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Peri Peri Sundal

Peri-Peri-Sundal

Sundal is a traditional South Indian recipe which is prepared especially during the auspicious festival of Navaratri. Peri Peri Sundal is prepared using simple ingredients like red kidney beans, coconut, coriander leaves and green chilli; and tempered with urad daal and curry leaves.

Ingredients:
500 gm soaked overnight red kidney beans
water as required
1 tablespoon mustard seeds
1 handful curry leaves
3 tablespoon grated coconut
1 tablespoon ginger
10 birds eye chillies
10 gm coriander seeds
black pepper as required
salt as required
2 tablespoon vegetable oil
1 tablespoon urad dal
1 pinch asafoetida
2 green chilli
1/2 tablespoon cumin seeds
1 red bell pepper
10 gm cumin seeds

For Garnishing:
25 ml lemon juice
30 gm coriander leaves

Procedure:
Step 1
Take a pressure cooker, add red kidney beans with enough water. Close the lid of the cooker and heat it over a low flame until the first whistle comes. Remove from flame when beans are tender and cooked. Drain the excess water and transfer beans to a medium bowl.

Step 2
Add grated coconut, green chillies, cumin seeds, ginger and few coriander leaves in a blender jar. Grind the mixture to form a ground masala. Then transfer the paste to a small bowl and keep it aside. Chop the coriander leaves and red bell peppers. To prepare the marination, take the blender jar and add bird eye chillies and chopped bell pepper pieces in it. Add coriander seeds, cumin seeds, salt and black pepper in jar. Blend to make a smooth paste.

Step 3
Take a non-stick pan, add vegetable oil and heat it over medium flame. When the oil is hot enough, add mustard seeds in a pan. Heat until seeds start to crackle, add urad dal and curry leaves in the pan. Sprinkle asafoetida and cook the mixture over medium flame for a minute or two. Then add cooked red kidney beans in the pan. Stir to mix the ingredients well.

Step 4
Pour peri-peri marination over red beans and mix the ingredients. Saute the mixture for a minute or two over medium flame. Add ground masala and saute for 5 minutes on low flame. Lastly, pour lemon juice and garnish with chopped coriander leaves. Mix the ingredients well and serve.