Green gram sambar | Pesarapappu sambar | Pachai payaru sambar


Green gram sambar


Cuisine Style: Tamil Nadu, south india | Cooking Time: 15 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

  • Green gram[Pachai payaru]– 1 cup
  • Ridge gourd [peerkangai] – 1
  • Tomato -1 [chopped]
  • Shallots - 6
  • Dry red chilli - 1
  • Green chilli - 1
  • Garlic – 2 [mashed]
  • Curry leaves – 1 spring
  • Mustard seeds – 1 tbsp
  • Urad dal – ½ tbsp
  • Bengal gram – ½ tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ¼ tsp
  • Jaggery – ½ tbsp [grated]
  • Asafetida a pinch
  • Oil – 2 tbsp
  • Salt to taste
  • Water as needed

For roasting and grinding ingredients

  • Fenugreek seeds – 1 tbsp [dry roast & grind separately]
  • Coriander seeds - 1 tbsp
  • Cumin seeds – 1 tbsp
  • Peppercorns – 4
  • Heat pan then dry roast above ingredients & grind to fine or coarse powder

Method

  • Dry roast green gram & wash. Boil in pressure cooker for 4 to 5 whistles.
  • Wash, peel & chop Ridge gourd.
  • Heat oil in a pan add mustard seeds & let it splutter. Add Bengal gram, urad dal & sambar onion sauté till soft.
  • Add garlic, green chilli, dry chilli, & curry leaves sauté. Then add fenugreek powder, asafetida sauté gently.
  • Add tomato sauté till soft. Add Ridge gourd, turmeric & red chilli powder sauté well. Add water & cook till soft.
  • Add boiled green gram mix well. Then add freshly ground cumin, coriander & pepper powder sauté well & let it boil.
  • When boiling add jaggery mix well & cut off heat. Serve hot with rice, roti, idli or dosa.

Pachai payaru sambar

Pachai payaru sambar

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