Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu (Sprouted Green Gram Curry)
Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu is a spicy Chettinad preparation made of sprouted green gram. Low in calories but high in fibre it is a healthy ingredient to include in your daily diet. Chettinad cuisine from Tamilnadu is popular for it's spicy and aromatic flavours. This kuzhambu is a delicious way to get your daily doze of sprouts. Flavourful and aromatic, it is best eaten with Steamed Rice and ghee, but can also be served with Set Dosa or Phulka.
Here are three more ways to cook green moong to include it in your daily meals: Gujarati Khatta Mag, Sookhi Moong Palak Dal and Punjabi Sabut Moong Ki Dal.
10 M
35 M
45 M
2 Servings
Ingredients
- 1 cup Green Moong Sprouts
- 2 Onions , sliced thinly
- 1 teaspoon Sesame (Gingelly) Oil
- 1/4 teaspoon Turmeric powder (Haldi)
- 30 grams Tamarind , soaked in 1/2 cup warm water
- Salt , to taste For Ground Masala Paste
- 1/2 teaspoon Sesame (Gingelly) Oil
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon Black Urad Dal (Split)
- 2 teaspoon Coriander (Dhania) Seeds
- 5-6 Dry Red Chillies
- 1 teaspoon Sesame seeds (Til seeds)
- 1/2 teaspoon Flax seeds
- 10 Shallots
- 2 Tomatoes , finely chopped
- 4 cloves Garlic
- 2 teaspoon Fresh coconut , grated
- 1 teaspoon Fennel seeds (Saunf) For Tempering
- 1 teaspoon Sesame (Gingelly) Oil
- 1/2 teaspoon Fennel seeds (Saunf)
- 1 sprig Curry leaves
How to make Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu (Sprouted Green Gram Curry)
To begin making the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu first pressure cook the sprouted green gram, with half cup water. Allow 2 whistles to go off, and then switch off the heat and keep the cooker aside to allow the pressure to release naturally.
Meanwhile, in a pan, heat half teaspoon of oil and add channa dal, urad dal, dhania, red chillies, sesame seeds and flax seeds. Stirring on a low flame and roast till golden brown. Take this off the heat and transfer into a mixer jar
When it has cooled, add coconut to the mixer jar along with the fennel seeds and grind it down to a coarse powder.
Place a pan on the heat, add some oil and add the shallots, tomatoes and garlic. Saute them by stirring continuously over low heat, till the shallots become transparent and the tomatoes mushy. Take it off the heat and transfer the mix to the mixer jar containing the previously ground powder.
Blend this all together to make a smooth paste.
Meanwhile add the tamarind to the warm water and extract the pulp from it. Set this aside for later use.
Place a kadai on the pan and add a teaspoon of oil to it. Add the thinly sliced onions, salt and turmeric powder. Keep tossing to saute them together till tender and translucent.
Add the tamarind extract and the boiled, cooked sprouts along with the water used for boiling them. Bring the mix to a boil and allow it to simmer for 2-3 minutes.
Add the ground masala paste to the sprouts and cook covered over low heat for 5 minutes, until the flavours have incorporated.
Place a tadka ladle on the heat, warm some oil or ghee in it. Prepare a tempering of fennel seeds and curry leaves and allow it to crackle, before pouring it over the Kozhambu.
Serve the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu with Steamed Rice and ghee, or with Set Dosa or Phulka.
