The Navaratri season would witness a deluge of sundal varieties, as they make an important offering (neivedyam) during the pooja that is on for nine days. Gorge on this tasty, guilt-free, healthy snack.
250 g groundnut cooked with salt
50g grated carrots
25g grated coconut
A few sprigs of coriander leaves
A pinch of asafoetida
1 tsp mustard seeds
A few sprigs of curry leaves
2 tsp Coconut oil
Salt to taste
2 tsp lemon juice
1 tomato cut into small pieces
Heat a wok and pour in coconut oil.
When oil is hot, add mustard seeds and asafoetida.
When the seeds crack, add the curry leaves, grated carrots, tomato and saute.
Add the groundnuts and mix well.
Sprinkle the lemon juice and add the grated coconut.
Garnish with coriander leaves and serve warm.
(From the kitchen of Sankar and Bros, Catering Service, Kottayam)