GREEN GRAM SUNDAL - PACHAI PAYARU SWEET SUNDAL & MASALA SUNDAL

As navarathri is nearing, I thought of posting 2 green gram sundal / pachai payaru sundal recipes. Yes, itssweet sundal with jaggery and masala sundal, we call as kara sundal/spicy sundal. My MIL make it without soaking green gram. But I soaked the green moong dal for few hours. Basically I love navarathri festival a lot. My mom doesn’t have a practice of keeping kolu at home. But my MIL has this practice.. 

When I was with my parents,  I used to see all the neighbour house’s golu. I love all the idols especially chettiar bommai and thalai aatti boomai very much. I used to get the thaamboolam with vethalai paaku ,  mirror, comb , blouse bit and enjoy eating sundal prasadam. Some how I developed a passion in this 9 days festival. I wished to keep kolu in our house too. But couldn’t..

Luckily, after marriage as my MIL has this practice. I was very happy and I got a chance of helping her in all the activities. My MIL is very creative . Apart from arranging dolls, she makes park , railway station & even forest by just using the toys we have at home. I amaze to see all and this year too Iam waiting for what she is going to make innovatively. As I am ZERO in creative ideas, Iam learning and taking golu pics for my future reference. I wish I keep golu on my own very soon learning from her.

I know making sundal is not a tough job. Its just a 3 step process namely soaking , cooking & tempering. I too posted the same but with little variations . Do check out the ingredients and proceed reading if it is new to you. Do leave your suggestions on how differently you make them .. It will be helpful for me to try varieties.

SWEET SUNDAL / VELLA SUNDAL

INGREDIENTS

Green gram / Pacha payaru – 1/2 cup Salt – A pinch Water – as needed Powdered jaggery –  1/4 cup Water – 2 - 3 tbsp Grated coconut – 3 tbsp Cardamom (powdered) – 1/4 tsp or 3 nos To roast : Cooking Oil – 2 tsp

METHOD

Heat oil in a kadai and roast the green gram till  it starts to splutter with nice aroma. It takes 5-7 mins in high  flame. Keep on mixing otherwise it would burn. After roasting , soak them in water for 1-2 hours. But soaking is optional. You can pressure cook it instantly too. Then in a pressure cooker , take the soaked dal with water just to cover them . Add a drop of oil and a pinch of salt . Pressure cook them . The dal should not be mushy. It should be separate. After the steam goes, open the cooker & transfer the dal to a colander to drain the excess water. In the mean time, take the powdered jaggery covered with little water and make a syrup. After the jaggery is melted, strain it to remove the impurities. Then heat it till it becomes frothy, thick and the raw smell of jaggery gets removed. At this stage , switch of the flame and add the cardamom powder . Add the cooked dal to the jaggery syrup and mix well with a fork like ladle to avoid dals turning mushy.. Finally add the grated coconut and mix well. Initially you may find this sundal mushy & together. After it completely cools down , it will be separate & very tasty. Do try this friends. U’ll love it for sure.

MASALA SUNDAL / KARA SUNDAL

This masala sundal is different from the usual kara sundal. Try this one for a change.. U’ll like it !

INGREDIENTS

Green gram – 1/2 CUP Water – as needed Salt – as needed To grind: Grated coconut – 3 tbsp Green chilli – 1 - 2 ( adjust) Soambu / Saunf / Fennel seeds – 3/4 tsp Ginger – 1 inch piece To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – few Hing – 2 – 3 generous pinches Lemon juice  - few drops ( as per need)

METHOD

Soak the green gram for 4 – 6 hrs OR you can roast in 2 tsp of oil for few minutes and pressure cook it instantly. Drain all the water and pressure cook them adding salt , water &  a drop of oil.. Cook for 1 whistle.. Drain all the excess water. Grind all the ingredients given under “ grind” to a dry powder without adding water. Now in a kadai, do the tempering and add the cooked dal. Toss well and add the ground masala. Mix well and keep in low flame till raw smell vanishes. Mix with a fork like ladle every now & then.. Switch off the flame , add lime juice and your masala sundal is ready.. As i said for sweet sundal , it looks mushy but it will separate as it cools down.

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