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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
Servings: 4
Author: Chitra

Ingredients

Main Ingredients

  • 1 cup Green gram or sprouted green gram (about 200 g / 7 oz)
  • 2 cup Water (about 475 ml / 16 fl oz)
  • 1 Big onion
  • 2 Ripe tomato
  • 1.5 tsp Red chilli powder (about 4 g) (use 2 tsp for spicy taste)
  • 1 tsp Garam masala powder (about 2.5 g)
  • ¼ tsp Turmeric powder (about 0.75 g)
  • Salt & water as needed

To grind

  • ¼ cup Grated coconut (about 20 g / 0.7 oz) (I used desiccated coconut)
  • 3 Cashew nuts (about 4 g)
  • 1 tsp Fennel seeds (about 2 g)
  • 4 Garlic cloves (about 12 g / 0.4 oz)
  • ½ Big onion
  • ¼ cup Water (about 60 ml / 2 fl oz)

For tempering & garnish

  • 2 tbsp Cooking oil (about 30 ml / 1 fl oz)
  • 1 tsp Cumin seeds (about 2 g)
  • 1 tsp Crushed kasoori methi (about 1 g)
  • Coriander leaves optional, for garnish

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.
  • 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 a kadai and splutter cumin seeds. Add onion and saute till transparent. Add chopped tomato and saute till mushy. Add salt, turmeric powder, red chilli powder, and garam masala powder. Saute for a minute without burning.
  • Add the ground coconut paste and saute for a minute. Add 1/2 cup water and boil until the raw smell goes away.
  • Add the cooked green gram and mix well. Check the taste and adjust salt, chilli powder, or garam masala if needed.
  • Boil the gravy for 5 minutes. Add crushed kasoori methi, mix well, and switch off the flame. Serve hot with roti or rice.

Video

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

Notes

For variations, you can replace green gram with cooked chana or chickpeas. Adjust the quantity of chilli powder as per taste. Garnish with coriander leaves (optional). To omit coconut, skip it and grind the remaining ingredients alone; use less water during boiling to keep the gravy thick.