Sometimes you just have to have rasam. But you don’t have prepared rasam powder. This tangy, spicy rasam is just for those times. Made with simple every day ingredients in every kitchen, this just hits the spot for those rainy cold days when all you want is rasam, and won’t settle for anything else!
Click the link below to watch a very brief video of frying a poori: Poori Frying Video
These are seriously some of the best snacks! I always thought they were hard to make, having had some of the best made by a North Indian friend, and put off trying to make them. I recently wanted to eat them and bit the bullet and made them myself and couldn’t believe how easy there were!
Sundal is the generic term for the South Indian protein/complex carb dish that is made mostly by (sometimes) soaking and then steaming legumes, and seasoning them mildly, and garnished with coconut, cilantro. Roughly they can be equated to salads. They pack a protein punch, and are made during the festival season of Navratri in the southern part of India, on all nine nights, with different legumes such as chana dal (Bengal gram), chick peas (white as well as the small brown kind), peanuts, green gram, etc. Most of them are made with salt and mild spices, but there are a couple of recipes which are sweetened with jaggery and coconut.
I made the one with chana dal for Ganesh chathurthi, which celebrates Ganesha, the god in Hindu mythology who removes obstacles. Sundal is considered one of his favorite foods.