Pacha Payir Kulambu is a healthy south Indian side dish for rice, dosa and chapathi. It is simple, easy to make and good to include in our diet often. I love to eat this curry as side dish for chapathi. You can also make the it with sprouted green gram, making it a healthier version.
Serve Pacha Payir Kulambu along with Beetroot Thoran and Steamed Rice for a weekday meal.
If you like this recipe, you can also try other Kulambu recipes such as
Cuisine: South Indian Recipes
Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 160 M
To begin making the Pacha Payir Kulambu recipe, wash the green gram and soak in water for 2 hours. Once done, add it to pressure cooker along with required water. Pressure cook for 5-6 whistles.
Once the pressure seizes, open the lid, slightly mash the green gram with ladle. Mashing it is optional.
Heat a heavy bottomed pan with oil on a medium flame. Add mustard seeds and cumin seeds. Once it splutters, add asafoetida, slitted green chilli and red chilli.
Add chopped onion and saute until translucent. Add chopped tomatoes and cook until mushy.
Once the tomatoes are mushy, add cooked green gram along with required water for the gravy.
Add salt, turmeric powder, chilli powder, coriander powder and sambar powder to it. Mix well, cover the pan and cook for 10-15 minutes on a low flame.
Once everything is combined well turn off the flame and garnish the kulambu with coriander leaves.
Serve Pacha Payir Kulambu along with Beetroot Thoran and Steamed Rice for a weekday meal.