Cherupayar Curry

Cherupayar  Curry - A tasty main curry with Kanji (pejje / rice porridge / puttu / rice…  Homestyle preparation !!!

Serves: 3 - 4

Ingredients

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.

Other ingredients

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)

Method

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..