Mor milgai sundal podi | Edamame sundal with tangy spicy mor milgai sundal podi – South Indian sundal recipe with an interesting sundal podi recipe, with full video and step-by-step pictures.
Sundal is a staple neivedyam for Navaratri. During our childhood days amma used to make simple sundal using different lentils. I have never heard about the sundal podi and all the sundals are simply tempered with mustard seeds and red chili and garnished with coconut. When I started blogging every year I tried different varieties of sundal podi. After a few years, almost all the combinations of the ingredients are almost used and I didn’t post any sundal recipes in Jeyashris kitchen.
A few days back when I was planning for Navaratri recipes, suddenly I saw my Mor milagai recipe post on my website. So this idea of making sundal podi with mor milagai instead of red chilis flashed into my mind. I tried it at home and it was a super hit. I actually tried this with black beans and then later while making the video I made it with Edamame.
Edamame is similar to the South Indian Mochai. We get this throughout the year. It is very healthy and a good source of protein too. We get fresh and frozen ones here. This gets cooked so fast. It is not easy to take it out from the shell like green peas or mochai. Once we boil this for 3 minutes, it will get softened and then we can take it out easily.
Also check out Navaratri sundal combo recipes.
Edamame Sundal recipe
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
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.
- 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 as mor milagai has salt in it.
- In a pan add 3 tsp coconut oil and add the mustard seeds, asafoetida, and curry leaves.
- Once it splutters add the cooked edamame. You can use any lentil of your choice. Fresh peas and frozen corn also go 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.
- Notes:
- You can use any sundal variety for this recipe.
- You can add a few curry leaves while roasting the dal and mor milagai.
- Mor milagai podi with kopra stays good for 2 weeks. You can mix this with hot rice and have this for lunch too.
