Navaratri golu is the one which we look forward to during our childhood days. My mom used to keep a very big Golu and I and my sister with 2 of our friends do the Park, Zoo and do rangoli. We hang thoranams and it is a huge celebration for the entire 9 days. After my sister got married my enthusiasm was not much but still, I will help out my mom in arranging Golu during Navaratri. When I got married in my in-law’s place they don’t have the custom of keeping golu . So nowadays I would enjoy going to my friend’s houses during Navaratri and happily eat sundal. My mom makes this Pattani sundal so tasty and I still could feel the aroma of that while she is making that. Whenever I make this at home it takes me back to that memory. This recipe I learned from my friend sometime back, when I visited her house for Navaratri. Check out my other sundal recipes
Navadanya sundalKondakadalai sundalPachaipayaru vella sundal
Green Peas sundal recipe
Soak the green peas|pattani in water for 8 to 10 hours or over night.Pressure cook this with 1 cup water and a pinch of asafoetida, till 3 to 4 whistles.Drain the water. You can add salt while cooking the pattani.Take out the skin if any comes out.
Grind the coriander leaves, curry leaves, ginger, green chilli and coconut into a coarse paste without adding water to this.
In a pan add oil and throw in the mustard seeds, urad dal and asafoetida. When it crackles and the dal turns golden brown, add the cooked green peas.
Mix well and add the ground green mixture.Mix well and switch off the flame in a minute.
Pattani sundal is ready for neivedhyam.
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