Description
Chennai vasi all know about kaiyendhi bhavan sundal all time favourite mulagai fry , egg bajji ..this is the same sundal i used to prepare at home side dish for this is egg bajji and masala vadai.
This sundal is prepared with pattani parrupu(yellow peas)…and it is masala sundal .mostly served in saucer plate. give a try….saptutu sollunga
| Ingredients | |
|---|---|
| 1 cup | Yellow peas (pattani parrupu) |
| 2 nos | Onion chopped |
| 1 no | Tomato (big) chopped |
| 2 strands | Curry leaves (finely chopped) |
| 3 stks | Corriander leaves for garnishing |
| 2 tsp | Red chili powder |
| 1 tsp | Pepper powder |
| 1 tsp | Jeera powder |
| 1 tsp | Aniseeds powder(sombu) |
| 1 T | Corriander powder |
| 3 T | Oil (for gravy) |
| Salt to taste | |
| 2 pint | Garam masala powder (for gravy) |
Instructions
chennai kaiyendhibhavan sundal
- Pressure cook the peas and keep aside
- Take a pan , pour oil ,add the onion fry till golden brown,add tomatoes and curry leaves.
- after tomatoes get smashed, put salt , red chilli powder, pepper, sombu (ani seed), jeera powders
- fry the mixture nicely. add corriander powder.
- add peas and water . mix well
- put it in slow flame till the mixture boil.
- The mixture should not thicken so much. it should be little watery.
- serve it hot with chopped onion and corriander leaves.
Notes
Mostly this sundal is served with crushed egg bajji on the top of the mixture or green chilli fry or crushed masala vada. Here i dint get yellow peas so i have done it with green peas itself. Pressure cook the peas nicely so tht it mix with the masala nicely and it gives good taste.
Source
mom in law
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