Cherupayar Curry (Green gram curry / Moong Curry)
A tasty main dish with Kanji (pejje / rice porridge / puttu / rice… A delicious dish in Kerala cuisine !!!
Serves: 3 - 4
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) 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 - 4 whistles (3 quick whistles). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled cherupayar will be thick in consistency.
For the coconut mixture (thenga thirummiyathu):
5 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 (Do not mix it with water)
2 teaspoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
Boiled cherupayar (green gram / moong)
Grated coconut mixture
¾ teaspoon salt (or to taste)
300 ml (1 1/2 cup) water
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera. Saute on a low heat for 1 minute.
Add boiled cherupayar, grated coconut mixture, 1 1/2 cup water (1/2 - inch level above above cherupayar), 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. Serve as a main dish with rice / kanji or puttu..