Ingredients:
Kondai kadalai/Channa - 1 cup
Water - 2 cups
Salt - as per taste
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Ulundu/Urad dhaal - 1/4 teaspoon
Curry leaves - few
Dry Red chilies - 2
Soak kondai kadalai for 4 hours or I prefer overnight. Wash and cook the kadalai with a 2 cups of water and required salt in pressure cooker for 4 whistles. Drain the water and keep the cooked kadalai as side.
In a kadai, warm up 1 tablespoon of any cooking oil of your choice. Once its warm enough add the mustard seeds and wait for it to sputter. Now add in 1/4 teaspoon of ulundu and fry till its golden brown on medium/low flame. Add in the curry leaves and red chilies too. Once this seasoning is ready pour it on the cooked kondai kadalai and toss it over. Your evening snack is ready.
To add in more flavors, you may add some chopped onions and raw mango to it. You may also squeeze half lemon on top of the kadalai and toss it.
To amp it a little more, you may add a bit of tamarind paste to the kadalai. The tamarind paste gives the kadalai a bit of tangy taste.
Kondai kadalai/Channa - 1 cup
Water - 2 cups
Salt - as per taste
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Ulundu/Urad dhaal - 1/4 teaspoon
Curry leaves - few
Dry Red chilies - 2
Soak kondai kadalai for 4 hours or I prefer overnight. Wash and cook the kadalai with a 2 cups of water and required salt in pressure cooker for 4 whistles. Drain the water and keep the cooked kadalai as side.
In a kadai, warm up 1 tablespoon of any cooking oil of your choice. Once its warm enough add the mustard seeds and wait for it to sputter. Now add in 1/4 teaspoon of ulundu and fry till its golden brown on medium/low flame. Add in the curry leaves and red chilies too. Once this seasoning is ready pour it on the cooked kondai kadalai and toss it over. Your evening snack is ready.
To add in more flavors, you may add some chopped onions and raw mango to it. You may also squeeze half lemon on top of the kadalai and toss it.
To amp it a little more, you may add a bit of tamarind paste to the kadalai. The tamarind paste gives the kadalai a bit of tangy taste.
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