it in the morning.
  • Drain the water and pressure-cook the pattani in water for almost 5 whistles. Be sure it should be cooked but not to the mashing consistency.
  • Remove the lid when the pressure subsides, drain the water and keep the boiled peas aside.
  • Peel and finely chop the mango into fine pieces (you can chop the mango without peeling them).
  • Heat oil in a kadai, add in mustard seeds, and wait until they crackle.
  • Add in the pressure-cooked peas, along with the mango pieces, grated coconut, chili powder and salt.
  • Cook for few min, until the raw smell goes off.

Serve hot. Usually this sundal is served in newspaper which is folded to cone shape all over the beaches of Tamil Nadu.

 

Nilakadalai Sundal / Peanut Sundal

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As Navratri season, I have been trying out sundal and sweet recipes as offering to Goddess. I have shared few sundal recipes, and now this is a new entry to my sundal list – Peanut Sundal / Nilakadalai sundal. Let us move on to the recipe…

Do check out my other sundal in this link: https://madraasi.com/recipes/breakfast-dinner/.

Nilakadalai / Peanut Sundal

Nilakadalai / Peanut Sundal

Ingredients:

  • Raw peanuts / Nilakadalai – 1 cup
  • Oil – 1 tsp
  • Mustard seeds – a pinch
  • Split Blackgram – a pinch
  • Curry leaves – a sprig
  • Red chilies – 3 nos

Preparation:

  • Pressure-cook the peanuts/nilakadalai in water for 5 whistles.
  • Remove the lid when the pressure subsides, drain the water and keep the peanuts aside.
  • Heat oil in a kadai, add in mustard seeds, split black gram, red chilies and curry leaves. Wait until they crackle.
  • Add in the peanuts/nilakadalai, stir it for few mins.
  • Add in the grated coconut along with required amount of salt and cook until the raw smell goes off.
  • Transfer to a bowl.

Serve hot. This goes out well for breakfast or tea-time snack, also done as offering for goddess in times of Navratri.