Ver kadalai sundal is not only nutritious, but it is also very filling and I am sure kids will relish it if done in a different manner.

INGREDIENTS

Ver Kadalai – 1 cup (200 gms)

Grated coconut – 1 table spoon

Oil – 1 table spoon

Green chillies – 3-4 nos (To taste)

Salt – 1/2 tsp

Fresh curry leaves – 10-15 nos

Asafoetida – 1/2 tsp (perungayam / hing)

PROCEDURE

- Soak the kadalai for about 3 to 4 hours.

- Pressure cook adding enough salt and water .  As I already mentioned in kondaikadalai sundal for cooking any pulses and legumes it should be fully immersed in water.  Drain the excess water. Now the cooked groundnut is ready.

For Neivedyam purpose

- Add 1 table spoon of oil to the pan.  Allow the mustard seeds to splutter.  Add the green chillies and curry leaves and 1/2 tsp of  hing.

-Then add the cooked peanuts and season it for 5 minutes then add the freshly grated coconut.  Season it for 2 more minutes.

Neivedyam sundal is ready.

If the sundal has to be stored for more than 5 hours,  then  after the mustard seeds splutter,  add the coconut along with green chillies and curry leaves.  Season it for 2 to 3 minutes so that water in the coconut dries up , then add the cookded groundnut.

Mini Chat

1/2 cup finely chopped onion

1/2 cup finely grated carrot

1/4 cup finely chopped tomato

1 table spoon finely chopped coriander

1 tsp lemon juice

1 cup cooked peanuts

1/2- 1  tsp chat masala (to taste)

Mix all the above mentioned ingredients,  garnish it with sliced onion, tomato, radish and cilantro leaves (should not be chopped finely) .  I am sure children will defenitely prefer this.  It is very nutritious mini snack without a drop of oil.

If your going to serve the same for navarathri purpose then just remove onion and chat masala.  Instead add 1/2 tsp red chilly powder.  Garnish it with slices of tomato , cucumber and  cilantro before serving.