Authentic Pachai Payaru Recipe – Green Gram & Jaggery Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Pachai Payaru Recipe – Green Gram & Jaggery Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Pachai Payaru. It’s a simple, comforting South Indian dish made with green gram and jaggery. I remember my grandmother making this for me when I was little, and the sweet, nutty aroma always filled the kitchen with warmth. It’s a taste of home, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Pachai Payaru isn’t just delicious; it’s incredibly easy to make. It’s a fantastic way to introduce yourself to South Indian flavors, and it’s naturally vegan and gluten-free. Plus, it’s packed with protein and nutrients! It’s perfect as a light breakfast, a satisfying snack, or even a simple dessert.

Ingredients

Here’s what you’ll need to whip up this delightful Pachai Payaru:

• 1 cup whole green gram (pachai payaru) – about 200g
• 3 tablespoons jaggery – about 45g
• ½ teaspoon salt – about 3g
• ½ cup grated coconut – about 50g
• 1 teaspoon oil – about 5ml
• ½ teaspoon mustard seeds – about 2g
• 10 curry leaves
• 1 red chili

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Whole Green Gram (Pachai Payaru) – Varieties & Benefits

Pachai Payaru, or whole green gram, is the star of the show. You can find it at most Indian grocery stores. There are different varieties, but any whole green gram will work beautifully. It’s a fantastic source of protein, fiber, and iron – making it a really healthy choice.

Jaggery – Types & Substitutions

Jaggery adds a lovely, unrefined sweetness. I prefer using dark jaggery for a richer flavor, but you can use light jaggery too. If you can’t find jaggery, you can substitute it with brown sugar or coconut sugar, but the flavor will be slightly different. About ¾ cup of brown sugar would be a good substitute.

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, in my opinion. It adds such a vibrant flavor! But if you can’t get your hands on fresh, unsweetened desiccated coconut works perfectly well. Just make sure it’s not the sweetened kind.

Regional Variations in Spicing

While this recipe is fairly standard, you’ll find variations across South India. Some families add a pinch of asafoetida (hing) to the tempering for extra depth. Others might include a tiny bit of black pepper. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the whole green gram a good wash. Then, soak it in plenty of water for at least 3 hours, or even overnight. This is key to getting that perfectly soft texture.
2. Once soaked, drain the green gram and add it to a pressure cooker with fresh water to cover and a pinch of salt. Pressure cook on medium heat for 3 whistles.
3. While the green gram is cooking, let’s prepare the tempering. Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
4. Once the mustard seeds pop, add the red chili (broken into pieces) and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the curry leaves!
5. Now, add the cooked green gram to the pan with the tempering. Stir continuously, breaking up any clumps, until most of the moisture has evaporated.
6. Finally, crumble in the jaggery and stir until it’s completely dissolved and incorporated. Add the grated coconut and stir for another minute. Then, remove from heat and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Soaking & Cooking the Green Gram for Perfect Texture

Don’t skip the soaking! It really does make a difference. And make sure the green gram is fully cooked – it should be soft and easily mashed.

Tempering Techniques for Maximum Flavor

The tempering is where a lot of the flavor comes from. Don’t rush it! Let the mustard seeds splutter properly, and be careful not to burn the spices.

Adjusting Sweetness to Your Preference

Everyone has a different sweet tooth! Feel free to adjust the amount of jaggery to your liking. Start with 3 tablespoons and add more if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pachai Payaru: This recipe is already vegan! Just ensure your jaggery isn’t processed with bone char (some brands are).
• Gluten-Free Pachai Payaru: Naturally gluten-free!
• Spice Level Adjustment – Adding Green Chilies: My friend, Priya, loves a little kick, so she adds a finely chopped green chili to the tempering.
• Festival Adaptations – Pongal & Special Occasions: This is often made during Pongal, a harvest festival in South India. You can add a little bit of ghee for a richer flavor during festive occasions.

Serving Suggestions

Pachai Payaru is delicious on its own, but it’s also great with a side of yogurt or a sprinkle of roasted peanuts. It’s a lovely light meal or snack.

Storage Instructions

You can store leftover Pachai Payaru in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is the best way to soak the green gram?

Soak it in plenty of water for at least 3 hours, or overnight. This softens the gram and makes it easier to cook.

Can I use a different type of jaggery?

Yes, you can! Dark jaggery gives a richer flavor, but light jaggery or even brown sugar will work.

Can this dish be made ahead of time?

Yes, you can cook the green gram ahead of time and store it in the fridge. Then, just do the tempering and finish the dish when you’re ready to serve.

What if I don’t have fresh curry leaves?

Dried curry leaves will work in a pinch, but the flavor won’t be quite as vibrant.

How can I adjust the consistency of the Pachai Payaru?

If you prefer a drier consistency, cook for a longer time after adding the jaggery. If you like it a little softer, add a splash of water.

Is Pachai Payaru good for health?

Absolutely! It’s packed with protein, fiber, and iron, making it a nutritious and satisfying meal.