Edamame Sundal recipe
edamamae sundal with freshly ground spices
Servings: 3
Ingredients
- 1 cup edamame
- 3 tsp coconut oil
- ½ tsp mustard seeds
- 2-3 tsp Sundal podi
For sundal podi
- 10 mor milagai curd chili
- 2 tbsp urad dal
- 1 tbsp sliced kopra |dry coconut
- 1 tsp oil
Instructions
- In a pan add 1 tsp of oil and add the mor milagai. Roast for a minute.
- Now add the urad dal and roast till it turns golden brown.
- Switch off and add the dry coconut
- Let this be in the heat
- Once it is cool take out and grind into a fine powder.
- No need to add salt or asafoetida as mor milagai has everything in it.
- In a pan add 3 tsp coconut oil and add the mustard seeds and curry leaves.
- Once it splutters add the cooked edamame. You can use any lentil of your choice. Fresh peas and frozen corn also goes well.
- Now add 2 – 3 tsp of this Mor milagai sundal podi to this.
- Mix well. Do not add salt as usually mor milagai will have salt in it.
- If needed check and add.
- Since I have added kopra in the podi, I am not adding any coconut.
- If you haven’t added kopra you can add 2 tbsp of fresh coconut at this stage.
- Switch off the flame.
- Edamame sundal is ready.
Video
Notes
Notes:
1. You can use any sundal variety for this recipe.
2. You can add few curry leaves while roasting the dal and mor milagai.
3. Mor milagai podi with kopra stays good for 2 weeks. You can mix this with hot rice and have this for lunch too.
1. You can use any sundal variety for this recipe.
2. You can add few curry leaves while roasting the dal and mor milagai.
3. Mor milagai podi with kopra stays good for 2 weeks. You can mix this with hot rice and have this for lunch too.
