This is green sprouts dry curry. We call it as “shundal”. This is made only in South India.
Payaru is a whole green moong dal (green gram). It is one of the healthiest sprouts. Using this various dishes can be made.
Prep Time : 10 Mins
Soaking Time : 8 hrs
Cook Time : 5 mins
Ingredients
- Payaru / Green Gram / Hesaru Kalu - 1 cup
- Thengar / Coconut / Thenginakayi - 4 tsp
- Pachmalka / Green chillies / Hasimensinakayi - 1 or 2 (medium hot)
- Karvappale / Curry leaves / Karibehuvu soppu - 5 leaves
- Coriander leaves / Kothambri soppu - 4 tsp, chopped
- Yenmchinga rasu / Lemon juice / Nembehanina rasa - 1 tsp
- Salt to taste
- Oil - 2 tbsp
- Kadag / Mustard seeds / Sasive - 1/2 tsp
- Kadlparppu / Split Chickpea / Kadlebele - 1 tsp
- Peryangayam / Asafoetida / Hing - a pinch
- Soak the green gram with enough water about 8 hrs (overnight). Then drain out all the water
- Set the pressure cooker , in a bowl add green gram and 1/4 cup water. Wait until 3 whistle and turn off the gas and let it cool
- In a pan add oil in a medium flame, then add mustard seeds, allow them to splutter then add chickpea
- Add asafoetida, chillies, curry leaves fry all for 2 mins
- Then add the cooked green gram and stir fry add coconut and salt mix well
- Add coriander and stir well. Switch off the flame and finally add lemon juice stir well
- Serve
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