Pasi payaru(pachai payaru)peerkangai kulambu

 

Ingredients

    Green gram [pachai payaru, matki dal] – 1 cup
    Peerkangai [ridgegourd] – 1 [chopped]
    Onion – 1 [sliced]
    Garlic – 1 clove [grated]
    Green chilli – 1 [slit]
    Curry leaves – 1 spring
    Coriander leaves – 1 tbsp [chopped]
    Red chilli powder – ½ tbsp
    Turmeric powder – ¼ tsp
    Coriander powder – ½ tbsp
    Mustard seeds – 1 tbsp
    Cumin seeds – ½ tbsp
    Coriander seeds – ½ tbsp
    jaggery - 1/2 tbsp [grated]
    Oil – 2 tbsp
    Salt to taste
    Water as needed

Preparation

    Dry roast green gram. Wash and boil green gram in cooker for 3 whistles.
    Heat pan with oil add mustard seeds, cumin seeds and coriander seeds.
    Add onion and garlic sauté till soft then add green chilli and curry leaves.
    Add chopped ridge gourd then add turmeric powder, salt, red chilli powder mix well cook till soft.
    Add boiled green gram & mix well. Add water if required.
    Add coriander powder and cumin powder. Once gravy boiled add jaggery and salt mix well. cut off heat, sprinkle coriander leaves then serve hot with rice.