How To Make Thulasi Podi Thooval Sundal

How To Make Thulasi Podi Thooval Sundal

Have you at any point had a go at remembering Thulasi for you dishes? This recipe of Thulasi Podi Thooval Sundal is not difficult to-make and delectable as well! Attempt it as breakfast or pack for school or office tiffin.

Thulasi Podi Thooval Sundal

Otherwise called Kala Chana or Kondakadlai Sundal, this is a well known South Indian recipe which is a righteous bite that can be had whenever of the day.

This nutritious tidbit is for the most part sold as a nibble on side of the road slows down in South Indian sea shores, and is inconceivable in taste also.

Additionally, one reason why it’s famous during Navratri season is that it is ready as a naivedhyam and proposed to the goddess.

You can track down it in different sanctuaries as a prasad. This sans gluten dish is super-simple to make and can be ready in 30 minutes. Anyway, what are you pondering? Pull out all the stops and appreciate!

Elements of Thulasi Podi Thooval Sundal

50 gm urad dal
50 gm crude peanuts
salt as required
2 pecans
1 tablespoon virgin olive oil
10 curry leaves
1 tablespoon cooked peanuts
100 gm kala chana
1 1/2 tablespoon idli podi
5 leaves basil
2 tablespoon lemon juice
1/2 teaspoon mustard seeds
1 red bean stew
2 tablespoon ground coconut

Instructions to make Thulasi Podi Thooval Sundal

Stage 1 Soak every one of the dals and peanuts short-term

To make this scrumptious dish, splash the urad dal, kala chana and crude peanuts short-term.

Stage 2 Boil the dals and peanuts

At the point when you need to make it, put a strain cooker on medium fire and bubble them for 2-3 whistles or until they are cooked.

Stage 3 Make a glue of basil and pecans

In a blender container, mix the basil, cooked peanuts and pecans together alongside the idli podi. Make a fine glue of this multitude of fixings.

Stage 4 Prepare the treating

Put a dish over medium fire and intensity olive oil in it.

At the point when the oil is sufficiently hot, add mustard seeds, red stew and curry leaves.

Stage 5 Add cooked dals

Add the cooked dals and peanuts in the container alongside the mixed basil-pecans glue, and give it a mix till the dampness dissipates.

Stage 6 Garnish with coconut and serve

Once done, decorate with 1-2 tbsp of ground coconut and a tablespoon of lemon juice with salt to taste.

Throw well every one of the fixings and serve hot.

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