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Monday, February 25, 2013

Pachai Payaru Kuzhambu | Green Mung Dal Gravy

Pachai Payaru Kuzhambu Mung bean is also known as green gram , green moong dal, pesarulu in telugu and pachai payaru in tamil. Green Moong dal is rich in proteins. The below kongu special pachai payaru kuzhambu is served as a side dish to Rice. It can also be taken as a side dish to dosa and Chappathi.  Enjoy the protein rich pachai payaru kuzhambu with hot rice and ghee. Please check below for step by step instructions and pictures for preparing South Indian Pachai Payaru Kuzhambu



Preparation Time:     5 mins
Cook Time :                25 mins
Ready in :                   30 mins
Yields :                        2 Servings 
Green Mung Dal Gravy


Ingredients:
Pachai Payaru | Mung beans
1/2 Cup
Oil
1 tbsp
Mustard
1/4 tsp
Cumin Seeds
1/2 tsp
Curry Leaves
3 to 5
Garlic Cloves chopped Lengthwise
4
Shallots chopped
10
Tomato chopped
1/4 Cup
Turmeric Powder
1/4 tsp
Coriander Powder
1/2 tsp
Chilli powder
1 tsp  
Salt
Coriander Leaves
2 stalks

Instructions:
  • Wash Green Moong dal and soak in water for 30 minutes to 1 hr. Pressure cook it for 5 to 6 whistles.
Pachai PayaruPachai Payaru
  • Heat 1 tbsp of oil and add mustard seeds and Cumin seeds. When mustard splutter, add  curry leaves, chopped shallots and garlic. Fry till shallots turn translucent.
Pachai PayaruPachai Payaru
  • Add tomato and fry till they turn mushy. Add cooked dal.
Pachai PayaruPachai Payaru
  • Add  salt, turmeric powder coriander powder and chilli powder. Add 1/2 Cup of water and fry for 2-3 mins in medium flame. Switch off the stove and garnish with coriander leaves.
Pachai PayaruPachai Payaru
Pachai Payaru Kuzhambu / Pachai Payiru / Kongu special Pachai payaru
Pachai Payaru Kuzhambu


Tips:
  • For more spicy pachai payiru / Green moong dal gravy , add 1 tsp chilli powder and 1 tsp sambar powder.
  • Shallots can be replaced by onions. but for authentic kuzhambu add shallots.

1 comment:

  1. hey i tried this out today n we liked it very much. Thank uuu

    ReplyDelete

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