A healthy and easily digestible dish – 'payaru puzhukku' is made with pacha payaru (whole green moong). It forms a good combination with morkoottaan / pulungari (which does not contain lentils). It also tastes good with chapathi. If you run out of vegetables or time (to chop them), this is the best bet!
Pacha payaru (whole moong) – 1 glass (Soaked in water for an hour)
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Sugar / jaggery – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Whole red chilli – ½
Oil – 1 tsp
Green chilli – ½
Curry leaves – 7
Salt to taste
Grated coconut – 1-2 tbsp
Pressure-cook the payaru with turmeric powder, red chilli powder and sugar (for 5 minutes on low heat after one whistle).
After it cools, add salt and mix well.
In a kadhai, heat 1 tsp oil and add mustard seeds and urad dal. When they crackle, add ½ a red chilli and curry leaves.
Add the boiled payaru to it. Add water if necessary and boil well.
Add grated coconut and mix well. It should be semi-solid.
To ensure that moong cooks well, add 2 drops of oil while pressure-cooking it. Add the salt only after it has been pressure-cooked.
Moong can be cooked in a separate vessel along with rice in the pressure cooker, so time can be saved.
I remember my grandma used to add pieces of a raw banana while making this puzhukku.