Cherupayar Curry - A tasty main curry with Kanji (pejje / rice porridge / puttu / rice… Homestyle preparation !!!
Serves: 3 - 4
For the coconut mixture (thenga thirummiyathu):
6 tablespoon grated coconut
6 garlic cloves, chopped and crushed
3/4 teaspoon red chilli powder
¼ teaspoon turmeric powder
Mix all the ingredients well and keep aside .
For the cherupayar:
1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cherupayar (green gram / moogu)
Wash and soak cherupayar in 2 cups water (400 ml) ml water for 6 hours ( or overnight ). Transfer soaked cherupayar (along with its soaked water and ½ teaspoon salt) into a pressure cooker (final water level after soaking of the cherupayar should be 1/2 - inch above cherupayar. No need to add more water like 1 – inch above. Cherupayar will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled cherupayar will be thick in consistency.
2 teaspoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
¼ teaspoon urad dal
Boiled cherupayar (green gram / moong)
Grated coconut mixture
½ teaspoon salt (or to taste)
1 cup water (200 ml / 8 oz)
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.
Add boiled cherupayar, grated coconut mixture, 1 cup water and adjust salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / well combined with coconut mixture / fragrant. / gravy thickens. Serve with rice / kanji or main dish with puttu..