Vella payar (red cow-pea) sweet sundal

Ingredients:-

Vella payar                  -1cup

Grated Jaggery           - 1 ½ cup

Grated coconut           - 1 cup

Cardamom powder    - 1 tea spoon

Ghee                              - 1 table spoon

Salt                                 - ¼ pinch

Method:-

Wash and soak vella payar for 3 hours. Pressure cook vella payar. The payar should be very soft when cooked but should not break unless we stir with a ladle. Drain the excess water in the cooked payar if any. This water can be used for melting Jaggery.

In a pan put the grated Jaggery and 2-3 table spoon of water or the excess water drained from the cooked payar. Stir well with a wooden flat spatula. When Jaggery syrup thickens and it falls like a sheet from the spatula (we call this consistency thakkali paruva paaku. To check this in a flat plate take some cold water and pour 1/4^th tea spoon of Jaggery syrup and with your fingers gather it, it will form a jelly type ball.), add cardamom powder, salt and stir well and put the payar to it and mix well. Add coconut and stir and finally add the ghee. Switch off the stove, stir well and transfer to a serving bowl. Sweet vella payar sundal is ready.