GREEN GRAM SPICY SUNDAL/ PACHA PAYARU KAARA SUNDAL

Sundal is a healthy, simple snack perfect for elders and even for kids. For navarathri , am posting few sundal recipes,on that row , here is the one more variety of sundal.

There are variety of sundal recipes we can prepare for navarathri. We can do small variations by adding few flavours like mint, cumin etc., we can even make spicy podi to and add to the sundals for different taste and flavour.

I have already posted the cumin flavoured and mint flavoured sundals. Please check the below links for the recipes

Pacha payaru sundal is really a easy sundal recipe made using green gram-pacha payaru/muzhu payaru, which is having high source of pretein, and iron,. It also helps to reduce weight naturally. It is good to have as salad too.

This green gram sundal can be prepared as sweet and also as spicy too. Here is the recipe for spicy sundal using green gram.  

Please check the below link for other sundal recipes here in my blog If you are interested

• Spicy Green peas sundal
• Kaara Pori sundal(Beach style pori)
• Black Chickpeas sundal with cumin flavour
• Moong dhal sundal
• Green peas sundal with mint & coriander flavour
• Green gram(pacha payaru) Sweet sundal

For the collections of navarathri Recipes please click here 


• Navarathri recipe collections

OK, now let’s move on to this recipe.

GREEN GRAM SPICY SUNDAL

SOAKING TIME:  5 HRS | PREPARATION TIME: 5 MINS | COOKING TIME: 20 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 4 PERSONS

INGREDIENTS:

                                    1 cup Green Gram

                                    Water to cook

                                    Salt to taste

                                    ½ cup grated coconut

                        To temper:

                                    1 tablespoon oil

                                    1 teaspoon mustard seeds

                                    1 tablespoon urad dhal                                            

                                    Few curry leaves

                                    1 teaspoon asafoetida          

                                    2 red chillies              

PREPARATION:

Soak the green gram in water for minimum 5 hours.

Grate the coconut and set aside.

METHOD:

Pressure cook the soaked green peas with enough salt for 1 whistle.

Don’t let it over cook and make it as mushy.

Drain the water and keep it aside.

In a pan add oil and let it heat.

Then add the mustard seeds and let it splutter.

Then add the urad dhal and saute well.

Add the broken red chillies, curry leaves and asafetida.

Saute well for few seconds.

Then add the cooked and drained green gram.

Add the grated coconut and stir till the moisture is reduced.

Serve hot!!!

NOTES:

• Don’t overcook the green gram. For safer side, it is better to cook in open pot itself instead of pressure cooker.
• Adjust the spiciness by adding/reducing the number of red chillies.

VIDEO RECIPE:

STEP BY STEP PHOTOS: 

Pressure cook the soaked green peas with enough salt for 1 whistle.

Don’t let it over cook and make it as mushy.

Drain the water and keep it aside.

In a pan add oil and let it heat.

Then add the mustard seeds and let it splutter. Then add the urad dhal and saute well.

Add the broken red chillies, curry leaves and asafetida.

Saute well for few seconds. Then add the cooked and drained green gram.

Add the grated coconut and stir till the moisture is reduced.

Serve hot!!!

Do try this recipe and please don’t forget to give your feedback in comments.

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