Easiest Way to Summer Perfect Parupu Wadai, Nei paysam, Sundal

Easiest Way to Summer Perfect Parupu Wadai, Nei paysam, Sundal Delicious, fresh and tasty.

Parupu Wadai, Nei paysam, Sundal. We add three types of dals - Channadal, Urad dal and Toor dal to make this recipe, hence it's also called as Mixed Dal Vada or Mupparuppu Vadai. Kadalai Paruppu Sundal or Chana Dal Sundal Recipe is a quick snack made with soaked and cooked bengal gram dal. It is used for tempering, vadai (fried snack), paruppu usili (lentil crumble) and even in payasam (kheer).

Though it is very simple she will do it very tasty.

Both suresh and my sister's husband loves this a lot and she is a typical south indian Mother in law , who happily make for her sons-in-law.

aama vadai is a traditional vadai made in brahmin houses for bhogi pandigai and aavani avittam.

You can have Parupu Wadai, Nei paysam, Sundal using 23 ingredients and 4 steps. Here is how you cook that.

Ingredients of Parupu Wadai, Nei paysam, Sundal

1. Prepare of Parupu Vadai-.

2. It’s of chana dal.

3. It’s of toor dhal.

4. Prepare of coriander.

5. You need of curry leaves.

6. Prepare of red chillies.

7. Prepare of green chill.

8. It’s of ginger.

9. You need of Oil for frying.

10. You need of Salt.

11. It’s of Sundal-.

12. Prepare of 6 hours soaked kabuli channa.

13. You need of coriander leaves.

14. It’s of ginger.

15. It’s of Salt.

16. Prepare of coconut.

17. Prepare of Nei Paysam-.

18. Prepare of ghee.

19. You need of jaggery.

20. Prepare of cooked rice.

21. It’s of salt.

22. Prepare of cardamoms.

23. It’s of raisins.

This paruppu vadai is served on weddings too.

I have already posted ulundu vadai and paruppu vadai too,but this version of aamai vadai is the traditional one made in our family.

Paruppu Payasam is a one of many verities of payasams in south India, especially popular in Kerala and Tamilnadu.

The use of pasi paruppu (moong dal) in the preparation makes it even healthier and delectable.

Parupu Wadai, Nei paysam, Sundal instructions

1. Grind the 4 hours soaked dhal ginger red chilli green chilli coriander and curry leaves Salt into Coarse paste..

2. Now flatten it between your palms and drop it in hot oil and deep fry..

3. Pressure cook the kabuli chana for 8 whistles. Let the pressure release then add salt and boil in the remaining water for 5 mins. In a mixer jar add ginger coconut and coriander leaves and grind. Now take a Kadai add oil mustard seeds and hing and let it crackle. Add salted cooked Kabuli chana give it a stir then add coconut coriander mixture with a pinch of salt and mix well..

4. Dissolve jaggery with just enough water then strain it so the sediments will pass through. Toast raisins in ghee and keep aside. Take the strained jaggery in pan then added cooked rice one pinch of salt and 3 teaspoons of ghee and cook well till becomes thick. Now add cardamom and mix well. Lastly, add raisins and mix and serve hot..

Today being the first day of Navaratri, I am sharing a very simple, quick and easy paasi paruppu sundal/moong dal sundal with you all.

Check the other sundal varieties and payasam varieties here.

Please click on Navaratri Specials for more details about Golu and Navaratri celebrations.

Simple south Indian paruppu recipe, a mandatory simple dal which is part of south Indian menu on festival days, elaborate south Indian lunch, had with nei (ghee).

How many of you love the paruppu with generous nei (ghee/ clarified butter) we eat as a part of south Indian lunch?