Butter Beans Masala Sundal

 Navarathiri is around the corner and i miss this 9 days of festivals.When i was in India during this 9 days, we never failed to go to temple and do poojas. Eventhough we dont keep golu, we will go to our friends and neighbours houses during this festivals to enjoy the poojas and sundals they gives us at the end of the pooja. Every year, navarathiri makes me nostalgic and wish a year ill be in India to celebrate this 9 days of festivities.Everyday for this 9 days celebrations, people whoever celebrates will definitely make different sundal and gives it to everyone whoever visiting their home for the pooja. Its a tradition and obviously everyday its will be different sundal.

Eventhough i dont celebrated navarathiri at home, i love to make variety of sundals for our evening snacks. Sundal makes a nutritious and healthy snacks as they are prepared with legumes. Any legumes works wonder for making sundal and for todays post am sharing here a delicious, nutritious and flavourful sundal.Usually we make a tempering and add the cooked legumes, for a change i prepared a coarse paste of spices and added it after tempering, seriously this coarse paste of spices makes the difference. Am sure if you make this masala sundal once, you will definitely make all your sundal this way.Coming to this butter beans masala sundal, they tastes fantastic,nutritious and quite filling, an excellent evening snacks to enjoy without any guilt. Sending to WTML guest hosted by Asiya, event by Gayathri and to MLLA 64 guest hosted by Lourdes Princy, event by Lisa and Susan.

2cups Butter beans (soaked & pressure cooked)
1tsp Mustard seeds
1tsp Urad dal
Few curry leaves
Salt
Oil

To Grind:

1no Onion (diced)

3tbsp Coconut (grated)

1tsp Fennel seeds

2nos Red chillies
4nos Garlic cloves
1tsp Peppercorns
1tsp Cumin seeds

Grind all the ingredients given under to grind as bit coarse paste without adding water.

Heat enough oil in a kadai, add the mustard seeds, urad dal and curry leaves, fry until they turn brown.

Add immediately the grounded coarse paste,salt and cook for few minutes.

Now add the cooked beans and cook everything in simmer for few minutes.

Cook until the butter beans gets well coated with the masala paste.

Serve as snacks.

Masala Sweet Potato Chips

Am starting again today the 4th week of blogging marathon, this weeks theme is going to be kids delight - Street foods. Who will say no to street foods, especially kids. What is street food? street food is ready to eat food or drink sold in street or in any other public place. Mostly street foods are finger foods and fast food,obviously street foods are cheaper when compared to the foods served in restaurant.You can see a decent bunch of street food stalls everywhere now and we cant keep ourselves away from this foods.

For my first day of this weeks blogging marathon, am posting this masala sweet potato chips. Usually i love to munch these crispy munchies and ill literally beg my mom to get a packet of chips whenever we go out. I know even now, i wont forget to grab a packet of chips whenever we plan to go for a picnic, chips have their important place in our weekend plan too. This sweet potato chips is one among the chips, my kids just love them to munch them. Whenever i make this chips, needless to say how fast these crispies will get vanished. Usually ill go for a chilly powder and salt for spicing this chips,but when i crossed this masala chips at Rumanas space,i really want to give a try and i spiced my chips with chaat masala.You guys have to make these masala chips to know how tasty they are.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.Sending to Srivalliss Kids Delight-Street Foods guest hosted by Preeti.

4nos Sweet potatoes (peeled & sliced thinly)
Oil for frying
Red chilly powder (as per need)
Chaat masala (as per need)
Salt

Wash the sliced sweet potatoes and spread them for few minutes over a kitchen towel.

 Heat enough oil, drop gently the slices one by one and fry until they turns crispy.

Remove the chips from oil, drain the excess of oil with a paper towel.

Springle immediately the red chilly powder ,chaat masala and salt, give a quick toss and continue frying the remaining uncooked chips..

Conserve in a air tightened box.

Enjoy munching..