Vellai Kondaikadalai Sundal

I've seen many mothers buy chips and other forms of instant foods after they take back their children from school daily. I don't remember having seen a child with only one pack. They have few along with candies and his mom would also carry some packs along with the school bags. This made me realize that how much have we forgotten our own traditional snack recipes. Are these really healthy? Not at all. After eating these foods, Do you think children would eat what his Mom has prepared at home for him. 

Unless Moms stop buying these foods, I don't think children are not going to stop themselves. So I made myself clear that I should give mostly home food to son and avoid junk foods as much as possible right from his birth. I am quite successful and still try to continue the same but through some way or the other, my toddler son gets chips or his favorite popcorn through relatives or picking it himself during weekend shopping. But I make sure those are added not frequently in his menu.

This sundal recipe is his snack recipe after coming back from school.  I don't expect him to complete the bowl but at least have the satisfaction that I am providing the best snack to my son. Check out my post on baby food ideas.

Ingredients:

Vellai Kondaikadalai / Kabuli Channa 1/2 cup
Mustard Seeds few
Urad Dhal few
Curry leaves few
Dried Red Chilly 1
Grated coconut 1-2 tsp
Salt and Oil

Preparation:

Soak Channa Overnight.

Method: 

Pressure cook Channa for 3 whistles.

In a Pan, heat Oil. When hot, add Mustard seeds. When they start popping up, add Urad dhal, Chilly  and Curry leaves.

Now add strained channa.Sprinkle salt and grated coconut. Mix well so that tempering combines well with the channa. Fry for few minutes until done.

Serve as a snack or an offering to God.

Channa Curry / Kondai Kadalai Kuzhambu

This Kuzhambu goes well with both Rice and Chapati. So I prefer making this more during Lunch so that I can serve the same with Chapati for Dinner.

Ingredients:

Channa/ Chickpeas / Kondaikadalai 3/4 cup 

Ripe Tomatoes (medium) 2

Brinjal (small) 1-2 

Sambar Powder 2 1/2 tbsp

Turmeric Powder 2-3 pinch
Grated Coconut 3-4 tsp

Water 3-4 cups

Salt 

For Seasoning:

Mustard Seeds 1 tsp

Curry Leaves 5

Pearl Onions 4

Sesame Oil

Preparation:

Soak Channa overnight.

Chop Brinjal and puree the tomatoes. Grate Coconut. Grind it along with little water.

Method:

Cook Channa in Cooker for 3-4 whisltes.

Heat Oil in a Pan. When hot, add Mustard Seeds. When popped, reduce flame and add Curry Leaves and Pearl Onions. When Onions turn translucent, add Turmeric Powder, Cooked Channa Dhal, Chopped Brinjal and fry for 2-3 minutes on a low flame.

Add the Tomato Puree.. Now add Sambar Powder, Water, Salt and stir well.

Boil on a medium to high flame till Vegetables & Tomato is almost cooked and the Kuzhambu reduces. Now add coconut paste and allow boiling for 6-8 minutes or until done.

Serves: 2-3

Serve with Rice and any Non-Spicy Poriyal like Carrot-Cabbage Poriyal or Cabbage-Peas Poriyal. 
This goes well with Poori and Chapati too.