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Green Gram Kozhukattai | Pachhai Payiru Kozhukattai
A healthy filling with nutritional rich Green Moong!

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Adjust Servings:
1 Cup Kozhukattai Mavu 1 Cup - 250 ml
1 Cup Green Gram (Pachai Payiru)
1.5 Cups Grated Jaggery
2 Tablespoon Grated Coconut
1 Teaspoon Ghee (Clarified butter)
5 Cashew
1/4 Teaspoon Cardamom Powder
2 Tablespoon Oil

Kozhukattai with yummy filling of Green Gram and Jaggery!

  • Naivedyam (Offering to God)
  • Traditional Recipes



Pachai Payiru kozhukattai (Green Moongdal Kozhukattai) is a mouth-watering recipe and specially made on the auspicious day of Vinayaka Chaturti(Ganesh Chaturti). In my hometown, this is one of the main neivedhyam in most of the temples. After pooja, I always visit to the nearest Krishna temple and Suchindram Anchaneyar temple on vinayaka chaturti day and always I got this greengram purna kozhukattai as neivedhyam. The kozhukattai which they give in temple as prasadam is usually very big than we do in our homes. Those are good memories from Nagercoil. Here in chennai, Thengai purana kozhukattai is the special and most important neivedhyam. But surely I do this every chaturti as a practice. Lets see how to make this yummy kozhukattai for Lord Ganesha.

For Ingredients and Method of preparation of Kozhukattai outercoverclick here

Video Making of Green Moong Kozhukattai | Pachai Payiru Kozhukattai

Green Moong Kozhukattai | Pachai Payiru Kozhukattai
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10 mins

Frying Process

Add the green gram in the pan and fry for sometime till we get good aroma and the green gram turns brown color.

15 mins

Cooking Green Gram

Cook the above fried gram in the pressure cooker and allow it to cook for 3 whistles. Strain the excess water from the cooked green gram

2 mins

Grinding Cooked Dal

Add the strained green moong dal to mixer. Then grind it lightly in a mixer.to a smooth powder.

5 mins

Melt Jaggery

Heat a pan, add grated jaggery and water to just soak the jaggery. In few minutes, the jaggery gets completely dissolved in water

5 mins

Filling Preparation

When the jaggery dissolves completely in water, strain it to remove dust and sand particles. Add the strained jaggery juice again in the pan, and keep it in flame.

5 mins

When the the jaggery juice starts to boil and become thick, add green gram mixture, grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan.


This is the correct consistency to remove from flame. Fry few cashews and add it to the puranam. Take the pooranam in a plate and allow it to cool off. Make small balls out of the pooranam and keep it in a plate.

30 mins

Preparing Modak with Green Gram filling

Take some oil in a bowl and take little oil in hand and then take little rice flour ball and make it like a cup and then in the middle of it add the pooranam ball and then close the flour and keep it aside. Repeat the same for rest of the flour and pooranam.


Place it in the idly plate and steam cook it for 5 mins. Repeat the same for rest of the pooranam and kozhukattai dough.


Serving Time!

The yummy Pachai Payiru poorana kozhukattai is ready for Neivedhyam on the auspicious occasion of Vinayaka Chaturthi and then server it hot.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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5 Comments Hide Comments

Hello Mami,i made the green gram kozhukattai for neivedhyam today and it was delicious. Thank you for the recipe I do have quite a bit of pooranam left and want to know any other dishes I can make with the pooranam.

Hi Lakshmi, happy to hear about your experience. You can just make small balls of left over pooranam and you can dip them in maida flour based batter and deep fry them to make suyyam. We can also stuff them and make poli or just eat them as the filling is very yummy and healthy

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