GLIMPSES OF NAVARATRI IN SINGAPORE & KONDAI KADALAI SUNDAL
from me to all my readers with love....
Glimpses of Navaratri Festival in Singapore....
Beautiful Marapaachi dolls, wooden dolls decorated by me. Please click on link wooden dolls to learn how I decorated it @ my blog Sukanya's hobbies and crafts.
Beautiful ombodhu padhi(9 steps) golu at Siva Durga Temple @ Potong Pasir, Singapore.
Dandiya Raas at the Swimming complex, organized by the Gujarati mandal, Singapore
KONDA KADALAI SUNDAL
Konda Kadalai Sundal gets its name because it has a dome on top representing a kondai(a knot). Every chana or kadalai should have distinctive name so this was equated to a hair knot tied by women. It is made during the Navaratri festival. It is also distributed as Prasad in temples.
Konda Kadalai - 250 grams
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Green chillies – 3-4
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.
Curry leaves – a sprig
Coriander leaves for garnish
Soak the Konda Kadalai in water overnight. In the morning rinse out well, add some turmeric powder and a cup of water and pressure cook it for about 3-4 whistles. Don’t throw the water in which the chana has been boiled as it contains a lot of nutrients. Keep the boiled chana aside.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the red chillies, when the udad dal becomes slightly pink, add the green chillies and the curry leaves and fry well, now add in the boiled Konda kadalai and turmeric, asafetida and salt. Mix well. Cover the kadhai with a lid. Don’t add water, The boiled chana already has some water, so let it cook. Once all the water is soaked up Add freshly grated coconut and some coriander leaves and mix well.
Serve hot with Rice and Rasam or enjoy it as it is.