Green Gram Curry ( Porichu Kotti Kuzhambu)

Serving Size : 4

Cooking Time : 10 min

Preparation Time : 15 min

Ingredients

• Green Gram Dal ( Mung dal) - 1 cup
• Onion - 1 finely chopped
• Tomato - 1 finely chopped
• Garlic - 2 finely chopped
• Green chili - 1
• Turmeric - 1 tsp
• Salt to taste

For Tampering

• Oil - 4 tbsp
• Cumin - 1 1/2 tsp
• Dry red chili - 5 ( add more to you'r spice level)
• Curry Leaf - 1 string

Method

• In a kadai dry roast dal until it changes color to brown, now wash it and to pressure cooker.
• Now add onion, tomato, garlic, whole green chili and add 2 cups of water to dal, close the lid and pressure cook for 5 to 6 whistle.
• Once pressure is released open the lid and smash the dal with wooden beater.
• Now add salt, turmeric if gravy is too thick add 1/2 cup hot water and let it boil for 5 min.
• Now in small sauce tamper things under tampering and add to the gravy and mix it well.
• Serve hot with rice or chapati.

Method With Photo

• In a kadai dry roast dal until it changes color to brown, now wash it and to pressure cooker.

• Now add onion, tomato, garlic, whole green chili and add 2 cups of water to dal, close the lid and pressure cook for 5 to 6 whistle.

• Once pressure is released open the lid and smash the dal with wooden beater.

• Now add salt, turmeric if gravy is too thick add 1/2 cup hot water and let it boil for 5 min.

• Now in small sauce tamper things under tampering and add to the gravy and mix it well.

• Serve hot with rice or chapati.

Note

• Once Gravy is cooked don't use cold water to the cooked gravy you'll lose taste from the gravy. Any type of curry or Sambar or Kuzhambu once it cooked add only hot water if needed.
• Very easy recipe it'll be useful for bachelors to prepare this within 10 min.