23 September, 2022
WHOLE GREEN GRAM (MUNG BEANS) CURD CURRY/LEGUME CURD CURRY/HESARU KALINA MAJJIGE PALDYA/ಮೊಳಕೆ ಹೆಸರು ಕಾಳಿನ ಮಜ್ಜಿಗೆ ಹುಳಿ/ಮಜ್ಜಿಗೆ ಪಳ್ದ್ಯ
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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
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- 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
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- Transfer the ground mixture to the cooked green gram and let it come to boil again
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- 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
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- 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
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- You can serve this along with rice, cooked dalia, ragi mudde/balls, Upma, steamed dumplings etc.
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