Go Back
Print Recipe
No ratings yet

Sprouted Green Gram Curry Recipe – Pachai payaru kuruma

Sprouted green gram curry recipe – Mulai kattiya Pachai payaru kuruma for roti, rice, idli and dosa
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side dish for roti
Cuisine: Indian
Keyword: Green gram curry, green gram curry recipe, green gram gravy, green gram recipes, pachai payaru kuruma, pachai payaru recipes, sprouted green gram curry
Author: Chitra

Ingredients

Main Ingredients

  • 1 cup Green gram or sprouted green gram (200 g)
  • 2 cup Water (480 ml; to pressure cook)
  • 1 Big onion (about 150 g)
  • 2 Ripe tomato (about 240 g)
  • 1.5 tsp Red chilli powder (about 3 g; use 2 tsp for spicy taste)
  • 1 tsp Garam masala powder (about 2 g)
  • ¼ tsp Turmeric powder (about 0.75 g)
  • Salt & water as needed

To grind

  • ¼ cup Grated coconut (about 25 g; I used desiccated coconut)
  • 3 Cashew nuts (about 5 g)
  • 1 tsp Fennel seeds (about 2 g)
  • 4 Garlic cloves (about 12 g)
  • ½ Big onion (about 75 g)
  • ¼ cup Water (60 ml; I used 1/4 cup)
  • 1 tsp Crushed kasoori methi (about 1 g)
  • 2 tbsp Cooking oil (30 ml)
  • 1 tsp Cumin seeds (about 2 g)
  • 1 tbsp Coriander leaves (about 5 g; optional)

Instructions

  • For making sprouts : Take green gram in a bowl and wash it. Add enough water to immerse it well. Let it soak for 12 hours or overnight. The next day morning, drain the excess water and wrap the soaked green gram in a cloth or keep it in a closed bowl. Leave it for a day. The next day, you can see small sprouts. If you leave it for more than a day, the size of sprouts will become bigger.
  • For this gravy, you can use just soaked green gram instead of sprouted ones.
  • Grind grated coconut, cashews, garlic cloves, fennel seeds and chopped big onion to a smooth paste adding enough water. Set aside.
    "Sprouted
  • In a cooker base, take 1 cup of sprouted green gram and add 2 cups of water. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released and mix well. Set aside.
  • Heat oil in kadai and splutter cumin seeds. Add onion and saute till transparent. Add chopped tomato and saute till mushy. Add the required salt, turmeric powder, red chilli powder and garam masala powder. Saute quickly for a minute without burning.
  • Now add the ground coconut paste, saute for a minute and add 1/2 cup of water. Let it boil for few minutes till raw smell goes off.
  • Now add the cooked green gram dal and mix well. Check for taste and add more salt, chilli powder or garam masala powder if needed.
  • Let the gravy boil for 5 minutes. Lastly add the crushed kasoori methi and mix well. Switch off the flame and serve hot with roti or rice ! Enjoy !

Video

https://youtube.com/watch?v=WsqujmwHvLI%3Ffeature%3Dplayer_embedded