Pachai Payaru Sweet Sundal / Green Gram Sweet Sundal - Navarathri Recipes

Pachai payaru sweet sundal is made of whole green gram and jaggery. This is a very simple and healthy sundal as jaggery is added to the already healthy green gram. I made this for Navarathri, as its very special to make sweet with jaggery during this festival. 

Ingredients:

Pachai payaru / Green gram - 1 cup

Jaggery - 1 1/2 cups

Water - 2 cups

Shredded coconut - 1/2 cup

Cardamom powder - 1 1/2 tsp

Cashew - 1 tbsp

Ghee - 2 tbsp (optional)

Method:

Soak the green gram for 7 to 8 hours or overnight.

Pressure cook them adding water (1/4 to 1/2 cups) up to 4 to 5 whistles. Here we don't add salt or turmeric as our regular green gram sundal.

In a heavy bottom pan add the jaggery and water. Let them boil till you get the thick consistency. If you touch the jaggery it should be sticky. We call it as "pagu"(thick syrup) in tamil.

Now add the shredded coconut to the jaggery pagu, along with cardamom powder and cashew.

Mix it well and add the cooked green gram  to it. 

Mix well using a ladle till all the jaggery pagu get sucked by the green gram and reach the Sundal consistency. 

Add ghee and give a final saute for extra flavor. 

Notes: Adding ghee is optional. I didnt add but tasted good

           Watch for the jaggery pagu, it should not be too thick as it will become hard once it cools or too thin as it will not taste as good as this recipe.

Pattani Sundal / Dry Peas Sundal : Simple version

Pattani Sundal is one of the sundal varieties, made with ‘Green peas’ or ‘White peas’. Here I have used both the peas. This one is a simple version, where I added just spices to the cooked peas and served for tea time. Otherwise we can add shredded coconut, dhaniya podi or finely chopped green mango.  The pattani sundal sauted with green mango is a very famous South Indian chat in Chennai Beaches.

Ingredients:

Green peas – ½ cup
White peas – ½ cup
Mustard seeds – 1tsp
Green chilli – 3 to 4
Red chilli – 1number
Turmeric – ½ tsp
Asafoetida – ½ tsp
Chopped coriander – 1tbsp
Lime juice – ½ tbsp
Curry leaves – 1tbsp
Oil – 1tbsp
Salt to taste

Method:

Soak both the peas for 7 to 8 hours.
Cook the peas adding water, salt and turmeric in a pressure pan. Make sure the water level is little less to the peas (for 1cup peas, ¾ cup water). Just 1 or 2 whistle is enough as the peas have the tendency to turn mushy easily.
Add oil and mustard seeds in a pan. When they start crackle, add all the tempering items one by one, green chilli, red chilli, asafoetida, curry leaves and a pinch of turmeric and fry for a second.
Now add the cooked peas (remove the excess water) and sauté carefully.
Remove from the heat add the lime juice and chopped coriander, mix well and serve.

 

 

 

 

Sprouted Green Gram Sundal / Pachai payaru Sundal

Green gram or 'Pachai payaru' as we call it in Tamil is usually used in making sundal. Here I have made sundal from “sprouted green gram” or “bean sprouts”. I didn’t cook the payaru as we do in regular way of making sundal. Soak the green gram overnight and then let them to sprout for another 7 to 8 hours. Then just did tadka. They taste crunchy and tasty, more like a salad. Sprouted green gram is healthier than the regular green gram.

Ingredients:

Whole green gram – 1cup
Mustard seeds – 1tsp
Urad dal – ½ tsp
Green chilli – 1number
Asafoetida – ½ tsp
Curry leaves – 1tbsp
Lemon juice – 1tbsp
Salt to taste
Oil – 1tbsp

Method:

Wash and soak the green gram for 6 to 7 hours.
Remove the water completely and transfer them to a closed container. (If water remains, the gram may get spoiled)
Now let them sit overnight or 7 to 8 hours.

Next day you will see the sprouts from the gram.
Heat oil in a pan. Do tadka by adding oil, mustard seeds, urad dal, curry leaves, asafoetida, and green chilli, one by one along with salt and finally add the sprouted green gram.
Stir well, sprinkle some water and close the pan.
Let them cook for 2,3min.
Now the sundal is ready, remove from the heat, add lemon juice, stir well, sprinkle some fresh chopped coriander and serve.

 Tips: Add these bean sprouts while making sabzi, curry, salad or even in sambar.

 

Black-eyed peas Sundal/ Karamani Sundal

Sundal is a simple snack usually made of pulses. Sundal is the most prominent ‘Neivediyam’ (offering) made to the goddess Durga, Lakshmi, Saraswathi, during ‘Navarathri’ also called ‘Dasara’, one of the festivals of India celebrated nine days.

I sometimes prepare this for lunch as side dish. Tastes yummy with sambar sadam. Black- eyed peas sundal is one of the varieties of sundal. You can do this without sprouting also.

Ingredients:

Sprouted Black-eyed peas/Karamani – 1cup

Green chilli- 1

Mustard – 1tsp

Urad dal – 1tsp

Hing – 1tsp

Chopped coriander – 1tsp

Curry leaves – 1tsp

Turmeric – 1tsp

Salt to taste

Oil – 1tbsp

Method:

For Sprouting:

Soak Black-eyed peas in water for 8hours.

Transfer the peas to a thin plain cloth and drain the water completely.

Put it in an air- tight container and keep closed overnight or 8to 9 hours.

You will see the white tail like structure from the peas.

For Sundal:

Pressure cook the sprouted black- eyed peas, adding salt and pinch of turmeric. (2 whistle) and keep aside.

Heat oil in a pan, add mustard seeds, and after they splutter add hing, remaining turmeric, green chilli, urad dal, curry leaves, cooked peas and sauté for 2 min.

Add the chopped coriander, sauté and switch off the stove.
Now the healthy and tasty sundal is ready to serve.

Sending this recipe to jcooking odyssey's My Bowl of Snack event