Pachai Payaru vella sundal recipe | Green gram sweet sundal recipe – Navaratri sundal recipes.
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 realized I hadn’t posted Sundal using pachai payaru. And many times I have tasted this sundal in a friend’s house, and most of the time it was 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 vella sundal
Ingredients
- 1/2 cup Pachai payaru | Green gram
- 3 tbsp Jaggery
- 4 tbsp Coconut
- a pinch Cardamom powder
- 1 tsp Oil
- Salt a tiny pinch
- 1/2 tsp Mustard seeds
- 1 Red chili
Instructions
- 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 will help to avoid further cooking and to retain its shape.
- Always pachai payaru tends to overcook so soon. To cook it fluffy and retain the perfect shape, always soak the green gram for a minimum of 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 a tiny pinch of salt.
- Mix gently.
- Even if 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 small 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.
Video
Notes
1. The same sundal can be made using karamani. 2. The jaggery was just perfect for this quantity. If needed, add 1 tbsp 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 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 a tiny pinch of salt.
- Mix gently.
- Even if 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 small 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.
- The same sundal can be made using karamani.
- The jaggery was just perfect for this quantity. If needed, add 1 tbsp extra jaggery.
- Ghee-roasted coconut bits can be added to the pachai payaru sundal.
