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PAYARU SUNDAL

Another Sundal recipe for Navarathri Festival is this Payaru Sundal. In Tamil the word “Payaru” denotes Green gram. This Sundal is supposedly made on the 2nd day of the festival with the first being Wheat Diamond Biscuits I am following the order given by my mother where she mentioned what to cook on what day though I am sure it may not be so for many others where they make these on any other day. You can verify from your household on what to cook on what day.

But irrespective of the household, the recipes for the Navartri are not that different and follow almost the same recipe throughout for all of the days. Like the previous two recipes “Chickpeas Sundal” and “Wheat Diamond Biscuits”, this recipe is also very simple and does not involve any major cooking time or effort. On top of it, it is immensely healthy. These can be prepared in at least 3 ways (well, that I know of ) which I have elaborated below. The ingredients list is same as Chickpeas Sundal recipe with just the legume being different.

Another Sundal recipe for Navarathri Festival is this Payaru Sundal. In Tamil the word “Payaru” denotes Green gram. This Sundal is supposedly made on the 2nd day of the festival with the first being Wheat Diamond Biscuits I am following the order given by my mother where she mentioned what to cook on what day though I am sure it may not be so for many others where they make these on any other day. You can verify from your household on what to cook on what day.

Here is a simple recipe that contains two very delightful ingredients. Combining freshly sprouted green gram, and the ruby red pomegranate, make this dish not only a powerhouse of nutritional benefits, but also entices with visual appeal, and a lovely taste.
Whole green gram or payaru is used in the preparation of Sundal for various occasions. Sundal can be called a cooked salad, mainly prepared out of soaked or sprouted whole lentils. South Indian Meals prepared during weddings and other festivals always include two varieties of Sundals or Kosumaris. Kosumaris are similarly made of soaked lentils, but are not usually cooked.

Many caterers are innovative and they introduce variations in the traditional dishes which are appreciated by the connoisseurs. One such innovative dish that I tasted at a thread ceremony is Madulam (Pomegranate) Pachai Payaru (green gram) Sundal. It was a real treat to the eyes and palate.

 

 


 

 

 

 

 

 


 

 

 

 

 

 

 

 

 
 
 
 
 
 
 
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