Pachai Payaru Gravy

 

This pachai payaru gravy (green gram) is a healthy side dish for dosa, chapati and even for white rice too.

This green gram has many health benefits and is a source of protein for vegetarians and is best suited for people who are looking to lose weight.

Ingredients:

     1.        Green Gram – 1 cup
2.      oil - 1 Tbsp
3.      Fennel - 1/4 Tsp
4.      Green Chilli - 2 Nos
5.      Onion - 2 Nos(finely chopped )
6.      Ginger Garlic Paste - 2 Tsp
7.      Tomato - 3Nos(chopped)
8.      Turmeric Powder - A Pinch
9.      Chilly Powder - 1 Tsp
10.   Coriander Powder - 1 1/2 tsp
11.   Salt to taste
12.   Some Coriander leaves

 

 To make Pachai Payaru gravy:

1.   Heat a kadai and dry roast the green gram until you get a nice aroma. Don’t change the colour of it.

2.   Now wash the green gram and pressure cook it until it cooks and becomes soft.

3.   Heat a kadai by adding 1 tbsp of oil. Once the oil is heated add 1/4 tsp of fennel seed and allow it to splutter.

4.   Once it splutters add 1 green chilly and allow it to pop up.  

5.   Then add 2 finely chopped onions and saute them until they become soft and translucent.

6.   Then add 2tsp ginger garlic paste and saute until the raw smell goes.

7.   Now add 3 chopped tomatoes and salt for taste, saute and cook until the tomato is mushy and the raw smell goes.

8.   Now add

i)       Turmeric Powder - A Pinch

ii)     Chilly Powder - 1 Tsp

iii)    Coriander Powder - 1 1/2 tsp

         Mix well and add the required amount of water and cook          

         until the raw smell of the masala goes.

9.   Finally add the cooked green gram and adjust the consistency by adding water if required and cook for another 3 to 5 minutes.

10.  Then turn off the stove and garnish with some coriander leaves.

  Now healthy Pachai Payaru gravy is ready. Serve it as a side dish for chapathi, dosa and for white rice.

Note:

1.     Depending upon the quality of green gram the no of whistles/cooking time will vary.

2.     Depending upon the cooker also the no of whistles will vary.

3.     Don’t overcook the green gram (to a mash consistency)

4.     The consistency of the gravy should be semi thick or thick. But not watery.