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.