Authentic Green Gram Payaru Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Green Gram Payaru Recipe – South Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Green Gram Payaru. It’s a simple, comforting South Indian side dish that’s bursting with flavour. I remember my grandmother making this for me when I was little, and the aroma always filled the house with warmth. It’s perfect with rice, kanji (rice porridge), or even as a quick snack. Let’s get cooking!

Why You’ll Love This Recipe

This Green Gram Payaru is more than just a recipe; it’s a little piece of South Indian comfort food. It’s quick to make, incredibly flavourful, and packed with protein. Plus, it’s naturally vegan and gluten-free! Honestly, it’s one of those dishes that just feels good to eat.

Ingredients

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

• ½ cup Green gram (payaru) – about 150g
• ¼ cup Shallots – about 30g
• 2 Green Chillies
• 3 Garlic cloves
• ¼ tsp Turmeric powder – about 0.75g
• ¼ tsp Pepper powder – about 0.75g
• ⅓ cup Grated Coconut – about 35g
• Salt to taste
• 2 tsp Coconut oil – about 10ml
• 1 tsp Mustard seeds
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Green Gram (Payaru) – Types & Soaking

Green gram, also known as moong or mung beans, comes in different varieties. I prefer the split green gram (mung dal) for this recipe as it cooks faster. Soaking is key! It reduces cooking time and makes the payaru easier to digest. Overnight soaking is ideal, but 5-6 hours works too.

Shallots vs. Onions – Flavor Profile

I love using shallots in this recipe. They have a milder, slightly sweet flavour compared to regular onions. If you don’t have shallots, you can substitute with a small red onion, but the flavour will be a bit stronger.

Coconut Oil – Regional Variations & Substitutes

Coconut oil is traditional in South Indian cooking and adds a lovely aroma. If you don’t have it, you can use vegetable oil or sunflower oil, but the flavour won’t be quite the same.

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are always best! They have a vibrant aroma and flavour. If you can’t find fresh, you can use dried, but use about half the amount as the flavour isn’t as potent.

Spice Levels – Adjusting the Heat

The green chillies add a nice kick. Feel free to adjust the number based on your spice preference. You can even remove the seeds for a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the green gram overnight or for 5-6 hours. This is super important for a soft and fluffy payaru.
2. Once soaked, drain the water and pressure cook the green gram with a pinch of turmeric and salt. Cook for about 3 whistles, or until it’s nice and soft.
3. While the payaru is cooking, heat the coconut oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready!
4. Add the shallots, green chillies, and garlic cloves to the pan. Sauté until the shallots turn translucent and golden brown.
5. Now, add the grated coconut, turmeric powder, and salt. Mix well and sauté for another minute.
6. Finally, add the cooked green gram and pepper powder. Stir-fry everything together for about 2 minutes on low heat, allowing the flavours to meld.

And that’s it! Your Green Gram Payaru is ready to be served.

Expert Tips

• Don’t overcook the green gram! It should be soft but still hold its shape.
• Roasting the coconut slightly before adding it to the pan enhances its flavour.
• A squeeze of lime juice at the end adds a lovely brightness.

Variations

• My friend Priya loves adding a handful of chopped coriander leaves at the end for a fresh flavour.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the coconut oil.
• My family sometimes adds a pinch of asafoetida (hing) to the tempering for a unique flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using coconut oil and not ghee.

Gluten-Free Confirmation

Yes, this recipe is 100% gluten-free!

Spice Level Adjustment – Mild to Spicy

As mentioned before, adjust the number of green chillies to control the heat. Removing the seeds also helps. You can even add a pinch of red chilli powder for extra spice.

Festival Adaptations – Pongal/Onam Side Dish

Payaru is a wonderful side dish for festive occasions like Pongal and Onam. It complements the main courses beautifully.

Serving Suggestions

Serve hot as a side dish with rice, kanji (rice porridge), or as a snack. It also pairs well with roti or chapati.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Payaru and its nutritional benefits?

Payaru, or green gram, is a highly nutritious lentil. It’s a great source of protein, fibre, and essential vitamins and minerals.

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

While green gram is traditional, you can experiment with other lentils like yellow moong dal or masoor dal. The cooking time and flavour will vary.

How do I know when the green gram is perfectly cooked?

The green gram should be soft and easily mashed with a fork, but not mushy.

Can I make this dish ahead of time?

You can cook the green gram ahead of time and store it in the refrigerator. Then, simply sauté the tempering and add the cooked green gram when you’re ready to serve.

What are some other dishes I can serve with Payaru?

Payaru goes well with rice, sambar, rasam, and various vegetable curries. It’s a versatile side dish that complements many Indian meals!