Jun 27, 2012

Cherupayar Thoran

Cherupayar Thoran

A tasty side dish with Kanji (pejje / rice porridge / puttu / rice… A delicious dish in Kerala cuisine !!!

Serves: 3 - 4


For coconut mixture (thenga thirummiyathu):

3 tablespoon (45 – 50 g) grated coconut (or 3 – 5 tablespoons)

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)

For 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 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

¾ teaspoon salt (or to taste)


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 and adjust salt to taste. Do not add water when cooking. 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 side dish with rice / kanji or main dish with puttu..

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