Green Gram Sambar/ Pasi Payar Kuzhambu

Pasi Payar kuzhambu comes to my rescue when I run out of vegetables in my fridge :). This kuzhambu is very easy to make, healthy and tasty. Rice, Payar kuzhmabu and some potato chips make a quick and delicious lunch combination.

Pasi Payar Kuzhambu

Ingredients

 Serves - 4
 Spice Level - Moderately Spicy
 Prep time - 20 minutes
 Cook time - 15 minutes

Green Gram/Pasi Payar - 1 cup
Onion - 1 Large , chopped well
Tomato - 1 Large , chopped
Garlic cloves - 3
Kuzhambu powder/Sambar powder - 3 Tbsp
Turmeric - a pinch
Salt as per taste
Tamarind extract - extract from a lemon sized tamarind
Oil - 1 Tbsp
Mustard - 1 Tsp
Jeera - 1 tsp
Hing - a pinch
Curry leaves - 1 sprig

Method

Wash the green gram well.Heat a kadai and add the washed green gram and dry roast it until you get the aroma of the green gram. Should take 2-3 minutes.Remove from flame and pressure cook for 15-20 minutes. Take care not to over cook the green gram.

Heat oil in a kadai. Add hing, mustard and jeera. Let them splutter.Add chopped onion, garlic and curry leaves. Saute till the onions are done. Add in the tomato,turmeric and half the quantity of salt. Saute till the tomatoes are soft and are mashed well.Now add in the sambar powder and saute till the raw smell of the powder vanishes. Add in the cooked green gram, stir well. Add 3 cups water, tamarind extract, remaining salt and let the kuzhmabu come to a boil. Simmer flame and let it get cooked for 10 more minutes until you get a thick kuzhmabu and all flavors come together.

Serve with rice and any chips of your choice for a great lunch.

Notes

1. While adding tamarind extract, be careful. I usually add half the quantity of tamarind , taste and add more if necessary. So adjust tamarind extract quantity accordingly.


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