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As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Monday 19 September 2011

Tips on Soaking and Pressure Cooking for Sundal

Few tips on soaking and pressure cooking the different types of sundal..

Pulse No of hours to be soaked in waterNumber of whistles to pressure cook
Kothukadalai (White & Black)Over Night / 10 hours5
Karamani (White & Black)8 Hours3
Pattani (White & Green)Over Night / 10 hours4
Pacha Payaru (Green Gram)8 Hours3
Kadalai (Peanut)8 Hours2
Mochai (dried)8 Hours2
Rajma8 Hours2
Kadalaparuppu (Gram dal)Not Required3 (Optional to pressure cook - can use the traditional kadai method also)
Payathamparuppu (Moong dal)Not Required2(Optional to pressure cook - can use the traditional kadai method also)

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