16 March 2009

Red Gram Thoran

How to make Red Gram/Van payar Thoran
1) Red Gram /Van Payer – 1 ½ cups
2) Water – 2-Cups
3) Shallots (Kunjjulli) – 6 nos.
4) Coconut – ¾ cup
5) Green chilly – 1 no.
6) Crushed red chilly – 3 teaspoon
7) Turmeric powder – 2 pinch
8) Cumin seeds – 1 pinch
9) Garlic – 1 no.
10) Curry leaves – As required
11) Salt – to taste
For seasoning
1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon
3) Shallot – 2-3 nos. (Chopped)
4) Curry leaves – As required
5) Oil- 1-2 table spoon. (Coconut oil /any vegetable oil)
Wash the Red gram and pressure cook in high falme for about 6-7 whistles only, then keep aside to pressure off, in the mean time pulse the fresh coconut, green chilly, turmeric powder, cumin seeds, garlic, crushed red chilly & shallots in a blender in 2 times and keep aside.
Take a pan and transfer the cooked red gram in to it (if it is not cooked well cook again some more minutes with little water) then add the coconut mix in to it with sufficient salt & mix well, cook again for 1-2 minutes in slow fire then sauté gently for 1 minute until all the water contents disappears.
Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly , chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the Cheru payer. Your Red gram payar thoran is ready to serve. Serve it hot with rice or hot porridge, pappadam and mango pickle.

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