Pachai payaru sundal recipe with easy steps and simple ingredients. Navaratri sundal recipe with step by step pictures.
I tried and posted pachai payaru sweet sundal long time back. Have made savoury sundal a few times. Even with sprouted pachai payaru I have made sundal. Have not clicked it before. This year as Navaratri is just few days away, thought of sharing this simple sundal recipe. You can follow this same for green gram sprouts too. Just steam it for short time as sprouts gets cooked easily.

If you want you can sprinkle a dash of lemon juice for extra zing in the recipe. Green mung takes less time to get soaked and cooked. So soaking just for 2-3 hours is enough. Also 2 whistles is enough for cooking the green moong.

Pachai payaru sundal recipe

Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 3 hrs | Cook time: 20 mins | Serves: 4| Author: Raks anand

Click here for cup measurements

Pachai payaru sundal recipe with easy steps and simple ingredients. Navaratri sundal recipe with step by step pictures.

Ingredients

Green gram / pachai payaru – 1/2 cup
Grated coconut – 1/4 cup
Ginger (optional), finely chopped – 1 tsp
Coriander leaves (optional) – 2 tbsp
Salt – as needed

To temper

Oil – 2 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Asafoetida – 1/4 tsp
Red chilli – 2
Curry leaves – 1 sprig

How to make pachai payaru sundal method:

Wash and soak pachai payaru for 3 hrs. Change water (1 cup) and pressure cook with salt for 2 whistles.
Heat heavy bottom pan, add oil, splutter mustard, followed by urad dal, asafoetida, red chilli and curry leaves. Add ginger, coriander leaves and give it a fry.
Add cooked green gram, drain water if any. Toss well.
Lastly top with grated coconut and mix. Cook for a minute and switch off the flame.

Notes

Do not pressure cook more than 2 whistles, otherwise it gets mushy easily.
You can add a pinch of asafoetida while pressure cooking green gram.
Adding salt while cooking green gram is must, otherwise it gets over cooked.

Step by step pictures

Wash and soak pachai payaru for 3 hrs. Change water (1 cup) and pressure cook with salt for 2 whistles.

Heat heavy bottom pan, add oil, splutter mustard, followed by urad dal, asafoetida, red chilli and curry leaves. Add ginger, coriander leaves and give it a fry.