Pachai Payaru Payasam Recipe - Green Moong Dal Payasam
A vegetarian South Indian Recipes recipe with -/2 green moong dal (whole), jaggery, water. Ready in 4h 20m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Pachai Payaru Payasam Recipe wash and soak the green moong dal in 3 cups of water overnight or for a minimum of 3 - 4 hours
-/2 green moong dal (whole)(1 cups)water(1/4 cup) - 2
After 4 hours, transfer the green moong dal along with the water to a pressure cooker
-/2 green moong dal (whole)(1 cups)water(1/4 cup) - 3
Pressure cook for about 4-5 whistles, and turn off the heat
- 4
Allow the pressure to release naturally
- 5
Once the pressure is released naturally set the green moong dal aside
-/2 green moong dal (whole)(1 cups) - 6
Heat a sauce pan on medium flame, combine the jaggery with water, allow the jaggery to melt and bring this syrup to a brisk boil
jaggery(1/2 cup)water(1/4 cup) - 7
Reduce the flame, add the cooked green moong dal and cardamom powder
-/2 green moong dal (whole)(1 cups)cardamom powder (elaichi)(1 teaspoon) - 8
Turn off the flame, add the coconut milk and mix well
coconut milk(1 cup) - 9
Transfer the Pachai Payaru Payasam to a serving bowl, stir in the saffron strands and set aside
saffron strands - a few - 10
Heat a small tadka pan on medium flame, add ghee and fry the cashew nuts until golden brown and crisp
ghee(1 tablespoon) - 11
Turn off the flame and pour it over the Pachai Payaru Payasam
- 12
Serve Pachai Payaru Payasam Recipe along with a South Indian meal that consists of Steamed Rice, Chettinad Style Poondu Rasam Recipe - Garlic Rasam Recipe, Beetroot Poriyal Recipe (Stir Fried Beetroot), Cabbage Poricha Kootu Recipe - South Indian Cabbage Dal, Puri Recipe
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Pachai Payaru Payasam Recipe - Green Moong Dal Payasam
A vegetarian South Indian Recipes recipe with -/2 green moong dal (whole), jaggery, water. Ready in 4h 20m, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Pachai Payaru Payasam Recipe wash and soak the green moong dal in 3 cups of water overnight or for a minimum of 3 - 4 hours
-/2 green moong dal (whole)(1 cups)water(1/4 cup) - 2
After 4 hours, transfer the green moong dal along with the water to a pressure cooker
-/2 green moong dal (whole)(1 cups)water(1/4 cup) - 3
Pressure cook for about 4-5 whistles, and turn off the heat
- 4
Allow the pressure to release naturally
- 5
Once the pressure is released naturally set the green moong dal aside
-/2 green moong dal (whole)(1 cups) - 6
Heat a sauce pan on medium flame, combine the jaggery with water, allow the jaggery to melt and bring this syrup to a brisk boil
jaggery(1/2 cup)water(1/4 cup) - 7
Reduce the flame, add the cooked green moong dal and cardamom powder
-/2 green moong dal (whole)(1 cups)cardamom powder (elaichi)(1 teaspoon) - 8
Turn off the flame, add the coconut milk and mix well
coconut milk(1 cup) - 9
Transfer the Pachai Payaru Payasam to a serving bowl, stir in the saffron strands and set aside
saffron strands - a few - 10
Heat a small tadka pan on medium flame, add ghee and fry the cashew nuts until golden brown and crisp
ghee(1 tablespoon) - 11
Turn off the flame and pour it over the Pachai Payaru Payasam
- 12
Serve Pachai Payaru Payasam Recipe along with a South Indian meal that consists of Steamed Rice, Chettinad Style Poondu Rasam Recipe - Garlic Rasam Recipe, Beetroot Poriyal Recipe (Stir Fried Beetroot), Cabbage Poricha Kootu Recipe - South Indian Cabbage Dal, Puri Recipe
Rate this recipe
