Pachai payaru kurma | green gram gravy | moong bean curry
Pachai payaru kurma | green gram gravy | moong bean curry | பச்சை பயறு குருமா | protein rich curry | pacha payaru kurma | Saravana Bhavan style kurma | HSB kurma | one pot kurma | pressure cooker kurma | South Indian style green gram curry | pressure cooker moong bean fry with step-by-step pictures and video recipe. Check out the one-pot payaru kurma. If you like the video please SUBSCRIBE to my channel
ONE POT green gram kurma
Protein-rich South Indian-style green bean kurma in a pressure cooker is super easy to make and tastes delicious.
SHOULD I SOAK Moong Bean overnight?
Always soak moong bean overnight as it helps with better cooking and digestion. if you are soaking for a few hours, use hot water. For overnight soaking, you can use cold water.
can I skip roasting
makes the kurma flavorful, so I recommend this step
HSB kurma
To make saravana bhavan style kurma add the ingredients under “to grind”.
HOW TO MAKE INSTANT POT kurma
Follow the rest of the steps sam and cook again for 5 minutes for the IP green gram kurma recipe
Oil for kurma
Coconut oil gives the best taste but you can add any oil of your choice
How to serve Chana kurma
It goes well as a side dish for Tiffin varieties like chappathi, idli, dosai, etc. Also tastes good with rice.
ingredients
soak moong bean
1/2 cup moong bean
water
To Grind
1/4 cup coconut
3 garlic
4 cashew
1/2 tsp fennel seeds
1 tsp garam masala
Ginger
Green chilli
1/2 tsp poppy seeds
1 tbsp curd
Water
3 small onion
1 cardamom
star anise
stone flower
1 clove
Pressure cooker moong bean kurma
1 tbsp coconut oil
1 tomato
3/4 cup onion
1 tsp Kashmiri Chilli powder
Coriander leaves
cup water
Required salt
1/4 tsp turmeric powder
How to make pressure cooker Pachai payaru kurma with step-by-step pictures
- dry roast moong bean for 3 minutes
- turn off the stove
- carefully add hot water and soak for a few hours
- Discard the water
- Add the ingredients under “to grind” and keep them aside
- heat oil
- Furthermore, add onion and saute till it turns translucent
- Add tomato; mix well
- Furthermore, add the required salt,chilli powder, and turmeric powder; it turns mushy
- Add moong bean; saute for a minute
- Furthermore, add water and boil well
- add the ground mixture; avoid mixing
- Pressure cook for 4 whistles and simmer for 3 minutes
- natural pressure release
- Add water and corainder leaves; Mix well and boil
Ingredients
soak moong bean
- 1/2 cup moong bean
- water
To Grind
- 1/4 cup coconut
- 3 garlic
- 4 cashew
- 1/2 tsp fennel seeds
- 1 tsp garam masala
- Ginger
- Green chilli
- 1/2 tsp poppy seeds
- 1 tbsp curd
- Water
- 3 small onion
- 1 cardamom
- star anise
- stone flower
- 1 clove
Pressure cooker moong bean kurma
- 1 tbsp coconut oil
- 1 tomato
- 3/4 cup onion
- 1 tsp Kashmiri Chilli powder
- Coriander leaves
- cup water
- Required salt
- 1/4 tsp turmeric powder
Instructions
- dry roast moong bean for 3 minutes
- turn off the stove
- carefully add hot water and soak for a few hours
- Discard the water
- Add the ingredients under “to grind” and keep them aside
- heat oil
- Furthermore, add onion and saute till it turns translucent
- Add tomato; mix well
- Furthermore, add the required salt,chilli powder, and turmeric powder; turns mushy
- Add moong bean; saute for a minute
- Furthermore, add water and boil well
- add the ground mixture; avoid mixing
- Pressure cook for 4 whistles and simmer for 3 minutes
- natural pressure release
- Add water and corainder leaves; Mix well and boil
Video