Kongunadu Pacha Payaru Kadayal | Mashed Green gram curry | Green Moon Dal mash | #simpleandyummyrecipes

Kongunadu pacha payaru kadayal / Coimbatore style pacha payaru kadayal / Green moong dal mash is a traditional recipe from the kongunadu region in Tamilnadu. It makes an excellent gravy for rice.  It is usually served with plain white rice and ghee. But it can be served it with chapati also.

Kadayal is a Tamil word for mashing the cooked ingredients together. We use wooden masher and deep vessel to mash the ingredients. Kadayal / mashing is a cooking technique widely used in Tamil cuisine.

Rice and kadayal recipe is one of the most comforting food. At my home, we make pacha payaru kadayal, kollu kadayal, kathrikkai kadayal, keerai masiyal. In English, they are called Mashed Green gram curry, Mashed Horse gram curry, Brinjal curry, and Greens curry.

More recipes from kongunadu cuisine

• Arisi paruppu sadham ( Lentil Rice )
• Selavu Aracha Kuzhambhu
• Kachayam - sweet recipe
• Kollu Kadayal - Horse gram mashed
• Sandhagai - Idiyappam
• Brinjal Kadayal for idli and dosa
• Adai Dosa

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients:

• Green gram - 1 cup
• Cumin seeds - 1 tsp
• Dry Red chili - 3 nos.
• Shallots - 10 to 15, chopped
• Garlic - 10 cloves, chopped
• Tomato - 3, chopped
• Turmeric powder - tsp
• Salt as required
• Oil - 2 tbsp

For tempering

• Oil - 1 tbsp
• Cumin seeds- 1 tsp
• Shallots - 5, chopped
• Garlic - 3 cloves, crushed
• few Curry leaves

Method:

• Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown. 

• Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

• Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

• Next add dry red chili, and shallots and saute till the onion turn translucent.

• Then add the chopped garlic cloves and saute for 2 mins on medium heat.

• Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

• Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

• Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

• For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter.

• Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

• Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Stepwise pictures of how to make pacha payaru kadayal recipe / green gram mash

Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown.

Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

Next add dry red chili, and shallots and saute till the onion turn translucent.

Then add the chopped garlic cloves and saute for 2 mins on medium heat.

Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter. Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Watch the Video Recipe here👇

Selavu Aracha kuzhambu Recipe, Kongunadu Style (செலவு அரைத்த குழம்பு) | Kongunadu Style Selavu Aattiya Kuzhambu | Kongu Style Cauliflower Gravy | Village Style Cauliflower Gravy

Today I'm going to share a traditional Kongunadu style Selava Aracha Kuzhambu. The Selavu aracha masala means the curry paste ( ground paste ) which we used to make the gravy. We call this as selavu Kuzhambu or selavu aattiya kuzhambu. It's very famous in Coimbatore region, particularly in villages around Coimbatore.  We prepare all types of gravies in this way. The Selavu Aracha Masala is a coconut-based curry paste. This coconut-based curry paste can be used to prepare both veg gravies and non-veg gravies.

For making this selava aracha masala, we use only shallots for this recipe. Shallots are a must for this recipe which gives a very nice taste for this gravy. Try to use only shallots, not the big onions. Meen Kuzhambu / Fish Kuzhambu can be also prepared with this base gravy or curry paste.  But you need to add tamarind pulp along with curry paste for the fish gravy.

Today I'm going to prepare a vegetarian gravy with cauliflower in Kondunadu style. So I'm going to use cauliflower and kongu curry paste for making this gravy. You can substitute any vegetable or meat for this gravy. It can be served with hot idlis or rice.

Cuisine: Kongunadu Cuisine ( Tamil Nadu Cuisine )

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves : 4

Ingredients:

• 10 Shallots, chopped
• 2 ripe Tomato, chopped
• 2 cups of Cauliflower florets
• 1 tsp Turmeric powder ( optional )
• 1 tbsp Oil
• 1 tsp Mustard seeds
• Few Curry leaves
• Few Coriander leaves
• Salt to taste

For the curry paste ( Selavu Aracha Masala )

• 10 Shallots
• 1 tsp Cumin seeds
• 1/2 tsp whole Pepper
• 4 to 6 dry Red Chillies
• 4 cloves of Garlic
• 1 cup shredded Coconut
• 2 tsp Coriander powder
• few Curry leaves
• 1 tbsp Oil

Method :
To make the curry paste

• Heat oil in a wide kadai / wok, when hot add cumin seeds, dry red chillies and pepper. Fry for a few seconds. Do not burn the red chillies.

