This is another sundal for navaratri – pachai payaru sundal.
Pachai Payaru is also called Paasi Payaru. It is the whole green gram. All whole lentils are healthier because of the husk in them. This pachai payaru or green gram is very versatile too. Apart from the simple seasoned dal to go with rice or chappatis, various other dishes can be made out of this payaru. Pachai payaru payasam or sweet pudding and dry curry in combination with other vegetables (https://dosaikal.com/2011/08/04/beans-pachai-payaru-thuvaran-beans-and-green-gram-dry-curry/) are a few delicacies. Mulai vitta payaru or sprouted green gram with other salad vegetables is a tasty, crispy and healthy option for hunger cravings.
The health benefits of Pachai Payaru
The green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses. Cooked dal of green gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. It is rich in proteins, fibre, minerals, calcium, phosphorus, iron and also a small amount vitamin B complex. http://www.best-homeremedies.com/herbal_medicine/grains&pulses/green_gram.htm
Pachai Payaru Sundal
Ingredients (serves 2)
- pachai Payaru/hari moong/green gram– 1 cup
- onions (optional) – 1 medium
- green chillies/red chillies or both – 2 nos
- salt – as needed
- oil to temper – 2 tsp
- mustard seeds – 1tsp
- urad dal – 1 tsp
- curry leaves – a few
- asafoetida – ½ spoon
- grated coconut – 1/2 cup
Method of Preparation
- Pressure cook pachai payaru till just done – careful it shouldn’t be over cooked
- Strain the water and keep the dal separately
- Chop the onions fine (onions are optional – some wouldn’t prefer onions when prepared for puja)
- Chop green chillies or slit into two halves
- Heat oil in a kadai, let mustard seeds splutter
- Add urad dal, when it turns golden brown add curry leaves, onions and green chillies
- Red chillies can also be added if preferred
- Add the cooked pachai payaru and sprinkle salt
- Mix well and let it cook for approximately 5 minutes
- Be careful not to stir too much or else the dal might get mashed
- Sprinkle asafetida
- When done sprinkle grated coconut and serve hot
- This can also be served as a healthy starter for dinners
- Sometimes, we used to have this sundal with sugar or jaggery sprinkled on top. It would have the mixed flavour of chillies and jaggery.
Now, what else can be made with the wonder batter called ‘idli/dosa batter’? Idli on the first day, dosa when it becomes more sour, uthappam of different varieties (recipes shortly) and this time it is Kuzhi Paniyaram.
Although there is a separate combination and ratio for exclusive kuzhi paniyaram.. kuzhi paniyaram can be made from the same idli batter. This works out to be an excellent starter with very little oil if made from non-stick paniyaram mould. They can also be a breakfast snack or a light dinner snack. These are no-risk options during travel – would remain soft and don’t need refrigeration to keep them fresh.
Kuzhi Paniyaram belongs to Chettinad cuisine – a very popular cuisine belonging to the chettinad area of tamilnadu and hugely popular around the world for its spicy, aromatic flavour . The traditional kuzhi paniyara chatti or kuzhi paniyarakkal or the kuzhi paniyaram mould is made of cast iron and gives the exotic taste of grandma’s kitchen.. but with more concern on oil intake, the non-stick ones are a better option.
Paniyaram means a snack and kuzhi means hole or pit. The snack is made from a mould with holes and the final product is in the shape of a soft small ball – depending upon the depth of the kuzhi. The common kuzhi paniyaram mould has seven holes.
Kuzhi Paniyaram is popular in all the southern states of india in various names. In the Netherlands, the Poffertjes resemble kuzhi paniyarams. Poffertjes are soft, fluffy pancakes made of buck wheat flour and yeast. They are served with powdered sugar and butter. (http://en.wikipedia.org/wiki/Poffertjes). I tried the sweet version of south indian kuzhi paniyaram in the dutch poffertjes mould and found the difference is only in the depth of the mould.
There can be sweet or salted spicy paniyarams. Now we make spiced kuzhi paniyaram or the kara paniyaram.
dutch poffertjes mould and kuzhi paniyara chatti
Method of Preparation
- Take the required quantity of idli batter in a vessel
- Heat 2 tsp oil in a pan
- Add mustard seeds and when it splutters add urad dal
- When urad dal is golden brown, add finely chopped onions and green chillies
- Fry for a while and add curry leaves
- Add this tempering to the idli batter
- Chopped coriander leaves can also be added
- Kuzhi Paniyaram batter is ready
pour batter in oiled mould
turn it with the sharp tip wooden ladle
done on the other side too
- Heat the paniyara chatti/kal with little oil in each mould
- When the oil is medium hot, pour the batter till 3/4th level of the mould
- When it is cooked on one side, turn it to cook on the other side
- When done take it out
- Paniyaram is ready and serve it with choice of chutney
- This goes well with coconut chutney or coriander chutney.
the delicious duo!