Thursday 14 August 2014

Green gram or Moong Gravy (பச்சை பயறு கூட்டு)

Green gram or moong (பச்சை பயறு) is rich in potassium, calcium, iron, vitamins and dietary fiber. The nutritional value of green gram increases when sprouted, with increase in protein, mineral and vitamin content. Green gram gravy is a simple recipe that is tasty, spicy and nutritious. This is best made with sprouted green gram, though you can make it with dried moong as well.

Sprouted Green gram (முளை கட்டிய பச்சை பயறு)
Sprouted green gram (முளை கட்டிய பச்சை பயறு) – 2 teacups
Ginger – 1” piece
Garlic – 3 pods, peeled
Onions – 2 no, cut into cubes
Tomato – 1 no, cut into cubes
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon
Garam masala powder – 1 teaspoon
Red chilli powder – 1 teaspoon
Oil – 1 table spoon
Salt – to taste
Sugar – ½ teaspoon
Fresh cream – 2 teaspoons (optional)
Dried fenugreek leaves (Kasuri methi) – 2 teaspoons 

How to make green gram sprout: Wash and soak green gram in double the quantity of water overnight. Next morning drain the water and tie the green gram in a clean cloth. Keep it in a cool place. Green gram sprouts in 1-2 days. Remove the sprouts from the cloth and use it for cooking.

Green gram or Moong Gravy (பச்சை பயறு கூட்டு)
Method: Cook the sprouts in a pressure cooker for 6 minutes or 6 whistles. Once the pressure subsides, remove from the cooker and allow it to cool.

Cut the onions and tomato into cubes. Grind tomato, onions, ginger and garlic into a smooth paste. Keep aside.

Heat oil in a kadai, add the paste and cook on low flame till the raw smell disappears and oil separates. Add coriander powder, cumin powder and red chilli powder. Mix well. Now add the cooked sprouts, salt and sugar. Cover and cook, till the contents boil. Now add garam masala and dried fenugreek leaves. Mix well and simmer for 2-3 minutes. Switch off the fire. Top it with fresh cream and serve hot with chappati or paratha. 

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