Pachai Payaru Vella Sundal | Green gram sweet sundal

Green mung bean sundal is a sweet sundal prepared with jaggery, moong dal and coconut.Pachai Payaru Vella Sundal is mostly prepared during navatri time. If you have leftover cooked green gram dal this Inipu Sundal is a great way to finish it.

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Growing up Gollu always gives me lot of excitement. Arranging dolls, setting Zoo,cricket set and above all enjoying the tasty sundal and puttu in the evening after offering to god. Though savory sundal is common, Ever since childhood days, for every gollu my sweet tooth always waits for inipu sundal. Within no time I will finish my vella sundal and rush to kitchen for second serving.

Usually my Amma do this with karamani. Last week I was craving for sweet Sundal, I checked my pantry and realized I didn’t have karamani. I was sluggish to do a trip to Indian store for buying karamani. I called my Amma and told about my desire for sweet sundal and also my laziness to go for shopping. My Amma askedwhether I have pacha payiru in home, I said yes and she said to try Pachai Payaru Vella Sundal.

I rushed to my pantry and Pachai Payaru sitting there came for resue. Immediately soaked it in hot water. As I didn’t have much time I soaked it with hot water and made Pachai Payaru Vella Sundal for evening prasadam.

My husband came from work, spelling jaggery and coconut he thought I made puttu. I said its Green mung bean Inipu sundal today. He s not a big fan of pachai payaru so he didn’t give big reaction, but after finishing the bowl he asked can I have some more? I smiled and I know the answer for my question in mind, how is it:D

Previously I have posted pesarattu and Green moong bean panniyaram with pachai payaru here is a sweet treat. Navartri is over but I just realized I have pachai Payaru Vella Sundal in my draft. Instead of waiting till next year I thought I will post it today:-)

Ingredients:

Pachai Payaru / Green Moong bean – 3/4 cup
Jaggery /Vellam – 3/4 cup + 2 tbsp (Adjust according to your sweetness)
Cardamom Powder – 1/8 tsp (or 2 pods)
Salt – pinch
Grated Coconut (fresh/frozen) – 2 tbsp + 1 tsp
Butter/Ghee – 1/2 tbsp (optional)

Method:

• Soak green gram in hot water for 3-4 hours or overnight in regular water; strain it
• Cook  with 1 cup + 1/2  of water and pinch of salt  in a pressure cooker for 2 whistles
• Soak jaggery (make small pieces to speed up the process) in 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
• In a pan, add jaggery syrup and cardamom powder; bring to boil

• Add  cooked green moong bean to the boiling jaggery syrup and continue cooking

• Add coconut and continue cooking till the jaggery syrup is completed absorbed. Add butter towards the end and cook till it becomes Sundal consistency

Pachai Payaru Vella Sundal / Green Moong Bean Sweet Sundal / Green Gram Sweet

Green mung bean sundal is a sweet sundal prepared with jaggery, moong dal and coconut. Pachai payaru vella sundal is mostly prepared during navatri time. If you have leftover cooked dal this Inipu Sundal is a way great way to finish it.

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Course: Sundal

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Pachai Payaru / Green Moong bean - 3/4 cup
• Jaggery /Vellam - 3/4 cup + 2 tbsp Adjust according to your sweetness
• Cardamom Powder - 1/8 tsp or 2 pods
• Salt - pinch
• Grated Coconut fresh/frozen - 2 tbsp + 1 tsp
• Butter/Ghee - 1/2 tbsp optional

Instructions

• Soak green gram in hot water for 3-4 hours or overnight in regular water; strain it
• Cook with 1 cup + 1/2 of water and pinch of salt in a pressure cooker for 2 whistles
• Soak jaggery (make small pieces to speed up the process) in 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
• In a pan, add jaggery syrup and cardamom powder; bring to boil
• Add cooked green moong bean to the boiling jaggery syrup and continue cooking
• Add coconut and continue cooking till the jaggery syrup is completed absorbed. Add butter towards the end and cook till it becomes Sundal consistency

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Notes

1. Jaggery can be cooked in water, instead of soaking it in hot water for removing impurities
2. Butter is optional can skip it for vegan version
3. Adding salt while cooking green gram is optional. It prevents the Dal from mushing

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