VADA PARUPPU / PAASI PARUPPU SUNDAL(MOONG DHAL SUNDAL RECIPE)

Vada paruppu is a very healthy snack and a must do neivethiyam for tamil new year. It is nothing but the moong dhal(payatham paruppu/paasi aruppu) sundal.

There are variety of sundals we make as snacks, and this sundal we do mainly during navarathri and on tamil new year day as neivethiyam.

For tamil new year some time my mom will make this along with other neivethiyam items (pachadi, payasa, vada etc.,) for lunch or separately for the evening pooja.

It is so easy to prepare and but have to be careful while cooking the moong dhal. Because if the moong dhal becomes mushy then the sundal won’t be good in taste and also in appearance.

This sundal recipe doent require soaking process, so it is perfect to prepare and serve in jiffy. 

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
• Mint and Coriander Flavoured Green peas sundal

OK, now let’s move on to this recipe.

VADA PARUPPU/ PAYATHAM PARUPPU SUNDAL(MOONG DHAL SUNDAL)

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

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                                    1 cup Moong Dhal

                                    ½ cup grated coconut

                                    Salt to taste

                        To temper:

                                    1 tablespoon oil

                                    1 teaspoon mustard seeds

                                    1 red chillies

                                    1 green chilli

                                    ½ teaspoon asafetida

                                    Few curry leaves

                                   

PREPARATION:

Slit the green chillies and break the red chillies and set aside.

Grate the coconut and keep it ready.

METHOD:

Cook the moong dhal, till it becomes soft, but not mushy.

Once the dhal gets cooked half, add the salt. 

Drain the water once the dhal cooked completely. keep the cooked dhal aside.

In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters.

Then add asafetida, green chillies, red chillies and curry leaves. Sauté for few seconds.

Add cooked dhal and grated coconut. Stir well.

serve!!

NOTES:

• Be careful while cooking moong dhal, because it may get mushy soon.for sundal, it is always better to cook this moong dhal in open pot, not in pressure cooker.
• Add or reduce the chillies as per your taste buds.
• Don't add salt in the beginning itself, because dhal won't cook properly in salt water.

STEP BY STEP PHOTOS:

Cook the moong dhal, till it becomes soft, but not mushy.

Once the dhal gets cooked half, add the salt. 

Drain the water once the dhal cooked completely. keep the cooked dhal aside.

In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters. 

Then add asafetida, green chillies, red chillies and curry leaves. Sauté for few seconds.

Add cooked dhal and grated coconut. Stir well.

Serve!!!!

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

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