Description
Whole green gram(whole green moong dhal) seasoned with spices and condiments. The highlight is that it is mashed with the hand churner which is similar to the one used in olden days to churn curd.
Kadaindha means mashed
Paruppu means lentil
| Ingredients | |
|---|---|
| Salt (as per taste) | |
| 3 tsp | Oil |
| 1 tsp | Black gram (ulundu) |
| 1 tsp | Bengal gram (kadhala paruppu) |
| ½ tsp | Mustard seeds |
| ¾ tsp | Turmeric powder |
| 5 stks | Curry leaves |
| 2 tsp | Cumin seeds |
| 2 tsp | Coriander seeds |
| 5 cnt | G.chillies(chopped) |
| 2 cnt | Tomato (chopped) |
| 6 cnt | Garlic |
| 20 cnt | Shallots or pearl onions(vertically cut half) |
| ½ cup | Whole green gram |
Instructions
Dry roast the gram in low flame, till the kitchen is filled with a nice aroma. Leave it to cool down. It should be eatable without the raw smell. It will be crispy, too. If this features are missing, go ahead and roast it again for sometime.
Cook it in the pressure cooker upto the length of 2 whistles with less water. Approximately, it needs, not more than 1 and 1/2 to 2 cups of water for the whole process. It should look whole, but well-cooked. When pressed hard between fingers, should mash.
Crush coriander seeds and cumin seeds in blender(mixie or any manual instument) without water and then add garlic; crush it; keep it aside. The seeds should be 3/4th broken; any stage of garlic is fine. Heat oil in a pan. Season mustared seeds. Add 2 stalks of curry leaves; saute it till crisp. Add bengal gram and black gram. Saute it till golden. Add crushed garlic and the seeds; saute it for half-a-minute. Immediately add onions and green chillies; saute it for half-a-minute. Add tomatoes; saute it till it is cooked. Add the cooked gram. Add turmeric powder after 3 or 4 minutes, simmer it for 2 minutes. Add rest of the curry leaves. The cooking part is done. Even now, the gram should look whole.
Mash it with the instrument shown in the description. Or just put it in the blender and mash it very carefully for a couple of minutes stopping and stirring in between. (The taste will not be the same. But, no other go). It shouldn't become a paste.
Serve it with steaming hot rice and melted ghee.
Notes
The taste of this dish depends upon the water level and the cooking level of the gram. Shouldn't be overcooked. When we come to the onions, it will be chunky. That adds taste. If we overboil, all the flavours will be gone. Even after the whole process, half of the gram should be visible.
A variation: More than 50% of the peole prefer tamarind. Reduce the amount of tomato and add thick tamrind juice.
You can prepare any dhals(toor,split moong, val and red chori, i.e, thattai payaru) this way. But, don't have to roast the others except moong dhal.
It is thick and spicy. So, you need very less amount to mix with rice. It shouldn't be mixed first with rice. But, mix and eat each and every mouthful fresh.
Learnt from Amma. She started liking my way of cooking this dish. Would say, "You prepare it. I'll mash it for you". 'Coz initially, it was not at all possible for me to learn the technique of mashing. Slowly learnt after sometime when Amma was not there for me to mash.
18 Comments
Sugan,
I remember India(Coimbatore)and my home after seeing your pics and presentation/notes.
I like the your notes saying how it should be eaten, not to mix the whole thing and kadaiyara instructions.
Great memorable, tasty recipe. Thanks for sharing.
Thank you, Abhi…Credit goes to Amma…I just broadcasted it…
Hi Suganswamy, where do you get this nice shallots…In my places it is costly, like 1 lb cost abt 3 bucks
I bought it in wal-mart; same price here, too….Valentine…
oh !! Super Walmart ah ?? We don't have super walmart nearer to my place.
It is super W-M; but I find in all groceries…Valentine…
hi good ann health recipe …wow nice ………..
Thanks White…
Nice recipe!!!!!!
Thanks Kavi…
So tempting, am mouth watering..Will try soon
Thank you, Pann…
Nice recipe sugan.while making red chori kuzhambu i used to slightly roast that, so it will give nice aroma to kuzhambu.wat i think means if we use roasted red chori 4 making this smell will be good. small suggestion sugan. pics r so tempting. surely gonna try trow.i will meet u with the outcome trow night
abi
Thanks for your comments and suggestion, Abi. As I followed what Amma told I didn't try this. Will try the next time…Actually, a friend from Andhra told that she would roast toor dhal, too…keep remembering, that too…
Kalakuringa Sugan.. Reminds me of my mom’s cooking.. She used to make this with kanam payaru(Dont know its english name)VIJI
Thank you, viji…It's kollu(horse gram), I think..'Coz the term kanam payaru is not in practice in our place…I didn't mention that in the recipe because we don't find it over here..2 friends has been discussing abt that in our site..they found that 'whole brown lentils' available in American stores are nothing but horse gram…have to look for it….it is very tastier…slight variation in the preparation, I think, to be confirmed with Amma….
Thank you Vidhya, for your encouraging words all the time…
healthy and tasty one…..how u come out with all new recipes everyday? keep ur good work continuing….