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Basic Green Gram Curry

Ingredients

Vegetables/Legumes: 

Green gram (mung beans) – 1 cup (150 grams), 4 Indian shallots (small red onions), 2 or 3 Green chilies. Grated coconut (a handful).  Curry leaves (MVP)

Soak the green gram in water overnight (or at least 6 hours). Slice two shallots (keep the other two with skin removed), and longitudinaly cut the green chilies.

Spices:

Turmeric powder (1 teaspoon), red chili powder (half teaspoon). Mustard seeds (1 teaspoon), cumin seeds (half teaspoon), dried red chilies (2) 

Others:

Coconut oil, coconut milk powder, Salt.

Cooking process:

Add the drained green gram to a pot (or pressure cooker), along with the longitudinally cut green chilies, a few curry leaves, turmeric powder, and red chili powder. Cook until the green gram is soft (not too mushy. Let it preserve its structure) (2 whistles in an Indian pressure cooker). Add salt. 

Thickening agent: In a mixer or pestle and mortar add cumin seeds shallots and grated coconut with a little bit of water. Grind well until a paste is formed. Add this to the pot with green grams and let it cook on low heat for 3 to 5 minutes. If you want the dish to have more gravy, you can mix some coconut milk powder in warm water and add it to the pot. 

Tempering: In a small pan, heat one tablespoon of coconut oil, add mustard seeds, and let them explode. Add curry leaves. After the explosion is over, add the sliced shallots into it, and slowly roast. Add the red chilies cut into halves to it. Let the oil start turning brown with the contents of red chili. Don’t let the red chili turn black. Add this tempering to the pot of green grams. 

The dish is ready! 

Serving:

Great combo for Puttu, Palappam or Kerala Porota. 

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Akshay

Akshay

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71 Responses

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