Thattapayar Sundal

Thattapayar Sundal is a mildly sweet sundal which makes it stand out from the rest of the sundals. This is a traditional recipe, a great, healthy snack, and is vegan too!

Thattapayar sundal has a perfect balance in flavor. The kick from red chilies, pungency from asafetida, sweetness from jaggery, fresh coconut, and salt - this is a medley of flavors. The added jaggery makes it special and this is my favorite right from childhood. These beans are rich in proteins. Thattapayar / red beans / adzuki beans is a small dark red beans. We use this to make sundal and in kozhukattais, like in Millet Kozhukattai or in Corn Rava Kozhukattai. 

This is easy to prepare. It needs soaking, hence plan ahead. Since it cooks quick, can be pressure cooked without soaking. Do quick hot water soak is also an option. But keep in mind, to cook it to tender but not mushy. Sundals need to retain their shape. Mushed adzuki beans are also great to make Dorayaki, traditional Japanese red bean stuffed honey pancakes. The filling in it sounded like very sweet, smashed sundal and we loved it. Once it is soaked, drain, rinse, cook on stovetop for about 11-12 minutes, add salt. Do the tempering, saute, the sundal and coconut, adding jaggery. The recipe is simple and is a crowd pleaser too. Leftovers can be stored in fridge for 1 or 2 days. Just warm and serve.

This sundal is a must during Navratri, though it can be enjoyed any day. Of the nine days, one day we make this as offering to Goddess. Navratri means, it is golu and sundal. That's what it was when we grew up, though we have elaborate meals nowadays. We  make sundal from different beans during this seven days like this Black Eyed Peas Sundal. Peanut/Vaerkadalai Sundal is also a great one to make during the festival. We make chitranna like Lemon Rice, Coconut Rice/ Thengai Sadam, or Instant Curry Leaf Rice for morning neivedhyams and for the evening we make sundals. I am sharing this for Navratra Specials event in Healthy Wellthy Cuisine.

Ingredients

Serves 4

Thattapayar - 1/2 cup

Water - 2 cups, plus for soaking

Salt - 1/2 tsp

Jaggery - 2 tbsp

Coconut - 2 to 3 tbsp

For Tempering

Oil - 1 tbsp

Dried red chili - 2, torn

Mustard seeds - 1/3 tsp

Split urad dal - 1/3 tsp

Asafetoda - 1/8 tsp

Curry leaf - 1 sprig

Method

Wash and soak the beans with 2-3 cups water for 4-5 hours.

Drain the water, rinse the beans, and add two cups water, bring it to a boil on a medium flame. Remove the scum that forms on the surface. When it is almost cooked, add salt, simmer for 2-3 minutes and switch off the flame. This may take about 11-13 minutes. Drain the beans and set aside.

Heat oil in a pan on a medium flame. Add the ingredients under 'For Tempering'. Once the mustard splutters, add urad dhal, asafetida, followed by curry leaves. Fry for 30 seconds.

Add the drained beans. Saute for 2 minutes.

Add jaggery, mix, and saute for 2-3 minutes, till all the jaggery is completely absorbed.

Add the grated coconut, gently mix, and continue to cook for another 2 minutes.

Transfer to a serving bowl.