PAYARU PUZHUKKU

A healthy and easily digestible dish – 'payaru puzhukku' is made with pacha payaru (whole green moong). It forms a good combination with morkoottaan / pulungari (which does not contain lentils). It also tastes good with chapathi. If you run out of vegetables or time (to chop them), this is the best bet!

Ingredients –

Pacha payaru (whole moong) – 1 glass (Soaked in water for an hour)

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Sugar / jaggery – 1 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Whole red chilli – ½

Oil – 1 tsp

Green chilli – ½

Curry leaves – 7

Salt to taste

Grated coconut – 1-2 tbsp

Method

Pressure-cook the payaru with turmeric powder, red chilli powder and sugar (for 5 minutes on low heat after one whistle).

After it cools, add salt and mix well.

In a kadhai, heat 1 tsp oil and add mustard seeds and urad dal. When they crackle, add ½ a red chilli and curry leaves.

Add the boiled payaru to it. Add water if necessary and boil well.

Add grated coconut and mix well. It should be semi-solid.

Tips

To ensure that moong cooks well, add 2 drops of oil while pressure-cooking it. Add the salt only after it has been pressure-cooked.

Moong can be cooked in a separate vessel along with rice in the pressure cooker, so time can be saved.

I remember my grandma used to add pieces of a raw banana while making this puzhukku.

© Copyright 2011. Brinda Balasubramonian.