• Add in the shallots, shallots and garlic. Fry till the small onions ( shallots ) turns slight brown in colour.

• Then add the shredded coconut and fry for a minute in low flame.

• Finally, add in the coriander powder and fry in a very low flame for one minute. Switch off the flame and remove the kadai from the stove and transfer the contents to a plate immediately and allow it to cool. So that the coriander powder doesn't get burnt. ( You can also substitute coriander seeds for this recipe, but we like to use only coriander powder )

• Once its cool down transfer the mixture to a mixie jar and grind the mixture with enough water to a very fine paste. Set aside.

To make the gravy

• Heat oil in a wok / kadai. When hot add mustard seeds and allow it to crackle.

• Add shallots, few curry leaves and fry till onions turn light brown in colour.

• Next, add the tomatoes and cook till it becomes soft and mushy.

• Add in the ground paste and 3 cups of water. Add salt and mix well and bring it to a boil.

• Once it starts boiling, add in the cauliflower florets, turmeric powder and mix well. Cover the kadai with the lid and let it cook for 20 minutes in low flame. Make sure the raw smell goes off. If not cook for some more time and also if needed add some more water.

• The gravy should be medium thick. When it is done, sprinkle some chopped coriander leaves and serve hot with idli or rice.

Pasalakeerai Kadayal | Mashed Red Vine Spinach with Dal | Keerai Masiyal

Today's recipe is Mashed Indian Spinach with Dal, a traditional recipe from Tamilnadu. In Tamil we call this as ' Pasalakeerai Paruppu Kadayal'. In English Pasalkeerai is called as various names like Basella alba and also known as Malabar Spinach, Red Vine Spinach, Indian Spinach, Creeping Spinach, Climbing Spinach etc..

This dark leafy green has lots of healthy benefits. It is more nutritious than any other greens. It is rich in iron and calcium. This spinach can be easily grown at home. It is a creeper plant. Below i have attached the picture of this plant which i have it in my terrace garden.

Ingredients :

• 30 to 40 leaves Pasala Keerai / Indian Spinach
• ( Pasala Keerai in Tamil. In English - 
• Basella alba and also known as Malabar Spinach,
• Red Vine Spinach, Indian Spinach, etc..  )
• 10 no of Shallots or 1 Red Onion, medium-sized
• 4 Garlic cloves
• 1 tsp Cumin seeds
• 4 dry Red chilies
• 2 tbsp cooked and mashed Toor dal/ split pigeon peas / Red gram
• Salt to taste
• 2 tbsp Oil

Preparation :

• Peel the shallots and roughly chop them.
• Wash the spinach leaves, roughly chop.
• Mash the garlic cloves with the help of a knife.
• Cook and mash the toor dal.

Method:

• Heat oil in a pan/ kadai, when hot add cumin seeds and allow it to crackle.

• Add dry red chilies and garlic cloves to it and fry for few seconds.

• Add the chopped shallots to it and fry till it turns a light golden brown color.

• Then add the spinach leaves/ pasala keerai and salt, give them a good mix.

• Saute and cook until it is wilted, say about 3 to 5 minutes

• Then add the cooked dal and 1/2 cup of water and mix well.

• Cook till the water is absorbed.

• Transfer to a bowl for easy mashing or grind it in mixie or blender.

• With the help of wooden masher/ mathu, mash them.

• Transfer to a serving bowl and serve with hot piping rice and a dollop of ghee to it.

↓ Video Recipe ↓

Ragi Roti

Today I'm going to share a very easy recipe and my version of making ragi roti. Yes, it's very quick, and a very simple recipe and very very easy to make roti. It's a perfect breakfast recipe and its healthy too.

