pachai payaru gravy for rice, chapathi, dosa – green gram gravy

pachai payaru gravy for rice, chapathi, dosa – an easy, healthy and tasty green gram curry recipe. No soaking – just cooking –  done in 20 mins – deliciously yours 🙂 What more is required ??!!

I learnt the base of this recipe from my MIL, 3 years ago. But she does it in traditional way using whole peppercorns, whole coriander seeds and green chilli. But, I slightly twisted the recipe as per my tastebud and the outcome was too delicious. I am making this every week at my home (all my instagram followers(click here to view my insta page) who see my daily cooking posts should know this) and I just love it to the core. Do try and let me know how you liked it !!

pachai payaru gravy recipe – Stepwise pics follow the below printable description:

4.5 from 2 reviews

pachai payaru gravy for rice, chapathi, dosa - green gram gravy

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

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

1. 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.
2. 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.
3. 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.
4. 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.
5. In low flame, saute for few seconds and then add washed green gram/pachai payaru.
6. Saute for half a minute and then add 5 times(5 cups) water.
7. 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.
8. 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.

3.5.3251

pachai payaru gravy recipe – How to make green gram gravy ?

1.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.

2.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 1/4 tsp cumin seeds/jeeragam.

3.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.

4.Saute till tomatoes turn mushy. Once oil starts to separate, add 1/4 tsp turmeric powder, 1 tsp coriander powder and 1 or 2 tsp plain chilli powder. Optionally, you shall add 1/4 tsp to 1/2 tsp pepper powder too. These powders can be replaced by just adding sambar powder(click here for link) too.

5.In low flame, saute for few seconds and then add washed green gram/pachai payaru.

6.Saute for half a minute and then add 5 times(5 cups) water.

7.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.

8.Mash it well using mathu or potato masher or just a broad ladle. Check for salt and garnish with few coriander leaves.

Tips/Tricks in making green gram gravy:

• Never add salt before pressure cooking, as it will not allow the green gram to get cooked well.
• 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.
• 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.