Payaru Sundal
Indian
Easy
Snack
Why Payaru Sundal Belongs On Every Navratri 2026 Festive Table
Payaru Sundal
8 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Veg
Diet
Payaru Sundal is an easy preparation from South Indian cuisine which makes use of whole green grams and can be made easily simply by boiling soaked pulses and cooking them in a fragrant seasoning mix. This makes it a suitable snack or side dish during Navratri, as it is made with wholesome ingredients rather than complicated techniques. In the case of cooked green gram, it does not completely break down into a soft, mushy mass.
The distinctive flavour of the sundal comes from the seasoning mix rather than a heavy masala ingredient. The mustard seeds, urad dal, dried red and green chillies, curry leaves and hing are cooked in oil first, prior to mixing the cooked grams. Finally, coconut adds a slightly sweet and nutty element to the sundal.
Fresh coriander leaves add the final note to the dish. Take note that this dish gains significance in South Indian celebrations during Navratri, as it is a common food prepared in South Indian festivals.
Ingredients
UNITSIngredients
1 cupwhole green gram (payaru), approximately 200 g
3 cups water, or as required
½ tspsalt for cooking
1 tbsp coconut oil or vegetable oil
1 tspmustard seeds
1 tspurad dal
1dried red chilli, broken into pieces
1–2green chillies, finely chopped
8–10curry leaves
1pinch asafoetida
¼ tsp turmeric powder
¼ cupfreshly grated coconut
1 tbspfinely chopped coriander
to tasteSalt
1 tsplemon juice
Payaru sundal, as part of one of the Navratri recipes, can be served warm, at room temperature or on the go. It is recommended to add a sprinkle of Aashirvaad Pink Salt and lemon juice just before serving to enhance the flavour of the dish.
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Yes. Green gram can be cooked beforehand and kept in the refrigerator until required. Move to heat before tempering and completing the sundal’s recipe.
