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Saturday, September 25, 2010

TIPS ON COOKING PULSES FOR SUNDAL

Navarathri is approaching fast. This may be a handy guide for amateurs in cooking, especially newly wedded ones who ask a lot of clarifications from me, and I think, I have done justice to my utmost capacity, with my little knowledge. However, the cooking time depends on one’s stove condition, heat and family’s tastes.Generally for sundal recipes, the lentils or pulses should be softly cooked and should not become mushy. While cooking with water in a vessel, it takes a lot of cooking time , yet it is easy to check the consistency. But doubt comes when pressure cooking the lentils and pulses. Older people prefer to be mushy and youngsters prefer to be crunchy. Decide on it.
PULSES TO BE SOAKED OVERNIGHT & PRESSURE COOKED FOR 3 WHISTLES OR UNTIL SOFT
TAMIL NAME
ENGLISH NAME
HINDI NAME
Kondaikadalai
Chick pea - Black
Kala channa
Vellai kondaikadalai
Chick pea ( White)
Kabul channa
Pachai pattani
Peas ( Green)
Sukhe Matar
Vellai pattani
Peas ( White)
Sukhe Matar (Safaid)
Mochai kottai
Navy beans
Val dal
Sigappu kadalai
Red kidney beans
Rajma
PULSES WHICH NEED NO SOAKING AND TO BE COOKED IN WATER TILL SOFT BUT NOT MUSHY
TAMIL NAME
ENGLISH NAME
HINDI NAME
Kadalaiparuppu
Bengal gram
Chana dal
Payathamparuppu
Split green gram
Dhuli mung dal
PULSES TO BE DRY ROASTED AND SOAKED FOR ½ AN HOUR AND PRESSURE COOKED FOR 2 WHISTLES OR UNTIL SOFT
TAMIL NAME
ENGLISH NAME
HINDI NAME
Karamani
Cow peas
Lobhia
Vellai karamani
Black eyed peas
Lobhia
Pachai payaru
Green gram
Sabut mung
NUTS TO BE SOAKED FOR 3 HOURS AND PRESSURE COOKED FOR 5 WHISTLES
TAMIL NAME
ENGLISH NAME
HINDI NAME
Verkkadalai
Peanuts
Moonghphali
FRESH SHELLED BEANS WHICH NEEDS NO SOAKING AND CAN BE COOKED IN WATER TILL SOFT
TAMIL NAME
ENGLISH NAME
HINDI NAME
Pachai mochai
Field beans
Bakla
Thuvarai
Pigeon peas
------
Cholam
Fresh corn
Makki, makai,
SPROUTED GRAM NEEDS NO SOAKING AND CAN BE STEAMED OR MICROWAVED FOR 5 MINUTES AND SEASONED GENTLY WITH PEPPER , SALT, OLIVE OIL AND LEMON JUICE.

31 comments :

  1. a very informative post especially for the young newly married generation of today who r quite busy in their fast moving world.They do need these tips.

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  2. HI Shanthiji,
    Wonderful and very useful tips. Book marking this to my future use.

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  3. This is for sure helpful and a wonderful post!

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  4. Excellent! I needed a list of translated ingredients. Now I just need one for spices!

    Thanks!

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  5. Shetty says, Semma porumaiyaa panniyikkkanga....do I have to say more?
    Kudos!

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  6. Very interesting, when i get a little time I will study this well :-)

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  7. Wow very informative dear...

    please do follow my blog and post your valuable comments...

    Art Blog: http://yenkaivannam.blogspot.com
    Food Blog: http://preethisculinary.blogspot.com

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  8. Very useful and timely tip not only for amateurs
    but for all ages.I did not know till date that some pulses need roasting and soaking.Thank you
    very much.As you rightly put learning never ends.
    And above all sharing knowledge shows your generosity.I keep trying your recipes very often.
    Your sambar powder recipe stole every one's heart.
    Thanks again.

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  9. Shanthi,hats off. I have no words to appreciate you for your service through your blog. it would be great if you could post Kai vaithiyam-- just like Jeeragam saru, which you posted sometime back. what about- inji chooranam and other podi's- to maintain health under control.

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  10. Dear Shanti
    Thank you so much for the guide. Now I dont have to go to the net to find out what is the hindi equivalent of a Dal given in tamil.
    Have a nice day

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  11. very informative... bookmarked for future reference....

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  12. Thank you for sharing this lovely guide for pulses.

    Deepa
    Hamaree Rasoi

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  13. Nice informative post! Thanks for sharing!

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  14. Very beautiful and informative post..

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  15. Nice Post Maami - very useful for many of us!

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  16. I have just begun to follow your blog. It is very very informative and this post particularly covers all information one looks for. Thanks for posting it in such detail :) Hope to learn more frm your blog. Thanks again.

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  17. Hello Shanthi akka,

    Lovely post with allthe information required under one window. This would be my 8`th Navarathri and I still have some doubts here and there...Thanks for the valuable info..

    Shobha

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  18. very nice informations..thank you so much..

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  19. Nice blog with wonderful recipes. I look forward to ur participation in my "Lunch Box Treats" Event.

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  20. Hi Mam

    I too am a ex public sector employee forced to this phase - home maker since my husband had to take a job abroad. Initially I was feeling depressed though I enjoyed spending more time on my children. after going through your blog really have changed my attitude and started doing things which I did not have time when I was going for work. I love all your recipies. regular visitor. bye

    Geetha S

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  21. I too had an idea of posting information on this.Very useful.

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