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Festival RecipesPachai Payaru vella sundal recipe

Pachai Payaru vella sundal recipe

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.

 
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Pachai payaru vella sundal

Green moong dal cooked in a jaggery and coconut based sauce
Course Navaratri Sundal, Sweet, Traditional sweet
Cuisine South Indian
Keyword Festival recipes, Navratri recipes, Sundal recipes
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 5 hours
Total Time 5 hours 35 minutes
Servings 4
Author Jeyashri suresh

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

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Notes

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.
 

Green moong dal 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.
pasi payaru sundal 1
  • 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.
pasi payaru sundal 2
  • Once the jaggery syrup starts boiling add in the cooked pachai payaru.
  • Add a tiny pinch of salt.
  • Mix gently.
pasi payaru sundal 3
  • 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.
pasi payaru sundal 4
  • Once it is cool, the syrup is absorbed well.
  • Pachai payaru sundal is ready for neivedyam.
Pasi payaru sweet sundal
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.

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