Pachai payaru kuruma ( Green gram gravy) Preparation time 20 mins
Updating this new recipe after a very long time. I am trying many new dishes but haven't updated in the blog.
One day i soaked green gram for making sundal during evening. As everyone had a very late lunch no one will eat the sundal so I thought of trying a sidedish for chapati. It was tangy, spicy so they loved the dish.
This is a very simple, healthy and easy sidedish you have to soak the green gram for 4 to 5 hours is the main requirement.
Ingredients:-
Soaked and boiled green gram - 1 cup ( 100 /150 gms)
Onion - 1(Big and finely chopped)
Tomato - 1 ( medium size, finely chopped)
Ginger - 1 inch ( grated)
Garlic pods - 6 -8 ( chopped)
Mustard - 1 tsp
Urad dhal - 1 tsp
Oil - for tempering 2 tbsp
Coriander leaves - chopped 2 tbsp
Salt - to taste
Gramasala - 1 tsp
Turmeric - 1/4 tsp
Chili powder 1 tsp ( to your spice level)
Bay leaf, clove-2 and small piece of cinnamon
Water as required
Preparation method:-
Soak green gram for 4 to 5 hours and cook softly with required amount of water ( cook in a vessel because pressure cooking soaked gram might be very mushy or will be over cooked) and keep.
In a heavy bottom kadai add oil and heat.
Add mustard to splutter, roast urad dal to light brown.
Add bay leaf, clove and cinnamon toast till nice aroma comes. Include the garlic and ginger and roast few seconds
Now put finely chopped onions in kadai and sorte for few minutes. Tomato is added and fried well.
When the tomato is cooked add the turmeric, chili powder and salt to the mixture. Now add the softly cooked green gram with little water ( according to your gravy consistency).
Add the gramasala now and let the gravy boil for few minutes.
The gravy will turn little thick. Check the spice and salt adjust according to your taste.
If it is too thick you can add little hot water and adjust.
Transfer to serving bowl. Add the chopped coriander leaves and serve with hot chapathi Or paratha.
Happy and Healthy cooking.