Dry Green Peas - 1 cup
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham Paruppu - 1 table spoon
Red chillies - Kaintha milagai - 4 nos.
Curry leaves - Karuvepilai - small quantity
Grated/Shredded coconut - Thuriviya thengai - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying
- Soak dry green peas in water for 8 hours. Keep them in pressure cooker adding 1 cup of water and little salt.
- Heat oil in a pan, splutter mustard seeds, asafoetida, black gram dal, red chillies, curry leaves, grated coconut and finally green peas and little salt. Mix them well.
Dry green peas sundal is a snack item which can be served in evenings. It can be offered to God as prasadam and is usually prepared during festival seasons. It can be served for 4 people. It requires 15 minutes to cook.
Note: Soak green peas for atleast 6 to 8 hours and add only required water while boiling and keep in pressure cooker only for 10 minutes, not more than that because peas will get split if kept for more time.
Optional: Ingredients can be added/removed.
You can tell a lot about a fellow's character by his way of eating jelly beens