Pachai Payaru vella sundal recipe, Green gram sundal

Vella Sundal |Sweet Sundal made using Pachai payaru | Green gram | Pasi payaru | Green moong dal with step by step pictures, and tips to cook the green moong dal perfect for sundal. Sundal is made for Navaratri neivedyam and i have already posted many Sundal varieties in Jeyashris kitchen. When was making a list of what to post for Navaratri, i realised i haven't posted Sundal using pachai payaru. And many times i have tasted this sundal in friend's house, most of the time it will be mushy. Green gram tends to get mushy so quickly but if you cook it properly it will retain it's shape. I have given the tip to cook it perfectly in this post. Check out my collection of Navaratri Sweets and Sundal recipes.

Pachai payaru sweet sundal

• Recipe Cusine: Indian
• Prep Time: 15 Minutes + 6 hrs soaking
• Cook time: 20 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Vella Sundal made using Pachai payaru with step by step pictures, and tips to cook the green moong dal perfect for sundal

    Pachai payaru | Green gram  1/2 cup
    Jaggery  3 tblsp
    Coconut  4 tblsp
    Cardamom powder  a pinch
    Oil  1 tsp
    Salt  a tiny pinch
    Mustard seeds  1/2 tsp
    Red chili  1

Method  :

• Soak the green gram | pacha payaru for 5-6 hours or overnight. 
• Cook it for 1-2 whistles.
• Once the pressure is released, take it out immediately and drain the excess water.
• Add 1 cup of cold water to this and run through a colander. This is will avoid the to retain it shape.
• Always pachai payaru tends to over cook so soon. To cook it fluffy and retain the perfect shape, always soak the green gram for minimum 6 hours and cook for 1-2 whistles. 
• Drain the water and add cold water to it to retain the shape and fluffiness. 
• In a pan add jaggery and add very little water to it. 
• Cook and melt the jaggery.
• Filter the impurities.
• Add the jaggery syrup back to the pan.
• Once the jaggery syrup starts boiling add in the cooked pachai payaru. 
• Add the tiny pinch of salt.
• Mix gently.
• Even it is slightly watery it is fine. 
• Cook for 2 minutes and add the coconut and cardamom powder.
• Mix well and switch off the flame. 
• In a smal pan add oil, mustard seeds and broken red chili. Once it splutters add it to the sundal.
• This step is optional but this will give a nice flavor to the sundal. 
• Once it is cool, the syrup is absorbed well. 
• Pachai payaru sundal is ready for neivedyam. 

Notes:

1. The same sundal can be made using karamani.
2. The jaggery was just perfect for this quantity. If needed, add 1 tblsp extra jaggery.
3. Ghee roasted coconut bits can be added to the pachai payaru sundal. 

    

Method with step by step pictures :

• Soak the green gram | pacha payaru for 5-6 hours or overnight. 
• Cook it for 1-2 whistles.
• Once the pressure is released, take it out immediately and drain the excess water.
• Add 1 cup of cold water to this and run through a colander. This is will avoid the to retain it shape.

• Always pachai payaru tends to over cook so soon. To cook it fluffy and retain the perfect shape, always soak the green gram for minimum 6 hours and cook for 1-2 whistles. 
• Drain the water and add cold water to it to retain the shape and fluffiness. 
• In a pan add jaggery and add very little water to it. 
• Cook and melt the jaggery.
• Filter the impurities.
• Add the jaggery syrup back to the pan.

• Once the jaggery syrup starts boiling add in the cooked pachai payaru. 
• Add the tiny pinch of salt.
• Mix gently.

• Even it is slightly watery it is fine. 
• Cook for 2 minutes and add the coconut and cardamom powder.
• Mix well and switch off the flame. 
• In a smal pan add oil, mustard seeds and broken red chili. Once it splutters add it to the sundal.
• This step is optional but this will give a nice flavor to the sundal. 

• Once it is cool, the syrup is absorbed well. 
• Pachai payaru sundal is ready for neivedyam. 

Notes:

1. The same sundal can be made using karamani.
2. The jaggery was just perfect for this quantity. If needed, add 1 tblsp extra jaggery.
3. Ghee roasted coconut bits can be added to the pachai payaru sundal.     

  

from Jeyashri's Kitchen https://ift.tt/2Nya9AI