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

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.

Ingredients

• 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

Preparation

• 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.

Tip

• You can add lemon juice at the end

Mung bean ridge gourd curry

Peerkangai

Green gram-Green moong dal-Pasi payaru / Pachai payaru / Mung bean

Whole cherupayar