Pachai payaru sundal: A Navratri classic with roots and soul

During Navratri, homes that keep kolu often prepare a variety of sundal as prasadam to offer the goddess and share with visitors. Each day might feature a different legume—chickpeas, cowpeas, green gram, and more—transformed into a simple but wholesome dish. Among these, pachai payaru sundal, made with whole green gram, is loved for how quickly it comes together and how light it feels, especially during days of fasting and celebration.

Green gram has long been a part of South Indian kitchens, valued for being protein-rich yet easy on the stomach. With a gentle tempering of mustard, curry leaves, and chillies, and the sweetness of grated coconut, pachai payaru sundal carries the taste of tradition without demanding elaborate cooking. It is the kind of prasadam that tells you festivals can be nourishing as much as they are festive.

Ingredients
1 cup whole green gram (pachai payaru / moong)
2 tsp coconut oil
1 tsp mustard seeds
1 dried red chilli
1 green chilli, chopped
A sprig of curry leaves
2 tbsp grated coconut
Salt to taste

Preparation
Rinse the green gram well and pressure cook with just enough water until soft but not mushy—about two whistles should do
Drain excess water
Heat coconut oil in a pan
Add mustard seeds and let them splutter
Toss in the dried red chilli, green chilli, and curry leaves
Add the cooked green gram along with salt
Stir gently so the seasoning coats the grains evenly
Sprinkle the grated coconut, give it one last stir, and switch off the flame.

Serving tradition
During Navratri, pachai payaru sundal is offered as prasadam, often handed out in small cups or wrapped in banana leaf. Beyond the pooja room, it makes a satisfying evening tiffin, eaten warm and fresh. It is the kind of dish that reminds you why festive food does not always need grandeur. Sometimes, it is the simplest preparations that carry the deepest meaning and strongest memories.