If there is a dish that is totally binge worthy and healthy, it is Pesarattu Kura. This dry curry is prepared with Pesarattu (Green Mung Crepe) Batter. It makes for a great, high fiber and protein snack or entrée.
Pesarattu Batter
Pesarattu (Green Mung Crepe) Batter is a very simple preparation. Just soak and blend whole green mung grains along with oats, flax seeds, ginger and green chili peppers. This batter is also used in making a delicious savory crêpe, Pesarattu-Green Mung Crepe.
Pesarattu Chunks
Because of its consistency and flavor, this batter is used to make into a curry. It gets thick and fluffy when cooked in a pan (like a pancake), while staying crisp on the outside. This makes it easy to then cut it into small cubes that don’t break up or crumble. I love these pesarattu chunks. They are so yummy; I keep popping them in my mouth as I’m cooking!
Pesarattu Chunks
Pesarattu Kura
Kura in Telugu language means ‘curry’. It is a very broad term for both dry and wet recipes. This wholesome curry made with a mung batter pancake (pesarattu), is delicious and filling. I like to think of it as a great protein source for vegetarians. You can have it as a snack between meals, as an appetizer, or make it a part of your meal and enjoy it with rice, dal, chutney and so on, South Indian style. In fact this is how I mostly have pesarattu kura, whenever I make it. Onion, ginger, garlic, coriander powder add loads of flavor and spices to this dish, making it irresistible!
Mung beans are recommended in Ayurvedic medicine as they are easy to digest and a good source of protein. Oats help lower cholesterol and stabilize blood sugar. Flax seeds help improve cholesterol and heart health.
Try some of our delicious, nutritious savory snacks and appetizers!:
- Crunchy Baked Plantain Chips
- Baked Raw Banana Nuggets
- Spiced Purple Sweet Potato-Cauliflower Bake
- Guacamole
- Make Your Own Creamy Smooth Hummus
- Baba Ghanoush
- Baked Okra
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Pesarattu Kura-Mung Batter Curry
Ingredients
- 2 Cups Pesarattu (Green Mung Crepe) Batter
- 1 Teaspoon Ginger & Garlic Paste
- 6 Curry Leaves
- 1/2 Teaspoon Cumin Powder
- 1/2 Teaspoon Coriander Powder
- 2 Ounces Onion - Fine Cut
- 1 Tablespoon Coconut Oil - Extra Virgin
- 1/4 Teaspoon Sea Salt
Instructions
- Pour Pesarattu (Green Mung Crepe) Batter into a pan preheated with coconut oil for about 3 minutes. Make sure you don't make a thin crepe; instead make it thicker than a pancake. Set on low flame, cover with lid, cook for 2-3 minutes till contents solidify. Spread more oil evenly on top and turn over. Cover with lid, cook for 2-3 minutes and set aside for cooling.
- Set the pesarattu pancake on a parchment paper on top of a cutting board. Using a pizza cutter wheel (or a knife), cut it into small cubes.
- In addition to pesarattu cubes, make sure you have these ingredients ready: 1. Fine cut onion, ginger/garlic paste, curry leaves and 2. Cumin powder, coriander powder, salt and chili powder
- On medium heat, sauté onions on low flame, add ginger garlic paste. Sauté for a couple of minutes.
- Add cumin powder, coriander powder, salt and chili powder. Mix well.
- Add curry leaves and sauté for a minute. Add pesarattu cubes, mix well and set lid on. Cook for a couple of minutes and transfer to serving bowl. Serve hot.
