Pasi Payaru Sundal

Name: Pasi Payaru Sundal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tamil Nadu, South Indian
Ingredients: 1 cup pasi payaru, soaked overnight if needed; 1 tbsp coconut oil; 1 tsp mustard seeds; 1 tsp urad dal; 2 dried red chillies; 1 green chilli, slit; 1 sprig curry leaves; A pinch of asafoetida; 1/4 cup grated fresh coconut; Salt to taste

பாசிப்பயறு சுண்டல்

By Ganesan Kannan

45 mins Serves 4 Medium Tirunelveli

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4.8Editor's Rating

A Navratri-special pasi payaru sundal tempered in coconut oil with mustard, curry leaves and fresh coconut — a protein-rich, guilt-free evening snack.

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Method

1
Pressure cook the soaked legumes with salt until soft but not mushy; drain and keep aside.
2
Heat coconut oil, splutter mustard, urad dal, red chillies, green chilli, curry leaves and asafoetida.
3
Add the cooked legumes and toss gently for 2 minutes so the tempering coats them evenly.
4
Switch off the flame, fold in the grated coconut and serve warm.

சமையல் குறிப்பு

பருப்பை மென்மையாக மட்டும் வேக வைக்கவும்; குழைந்தால் சுண்டல் அழகு இழக்கும்.

Cook legumes until just soft — mushy sundal loses its shape and charm.

Nutrition (per serving)

Calories: 354 kcal
Protein: 16 g
Carbs: 56 g
Fat: 15 g

Storage tips

Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.

4.8

புடலங்காய் சாம்பார்

50 mins• 5 4.2Medium Pin

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