Green Gram curry recipe | Cherupayar curry | Pachai payaru Kulambu recipe – simple, quick and easy curry recipe for rice. Made with very minimal ingredients, this tastes so perfect with idli/dosa as well.
This legume has got an amazing benefits which includes anti-diabetic and anti-cancer effects. This is a must in our diet at least once a week. Green gram is used to make south Indian curries and poriyal/thoran.
Pachaipayaru sundal is served as a prasadam in many temples. Green gram jaggery balls are also known as Munthiri Kothu is one of the traditional dish made with green gram and served as a neivedhyam during Bhogi festival.
This has another interesting property. The water that we use to soak overnight is generally discarded. It is said that the water used for soaking green gram has an amazing cooling effect on the body and can be consumed.
Green Gram curry recipe
Green gram curry
Ingredients
- 1 cup green gram – soaked overnight
- 2-3 cloves garlic – chopped roughly
- 1 medium tomato – chopped roughly
- 1/4 tsp turmeric powder
- salt to taste
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 2 no green chilli
- 10-12 no small onions – sliced
- 1 pinch asafoetida
- 1/2 cup warm water
- 2 tsp ghee
Instructions
- Soak the Green gram overnight, drain the water and pressure cook along with turmeric powder, garlic, tomatoes and salt.
- Add water and mix once. Pressure cook for 4-5 whistles.
- In a pan, heat oil, crackle mustard seeds, cumin seeds, curry leaves, green chilli slit.
- Further, add onions, asafoetida a pinch and fry until its slightly brown.
- Pour in the cooked dal. Mash it well until smooth and even.
- Later, add 1/2 cup warm water to thin out the curry.
- Lastly, add ghee on top and mix well. serve hot with rice.
Video
How to cook Cherupayar curry for rice with step pics
1. Firstly, Soak the green gram overnight. drain the water and take it in a pressure cooker along with turmeric powder, garlic, tomatoes, and salt. Add water and mix once.
2. Pressure cook for 4-5 whistles. Open once the pressure settles. Green gram will be soft and mashable.
3. In a pan, heat oil and crackle mustard seeds, cumin seeds, curry leaves and green chilli. Thinly slice the small onions and add it to the pan.
4. Furthermore, add a pinch of asafoetida and fry onions until slightly brown.
5. Pour in the cooked dal and mix once.
6. Start mashing it well until it is even and smooth.
7. Lastly, add 1/2 cup warm water or as much needed to make it to the desired consistency. Drizzle some ghee. Mix well and serve hot with rice.
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