Pasi Paruppu sundal is easy and tasty sundal. We can make it quickly. Pasi paruppu is known as pachai paruppu or seru payaru in Tamil.Whenever I buy pasi paruppu I dry roast and store. It will protect the dal from insects. We can keep it in the store room itself. My son likes to sprinkle oregano and Italian seasoning over the sundal.
Pasi Paruppu Sundal Ingredients:
Pasi Paruppu - 1 cup
Grated coconut - 3 tablespoon
Chilli flakes - ½ tsp
Salt - To taste
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Red chilli - 2
Asafoetida - 2 pinch
Curry leaves - few
Pasi Paruppu Sundal Method:
Dry roast pasi paruppu in a pan for 5 minutes. Soak pasi paruppu for 30 minutes. Then cook pasi paruppu in the vessel. Keep watching.
It will overflow suddenly. Take one dal and press it with fingers. If the dal is soft then drain the water and allow it to cool.
Heat oil in a pan and add mustard, urad dal, red chilli, asafoetida and curry leaves.
Then add cooked pasi paruppu, grated coconut and chilli flakes. Stir well and serve.
Note:
Don’t cook pasi paruppu in the pressure cooker, as it will become mushy.
Keep watching while cooking or else it becomes mushy.
Dry roasting pasi paruppu will give nice aroma to the sundal.
If you want you can add Italian seasoning also.
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