Payatham Pezhukku
A rustic, lightly spiced South Indian green gram dish flavoured simply with fragrant curry leaves and unrefined coconut oil.
Whole chillies
4 gAdded to the boiling beans in step 2Everything else
Method
- Cover 200 g moong beans with plenty of water in a bowl and set aside to soak overnight.
- Drain the soaked legumes and tip them into a wide, heavy pot of briskly boiling water along with the whole chillies. Simmer for about 30 minutes until the beans are cooked through and tender.
- Empty the pot into a colander to drain away the liquid, then transfer the hot beans to a serving dish.
- Toss in 2 tsp coconut oil, 2.5–3.8 g curry leaf, and salt to taste, mixing thoroughly until evenly distributed.
Don't have something?
Whole mung beansThis is the same bean under another name; use the same weight and soak as directed.
Split green mung beansUse the same weight; it cooks 10–15 minutes faster without soaking, so add later and expect a softer texture.
Whole brown lentilUse the same weight; it is firmer and earthier and needs 5–10 minutes longer.
Dried kashmiri chilliUse equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.
Red chilli powderUse 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.
Vegetable oilUse the same weight; it is neutral and will not add coconut aroma.
Groundnut oilUse the same weight; mild and good for frying, but no coconut flavour.
GheeUse the same weight for richness; it adds a dairy aroma and is not vegan.
Bay leafFry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.
Lime juiceAdd a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.
Similar dishes
- Same: Molgai Podi shares the use of dried red chillies, curry leaves, and salt with this dish.
- Different: Instead of cooked whole green gram and coconut oil, Molgai Podi is a dry-roasted, ground spice powder made with chana dal, desiccated coconut, asafoetida, and vegetable oil.
- Same: Masala Vada also features lentils seasoned with dried red chillies, curry leaves, and salt.
- Different: Instead of green gram prepared with coconut oil, Masala Vada uses chana dal mixed with onions, ginger, and fennel seeds and is deep-fried in vegetable oil.
- Same: Both dishes are South Indian lentil preparations seasoned with dried red chillies and curry leaves.
- Different: Instead of green gram cooked dry in coconut oil, Jeera Rasam is a thin broth made with toor dal, tamarind extract, rasam podi, cumin, mustard seeds, and ghee.
- Same: Both are simple dal dishes seasoned with dried red chillies and salt.
- Different: Masoor Dal uses split red lentils seasoned with ajwain, green chillies, turmeric, coriander leaf, and ghee or vegetable oil instead of the green gram, curry leaves, and coconut oil used in this dish.