Recipe for Pasi Payaru Kadayal And Pasi Payaru Rasam made with Whole moong. A very traditional Kongunadu-style recipe.
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.
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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
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 ***
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
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 ***
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
Find it online : https://www.kannammacooks.com/pasi-payaru-kadayal-rasam/
Easy and delicious potato masala made with a tangy and rich tomato cashew paste. A perfect side dish for roti and chapati. It’s vegan too.
Here is an easy everyday recipe for baby potato gravy made with easy ingredients available in an Indian pantry. The tomatoes in this recipe are de-seeded, giving a creamy curry and the cashews add a nice richness to the curry. De-seeding the tomatoes for this recipe is a little extra step but it’s well worth it. Do give it a try.
Kashmiri red chilli powder – This chilli powder is not very spicy but adds a very nice colour to the gravy. If using regular chilli powder, use less and adjust the chilli powder according to your taste.
Prepping the baby potatoes – Wash and boil the baby potatoes in a liter of water for 10-12 minutes until fork tender. I add a little salt to the potatoes while cooking (about half a teaspoon) so the potatoes are nicely seasoned. Once the potatoes are cooked, drain the water and set aside. Add cold water to stop cooking. Peel the skin of the potatoes and set aside. If the size of the potato is too big for a bite, cut in half.
Here are the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Here is the video of how to make Baby Potato Cashew Masala | Recipe For Baby Potato Curry Made with Tomato Kaju Masala Paste | Perfect Side Dish For Roti And Chapati
For the Masala Paste
1 tablespoon vegetable oil 1 pod garlic 1 -inch ginger, chopped 1 cup onions, chopped 15 cashews 6 ripe tomatoes, deseeded 3/4 teaspoon salt
Other Ingredients
1 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1/4 onion, finely chopped 2 green chilies 1/2 teaspoon turmeric powder 1.5 teaspoon Kashmiri red chili powder 1/2 teaspoon garam masala 500 grams of baby potatoes, boiled and peeled 1.5 cups water 1/2 teaspoon salt 1/2 teaspoon sugar 2 sprigs of coriander leaves
First, let’s make a masala paste for Baby Potato Cashew Masala
Heat oil in a pan. When the oil is hot, add the garlic. I have used country garlic for this recipe. The cloves of this variety are small and pungent. Regular garlic can also be used for making this recipe. Add chopped ginger, and chopped onions, and saute for a few minutes until the onions are light brown. Once the onions are brown, add the cashews and the chopped de-seeded tomatoes. Add the salt and mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Once the tomatoes are cooked and soft, remove from the heat and set aside to cool. Transfer the mixture to a mixie and grind to a smooth paste. Set aside.
Now let’s make the curry.
Heat a pan and add in the oil. Add the cumin seeds, finely chopped onions, and green chillies. Saute for a couple of minutes. Add turmeric powder, Kashmiri red chilli powder, and garam masala. Saute on a low flame for a few seconds. Add the cooked potatoes and mix well to combine. Add the ground masala paste and water. Add the salt and the sugar. The sugar is optional but it nicely balances the taste of the curry. Mix well to combine. Cover the pan with a lid and simmer for 3 minutes on a low flame. Finally, garnish with coriander leaves. Serve with roti or chapati.
Notes
The tomatoes in this recipe are de-seeded, giving a creamy curry and the cashews add a nice richness to the curry. De-seeding the tomatoes for this recipe is a little extra step but it’s well worth it.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