Ingredients :

• 1 cup Ragi flour
• 1 large Onion, finely chopped
• 3 Green chilies, finely chopped
• 2 handful of chopped Coriander leaves
• Salt to taste
• Oil for smearing on Roti

Method:

• In a large bowl mix all the ingredients except oil.

• Add 1 to 2 cups of water and mix well.

• The consistency should be very thick and slightly pourable.  ( i don't form a dough or balls out of ragi flour. Instead, I make thick consistency )

• Heat a tawa / dosa pan. When hot add 1 ladle of thick batter on tawa and spread with hand to a round shape. Be careful of your fingers while making this.

• Smear 1/2 tsp oil around the roti and cook in a low medium flame. Flip the roti and cook on the other side as well and also smear 1/4 tsp oil around the roti.

• Serve hot with coconut chutney.

Thattapayir Kulambu ( Cow Peas/Lobia Gravy ) - South Indian Style

Today I'm going to share a gravy recipe with Thattapayir/ Cowpeas/ Black-eyed peas/Lobia. This is a typical south Indian style coconut based gravy. With this legume, I have added brinjal and potato to it. Cowpeas/ Thattapayir, Brinjal and Potato is a classic combination and tastes very yummy. Try this combination, you will definitely love it. This kulambu/gravy recipe can be best served with white rice or dosa.

I learnt this recipe from my MIL. You can also try this recipe with Bottle gourd instead of brinjal and potato. Thattapayir/ Cow-peas and Bottle-gourd is another combination. I used the brown cow-peas for this recipe. If not you can also try with the white ones. But we make this gravy with brown coloured cow-peas for this recipe.

Pressure Cooking Time :30 Min's 
Preparation time :10 Min's
Cooking Time: 20 Min's

Ingredients:

• 1 cup Thattapayir/ Cow-peas

• 2 Brinjals, chopped

• ! large Potato, peeled and cubed

• 1 large Onion, chopped lengthwise

• 2 Tomatoes, chopped

• 1/2 tbsp Ginger Garlic paste

• 1 tbsp Tamarind pulp

• 2 Green Chillies, silted

• 1 tsp Chilly powder

• 1 tsp Turmeric powder

• 1 1/2 tbsp Coriander powder

• 2 tbsp grated Coconut

• 1/2 tsp Mustard seeds

• 2 tbsp any Cooking Oil

• Salt to taste

• Coriander leaves for garnishing

Instructions :

• Soak the thattapayir/ cow-peas in water for 3 hours and pressure cook for 2 whistles. Or else you can cook it low medium flame for 1/2 hour / until cooked.

• Grind the grated coconut to a fine paste and keep aside.

• Heat oil in a wok, when hot add mustard seeds and allow it to splutter. Add the chopped onion and green chillies saute till it becomes translucent.

•  Then add chopped tomatoes and cook for 2 Min's or till becomes little soft.
  

• Add ginger-garlic paste and all spice powders one by one and mix well, sprinkle little water in between and saute for 3 Mins. 
  
•  Add Brinjal and potato cubes to it and cover it with lid and cook for 3 Min's, between open the lid and saute so that it doesn't stick to the pan or burn. 
  

• Then add the boiled cowpeas to it and add 1 cup of water and bring it to a boil.
  

• Add the ground coconut paste and tamarind pulp to it and cook it in medium flame for 5 Mins.
  

• Switch off the flame and garnish with coriander leaves and serve it with white rice.

Technorati Tags : Kulambu recipes, south Indian kulambu recipes, Thattapayir kulambu, thattapayir, south Indian recipes, south Indian gravy, south Indian gravy for rice, gravies for rice, Indian gravy recipes, 

Kachayam - a traditional Tamilnadu sweet recipe

Kachayam is a very popular sweet snack from the kongu region. A traditional and famous recipe from Coimbatore. It is very simple, easy to make and delectable to eat.When you have ripe bananas, this is the perfect recipe to make. This is a perfect tea time snack. Whenever i make this recipe it brings me back my childhood memories. When i was kid, we grand children hit our grandma's place for every summer vacation. Every year for us summer vacation is the time to enjoy and have fun. Grandpa's stories, the green farm, tall coconut trees, cow's, buffaloes at the backyard, little vegetable garden, very big scary well and grandma's food....reminds my childhood....those were magical moments. My grandma used to make this sweet for us and we kids run into the kitchen now and then and have them hot. Those were beautiful days, even though its gone they are still fresh in our minds and their presence is always in our thoughts.

