Tuesday, 8 January 2013

Pacha Payar Curry

I don't make pacha payar (Green gram) curry often because we love the dried version - like pacha payar sundal or poriyal. This gravy is an awesome combination for chapathi.

Pacha Payar (Green gram) - 200 grams
Ginger/Garlic paste - 5 grams
Onions - 75 grams
Tomatoes - 50 grams
Bajji molaga (banana capsicum) - 2 nos
Garam masala powder - 10 grams
Coriander powder - 10 grams
Chilly powder - 5 grams
Salt and Turmeric powder - to taste

To temper:
Oil - 10 grams
Mustard - 5 grams
cumin - 3 grams
curry leaves - few
coriander leaves - few


  • Soak the pacha payar for 8-10 hours or overnight.
  • Pressure cook the pacha payar with salt and turmeric powder for one whistle and simmer for about 2 minutes
  • Finely chop the onions, tomatoes, bajji molaga.
  • In a kadai, pour oil and add the mustard.
  • Once mustard splutters, add the cumin seeds, curry leaves. Fry for about 30 secondds.
  • Add the chopped onions, ginger/garlic paste and bajji molaga. Fry until onions turn translucent.
  • Add the tomatoes, salt, coriander powder, garam masala powder and chilly powder.
  • Mix well. Pour a little water, cover and cook for about 5 minutes.
  • Add the cooked pacha payar. Mix well. Check for salt. Cook for another 2 minutes.
  • Garnish with coriander leaves.

Pacha Payar Curry is ready!! Serve with chapathis/rotis.

Linking this to missionbreakfastcookcookandcookthoushaltcook

Linking this to /favorite recipes event lentil


  1. so healthy and so delicious!!! Thanks for linking it to my event!! Looking for more yummy recipes!!
    Ongoing Event - Breakfast

  2. Pachapayru curry looks delicious I love it. Thanks for sharing Favorite recipes event: Lentil/Legume/Beans