North Arcot Style Payaru Puli Kurma | Pachai Payaru Puli Kurma |Green Gram in Tamarind Coconut Gravy | North Arcot Style Legume Stew | Gluten Free and Vegan Recipe

Hi Supermoms,

This month has been all about simple , light and wholesome meals. Whole Green gram known as 'Pachai Payaru' in Tamil is one of the easiest legumes to cook. High on protein and other nutrients , the pachai payaru is also one of the ancient legumes that have been part of the Great Indian Cuisine for thousands of years.

It is amazing to note that the pachai payaru is still very popular in cuisines across India. From salads , chaat, dosai/pesarattu , Khichdi and to curries, there are so many different ways this legume is used. Ayurveda highly recommends usage of this legume in our everyday cooking. 

Raw green gram is powdered fine, mixed with milk cream and applied on the skin for more glow . 

Lalitha Patti, My mother and  Kollu Patti Rukmini Amma

Today's recipe North Arcot Style Payaru Puli Kurma is my great grandmother Rukmini Amma's recipe . Usually Kurma is served as a side dish to various tiffins . But this Puli Kurma  is served along with rice. It has cooling spices like poppy seeds, cardamom , coconut and  is also easy to cook. 

Over the years, I have made a few variations to the recipe and adjusted it according to the family ( taste ) preference . 

 Pachai Payaru Puli Kurma:

Preparation time : 3 hours 

Cooking time : 25 minutes

Serves : 4

1 cup = 250 ml cup 

Note : Along with green gram I also used a handful of black eyed peas .

Ingredients :

1 cup green gram/pachai payaru 

1 cup tamarind rice ( soak small gooseberry size tamarind in 1 cup water and extract juice)

1 green cardamom ( whole)

1 bay leaf 

2 cloves 

salt to taste

To soak and grind :

1/4 cup fresh coconut ( roughly chopped)

1 teaspoon poppy seeds

1 teaspoon fennel seeds 

1 green chilli 

To temper:

2 teaspoons coconut oil ( or ghee if you are not vegan)

1-2 dry red chillies ( halved)

1/2 teaspoon cumin seeds

1 sprig curry leaves 

pinch of asafoetida 

Method :

1. Wash the green gram and soak for 2-3 hours.

2. Pressure cook along with 2 cups of water , bay leaf , cloves, cardamom upto 4 whistles over low flame and switch off.

3. Add all the ingredients given under 'To soak and grind' into the jar of a mixer , add 1/4 cup water and allow it to soak for 20 minutes.

4. Grind it to a smooth paste.

5. Once the pressure releases, open the cooker and place it back on the low flame.

6. Add the tamarind juice and simmer for 5 minutes.

7. Add the ground paste, salt and continue boiling for another 5-6 minutes and switch off.

Chef tip : If the kurma is thick, you can always add extra water. 

8. Heat a small pan or ladle with oil and temper with ingredients given for the same.

9. Pour it over the puli kurma and mix well. 

Delicious and Nutritious Payaru Puli Kurma is now ready .

Happy Cooking !

With love,

Masterchefmom