#Vegan – My fumbling thoughts

So the Navratri is almost gone with only a day remaining, the golu bommais (dolls) are ready to be packed neatly in cartoon boxes or suitcases, and shifted to storage loft, again. The Sundal season is over almost , and we can’t wait to reconcile with Onion and Garlic, can we?

But have you ever wondered why we south Indians prepare Sundal this the of the year? Or why most of the people who celebrate this festival fast, refraining from having staple grains in their diet? Some are so stringent in their fasting, that they go without salt for nine days, surviving only on fruits, salad, milk and faith. I am sure we all as kids must’ve asked our elders, this questions, questioned these procedures and I am sure most of us would’ve gotten a vague ‘I don’t know, that’s how it is’ , ‘dont question everything’, ‘its for god‘ , as answers , don’t we?

My grandmother has always been practical lady and with her Ayurvedic knowledge, she did have some answers to my persistent questions. She says the reason why Sundal is included in our diet compulsorily this time of the year is Sundals (legumes) increase our body metabolism. Just before Navratri we Hindus celebrate Shri Krishna Janmashtami and Sri Ganesh Chaturthi, both festivals where we consume heavy, fatty and yummy sweets and savouries. The build up of fats and toxins because to it affects our immune system. Fasting or having Sundal preparations (legumes) during this time helps detoxifying our body eliminating the unnecessary toxins, bringing us back in shape just in time for Diwali, the festival of ghee dripping sweets.

Before bidding adieu, Sharing my favourite Sundal recipe :-

Peanut Sundal :

Ingredients :-

Peanut – 1 cup

Green chillies – 2, coarsely grinded.

Finely grated ginger – 1 teaspoon

Grated coconut – 3 tablespoon.

Salt to taste.

2 teaspoon oil for tempering

Mustard seeds – 1 teaspoon

Curry leaves – a few.

Pinch of turmeric powder and asafoetida

Preparation :

Soak the peanuts in 1 cup of water for an hour.
Pressure cook the peanuts adding little bit of salt for 4-5 whistles or till the peanuts are cooked. (See to it that it isn’t overcooked) allow the cooker to depressurise naturally.
In a pan, add oil. (Coconut oil tastes great but you can add any other oil too) Add mustard seeds and allow it to crackle.
Add curry leaves, green chillies and grated ginger. Saute for a minute on low flame.
Add turmeric, asafoetida and mix.
Add the boiled peanuts, salt if required grated coconut and mix nicely. Cook on a low flame for 3-4 minutes.
Serve it hot as an evening snack.

Hola friends,

I am back with a new recipe.

Broken rice or Cóm Tãm are the grains of rice that have cracked and broken during processing. Broken grains are then separated from whole grains since they cook differently and have a different texture when eaten. Its slightly sticky in texture and that’s what what gives it its unique taste.

Cóm Tãm is a very popular dish and probably a staple in vietnamese cuisine. I heard about it from a cousin who visited Vietnam. She raved about it to me and I twisted and came up with my very own south Indian version. It was an instant hit with my family and has become my go to dish whenever I want something tasty, filling and easily made.

Broken rice is available in the market, but if its not you can always just grind the whole rice in a mixie for a second or two until the whole rice grains break into half. (The taste and the texture will be slightly different though. )

I had received Cello Opalware bowls in my Blogger Mail and a New recipe calls for a fancy dinnerware, right?

Cello Opalware are stylish looking, sturdy, scratch and break resistant, microwave safe bowls that add an elegance to your kitchen.

Now, Let’s get started on the recipe shall we? I have used carrots and peas here. You can also add vegetables like bell peppers, french beans etc.

Ingredients :-

For Grinding :-

Toor Dal : 1/4 cup.

1 tablespoon : cumin seeds

1 tablespoon : black peppercorns

For Pulav:-

Broken rice : 1 Cup

1 cup finely chopped carrots.

1/4th cup peas

1/2 cup grated coconut.

Few curry leaves.

1/2 teaspoon mustard seeds

1/2 teaspoon urad Dal.

2 dried red chillies. (I had used the round chillies (boriya mirch) as it’s more flavourful. You can use the regular ones. )

1 tablespoon Oil for tempering.

Salt to taste.

Method :-

Coarsely Grind the Toor Dal, cumin seeds and peppercorns in a mixer grinder. Do not grind it into a fine powder.

Heat oil in a pan. Add red chillies, mustard seeds and urad Dal. . When the seeds crackle, add curry leaves.

Add carrot and peas and saute for a minute.

Add coconut, and coarsely grind mixture of Toor Dal, peppercorns and cumin seeds. Saute for one more minute.

Add broken rice, salt and 3 cups of water. Cover and bring to a boil until the rice and vegetables are cooked properly. (You can pressure cook it too for 5whistles ) It is slightly sticky in texture and it won’t taste as good if it’s made in the usual pulao consistency. So make sure you add enough water and cook it till they are soft, slight sticky and mushy.