Green Gram Gravy / Pachai Payaru Kuzhambu is a nutritious, tasty and Healthy gravy. Green gram gravy for rice, chapati, dosa – an easy, healthy and tasty green gram curry recipe. No need for soaking, just cooking and it’ll be done in 20 mins. I learnt the base of this recipe from my mother. But she does it in her way doesn’t use ginger garlic paste use only chopped onion, garlic, tomatoes with spices. But I slightly twisted the recipe as per my tastebud and the outcome was little different and delicious too. I am making this every week at my home. This is one of my easy side dishes. usually, my kids are having this with onion raita for chapati.
very easy preparation very much eager to share this quick recipe for your breakfast or dinner time. Having pachai payaru weekly once is very healthy because green gram has a good amount of fibre and protein. Very good for weight loss diet too. green gram can blend with masala you can prepare with or without coconut paste depends upon your tastebuds. Instead of fresh green gram you can try this same recipe for sprouted green gram, same taste with extra nutritious.
In my childhood days my mother used to give this cooked moong dal mixed with jaggery and grated coconut but my kids are like spicy green gram masala or seasoned cooked green gram like chana (sundal). Anyhow our final goal is feeding kids with healthy food.
Watch Green Gram Gravy / Pachai Payaru Kuzhambu
Green Gram Gravy / Pachai Payaru Kuzhambu
Ingredients
How to make Green Gram Gravy / Pachai Payaru Kuzhambu
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Take cup of green gram, no need to soak.
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Dry roast for 1 min to become slightly aromatic and change in color.
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Wash roasted green gram and add adequate water.
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Pressure cooks for 4-5 whistles in medium flame.
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Open lid carefully and check the green gram cooked well.
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Heat the pan with oil.
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Add black stone flower and fennel seeds.
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Add chopped big onion and curry leaves and sauté well till onion become transparent.
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Add ginger garlic paste and toss until raw smell goes off.
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Add chopped tomatoes and salt sauté till it become mushy.
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Add turmeric powder, red chilli powder and coriander powder.
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Sauté well until raw smell of spices goes off.
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Add water and garam masala.
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Allow them all to boil.
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Add cooked green gram and mix well.
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Cover and cook for 4-5 minutes in low-medium flame.
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To prepare coconut paste, in a mixie jar add grated coconut and fennel seeds.
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Grind them in to thick smooth paste with little water.
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To make gravy thick do smash the green gram in gravy with masher. Or any wooden spatula.
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Add coconut paste and allow to boil for a minute.
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Finally add chopped coriander leaves and lemon extract.
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Yummy and healthy green gram gravy is now to have with chapati.
Note
- Add just enough water to cook green gram if more water there after cooking, use it to make gravy.
- If green gram became mushy while cooking no need to worry it’ll be good for our recipe.
- If Tomatoes are too ripened reduce the amount of lemon extract.
