Pacha Payir Kulambu Recipe (South Indian Style Green Gram Curry)
Pacha Payir Kulambu, also known as South Indian-style green gram curry, is a wholesome and nutritious dish that’s perfect as a side accompaniment for rice, dosa, and chapathi. With its hearty flavor and protein-rich green moong dal (whole green gram), this curry offers a balance of taste and health benefits. It’s not only easy to prepare but also a versatile addition to your meals. The use of aromatic spices and freshly chopped vegetables creates a beautiful harmony of flavors, making it a delight for those who enjoy light and healthy vegetarian dishes. You can also make it with sprouted green gram for an added nutrient boost, making this a delicious and healthy dish for your everyday diet.
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Green Chillies (slit) | 2 |
| Dry Red Chillies | 2 |
| Asafoetida (hing) | A pinch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Sambar Powder | 1 teaspoon |
| Salt | As required |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Oil | 2 teaspoons |
Preparation Time
140 minutes (includes soaking time for green moong dal)
Cooking Time
20 minutes
Instructions
-
Soak the Green Gram
Begin by washing the green moong dal thoroughly. Soak it in water for about 2 hours to ensure it softens, which will help it cook faster and more evenly. Once soaked, drain the water and set the dal aside. -
Cook the Green Gram
Add the soaked green moong dal to a pressure cooker. Add enough water to cover the dal and cook it for about 5-6 whistles, depending on your pressure cooker. Once the pressure subsides, open the lid. Optionally, you can slightly mash the cooked green gram with a ladle, which will help thicken the curry. -
Prepare the Tempering
In a heavy-bottomed pan, heat the oil on medium flame. Add the mustard seeds and cumin seeds. Once they splutter, add a pinch of asafoetida (hing), followed by the slit green chillies and dry red chillies. Sauté for a few seconds to release their aromas. -
Sauté the Onions and Tomatoes
Add the finely chopped onions to the pan and sauté until they turn translucent. Then, add the chopped tomatoes and cook until they become soft and mushy, which helps to form a smooth base for the curry. -
Add the Cooked Green Gram
Once the tomatoes are cooked, add the cooked green moong dal to the pan along with some water to adjust the consistency of the curry. You can use as much or as little water as you like depending on whether you want a thicker or thinner gravy. -
Season the Curry
Add salt to taste, followed by turmeric powder, red chilli powder, coriander powder, and sambar powder. Stir the mixture well to combine all the ingredients. Cover the pan and cook the curry on low flame for 10-15 minutes, allowing the flavors to meld together. -
Garnish and Serve
Once everything is well-cooked, turn off the heat and garnish the Pacha Payir Kulambu with freshly chopped coriander leaves for a burst of freshness and color.
Serving Suggestions
Pacha Payir Kulambu pairs beautifully with steamed rice or chapathi. For a wholesome meal, serve it alongside a simple yet flavorful Beetroot Thoran (a South Indian-style stir-fried beetroot dish). This curry makes for a perfect weekday lunch or dinner, offering a rich source of plant-based protein and a variety of spices that are both nutritious and satisfying.
Enjoy this comforting, flavorful, and protein-packed Pacha Payir Kulambu with your favorite South Indian dishes!
