Green gram ridge gourd curry | Pasi payaru(pachai payaru) peerkangai kulambu

Green gram ridge gourd curry By

Cuisine Style: Erode, Tirupur, South India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice, Chapathi, puttu | Type : Gravy, kulambu, Curry, Masala.


  • Green gram [pachai payaru, matki dal] – 1 cup
  • Peerkangai [ridgegourd] – 1 [chopped]
  • Onion – 1 [sliced]
  • Garlic – 1 clove [grated]
  • Green chilli – 1 [slit]
  • Curry leaves – 1 spring
  • Coriander leaves – 1 tbsp [chopped]
  • Red chilli powder – ½ tbsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tbsp
  • Mustard seeds – 1 tbsp
  • Cumin seeds – ½ tbsp
  • Coriander seeds – ½ tbsp
  • jaggery - 1/2 tbsp [grated]
  • Oil – 2 tbsp
  • Salt to taste
  • Water as needed


  • Dry roast green gram. Wash and boil green gram in cooker for 3 whistles.
  • Heat pan with oil add mustard seeds, cumin seeds and coriander seeds.
  • Add onion and garlic sauté till soft then add green chilli and curry leaves.
  • Add chopped ridge gourd then add turmeric powder, salt, red chilli powder mix well cook till soft.
  • Add boiled green gram & mix well. Add water if required.
  • Add coriander powder and cumin powder. Once gravy boiled add jaggery and salt mix well. cut off heat, sprinkle coriander leaves then serve hot with rice.


  • You can add lemon juice at the end

Mung bean ridge gourd curryMung bean ridge gourd curry


Green gram-Green moong dal-Pasi payaru / Pachai payaru / Mung beanGreen gram-Green moong dal-pasi payaru / Pachai payaru

Whole cherupayarGreen gram-Green moong dal-pasi payaru / Pachai payaru

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