Pasi Payaru Kadayal And Pasi Payaru Rasam

Kongunadu Pasi Payaru kadayal & Rasam (1)

Recipe for Pasi Payaru Kadayal And Pasi Payaru Rasam made with Whole moong. A very traditional Kongunadu-style recipe.

kongu-pasi-payaru-kadayal-and-rasam-1-2

This Kongunadu style Pasi Payaru Kadayal & Pasi Payaru Rasam is a very rustic lentil mash and rasam preparation made with Whole green moong. Pasi payaru Kadayal refers to green moong lentil mash and pasi payaru rasam refers to the rasam made with moong broth. The moong is cooked with veggies and spices and once it’s cooked, the lentil is used to make a mash/dal and the broth that is left out after cooking the lentil is used to make rasam. This is perfect for the two-in-one nature of the dish. This recipe requires minimal chopping and is perfect for a weekday meal. The kadayal / lentil mash and the rasam are usually served along with rice for lunch.

This same recipe can be made with cowpea or horse gram. You might have to soak the hard lentils for a longer time before cooking so they cook to a soft texture.

I have used 5 tomatoes for this recipe. The tomatoes that I had was small. If the tomatoes are big, three should do.

I have used country garlic / naatu poondu for making this recipe. Country garlic has a robust strong flavour but the cloves are very small. If using regular garlic, use half the quantity as the cloves are bigger in size.

Here are the things you can buy online for making this recipe
Bergner Tri-ply pressure Cooker Pan https://amzn.to/3S5ksxP
Hammered Kadhai with Lid https://amzn.to/3lueZGm
Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Serrated Knife Set https://amzn.to/3HN9M3D

Here is the video of Pasi Payaru Kadayal And Pasi Payaru Rasam | Traditional Kongunadu Style Recipe | Two In One – Moong Lentil Mash and Rasam Recipe

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Kongunadu Pasi Payaru kadayal & Rasam (4)

Pasi Payaru Kadayal And Pasi Payaru Rasam

Recipe for Pasi Payaru Kadayal And Pasi Payaru Rasam made with Whole moong. A very traditional Kongunadu-style recipe.

 

  • Total Time: 60m
  • Yield: 4 servings 1x

Ingredients

Scale

Pasi Payaru Kadayal

For kadayal

1/2 cup whole green moong
5 small ripe tomatoes
12 Indian sambar onion/shallots
5 cloves country garlic
3 green chillies
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
3/4 teaspoon salt
1/2 teaspoon coconut oil
4 cups water

For tempering the kadayal

1 teaspoon ghee
1/4 teaspoon cumin seeds
1 sprig of curry leaves
1 red chilli, broken

Pasi Payaru Rasam

For rasam paste

6 Indian sambar onion/shallots
5 cloves country garlic with skin
1/4 teaspoon cumin seeds
1/4 teaspoon black pepper
1/4 teaspoon coriander seeds
1 marble-sized tamarind
3 tomatoes obtained from cooked moong mixture ***

Other ingredients for rasam

1 teaspoon ghee
1/4 teaspoon cumin seeds
1 sprig of curry leaves
1 dried red chilli
1/2 cup water
1/2 teaspoon salt
2 green chillies
2 sprigs coriander leaves, chopped
broth obtained from cooked moong ***

Instructions

Pasi Payaru Kadayal

Wash and soak whole green moong for 30 minutes. Drain the soaking water and add the moong to the pressure cooker. To the moong, add tomatoes, shallots, garlic, green chillies, cumin seeds, turmeric powder, salt, little oil and water. Cover the pressure cooker and wait for the first whistle. Once the whistle comes, reduce the flame of the stove to low and continue to cook for 15 minutes. Set a timer for 15 minutes and once the timer goes off, switch off the flame. Wait for the pressure to settle before opening.
After opening the cooker, remove 3 tomatoes from the cooked moong mixture and carefully remove most of the broth with a ladle and set aside separately. We will be using tomatoes and broth for making rasam.
Mash the remaining lentil mixture in the cooker using a potato masher. Do not use a mixie to mash the lentils as this lentil preparation needs to be rustic and not very smooth. Set aside.
Take a small kadai and add some ghee. Add cumin seeds, curry leaves and dried red chillies. Let the cumin seeds crackle. It will just take a few seconds. Add the tempering to the lentil mash. Our Pasi Payaru Kadayal is now ready.

Pasi Payaru Rasam

Now let’s move on to the rasam.
Take a small mixie jar and add the shallots, garlic (skin-on), cumin seeds, black pepper, coriander seeds, and tamarind. I soaked the tamarind in little water for 20 minutes so it is easy to grind. Grind this to a coarse paste. Add the cooked tomatoes that were set aside previously for making rasam. Pulse a few times in the mixie to a coarse paste. Set aside.
Heat a kadai and add little ghee. Add cumin seeds, curry leaves, and the dried red chilli. Saute for a few seconds for the spices to roast and crackle. Add the moong broth, the ground paste and little water. Add the salt. Mix everything once and allow the mixture to come to a boil. Once it comes to a boil, add the green chillies and coriander leaves. Switch off the flame. Our Pasi Payaru Rasam is ready.

Serve the Pasi Payaru kadayal and Pasi Payaru rasam with hot rice and enjoy!!

Notes

This same recipe can be made with cowpea or horse gram. You might have to soak the hard lentils for a longer time before cooking so they cook to a soft texture.

I have used 5 tomatoes for this recipe. The tomatoes that I had was small. If the tomatoes are big, three should do.

I have used country garlic / naatu poondu for making this recipe. Country garlic has a robust strong flavour but the cloves are very small. If using regular garlic, use half the quantity as the cloves are bigger in size.

  • Author: Suguna Vinodh
  • Prep Time: 30m
  • Cook Time: 30m

Keywords: Pasi Payaru Kadayal And Pasi Payaru Rasam

3 thoughts on “Pasi Payaru Kadayal And Pasi Payaru Rasam”

  1. my mother has a variation you could try, everything is the same but
    dry roast the passi payers and when you season it, instead of
    mustard, try whole coriander instead.






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