Puzhungal arisi and pachai payaru soochi (Boiled rice and green gram sundal) - Preparation time 15 to 20 mins
Felt very hungry one night and didn't have stamina to cook vegetable soochi or make dosa so my husband asked to prepare this payaru sundal. Actually it is a healthy tiffen. It is also easy to make and tasty sundal with limited ingredients.
As it didn't came well when i prepared first time, so before starting i called my mom and checked the recipe again. I want to know from her particularly the water and rice proportion. After that i started preparing. It took hardly 5 mins to fry and put in a pressure pan. Within half an hour it will be ready to eat.
Ingredients:-
Boiled rice - 1 cup
Green mung dhal (Pachai payaru) - 1/2 cup
Water - 3 cup
Salt - To taste
Red chili - 2 (i removed the seeds in the chili as we don't want to be spicy)
Curry leaves - 2 string
Onion - 1 chopped finely (optional)
Sesame oil - 1 tbsp
Grated coconut - 1 tbsp
Mustard seed - 1/2 tsp
Split urad dhal - 1 tbsp
Asafoetida - 1/2 tsp
Preparation method:-
In a kadai dry roast the rice till it become white and slightly brownish. Transfer to a cooking vessel.
Now roast in medium flame the full green mung dhal till it starts cracking.
Transfer the roasted green mung dhal to same vessel which contains rice.
Wash rice and mung dhal well to remove any dirt. Add 3 cups of water to rice and mung dhal mixture.
Heat oil and add mustard seed to splutter, urad dhal to become golden brown. Add the red chili, curry leaves along with asfoetida and switch of the flame. I have included onion you can skip onion.
Add the garnishing along with required amount of salt, grated coconut, to the rice, mungdhal and water.
Now pressure cook this for 4 to 5 whistle and cook in very low flame for 10 mins before switching off.
Leave for few mins to release the pressure and then serve hot with ghee and jaggery. If you like you can garnish with fresh curry leaves.
Yummy, healthy, filling and easy to make breakfast or dinner is ready to eat.
Felt very hungry one night and didn't have stamina to cook vegetable soochi or make dosa so my husband asked to prepare this payaru sundal. Actually it is a healthy tiffen. It is also easy to make and tasty sundal with limited ingredients.
As it didn't came well when i prepared first time, so before starting i called my mom and checked the recipe again. I want to know from her particularly the water and rice proportion. After that i started preparing. It took hardly 5 mins to fry and put in a pressure pan. Within half an hour it will be ready to eat.
Ingredients:-
Boiled rice - 1 cup
Green mung dhal (Pachai payaru) - 1/2 cup
Water - 3 cup
Salt - To taste
Red chili - 2 (i removed the seeds in the chili as we don't want to be spicy)
Curry leaves - 2 string
Onion - 1 chopped finely (optional)
Sesame oil - 1 tbsp
Grated coconut - 1 tbsp
Mustard seed - 1/2 tsp
Split urad dhal - 1 tbsp
Asafoetida - 1/2 tsp
Preparation method:-
In a kadai dry roast the rice till it become white and slightly brownish. Transfer to a cooking vessel.
Now roast in medium flame the full green mung dhal till it starts cracking.
Transfer the roasted green mung dhal to same vessel which contains rice.
Wash rice and mung dhal well to remove any dirt. Add 3 cups of water to rice and mung dhal mixture.
Heat oil and add mustard seed to splutter, urad dhal to become golden brown. Add the red chili, curry leaves along with asfoetida and switch of the flame. I have included onion you can skip onion.
Add the garnishing along with required amount of salt, grated coconut, to the rice, mungdhal and water.
Now pressure cook this for 4 to 5 whistle and cook in very low flame for 10 mins before switching off.
Leave for few mins to release the pressure and then serve hot with ghee and jaggery. If you like you can garnish with fresh curry leaves.
Yummy, healthy, filling and easy to make breakfast or dinner is ready to eat.
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