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Greem gram curry recipe

Greem gram curry recipe a kongunadu special curry perfect with rice, dosa, chapathi etc
Prep Time 15 minutes
Cook Time 30 minutes
Servings 3
Author Sharmilee J


  • 1/2 cup green gram
  • 10 nos small onion chopped
  • 1 country tomato roughly chopped
  • 1/2 tbsp coriander leaves for garnish
  • salt to taste
  • 2 and 1/2 cups water

To temper:

  • 2 tsp oil
  • 1/2 tsp jeera
  • 2 nos garlic
  • few curry leaves
  • 1/2 tsp whole pepper

Spice powders:


  • Dry roast green gram in a kadai in low flame for atleast 3-5 mins.Cool down, rinse it and set aside.In a pressure cooker heat oil - add jeera let it crackle then add curry leaves and garlic.Saute for few seconds then add chopped small onion.
  • Saute till transparent.Then add tomato,pepper corns saute until it shrinks.
  • Add turmeric powder,red chilli powder and coriander powder.Saute for a minute then add rinsed and drained green gram.
  • Saute for a minute.Add water and pressure cook for 6 whistles in low medium flame.
  • Let pressure release by itself , open  switch on and mash it using a traditional mathu until its mashed well with whole green gram here and there.Add salt and coriander leaves. let it for a quick boil and switch off.
  • Serve with rice or chapathi!


  • No need of prior soaking for this curry.
  • Do not add salt before pressure cooking else green gram will not get cooked properly.
  • If water is more after pressure cooking then let it boil for few mins then mash it.If its too dry then add little water boil the curry then mash it.
  • If you do not like whole pepper coming in mouth while eating, you can slightly crush it and add it.
  • I prefer adding country tomato , but if you don't have add normal bangalore tomato itself.
  • As most dal recipes this also thickens with time, you can add hot water and boil it incase if you are preparing well ahead of meal time.