Recipe : Sprouted Green Gram And Potato Gravy | Mulaikattiya Payaru Recipe Prep Time: 5 minutes Cook time: under 30 minutes Recipe Cuisine: Indian Recipe Category: Gravy Serves: 4 to 5 persons

About The Recipe : Sprouted Green Gram And Potato Gravy | Mulaikattiya Paasi Payaru And Urulai Kizhangu Gravy : Green Gram is commonly known as paasi payaru and mung \ moong bean. In India, skinless split green gram \ pasi paruppu is used as a common ingredients in main dishes like pongal, kootu, salads, vadai, adai, sundal and sweets. It has a numerous nutritious values. But the sprouted green gram \ mulaikattiya payaru are more nutritious than the ordinary green gram. To make healthier dishes, just substitute the green gram sprouts instead of using ordinary green gram. Today learn how to make the sprouted green gram and potato gravy \ mulaikattiya passi payaru and urulai kizhangu gravy recipe made with cashews and simple ingredients in a easy pressure cooking method with step by step images and instruction. Now for the recipe...

Ingredients :

Sprouted Green Gram \ Moong Dal \ Pachai Payaru - 1/2 cup Potato - 2 no Cinnamon Stick - 2" long Cloves - 3 no Shallots - 1/2 cup Green Chilli - 2 no Ginger - 1" Garlic - 3 cloves Tomato - 2 no Cashew nuts - 10 to 12 no Red Chilli Powder - 1 tsp Cumin Seeds Powder - 1/2 tsp Garam Masala - 1/2 tsp Turmeric Powder - 1/4 tsp Coriander Leaves - 3 tbsp Curry Leaves - 1 stk Oil - 2 tbsp Butter - 2 tbsp Salt to Taste.

Method :

Steps To Make The Sprouted Green Gram \ Pachai Payaru And Potato Gravy : Pressure cook the potato for one whistle and three minutes over simmer with a cup of water. When all the steam has escaped, open the pan, cool the potatoes, peel off the skin and cut into small pieces. (Image 1)

To make the cashew based gravy mixture, heat oil in a kadhai \ pan, roast the cinnamon stick and cloves. (Image 2) Add in the shallots, green chilli, ginger and garlic, saute until the shallots turn golden colour. (Image 3) Stir in the tomatoes, cashews, curry leaves and little salt, cook till the tomato turns tender. (Image 4 and 5) Leave the cashews mixture to cool completely.

Then grind them into fine paste and keep aside. (Image 6 and 7)

To make the gravy, melt the butter in a hot pressure cooker pan, add in the ground cashew mixture paste, red chilli powder, cumin seeds powder, garam masala and turmeric powder, stir for few seconds. (Image 8) Add one and half cup of water, mix well and bring to boil. (Image 9) Then add in the pressure cooked potatoes, sprouted green gram and required salt. (Image 10) Mix well and pressure cook for one whistle and two minutes over simmer, when all the steam has escaped, open the pan. (Image 11 and 12) Finally stir in the coriander leaves and ready to serve. (Image 13)

Serving Suggestion : Serve hot with the chapatti or parota. Label : Veg Gravy Recipes Label : Chapatti, Parotta, Roti and Naan Recipes

By Kalais