Ingredients
1/2 cup green gram
salt to taste
water as required
2 tsp coconut oil
a twig of curry leaves
To grind
1/4 cup grated coconut
1/4 tsp cumin seeds
2 garlic cloves
6 or 7 curry leaves
1/4 tsp kashmiri chilli powder
1/4 tsp turmeric powder
water as required
Preparation
1. Dry roast the green gram in medium heat until its color slightly changes and let it cool down. (Do not let it turn to brown color).
2. Using a mixer, lightly crush the roasted green gram.
3. Now wash it in water 2 or 3 times to partially remove the husk and drain it out.
4. Add this in a pressure cooker along with salt and enough water. Pressure cook it in medium heat for 2-3 whistles. Turn off the heat and let the pressure release.
5. Grind all the ingredients mentioned in the 'to grind' section to a coarse paste and add this to the cooked green gram. If the mixture is very thick, add water to this as required. Add salt also if needed. Mix well.
6. Now cook it in medium heat until the curry slightly bubbles.( No need to boil it). Turn off the heat . Add 2 tsp coconut oil and a few curry leaves to it and mix well.
Rice with paripp curry and pappadam is the best combination.
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