Adai Dosa

Adai - a simple and delicious south indian pancake made with rice and lentils. Its a very popular breakfast recipe in Tamilnadu. Eaten along with coconut chutney adai will taste yummy. Coconut chutney is perfect pairing to adai. My mom makes a very good adai dosa. Her adai dosa would be crispier, light and tasty. Here is the recipe which i learnt from my mom.

Kongunadu Arisi Paruppu Sadham in Cooker ( step by step pic + Video ) | Kongunadu Cuisine- Lentil Rice | Simple and Yummy Recipes

Kongunadu Arisi Paruppu Sadam, a signature recipe from the kongunadu region. It is a combination of rice and toor dal flavored with mustard seeds, cumin seeds, curry leaves, and with some mild spices.

This is a quick lunch recipe often made in Coimbatore. It is a very simple recipe and moreover, it is a one-pot meal made in a pressure cooker. Parboiled rice is used for making this rice. If you don't have parboiled rice, you can use raw rice like one masuri also.  Serve potato fry or chips with little curd as an accompaniment to this.

Watch the making here ↓

Preparation time: 10 mins Cooking time: 20 mins Serves: 2 Ingredients

• 1 cup Rice
• ⅓ cup Split Pigeon peas ( Toor Dal )
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 onion, thinly sliced
• 1 large Tomato, chopped
• 2 Dry Red chilies
• ¼ tsp Turmeric powder
• Salt as required
• 1 tbsp Oil

To dry grind

• 1 tsp Cumin seeds
• Dry Red chilies
• 4 Garlic cloves
• few Curry leaves

Preparation

• Wash the rice and dal thoroughly. Soak in 2½ cups of water for 15 mins and keep aside.

• Dry grind the ingredients mentioned above and keep aside

Method

• Heat oil in a pressure cooker, when hot add mustard seeds and cumin seeds, allow it to splutter.

• Add dry red chilies and roast for few seconds.
• Next, add onion and saute till it turns brown in color in medium flame.
• Then add the chopped tomatoes and saute till it becomes soft in medium flame.
• Add the ground coarse paste and saute for 2 more mins.
• Next, add the rice and dal along with the water. Add salt, turmeric powder, and coriander leaves. Mix well.
• Cover the cooker with lid. When the steam releases, place the weight and cook for 3 whistles in medium flame. Once done switch off the flame.
• When the pressure goes down, remove the weight, and open the cooker.
• Gently mix the rice and serve hot with a dollop of ghee.


💥 Step by step pic how to Arisi Paruppu Saadham at home

Wash the rice and dal thoroughly. Soak in 2½ cups of water for 15 mins and keep aside.

Dry grind the ingredients mentioned above and keep aside

other ingredients

Heat oil in a pressure cooker, when hot add mustard seeds and cumin seeds, allow it to splutter.

Add dry red chilies and roast for few seconds

Next, add onion, curry leaves and saute till it turns brown in color in medium flame.

Then add the chopped tomatoes and saute till it becomes soft in medium flame.

Add the ground coarse paste and saute for 2 more mins.

Next, add the rice and dal along with the water. Add salt, turmeric powder, and coriander leaves. Mix well.

Cover the cooker with lid. When the steam releases, place the weight and cook for 3 whistles in medium flame. Once done switch off the flame. When the pressure goes down, remove the weight, and open the cooker. Gently mix the rice and serve hot with a dollop of ghee.

Ragi Vada

This is going to participate in " JFI - Ragi " event hosted by Madhuram's of Eggless Cooking. Also sending Ragi Dosa to this event.

Mashed Horse Gram / Kollu Masiyal

Horse gram / Kollu is famous in kongunadu areas of Tamilnadu. They prepare many recipes with this like masiyal, chutney, rasam etc... Persons who are wishing to lose weight can include this in their diet. Yes this helps in reducing body weight and this is a healthy dish too. So you can see this in many of my recipes. This is going to participate in " MLLA - 18" event hosted by Srivalli of Cooking 4 All Seasons, event by Susan of The Well Seasoned Cook .

