Pachaipayaru Kuzhambu

              This gravy was learnt from one of my collegues.  This is very popular in Coimbatore and is known that Pachaipayaru is also very good for health. Most of the people dry roast  the Payaru and pressure cook. My preference is to soak the Payaru for 4 to 5 hours and then cook for 2 or 3 whistles. That seems soft and tasty for me. Nowadays, once in a week, the grain is soaked and sprourted by me. That is used for salads, sundal and gravy. This Kuzhambu tastes very well, mixed with hot rice, ghee and a little bit spicy Poriyal as a side dish or with Vathal or vadagam.

Pachaipayaru  Kuzhambu

Ingredients:

Pachaipayaru   0.5 cup
Small onions   15
Garlic  8 pods.
Coriander seeds, Zeeragam  1 tsp each
Coconut Oil 2 tbsp
Green chillies 4
Tomatoes  3
Salt, Curry Leaves,  Coriander seeds, Turmeric powder

Method :

Dry roast the Payaru and pressure cook by adding 2 cups of water,Turmeric Powder, Garlic, Green chillies and Tomatoes for 6 to 8 whisles,

Heat the oil in a Kadai, add the Mustard and the Coriander seeds. Then add the Curry Leaves and the small onions. If the small onions are big, can be sliced. Saute on medium flame till it becomes golden brown.

Open the cooker, once the steam subsides. Add the onion and salt. Mash with a wooden laddle or an electric blender for a few seconds.The tasty and healthy Pachapayaru Kuzhambu is ready,