Green Gram coconut curry chapathi sidedish | Pachai Payaru Kuruma

Green Gram coconut milk curry

I really ought to say I miss blogging, writing a post, clicking pictures, it so happens that I have no motivation to blog these days, its been weeks since I post a recipe here. I know many of you wondered and even asked me what happened, I think I am lacking inspiration to blog although cooking inspiration is still alive. I do try to make 3 meals everyday, but I don't plate up and blog. I hope to get back soon and I just though better late than never so I took out my camera and started clicking pictures today. Here is a fresh post and fresh start (hopefully). 

Green gram or pachai payaru is a protein rich food, its also nicknamed the protein food for vegetarians. I usually cook green gram every fortnight as a lunch curry for chapathis. Everyone at home loves this delicious and simple curry and it so had to be blogged about. I also know that green gram is said to lower blood pressure and fill up your tummy. I have earlier shared recipes with green moong - Pacha Payaru Masiyal, Green gram mango salad, Green gram dosa, Chickpeas & green gram salad - . Lets move on to today's recipe. 

Pachai Payaru Kuruma - Chapathi side dish recipe

GREEN GRAM COCONUT CURRY | PACHAI PAYARU KURUMA

Recipe Source - Own
Prep time - 10 mins
Cook time - 15 mins
Serves - 2-3 

Ingredients

Green gram 1/2 cup - soaked in water overnight
Onion - 1 medium
Tomato - 1 medium
Oil - 1 tbsp
Bay leaf - 1
Cinnamon - 1/2 inch stick
Cardamom - 1 
Clove - 1
Fennel seeds - 1 tsp
Ginger garlic paste - 2 tsp
Turmeric - 1/4 tsp
Cumin - 1 tsp
Corriander - 1 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Coconut milk (thin/ thick) - 1/4 cup
Salt - to taste
Corriander leaves - to garnish

Method

1. In a bowl soak green gram overnight (approx 8-10 hrs), Pressure cook until partially soft, I usually pressure cook it for 5 hisses. Switch off, let the pressure settle.
2. In a kadai/ pan heat oil, add bay leaf, cinnamon, cardamom, clove and fennel seeds, once the aroma releases tip in the onions and saute for 2 minutes until golden.
3. Add the ginger garlic paste and give it a good mix cook until the raw smell goes away around 2 minutes.
4. Add in the tomato and salt cook until mushy. Now add the spice powders - turmeric, cumin, corriander and red chilli. Mix well and cook for 30 seconds.
5. Add the cooked green gram with little of the water from the pressure cooked gram.
6. Cover with a lid and let this cook in medium flame for around 3-4 minutes.
7. Add the coconut milk and garam masala and mix well, let the curry simmer for 3 minutes undisturbed.
8. Check for spice level switch off and garnish with corriander leaves.

Serve as a side to chappathi or rice.


COOKS WISDOM

TIP 1

1. make sure that the green gram is partially soft this makes the curry tasty. 

TIP 2

2. You could also add tomato puree to make the curry more dense.

TIP 3

3. Use homemade coconut milk for amazing flavor.



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Pacha Payaru Masiyal, 
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Green gram dosa
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