Disclaimer – Many days ago. Vijayadasmi. Vidhyarambam.
Navarathri Day 9. Final Day.
Prasadam – Rice, lentils, not sweets.
Puli satham/tamarind rice. Sabudana kicchadi. Black eyes peas sundal
Puli satham.
Roasted
coriander seeds separately,
Then a little bit of fenugreek seeds,
Some whole black peppercorns and dried red chillies,
And finally sesame seeds.
Cooled and powdered.
Added gingerly oil,
Waited for Mustard seeds to splutter, added urad dhall/white lentils, bengal gram/channa dhall, groundnuts, dried chillies, turmeric powder, asafoetida/hing powder, curry leaves.
Poured tamarind pulp juice.
Added salt, and allowed it to reduce to a thick consistency.
Added powdered spices to pulikachal mix.
After oil appeared on top of mix,
Turned off stove and
Poured some gingerly oil onto freshly cooked rice.
Added paste to rice and mixed well.
Garnished with coriander leaves.
And allowed the flavours to soak into rice without letting anyone touch it until prayers were over. Which was easy as it was Prasadam.
Sabudana/sago kichdi.
Absolutely thrilled that this turned out well. Husband helped.
Soaked sago overnight, 1 cup sago to 1 cup water.
Tempered in ghee standard spices including steamed potato cubes.
Added sago, covered and cooked for 3 mins.
Finally added peanut powder and coriander leaves.
Did sundal twice.
First one, chick peas, Massive Fail.
Hubby mashed it and made savoury bondas to be served to children later when they came for Vidhyarambam.
Second one turned out a proper sundal – Black eyed peas sundal.
Boiled lentils tempered with mustard seeds, chopped ginger, cummin seeds, curry leaves, dried red chillies, fresh green chillies, hing/asaefotida, broken coconut pieces, raw mango bites, fresh grated coconut.
Ran out of sundal and puli satham as Suresh, Anusha and I had students to see to so after my sessions, Made fresh batches of puli satham and black channa sundal and served the children.
Bavani’s Happy Place 