Payaru (Whole Moong) Kuzhambu

Ingredients (Translation)

1/2 cup whole Moong
1 small cup Red gram dal
¼ tsp Turmeric powder
½ lemon size Tamarind
Sambar powder- 2 tsp
¼ tsp Mustard seeds
¼ tsp Fenugreek
Salt to taste
Asafoetida- a pinch
2 tsp oil
Curry leaves and coriander leaves

Pressure cook whole moong or payaru and red gram dal. Soak tamarind in water and extract the juice.

Heat oil, add mustard seeds and fenugreek seeds. When it starts spluttering, add the tamarind juice, turmeric powder, sambar powder, salt, curry leaves and asafoetida.

When it starts boiling, add cooked dal and whole moong.

If required add dilute paste of rice flour to make the kuzhambu thick.
You could also use sprouts instead of moong.
how to make sambhar, sambar, whole moong sambar recipe

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Anonymous said...

looks yummy

Asha said...

Delicious EC! Great recipe. I love the taste of whole Moong in any dish.This goes well with Chapatis too !Thanks!:))

Sirisha Kilambi said...

wow .....the kozambu looks nice.....With Moong is another variety..I bet it tastes good ;-)

Rajitha said...

healthy and yummy!

Happy cook said...

Looks great

Namratha said...

A good healthy way to eat Moong, yummy!:)

remya said...

lovely...sounds healthy too...

Suganya said...

I endlessly make sprouts with whole moong, but sambar never occurred to me. Thx for the idea.

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