Pasipayaru kulambu / Green gram sprouts curry

Pasipayaru kulambu / Green gram sprouts curry:

Pasipayaru kuzhambu is a very succulent and aromatic with freshly crushed garlic. This curry wonderfully matches with plain cooked rice, roti and dosa varieties. Green gram is best to use as sprouted form. It can also be used directly for making kuzhambu, Adai dosa,

Payaru kadaithal

Sundal etc . We are aware of its health benefits, Chettinad cookbook has posted many recipes based on green gram.



Pasipayaru kuzhambu
Pasipayaru kuzhambu

Know about legumes:

All legumes sprouts are packed of adequate protein and calcium.

Sprouts are known as health Rejuvenate and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.
Sprouts are rich in all above qualities, micro-nutrients and at the same time low in calories. So the obese people should regularly use sprouts in diet as it helps to fill your stomach and also reduces the feeling of hungriness.

Therefore, sprouts are playing prominent role in weight loss.

Green gram is rich in iron and fibre to reduce constipation, it is used for facial purpose for glowing skin.

Ingredients :

Moong dal-1/2 cup serves 4 to 5 person

sprout moong

Sambar masala powder-2 tsp

Tamarind extract- 1 tbsp

Salt-1 1/2 tsp

Garlic 2 pods crushed finally added for flavour

To temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

To saute:

Shallots chopped-3 nos

Curry leaves-2 twigs

Tomato chopped

Method to prepare:

1.Heat pan with 1 tsp of oil roast green gram for 2 minutes.

Note: Roast if not sprouted. (If using sprouted moong dal saute along with onion and tomato, then pressure cook for 1 whistle)

2. Pressure cook slightly roasted moong dal for 3 to 4 whistle.

3.When the pressure is released add a cup of water, sambar masala powder, tamarind extract and salt, allow it to boil for 3 to 5 minutes in medium flame.

4.In a another pan heat oil season with above mentioned “To temper ingredients” add chopped onion, tomato and curry leaves saute till tomato leaves its skin.

5.Add boiling kuzhambu to the seasoned ingredients, let it boil for 2 more minutes.

6.Add crushed garlic and switch off flame transfer to the serving bowl.

Serve with rice or roti.


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