Pachai Payaru Kadayal, also known as Masiyal, is a one-pot dish. It is not only delicious but also packed with healthy nutrients. This versatile dish can be enjoyed with hot rice or Chapati/Roti and even goes well with toasted bread. Its simplicity and convenience make it an ideal choice for a quick and nutritious meal. Whether you’re in a hurry, Masiyal is a great choice. If you’re looking for a comforting meal, it will satisfy your taste buds and nourish your body.
Pachai Payaru Kadayal is made by soaking green gram overnight. If short on time, dry fry the green gram until it is lightly browned. The prepared green gram is pressure cooked with tomatoes, onion, slit green chilies, garlic, turmeric, salt and oil until soft. After cooling, the mixture is mashed, allowing excess water to be drained and reserved for adjustments in consistency. Separately, onion is finely chopped and fried with a blend. This blend includes coarsely ground cumin, coriander seeds, and red chilies. This aromatic mix is mixed with the mashed green gram. This creates a warm, spiced dish. It is perfect for serving with rice or flatbreads.
Also try these other dishes like Paruppu Keerai Masiyal and Keerai Puzhi Masiyal
Other Masiyal recipes
Paruppu Keerai Masiyal
Cooks in 20 minutesDifficulty: EasyThis Paruppu Keerai Masiyal can be prepared with any type of greens(keerai). This dish also goes by the name keerai kadayal.
Keerai Puzhi Masiyal
Difficulty: EasyA kootu dish prepared with Mulai keerai (Amaranth Leaves), tamarind, and thuvar dal is delightful. This recipe is versatile and can be made with any variety of spinach (keerai).
%20Kadayal){kind=link}
Pachai Payaru (Green Gram) Kadayal
6
servings8
hours15
minutesMasiyal also known as Kadaiyal is a nutritious and easy-to-make one-pot dish. Packed with healthy ingredients, it can be served with hot rice, Chapati/Roti, or even with toasted bread.
Ingredients
Pachai Payaru (Green Gram) – 1 cup
Big Onion – 2
Tomato – 1
Garlic Flakes – 8 to 10
Green Chilli – 2
Turmeric Powder – 1/4 teaspoon
Salt – 1/2 teaspoon or as per taste
Oil – 3 to 4 teaspoons
Jeeragam (Cumin) – 1 teaspoon
Coriander Seeds (Dhaniya) – 1 teaspoon
Red chilli – 3
Directions
- Soak the payaru in water over night. (If you want to make it right away, then just dry fry the payaru. Fry it till it changes its colour to light brown).
- Wash the soaked or fried payaru well and put it in a pressure cooker.
- Add tomato and one onion cut into medium pieces.
- Slit the green chillies and add.
- Add garlic flakes
- Add turmeric powder and salt.
- Add a teaspoon of oil.
- Add enough water to cover the payaru.
- Mix it well and pressure cook it for 4 whistles.
- Allow to cool and then open the cooker. Using masher or a thick ladle mash it well. Before mashing, you can drain the excess water and keep it aside. Then mash it . This way it will get mashed well. Then add the drained excess water and mix well.
- Chop another onion finely.
- Put Jeeragam, Coriander Seeds and 2 red chillies in a small mixie jar and grind it coarsely.
- In a small kadai put the remaining oil and when it is hot add one red chilly and chopped onion. Fry well.
- Add coarsely powdered cumin, coriander, chilli powder and fry for a while.
- Add this to the mashed payaru and mix well.
Recipe Video
Notes
- For this masiyal, you can use any oil. But adding a teaspoon of castor oil along with payaru for cooking and coconut oil for seasoning will enhance the flavour. Also you can add a teaspoon of ghee at the end
- Rather than using a large onion, you can opt for 15 to 20 pearl onions (also known as Sambar onions) for this recipe. Not only do they add a unique flavor and texture to the dish, but they are also convenient to use and save you the hassle of chopping a large onion. Give it a try and see how the pearl onions elevate the taste of the dish! Let’s know your experience in the comments.