Ingredients

• Horse gram - 1 cup

• Shallots - 8 to 10

• Dry Red Chillies - 3 to 4

• Garlic - 2 cloves, crushed

• Cumin Seeds - 1/2 tbsp
  

• Curry leaves - few

• Mustard Seeds - 1 tbsp

• Salt to taste

• Oil - 2 tbsp

Method

• Wash and soak horsegram overnight or 4 to 5 hours.

• Add enough water and pressure cook horsegram for 4 whistles.

• Heat oil in pan, add mustard and cumin seeds, allow them to splutter.

• Then add curry leaves, crushed garlic cloves and shallots and fry till the shallot turns pink.

• Add horse gram and salt to it, bring it to boil and cook for 3 Min's.

• Then with help of wooden masher mash them.

• Serve with hot rice and a drop of ghee to it.
  

Tips:

• After pressure cooking horsegram, take out the excess water in a separate bowl and if u drink this water every morning in the empty stomach, helps in reducing weight. Even you take boiled horsegram little instead of water.
  

• With that water u can make rasam too. Will be posting that later.

Sandhagai/ Idiyappam/ Sevai : Lemon & Tomato Sevai

Sandhagai is popularly known as sevai / idiyappam, a type of rice noodles, a popular kongunadu recipe. During Festival time at my place in coimbatore they will prepare this . This is considered as light and easy digestible food as it can be made with less oil and it is steamed. And making of sevai traditionally at home consists of following steps.

• Soak parboiled rice in water for 3 to 4 hrs.
• Grind the soaked rice to a fine paste as you are grinding for idli batter.
• Add salt to it and mix well.
  
• Pour the batter into idli moulds and steam them.
• Press the dumpling into fine strands using sevai press.

This method is a bit long process. This is what my grandma and my mother makes. I'll write about this with stepwise pictures in my later post. And i made sandhagai from rice flour prepared by my MIL. I used 'muruku maker' for making this as i don't have sevai press. I made Tomato and Lemon Sevai from it. And this is my all time favorite breakfast recipe. In my opinion it is the best breakfast recipe i ever had before.

Ingredients
Rice flour - 4 cups
Salt to taste
Water

• Add hot water and salt to the flour, knead and make a thick dough.

• Place the dough in the muruku maker, use the tiny hole disc in the muruku makerand press them to form the rice strands.

• Steam them in the idli moulds for 5 min's and keep it aside.
  

Now the sandhagai is ready. You can flavour it with lemon, tomato etc.


Lemon & Tomato Sevai
After the sandhagai is ready, it is easy to prepare this lemon and tomato sevai. And also very tasty. Serve this with coconut chutney.



And this is goinging to participate in " RCI - Kongunadu Cuisine " event hosted by Priya of Easy N Tasty Recipes

Lemon Sevai



Ingredients

• Lemon Juice - 3 tbsp

• Onion - 1, finely chopped
  

• Sandhagai - 1 cup

• Oil - 2 tbsp

• Mustard Seeds - 1/2 tbsp

• Dry Red Chilly - 4

• Curry leaves - few

• Turmeric Powder - 1/2 tsp

Method

• Heat oil in pan add mustard seeds, allow it to splutter.

• Then add curry leaves, red chillies fry for one min.

• To it add chopped onion and fry till golden brown.

• Add turmeric powder to it and fry for one min.
  

• Next add sandhagai to it and mix well.

• Finally add lemon juice to it, mix well and lemon sevai is ready to serve.

Tomato Sevai



Ingredients

• Tomato - 1, chopped
  

• Sandhagai - 1 cup

• Oil - 2 tbsp

• Mustard Seeds - 1/2 tbsp

• Dry Red Chilly - 4

• Curry leaves - few

Method

• Heat oil in pan add mustard seeds, allow it to splutter.

• Then add curry leaves, red chillies fry for one min.

• To it add chopped onion and fry till golden brown.

• Add chopped tomato to it and fry for 3 to 4 Min's.
  

• Next add sandhagai to it, mix well and tomato sevai is ready to serve.