Paasi Payaru Kulambu:
One of the earliest recipes which I learnt from my roommates. They both belonged to the Kongu Naadu and this is a version of the green gram curry I make. I am sure there are several versions of it from the Kongunaadu cuisine. A very quick and healthy curry you can make with green moong is this Paasi Payaru Kulambu.
Paasi Payaru Kulambu:
Of all green gram recipes sprouts salad is my favourite
Ingredients:
- Green Gram-1/2 cup
- Coriander Seeds-1/4 tsp
- Green Chilly-1
- Shallots-4-6
- Turmeric Powder-A pinch
- Hing-A pinch
- Cumin Powder-1/4 tsp
- Salt-To taste
- Oil-To cook
To Temper:
- Mustard Seeds-1/4 tsp
- Urad dhal-1/4 tsp
- Curry Leaves-A spring
Paasi Payaru Kulambu:
Procedure:
1. Measure all the ingredients and keep them ready.
2. Soak the green gram whole night and pressure cook for 5 whistles and keep it aside. Don’t drain excess water.
3.In a mortar and pestle powder the coriander seeds. You can powder in a jar and sieve too.
4. In a pan add oil and add the tempering elements.
5. Now add shallots, green chilly and saute till they turn soft.
6. Now add the coriander seeds and the cooked dhal with water.
7. Let them get cooked for 5 minutes.
8. Now add turmeric,hing and cumin.
9. Cook for five more minutes and add salt and mix.
10. Switch off the stove when it reaches gravy consistency.
11. The green gram curry is ready.
P.S:
There must be at least half cup water with the cooked dhal.
You can mash the dhal well and then add.
Consult with your doctor before offering any new food to the baby.
Consider the family history of allergies before introducing any new food to baby
Be sure to have eliminated doubts of allergies of each ingredient before offering this to the baby.
Skip salt if the baby is below one year.
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