Day 9#: Pachaipayaru Inji Sundal | Navarathiri Recipes & Saraswathi Pooja Wishes

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Happy Saraswathi pooja and Ayudha pooja wishes to all my dear readers. Hope you had a great day today. Its been a long and hectic day for me with all the cleaning and wiping. And when done with that I had to prep up for the evening pooja... Whew... I actually wanted to postpone this post to tomorrow but then the lil one started his night early and I had some 'me'-time and the huss was away from the PC and so I sat to frame the post.

I made Sarkarai Pongal and Pachaipayaru sundal for neivedhiyam today. Both easy to make recipes and that is what I wanted after all the work done today. Some easy-peesy dishes that will not take too much time in the kitchen. I already have a sarkarai pongal recipe in my space but that uses a pongal pot. So I decided to put up one which can be made in 30 mins and which uses a pressure cooker. Off to the recipes.

~*What U Need*~ Raw rice / Pacharisi - 1 cup Moong dhal - 3 tbsp Thinly sliced and cut Coconut - 2 tbsp Jaggery - 3/4 cup Water - 2 tbsp + 1/4 cup Broken Cashews & Raisins - a handful Ghee - 3 tbsp Cardamom powder - a generous pinch

How I made it:
Soak rice and moong dhal in water for 1 hour. Add 2 tbsp water to jaggery and boil till the jaggery melts. Strain to remove impurities.

Pressure cook rice and moong dhal with 1/4 cup of water for 3 whistles till soft and mushy. Add jaggery syrup and mix well. If required add some more water and bring it to porridge consistency.

Meanwhile, heat ghee, fry the cashews and raisins till golden brown and puffy. Also fry the coconut till light brown.

When the mixture starts to boils again, add the ghee, cashews, raisins, coconut, elaichi powder and give it a stir. Serve hot!

~*What U Need*~ Green gram - 1/2 cup Grated Fresh Coconut - 2 tbsp Grated ginger - 1 tsp Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Dried Red Chillies - 1-2 Curry Leaves - 1 sprig Turmeric powder - a pinch Hing - a small pinch Salt, Oil

How I Made it:
Soak the green gram for 2 to 3 hours. Rinse and drain. Pressure cook for 2 whistles. till soft. Drain and set aside.Heat 1 tsp oil in pan. Add the mustard seeds, urad dal and let them splutter. Add the broken red chillies, curry leaves, ginger and hing and fry for a few seconds.

Now add the cooked green gram and saute for a couple of minutes. Add the grated fresh coconut and salt to it and mix well. Remove from flame. Serve hot!!!

So thats it Folks...
With Love,

Signs off!!!

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