pachai payaru gravy for rice, chapathi, dosa - green gram gravy
Prep time
Cook time
Total time
Serves: 6
Ingredients
To temper:
- Oil - 1 tsp
- Cumin seeds/jeeragam - ¼ tsp
- Curry leaves - few
Base:
- Onion - 1
- Garlic cloves - 3
- Tomato - 1
- Coriander leaves - few
To pressure cook:
- Green gram / pachai payaru - 1 cup
- Water - 5 cups
Spice powders:
- Coriander powder - 1 tsp
- Plain chilli powder - 1 tsp(mild) or 2 tsp(spicy)
- Turmeric powder - ¼ tsp
- Salt - 1 tsp heaped
To garnish:
- Coriander leaves - few
Instructions
- Wash a cup of green gram/pachai payaru twice or thrice. Then transfer the green gram to another bowl so that the remaining dirts/sand are left in the water.
- Chop 1 onion, 1 tomato and 3 garlic cloves. Wash curry and coriander leaves and keep ready. In a pressure cooker, add a tsp of oil and once hot, add ¼ tsp cumin seeds/jeeragam.
- Once crackled(make sure not to burn it), add curry leaves and chopped garlic, onion. Saute till onions slightly change color. Then add chopped tomato and coriander leaves.
- Saute till tomatoes turn mushy. Once oil starts to separate, add ¼ tsp turmeric powder, 1 tsp coriander powder and 1 or 2 tsp plain chilli powder. Optionally, you shall add ¼ tsp to ½ tsp pepper powder too. These powders can be replaced by just adding sambar powder(click here for link) too.
- In low flame, saute for few seconds and then add washed green gram/pachai payaru.
- Saute for half a minute and then add 5 times(5 cups) water.
- Pressure cook in high flame(knob #8) for 8-10 whistles. Switch off the stove. Once pressure releases naturally, open and add 1 heaped tsp of salt.
- Mash it well using mathu or potato masher or just a broad ladle. Check for salt and garnish with few coriander leaves.
Notes
1.Never add salt before pressure cooking, as it will not allow the green gram to get cooked well.
2.After pressure cooking, if more water is left out(reduce water next time as water ratio might change as per green gram variety), just cook it open till it reaches desired consistency. Do not try to pressure cook again as it might be burnt in the bottom.
3.After pressure cooking, if you feel water is too less, but you need pouring consistency, then add hot boiling water to it and again cook open for 5 more mins.
2.After pressure cooking, if more water is left out(reduce water next time as water ratio might change as per green gram variety), just cook it open till it reaches desired consistency. Do not try to pressure cook again as it might be burnt in the bottom.
3.After pressure cooking, if you feel water is too less, but you need pouring consistency, then add hot boiling water to it and again cook open for 5 more mins.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/pachai-payaru-gravy/