Green gram peanut sambar | Pachai payaru verkadalai sambar


Green gram peanut sambar


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Rice | Type: Gravy

Ingredients

  • Green gram [Pachai payaru] -1 cup
  • Peanuts [groundnut, verkadalai] -1 cup [fresh]
  • Onion – 1 [sliced]
  • Garlic – 2 [finely chopped]
  • Green chilli – 1 or 2
  • Cumin seeds – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ¼ tsp
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs
  • Mustard seeds – ½ tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Oil – 2 tbsp
  • Water as needed
  • Salt to taste

For sambar powder

  • Cumin seeds – ½ tbsp
  • Peppercorns -4
  • Coriander seeds – ½ tbsp
  • Curry leaves - spring
  • Dry red chilli - 1
  • Dry roast & grind well without water

Preparation

  • Dry roast & wash green gram. In a pressure cooker add green gram, peanuts, turmeric powder, water & cook for 4 whistles.
  • Heat oil in a pan add mustard seeds & let it splutter. Then add cumin seeds, Bengal gram, urad dal sauté.
  • Add onion, garlic sauté till soft. Then add curry leaves & green chilli sauté.
  • Add boiled green gram & peanut mixture, turmeric powder, red chilli powder mix well & let it boil. Add water if required.
  • Add salt, freshly ground sambar powder mix well & let it boil.
  • Finally add chopped coriander leaves & cut off heat. Serve hot with puttu, rice, or chapatti.

Pachai payaru verkadalai sambarPachai payaru verkadalai sambar


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