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Tuesday, March 31, 2009

Pachai Payaru and Karamani Sambar

Pachai Payaru (Green gram) and Karamani (Black eyed beans) sambar is very tasty. It is very good for health. Its rich in proteins, so I make sure to use these once a week in my kitchen.

Pachai Payaru - 1 cup
Karamani (Brown or white) - 1cup
Curry leaves - 2 tspns
Oil - 2 tspns
Tamarind - 1 lemon size
Asafotida - 1 pinch

For masala(grinding)
Coriander seeds (daniya) - 1/4 cup
Dry red chilli - 4 nos
Kadala parap(Bengal gram) - 2 tspn
Uzhatamparap(Urad dal) - 2 tspn
Venthayam(Methi seeds) - 1/2 tspn
Grated coconut - 2 cups

Preparation method
Soak tamarind in hot water for few mins and squeeze it.
Cook Pachai Payaru and Karamani in pressure cooker for 3 whistles with water.
In a kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Allow it to cool. Add coconut while grinding in mixie and grind it to a fine paste with little water.
Keep a vessel on stove and add tamarind water. Now add cooked grams to this and allow it to boil.
Add the grinded masala to it and boil.
Heat oil with little ghee or only oil and add mustard wait till it splutters, off the stove add asafotida and curry leaves.

MIx it with the sambar.

Pachai Payaru Karamani sambar is ready to serve. It can be served with rice.

Notes - You can reduce the masala as per the quantity you are cooking.
If it becomes thick, add water and salt and warm it.
Adding of toor dal is not necessary, if required you can add very little.


KALVA on April 1, 2009 at 5:28 PM said...

intertesting recipe

Saraswathi Iyer on April 1, 2009 at 9:18 PM said...

Hi, Thank you for your comment and visiting my blog. cheers.

Uma Ramasubramanian on April 1, 2009 at 10:12 PM said...

Amazing blog Saraswathi! I am a bad cook, hope to get some help from here.


simplysara on April 2, 2009 at 12:18 AM said...

Hi Uma, Thank you for visiting my blog and for your comment. Pls do let me know if the recipe you are looking for is not available in my blog. cheers.

Anonymous said...


Just wanted to know if the green gram and the black eye peas need to be soaked overnight before cooking them the next day. I plan to make it tomorrow. So please let me know. Thanks. I think your recipes are superb. Thanks for that. :)

Sara's Corner on December 12, 2009 at 7:41 AM said...

Hi Kini, Thank you for visiting my blog. You need to soak for 1-2 hours in hot water or normal water but not overnite and later pressure cook. would love to hear how was it.

Anonymous said...

Hey Saraswathi. Thank you for that quick response. Unfortunately my plans to make that sambar changed. But i will be making it next week sometime. will keep you posted about that. :)
I have tried you veg pulav in cooker, vangibath and the seven cup burfi recipes. all came out very well. however just wanted to let you know that the 3 cups of sugar for the seven cup is too much. it overrides the taste of besan and makes the whole sweet dish very, very sweet. maybe i can make 2 cups of besan and 2 cups of sugar to balance the taste. your suggestions on that are welcome.
i have a lot more recipes to try from your blog. beleive me having your recipes to refer to and cook is such a blessing. i stay in the US from the past one year after i was married. cooking independently for me here was my first time. so having your recipes is such a confidence booster and adds variety to our palate. thank you once again and keep the good work going.
will stay in touch in case of any queries or to tell you how my experiment with your recipes came out. God bless you! :)

Saraswathi Iyer on December 19, 2009 at 3:33 PM said...

Dear Kini, Thanks a lot for your feedback so sweet of you. Yes some like more sweet n some normal sweet. You can surely can the ingredients according to your taste. surely mail me or leave me a comment with your queries. Rgds


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