PACHAIPAYARU SUNDAL / GREEN GRAM SUNDAL

The "Naivedhyam" for navarathri is mostly Sundal(Sweet or Salt)in the evenings. Puttu is made on a Friday of Navarathri. Kondakadalai (Black chana dhal) sundal and appam is made on Saraswathi Pooja day. Some make kadalai urundai also. Payasam is also made daily. Apart from green gram sundal I have given links to all the sundals and payasams towards the end of this post. HAPPY NAVARATHRI.

INGREDIENTS:
Green gram- 1/4 kg.Scraped coconut - 1/4 cup
Salt - as per taste

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Hing
Curry leaves - few
Oil - 1 teaspoon
METHOD:

Dry roast green gram and soak in water for half an hour. Pressure cook with salt for two whistles or until soft. When the pressure is released, take out, drain the water completely and keep it aside.

Heat oil and temper with the given ingredients. Add scraped coconut and saute well for a minute.
FOR ANY SALT SUNDAL:

INGREDIENTS:
Any pulse of your choice- 1/4 kg.

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Scraped coconut - 1/4 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 teaspoon
METHOD: Cook the pulses as said here and temper with the given ingredients.
SWEET SUNDAL: This is made only with Karamani(cow peas) or Pachaipayaru(green gram)

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 3 teaspoon

TEMPERINGS:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Cook the pulses as said here, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked pulse, a pinch of salt and jaggery. When thick add coconut and mix well.

LINKS FOR NAVARATHRI MENU:

TIPS ON COOKING PULSES FOR SUNDAL
AAMA VADAI
PUTTU
PAYASAMS
KADALAI URUNDAI
APPAM (TANJORE STYLE)
APPAM (NEIYAPPAM)
KONDAKADALAI(BLACK CHENNA SUNDAL)
KABUL CHENNA SUNDAL
GROUNDNUT SUNDAL