Chettinad Style Mulikattiya Pasi Payaru Kuzhambu (Sprouted Green Gram Curry)
Description:
Chettinad Style Mulikattiya Pasi Payaru Kuzhambu is a flavorful and spicy dish from the vibrant Chettinad region of Tamil Nadu, showcasing the richness of local ingredients and traditional cooking methods. This dish is made from sprouted green gram (pasi payaru), a nutritious legume that is low in calories and high in fiber, making it an excellent addition to a healthy diet. The Chettinad cuisine, known for its aromatic spices and bold flavors, elevates this curry into a wholesome treat for the palate.
This savory kuzhambu is a great way to enjoy sprouts in a unique and delectable form. It pairs beautifully with steamed rice and a dollop of ghee, although it can also be served with set dosa or phulka for a satisfying meal. With its delightful balance of spices and textures, this dish is not only nutritious but also packs a punch with every bite.
Cuisine: Chettinad
Course: Lunch
Diet: High-Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Sprouts | 1 cup |
| Onions (sliced thinly) | 2 |
| Sesame (Gingelly) Oil | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Tamarind (soaked in 1/2 cup warm water) | 30 grams |
| Salt | To taste |
| For Ground Masala Paste | |
| Sesame (Gingelly) Oil | 1/2 teaspoon |
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| Black Urad Dal (Split) | 1 teaspoon |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Dry Red Chillies | 5-6 |
| Sesame seeds (Til seeds) | 1 teaspoon |
| Flax seeds | 1/2 teaspoon |
| Shallots | 10 |
| Tomatoes (finely chopped) | 2 |
| Garlic | 4 cloves |
| Fresh coconut (grated) | 2 teaspoons |
| Fennel seeds (Saunf) | 1 teaspoon |
| For Tempering | |
| Sesame (Gingelly) Oil | 1 teaspoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Instructions
-
Cook the Sprouts:
Begin by pressure cooking the green moong sprouts along with half a cup of water. Allow two whistles to go off, then turn off the heat and let the pressure release naturally. Keep the cooked sprouts aside. -
Prepare the Ground Masala Paste:
In a small pan, heat half a teaspoon of sesame oil. Add the chana dal, black urad dal, coriander seeds, dry red chilies, sesame seeds, and flax seeds. Stir continuously on a low flame, roasting them until golden brown. Once done, remove from heat and let them cool before transferring to a mixer jar.
Once cooled, add the fresh coconut and fennel seeds to the jar, and grind everything to a coarse powder. -
Cook the Shallots, Tomatoes, and Garlic:
In another pan, heat some sesame oil. Add the shallots, tomatoes, and garlic. Sauté them gently over low heat until the shallots become transparent and the tomatoes turn soft and mushy. Once done, take it off the heat and transfer the mixture to the same mixer jar containing the ground spices. Blend everything together into a smooth paste. -
Extract Tamarind Pulp:
While the paste is being prepared, soak the tamarind in warm water and extract its pulp. Set this aside for later use. -
Sauté the Onions and Prepare the Kuzhambu:
Place a kadai (deep frying pan) on medium heat and add a teaspoon of sesame oil. Once the oil is heated, add the thinly sliced onions, turmeric powder, and salt. Stir the mixture well until the onions become tender and translucent.
Next, add the tamarind extract and the boiled sprouts along with the water used for boiling them. Allow the mixture to come to a boil and simmer for 2-3 minutes. -
Incorporate the Ground Masala Paste:
Add the ground masala paste to the boiling sprouts and tamarind mix. Stir to combine everything and cook the curry on low heat for an additional 5 minutes, allowing the flavors to meld together. -
Prepare the Tempering:
In a small tempering ladle, heat a little sesame oil. Add the fennel seeds and curry leaves to the hot oil and allow them to crackle. Once done, pour the tempering over the kuzhambu. -
Serve:
Serve this aromatic Chettinad-style Mulikattiya Pasi Payaru Kuzhambu hot with steamed rice and ghee, or pair it with set dosa or phulka for a complete meal.
Allergen Information
- Contains sesame seeds: This dish includes sesame oil and sesame seeds, which may trigger allergic reactions in individuals sensitive to sesame.
- Contains coconut: The fresh coconut in the ground masala paste may not be suitable for those with coconut allergies.
Dietary Preferences
- Vegetarian: This recipe is entirely plant-based and suitable for vegetarians.
- Gluten-Free: This dish is gluten-free as it does not contain wheat-based products.
- High in Protein: Thanks to the green moong sprouts, this dish provides a healthy dose of plant-based protein, making it an excellent choice for those on a high-protein vegetarian diet.
- Low in Calories: The combination of green moong sprouts and light cooking methods makes this dish a low-calorie, nutrient-dense option.
Tips for Cooking and Serving
- Adjust Spice Levels: If you prefer a milder flavor, reduce the number of dry red chilies or skip the flax seeds.
- Substitute with Different Greens: If green moong sprouts are not available, you can substitute them with other sprouted lentils or even cooked chickpeas for a different texture and flavor.
- Storage: This curry can be stored in the refrigerator for 2-3 days. Reheat gently before serving to maintain its flavor and consistency.
- Pairing Options: This curry pairs well with rice, but you can also enjoy it with a side of chapati, idli, or even as a filling for a wrap for a unique twist.
Conclusion
Chettinad Style Mulikattiya Pasi Payaru Kuzhambu is a wonderful way to enjoy the nutritious benefits of sprouted green gram while savoring the deep, aromatic flavors of Chettinad cuisine. Its spicy, tangy, and slightly nutty flavor profile makes it an irresistible dish that will elevate any meal. Whether enjoyed with rice and ghee, or with set dosa or phulka, this dish is a must-try for anyone looking to explore authentic South Indian flavors and add more healthy meals to their repertoire.
