Coimbatore, a vibrant city in South India, boasts a rich culinary heritage, and its unique take on green gram curry is a testament to this. This isn't your average moong dal preparation; the Coimbatore style features a distinctive blend of spices and a subtly tangy flavor profile, setting it apart from other regional variations. The use of fresh, locally sourced ingredients is paramount, contributing to the dish's authentic taste and vibrant green hue. This recipe emphasizes simplicity and celebrates the natural flavors of the green gram, resulting in a healthy and incredibly satisfying meal. It's a perfect side dish for rice, roti, or even idli.
Ready to experience the authentic taste of Coimbatore? Let's delve into the step-by-step instructions to recreate this flavorful and healthy green gram curry in your own kitchen. From preparing the tempering to achieving the perfect consistency, this guide will ensure your culinary journey is smooth and successful, leading you to a bowl of deliciousness you'll want to savor again and again.
Tools Needed
- Cooker
- Mortar and pestle
- Pan
Ingredients
- Green gram (dal): 100g
- Turmeric powder: 1/2 tsp
- Onion: 1
- Green chilies: 3
- Tomatoes: 2
- Garlic cloves: 5
- Cumin seeds: 1/2 tsp
- Bay leaves: a bunch
- Coriander seeds: 1 tbsp
- Mustard seeds: null
- Curry leaves: null
- Sesame oil or peanut oil: null
- Salt: null
- Ghee: 2 tbsp
- Coriander leaves: null
Step-by-Step Instructions
Step 1. Preparing and Cooking the Green Gram
- If you have time, soak the dal for a couple of hours. Otherwise, fry it for 2 minutes on medium flame until fragrant.
- In a cooker, combine the dal with two parts water, turmeric powder, onion, green chilies, tomatoes, garlic, cumin seeds, and bay leaves.
- Cook in the cooker for 6-8 whistles.
- Once cooked, mash the dal well.
Step 2. Making the Spice Paste and Tempering
- Grind coriander seeds and cumin seeds separately in a mortar and pestle.
- Grind the ground coriander and cumin with garlic.
- In a pan, heat oil. Add mustard seeds and fry until they splutter.
- Add the fried coriander-cumin-garlic mixture, onion, curry leaves, and chilies to the pan and saute.
Step 3. Combining and Simmering the Curry
- Add the ground coriander powder, the cooked dal, salt, and mix well.
- Simmer for 5 minutes.
Step 4. Garnishing and Serving
- Garnish with coriander leaves and ghee.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Adding the coriander powder later prevents sticking.
- Adjust seasoning to your preference.
- Serve hot with rice, chapati, puri, or dosa.
Nutrition
- N/A
FAQs
1. Can I use split green gram instead of whole green gram?
Yes, you can! Split green gram (moong dal) will cook faster, but the texture might be slightly different. Adjust the cooking time accordingly.
2. What can I substitute for coconut oil?
Vegetable oil or ghee (clarified butter) are good substitutes. Coconut oil provides a distinct flavor, but other oils will still result in a delicious curry.
Enjoy your homemade Coimbatore Special Green Gram Curry! This simple yet flavorful recipe is a wonderful addition to your weekly meal plan, offering a healthy and satisfying taste of South India. We hope you savor every bite!