Green Gram Recipe – Sweet & Spicy Pachai Payaru with Coconut

Last Updated on 4 months by Neha Deshmukh

Green Gram Recipe – Sweet & Spicy Pachai Payaru with Coconut

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Pachai Payaru. It’s a wonderfully versatile dish made with green gram (also known as moong or mung beans) and can be enjoyed both sweet and spicy. Honestly, it’s one of those recipes that just feels like home. I first made this on my own when I moved away for college, and it instantly transported me back to my grandmother’s kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This green gram recipe is seriously the best of both worlds. It’s incredibly easy to make, packed with flavour, and offers a delightful textural contrast with the soft gram and crunchy coconut. Plus, you get two recipes in one! Whether you’re craving something sweet after dinner or a spicy side dish with your lunch, this Pachai Payaru has you covered. It’s also naturally gluten-free and can easily be made vegan.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup Green gram / Pachai payaru (approx. 175g)
• 1 tbsp Cooking oil
• 2.5-3 cups Water (600-720ml)
• 0.25 tsp Salt
• 0.33 cup Grated jaggery (approx. 75g)
• 0.25 tsp Cardamom powder
• 0.25 cup Grated coconut (approx. 30g)
• 1 tbsp Coconut oil
• 0.5 tsp Mustard seeds
• 0.5 tsp Urad dal (split black lentils)
• 1-2 Red chilli (adjust to your spice preference)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Green Gram / Pachai Payaru: This is the star of the show! Look for vibrant, evenly coloured beans. You can find these at most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Jaggery: Jaggery adds a beautiful, unrefined sweetness that’s so much more complex than sugar. It’s made from sugarcane juice and has a lovely molasses-like flavour. If you can’t find jaggery, you can substitute with sugar (see FAQs!), but it won’t be quite the same.
• Coconut Oil: Don’t skimp on the coconut oil for the tempering! It adds a distinct aroma and flavour that’s essential for authentic South Indian cooking. In my family, we always use cold-pressed coconut oil – it just tastes better. Different regions in India have their own unique tempering styles, some using ghee instead of coconut oil, or adding a pinch of asafoetida (hing) for extra flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the cooking oil in a pressure cooker over medium heat. Add the green gram and roast for a few minutes until it smells fragrant and turns a lovely golden brown. This step is key for developing flavour!
2. Add the water and salt to the pressure cooker. Close the lid and cook on high flame for 7 whistles.
3. Once the pressure has released naturally, open the cooker and drain the cooked gram using a colander. Set it aside – this is where you can split the batch for sweet and spicy versions!
4. For the Sweet Version: In a separate pan, melt the grated jaggery with a splash of water. Strain the jaggery syrup to remove any impurities, then bring it to a boil.
5. Add the cooked gram, cardamom powder, and grated coconut to the boiling jaggery syrup. Mix well until everything is combined and slightly moist.
6. For the Spicy Version: Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and red chillies, and sauté until the dal turns golden brown. Finally, add the curry leaves and sauté for a few seconds until fragrant.
7. Combine the tempered spices with the cooked gram, salt, and grated coconut. Mix well!

Expert Tips

• Roasting the green gram is crucial. Don’t skip this step! It really enhances the flavour.
• Don’t overcook the gram. You want it to be tender but still hold its shape.
• Adjust the amount of red chillies in the tempering to suit your spice preference.

Variations

• My friend Priya loves adding a handful of chopped peanuts to the spicy version for extra crunch.
• For a richer sweet version, add a tablespoon of ghee along with the jaggery.
• If you’re feeling fancy, garnish with a sprinkle of chopped coriander leaves.

Vegan Adaptation

This recipe is already pretty close to vegan! Just ensure you’re using cooking oil and coconut oil that are vegan-friendly.

Gluten-Free Adaptation

Naturally gluten-free! This recipe doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use just one red chilli, or remove the seeds before adding it to the tempering.
• Medium: Use two red chillies.
• Hot: Add three or more red chillies, or use a hotter variety like bird’s eye chillies.

Festival Adaptations (Pongal, Onam)

Pachai Payaru is often made during festivals like Pongal and Onam in South India. It’s considered an auspicious dish and is offered to the gods. During Onam, it’s often part of the elaborate Onasadya feast.

Serving Suggestions

• Enjoy the sweet version as a dessert or a mid-afternoon snack.
• Serve the spicy version as a side dish with rice and sambar, or as part of a South Indian thali.
• It’s also delicious with a cup of hot filter coffee!

Storage Instructions

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

FAQs

What is the best way to soak green gram for quicker cooking?

Soaking the green gram for at least 30 minutes (or even overnight) will definitely reduce the cooking time. Drain and rinse the soaked gram before adding it to the pressure cooker.

Can I use sugar instead of jaggery in the sweet version?

Yes, you can! Use about ¾ cup of sugar for every cup of jaggery. However, the flavour will be different – jaggery adds a unique depth that sugar doesn’t.

What type of coconut oil is best for tempering?

Cold-pressed coconut oil is the best option, as it has a richer flavour and aroma.

How can I adjust the consistency of the Pachai Payaru?

If you prefer a drier consistency, cook for a longer time, stirring frequently. If you prefer a moister consistency, add a tablespoon or two of water.

Can this dish be made ahead of time?

Yes, you can make both the sweet and spicy versions ahead of time. Store them separately in the refrigerator and reheat before serving.