Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)

Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe

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  • Servings: 3-4
  • Soaking Time: 4-6 hours.
  • Boiling Time; 10-12 minutes.
  • Cooking Time: 6-7 minutes.
  • Total Time: 19 minutes.

When we were in Tamil Nadu, I witnessed the grand celebrations of the Golu festival during Navratri.

What surprised and fascinated me most was the beautiful arrangement of countless dolls, each telling a story and adding charm to the festive atmosphere.

Along with these decorations, every day a different variety of Sundal was prepared as prasadam, offered to the Goddess, and shared with visitors.

“In Tamil tradition, sundal offered as prasadam during Golu is believed to carry the blessings of the Goddess, spreading auspiciousness, health, and prosperity to all who share it.”

This unique tradition of combining devotion with food and creativity makes the festival truly memorable.

From protein-rich green gram and black chana to tangy peanut and sweet corn Sundal, each variation carries its own taste and significance.

Sundal is a traditional South Indian dish, I often prepare as a light snacks.

As today highlight is “Pachai Payaru/ Moong (Green Gram/ Mung Bean) Sundal” with its mild seasoning of coconut, curry leaves, and spices.

Ingredients:

  • Whole Mung: 1/2 cup
  • Fresh Coconut (grated): 2 tablespoon
  • Urad Dal (Ulundhu Paruppu): 1 teaspoon
  • Curry Leaves: 1 twig
  • Asafoetida: 1 pinch
  • Red chilli: 1 no.
  • Mustard Seed: 1/4 teaspoon
  • Cumin: 1 pinch
  • Coconut oil/Cooking oil: 1 tablespoon
  • Salt: 1/4 teaspoon (as per taste)
  • Water: one cup

Preparation:

  1. Soak mung beans overnight (minimum 6 hours); boil along with salt in rice cooker/ pressure  cooker (just one whistle), Strain water Keep aside.
  2. Grate coconut , keep aside.

Method:

  1. Take fry pan, put oil. When smoke starts coming, , sputter for few seconds.
  2. Add urad dal, red chilli and asafoetida, stir fry for few seconds until dal changes to golden, add curry leaves, continue to fry for 30 seconds.
  3. Add boiled mung; stir fry for couple of minutes on medium flame, add half of grated coconut, continue to fry for a minute.
  4. Put off the flame decorate with remaining grated coconut.
  5. “Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)” is ready to be offered…
Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)
Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)
Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)
Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)
Ingredients
Ingredients
Ingredients
Ingredients
boiled mung
boiled mung
boil along with salt in rice cooker
boil along with salt in rice cooker

 

add mustard and cumin
add mustard and cumin
Add urad dal, red chilli and asafoetida
Add urad dal, red chilli and asafoetida
Add urad dal, red chilli
Add urad dal, red chilli
Add boiled mung
Add boiled mung
Add boiled mung
Add boiled mung
add half of grated coconut
add half of grated coconut
Put off the flame decorate with remaining grated coconut.
Put off the flame decorate with remaining grated coconut.
“Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)” is ready to be offered…
“Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)” is ready to be offered…
Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)
Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe)

 

CC BY-NC-SA 4.0 Moong/Pachai Payaru (Green Gram/ Mung Bean) Sundal (South Indian Recipe by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.