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 recipe long time back in 2010. Love it a lot as amma too makes it.
Pachai payaru in Tamil, is widely known as simply Mung bean, also green moong bean. It is even available in Fairprice in Singapore.
These beans are very easy to cook comparatively to other legumes, just like yellow lentils (moong dal).
Even you can make the same sundal with sprouted pachai payaru. Have made before, but have not clicked it.
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
- ½ cup Green gram pachai payaru
- ¼ cup Grated coconut
- 1 teaspoon Ginger optional, finely chopped
- 2 tablespoon Coriander leaves optional
- Salt – as needed
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- ¼ teaspoon Asafoetida
- 2 Red chilli
- 1 sprig Curry leaves
- Wash green gram firstly 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.
- In goes 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.
- 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.
1. Wash green gram firstly and soak for 3 hrs. After that, change water (1 cup) and pressure cook with salt for 2 whistles.
2. Then, 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.
3. Add cooked green gram, drain water if any. Toss well.
4. Lastly top with grated coconut and mix. Cook for a minute and switch off the flame.
Makes a perfect snack for the Navaratri guest, as well as a healthy snack for your family.