Kerala Style Payaru Curry:
How did you like the sweet potato wedges recipe? I am so happy with the response. It is the feedback you give which makes me keep doing more and helps me stay in track. Today’s recipe is Kerala Style side dish with Green Gram or Whole Moong-Kerala Style Payaru Curry.
Husband and kiddo love varieties and Kerala cuisine is something we have been used to in the past two years at Cochin.
Kerala Style Payaru Curry:
Ingredients:
Serves 2
- Green Moong/Green Gram-1/4 cup
- Shallots-5 to 7
- Garlic-4 pods
- Oil-To cook
- Salt-To taste
- Pepper powder-1/4 tsp
- Chilly powder-1/4 tsp
- Turmeric Powder-A pinch
To grind into a smooth paste:
- Coconut-1/2 tbsp
- Red Chilly-1
- Green Chilly-1
- Pepper-1/4 tsp
- Cumin Seeds-1/4 tsp
To temper:
- Coconut Oil-1/4 tsp
- Curry Leaves
- Mustard-1/4 tsp
- Urad Dhal-1/4 tsp
Kerala Style Payaru Curry:
1.Measure the ingredients and keep them ready
2.Soak green gram overnight after thorough rinsing.
3.Pressure cook green gram for 3 to 5 whistles with a little salt, chilly powder and pepper.
4. Grind the items under “to grind into a smooth paste” and keep them aside.
5. In a pan add oil and saute garlic and shallots.
6. Now add the cooked green gram and allow it to boil. Don’t drain the excess water.
7. Allow it to simmer for sometime.
8. Finally, add the paste and cook for five minutes.
9. Temper and serve the Kerala Style Payaru Curry with puttu or idiyappam or roti.
P.S:
You can soak green gram for 8 hours or overnight.
Do not boil much after adding the coconut paste.
Adjust spices as per your taste.
Please consider the family history of allergies before trying any new food.
Always have a word with your paediatrician before offering any new food to your babies.
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