23 September, 2022

WHOLE GREEN GRAM (MUNG BEANS) CURD CURRY/LEGUME CURD CURRY/HESARU KALINA MAJJIGE PALDYA/ಮೊಳಕೆ ಹೆಸರು ಕಾಳಿನ ಮಜ್ಜಿಗೆ ಹುಳಿ/ಮಜ್ಜಿಗೆ ಪಳ್ದ್ಯ

Feeling good rather pleasing for have created this recipe. Curd curry/majjige huli/majjige Paldya using a legume !! I can’t believe I could make this I mean it strike my mind to prepare something like this. Its unbelievable, feeling so so glad.

Just slight moderations being made, otherwise this recipe is almost similar to one of my earlier post ie .. Alugadde – capsicum majjige Paldya/Potato curd curry (which also has video demonstration) . But Still I do wanted to Publish this recipe separately, for I haven’t yet come across anyone’s recipe of Paldya/curd curry using a legume.

At least for me/us this is one of the most special recipe. Fiber rich, includes herbs, curd, simple to make and more over this recipe is diabetic friendly.

Ingredients : measuring cup used – 250 ml

Sprouted green gram – 3 cups
Curd (thick) – 1 cup
Water – 3 to 4 cups
Coriander leaves finely chopped – 2 tbsp

For grinding :

Split bengal gram – 1 tbsp
Split black gram – 1/4 tbsp
Pigeon peas/togari bele – 1/2 tbsp
Cumin seeds – 1/2 tbsp
Black pepper corns – 1/2 tsp
Coriander seeds – 1/2 tbsp
Green chili – 4 to 6 (I have put four)
Rock salt – 2 tbsp
turmeric powder – 1/2 tsp
Grated fresh coconut – 1 cup (in 200 ml cup)

For tempering :

Ghee – 1 tbsp
Mustad seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Whole red chilis (byadigi) – 2 nos.,
Fenugreek powder – 1/2 tsp
Hing – 1/8 tsp
Curry leaves – 2 sprigs

PROCEDURE :

Rinse well and soak the whole green gram in enough water for 7 to 8 hours, drain all the water, cover and set aside for another 8 to 10 hours You will notice that they are sprouted amazingly. Cook sprouted green gram by adding 1 to 2 cups of water

Now gather all the ingredients listed below the heading “for grinding” in a mixie jar and at first grind them all without adding any water to a coarse paste, then grind by adding little water at a time into a fine paste

Transfer the ground mixture to the cooked green gram and let it come to boil again

When it is boiling rapidly, add the curd and whisk the mixture using a wooden whisker, add more water if needed at this stage. Further do not let the mixture boil rapidly but let it be on the high heat for 2 minutes, keep stirring in between, then remove from the heat

Prepare tempering using all the ingredients listed below the heading “for tempering” and pour it on the prepared curry/huli/Paldya and sprinkle coriander leaves on the top