Ingredients needed
Green gram/ pachai payaru - 1/2 cup
Jaggery - 1/3 cup
Cardamom powder - a generous pinch
Grated coconut - 2-3 tbsp
Salt - a pinch
Preparation
Method
Mix jaggery with little water (just enough to soak it), melt it and filter it to remove any impurities.
Heat jaggery, add cardamom powder and a pinch of salt, when it starts boiling well, add the cooked green gram and mix it well.
Cook till all the water evaporates. Add grated coconut and toss it for a few more minutes.
Sweet sundal is ready to be served .
Variations - You can do the same using karamani also.
You can add small coconut pieces fried in ghee instead of grated coconut.
Green gram/ pachai payaru - 1/2 cup
Jaggery - 1/3 cup
Cardamom powder - a generous pinch
Grated coconut - 2-3 tbsp
Salt - a pinch
Preparation
Soak green gram overnight or for 5-6 hours. Pressure cook for 1-2 whistles using less water. Do not add salt as this is sweet sundal recipe. Drain off excess water and keep it aside. The green gram should be soft but not mushy.
Method
Mix jaggery with little water (just enough to soak it), melt it and filter it to remove any impurities.
Heat jaggery, add cardamom powder and a pinch of salt, when it starts boiling well, add the cooked green gram and mix it well.
Cook till all the water evaporates. Add grated coconut and toss it for a few more minutes.
Sweet sundal is ready to be served .
Variations - You can do the same using karamani also.
You can add small coconut pieces fried in ghee instead of grated coconut.
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