KONGANADU KADANJA PACHAI PAYARU

This week my post is about Konganadu Kadanja Pachai Payaru or Green Gram curry . This a nutritious and delicious recipe.Green gram is rich in fiber and also a good source of Protein for Vegetarians. This is mostly used in the both Savory and sweet dishes across Indian and South Asian Sub -Continent. You can even Sprout them and add them to salads and Sabzi or even curries.

Kongu Nadu is a region comprising the western part of Tamil Nadu. Rice is predominently eaten here. As it is also native to an arid area, the cuisine includes cereals like jowar , bajra , ragi , and different kinds of pulses and sesame .Today’s recipe is a delicious and healthy Green Moong curry that I have prepared in Pressure Cooker. It is very Simple and comes in Handy when we don’t have enough time to cook.

My humble contribution to #212 th #Foodiemonday #Bloghop theme #MoongMagic is this humble Konganadu Kadanja Pachai Payaru / Green Moong Curry.This week the theme was suggested by our Co Blogger Swaty who is an amazing blogger and has a fabulous collection of recipes on her blog https://foodtrails25.com/ . Do visit her blog to check it out. I have bookmarked her Bharwan Karela and Bajra Methi Poori recipe . There are many more recipes to try too.

Recipe for Konganadu Kadanja Pachai Payaru :

Ingredients:

  • 250 Gms Green Gram / Whole Moong soaked overnight or for min 1 hour
  • 3 Onions Finely Chopped
  • 2 Green Chillies Slit
  • 1 Tsp Jeera / Cumin
  • 6 Garlic Cloves
  • 2 Sprigs of Curry Leaves
  • 1.5 Tbsp Gingelly Oil
  • Salt to Taste
  • 1 Tsp Kashmiri Chilli Powder

Method:

Place the cooker on the stove and turn on the heat. Add 1 Tbsp Gingelly Oil. Add jeera , finely chopped onions ,garlic (keep some chopped onions and garlic aside for garnish). Once they turn slightly brown throw in some curry leaves and slit green chillies.Mix well. Strain the soaked Green gram. Add the green gram . Add 6 Cups of water (160 ml cup). Close the pressure cooker and cook upto 4-5 whistles. Allow it to cool completely.

Remove the lid and mash the nicely cooked green gram. Add water and bring to boil if needed to adjust the consistency.

Heat the balance oil. Add balance chopped onion and Garlic and red chilli powder. Garnish this on the Green Gram curry and serve hot with Rice or Phulkas.

Enjoy!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/achari-matar-masala-green-peas-curry/

https://preethicuisine.com/shahi-tendli-masala-royal-ivy-gourd-curry/

https://preethicuisine.com/veppam-poo-konda-kadalai-kuzhambu-curry/

7 thoughts on “KONGANADU KADANJA PACHAI PAYARU

  1. Swati says:

    A regular in my house, I add tomatoes too in it.. tadka on top is so inviting, must be a very flavorful dal rich with curry leaves, garlic flavors!!

  2. One of the most delicious curries we have and by far the simplest one. You are correct in saying you make it when you have no time I will like to add when there are no vegetables. 😀

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