Last Updated on 2 months by Neha Deshmukh

Authentic Green Gram Recipe – A Quick South Indian Snack

Introduction

Oh, green gram! This simple little bean holds so many memories for me. I remember my grandmother making this as a quick evening snack, and the aroma would fill the entire house. It’s a comfort food that’s both incredibly healthy and satisfying. Today, I’m sharing my version of this classic South Indian recipe – it’s super easy to make and perfect when you’re craving something light yet flavorful. You’ll love how quickly it comes together!

Why You’ll Love This Recipe

This green gram recipe is a winner for so many reasons. It’s ready in under 20 minutes (after soaking, of course!), requires minimal ingredients, and is packed with protein and nutrients. It’s a fantastic snack, a light meal, or even a healthy offering for pooja (prayer). Plus, it’s naturally gluten-free and can easily be made vegan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 cups (approx. 225g) green gram (mung bean, pacha payaru)
• 0.25 cup (approx. 30g) grated coconut
• 4 dry red chillies
• A few curry leaves (about 15-20)
• 0.25 tsp black mustard seeds
• 0.125 tsp hing powder (asafoetida)
• 2 tsp oil

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Green Gram (Mung Bean/Pacha Payaru) – Types & Benefits

We’re using the split green gram (pacha payaru in Tamil) here, but you can also use whole green gram. It takes a bit longer to cook, but the flavour is lovely. Green gram is a nutritional powerhouse – it’s high in protein, fiber, and essential vitamins and minerals. It’s also really easy to digest!

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. It adds a beautiful sweetness and texture. However, unsweetened desiccated coconut works perfectly well in a pinch. About 1/4 cup of desiccated coconut is a good substitute.

Dry Red Chillies – Heat Levels & Substitutions

The number of red chillies you use will determine the spice level. I like to use Byadagi chillies for colour and mild heat, but you can use any dried red chilli you prefer. If you’re sensitive to spice, remove the seeds before adding them. You could also substitute with 1/2 tsp of chilli powder, but the flavour won’t be quite the same.

Curry Leaves – Regional Variations & Aroma

Curry leaves are essential for that authentic South Indian flavour! They have a unique aroma that’s hard to describe. Different regions use slightly different types of curry leaves – some are smaller and more delicate, others are larger and more robust.

Hing Powder (Asafoetida) – Uses & Health Benefits

Don’t skip the hing! It adds a wonderful savoury depth to the dish. A little goes a long way – it has a strong, pungent smell in its raw form, but it mellows out beautifully when cooked. Hing is also known for its digestive properties.

Oil – Choosing the Right Oil for Tempering

I prefer using a neutral-flavoured oil like sunflower or vegetable oil for tempering. You could also use coconut oil for a subtle coconut flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Green Gram: Start by soaking the green gram in plenty of water for at least 3 hours, or even overnight. This softens the beans and reduces cooking time.
2. Cook the Green Gram: Drain and rinse the soaked green gram. Add it to a pressure cooker with fresh water (about 2 cups for 1.5 cups of green gram). Pressure cook for 4-5 whistles (around 15 minutes) until the beans are tender but still hold their shape – you don’t want them mushy!
3. Prepare the Tempering: While the green gram is cooking, heat the oil in a small pan. Once hot, add the mustard seeds and let them splutter. This is important – spluttering mustard seeds release their flavour.
4. Add Aromatics: Add the torn dry red chillies and curry leaves to the pan. Sauté briefly, just until the curry leaves become fragrant (about 30 seconds).
5. Infuse with Hing: Mix in the hing powder and sauté for another 10 seconds. Be careful not to burn the hing, as it can become bitter.
6. Combine & Finish: Pour the tempering over the cooked green gram. Add salt to taste and mix well.
7. Add Coconut: Finally, stir in the grated coconut until it’s evenly distributed. Give it a final taste and adjust the seasoning if needed.

Expert Tips

Here are a few things I’ve learned over the years:

Soaking & Cooking the Green Gram

Don’t underestimate the soaking time! It really does make a difference in the texture. If you forget to soak, you can still cook the green gram, but it will take much longer.

Tempering Techniques for Maximum Flavor

The key to a good tempering is to use the right amount of oil and to cook the spices briefly. You want to release their flavour, not burn them.

Achieving the Right Consistency

You want the green gram to be tender but not mushy. Keep an eye on it while pressure cooking and adjust the cooking time accordingly.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the number of red chillies to control the spice level. For a mild flavour, use just 1-2 chillies. For a fiery kick, add 5-6!

Festival Adaptation (Prasadam for Pooja)

This is a popular prasadam (offering) for Hindu festivals. To make it suitable for prasadam, avoid using onion and garlic.

Regional Variations (Tamil Nadu, Kerala, Karnataka)

Each South Indian state has its own slight variation. In Tamil Nadu, they often add a squeeze of lemon juice. In Kerala, you might find a touch of jaggery for sweetness. Karnataka versions sometimes include a pinch of turmeric.

Serving Suggestions

Serve this green gram snack warm or at room temperature. It’s delicious on its own, or you can pair it with a cup of hot tea or coffee. It’s also a great side dish with rice and sambar.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is the best way to soak green gram for optimal texture?

Soaking in plenty of water for at least 3 hours, or overnight, is best. This ensures the beans are fully hydrated and cook evenly.

Can I use a different type of bean instead of green gram?

You can try using other beans like chana dal (split chickpeas), but the flavour and texture will be different. Green gram is really the star of this recipe!

How can I adjust the spice level of this recipe?

Reduce or increase the number of red chillies, or remove the seeds from the chillies for a milder flavour.

What is hing powder and where can I find it?

Hing powder (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, or online.

Can this be made ahead of time? How long will it keep?

Yes, you can make this ahead of time. It will keep in the refrigerator for up to 3 days.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

What are the health benefits of green gram?

Green gram is packed with protein, fiber, vitamins, and minerals. It’s a great source of energy and is known for its digestive benefits.