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Green Gram Gravy / Pachai Payaru Kuzhambu is a nutritious, tasty and Healthy gravy. It is prepared by roasting and then Pressure cooking Green gram with tomato and garlic. It is then mashed and added to saute onion. Finally garnished with coriander Leaves. This gravy goes well with rice or Rotis.

Green Gram Gravy / Pachai Payaru Kuzhambu

Author: Anlet Prince

Ingredients

For Pressure Cooking

3/4 Cup Green Gram
Water as Required
5 Pods Garlic Medium Sized
3 Tomatoes Chopped

Other Ingredients

2 Tablespoon Oil
1/2 Teaspoon Mustard
1 Teaspoon Cumin Seeds
1 Onion Chopped
1 Spring Curry Leaves
1 Teaspoon Red Chilli Powder
3 Teaspoon Coriander Powder
Tablespoon Tamarind
Water As Required

Instructions

Soak Tamarind in water for 20 minutes. Squeeze the juice and discard the waste.
Dry roast moong dal until nice aroma comes out.
Add them along with the other ingredients into the pressure cook for 3 whistles in medium flame. Switch off the flame.
Allow the pressure to release on its own.
Open the pressure cooker and mash the dal using a ladle. I used my hand blender to blend it roughly.
Heat oil in a wok add in mustard and cumin seeds. Allow them to splutter.
Add in onion and salt to taste and saute until glossy. Add in curry leaves and saute them.
Add in the mashed dal and the tamarind paste and allow them to cook. Add in the chilli Powder and Coriander powder and cook until the masals blend well.
Add in water and adjust the consistency. Cook until the masalas blend well.
Delicious and filling gravy is now ready to serve.

Recipe Notes

Tamarid is mandatory in this recipe. I have added 3 tomatoes in this recipe and they were very sour in taste. Hence i have not added tamarind.

Step by Step Photos on how to make Green Gram Gravy / Pachai Payaru Kuzhambu:

Roast green gram until nice aroma comes out and it starts darkening. Add them into a pressure cooker.
Add in tomatoes, Garlic, Turmeric Powder, salt to taste and required water. Pressure cook for 3 whistles in medium flame. Switch off the flame and allow the pressure to release on its own.
Open the Pressure cooker and mash the dal when it is still hot. I have used a hand blender to blend them coarsely. Heat oil in a wok and add in mustard and cumin seeds and allow them to splutter.
Add in onion and salt to taste and saute them until glossy. Add in Curry Leaves and saute them. Add in the mashed green gram mixture and saute for few minutes.
Add in Coriander Powder and Chilli Powder. Add in Salt if required. Add in more water and adjust the consistency of the gravy if required. Cook until the masalas blend well and switch off the flame.