Nadan payaru curry.

Payaru means whole green moong daal.

With very few ingredients we can make this protein enriched curry for roti, puttu, aappam etc. Let us see this simple recipe.

Preparation time approx. 30 minutes.


1 cup green moong soaked overnight

15 shallots chopped finely.

1/ 2 tsp chilli powder.

3 tbsp grated fresh coconut.

1/ tsp cumin seeds.

1 piece ginger.

6 to 8 green chillies

2 red chillies.

Salt to taste.

1/2 tsp turmeric powder.

¹3 tbsp coconut oil.

1 tsp mustard seeds.

3 stems of curry leaves.


Pressure cook moong daal adding salt, turmeric powder, chilli powder and water just above the level of moong. Cook well.

Heat a pan. Add coconut oil. Add mustard seeds. Let it crackle. Add jeera and red chillies. Fry it. Now add chopped shallots and 6 green chillies slight in to 2 pieces.fry this till Shallot become shiny.

Add cooked moong daal. With water. Adjust salt level. Cook on medium heat. Grind 2 green chillies, a pinch of jeera, ginger piece, 4 shallots with coconuts. Add water grind to smooth paste. Add this to curry. Add curry leaves. Cook for another 10 minutes.


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