Since I was young, I always enjoyed the different curries my grandmother use to cook. My love for curries began from their. Over the years, I have curated recipes for various curries from different parts of the country, including Peerkangai kootu, Mangalore Cucumber Curry, Tomato-Onion Dry Curry, Mushroom curry, and many more. Today, I’m excited to share my experience of trying out an authentic Kerala style cherupayar curry recipe.
A delicious Kerala-style side dish to serve with Indian foods like chapati, poori, puttu, dosa, idli, rice, or kanji is cherupayar curry or green moong dal curry (also known as green gram dal curry or green mung bean curry) (rice soup).
Green moong dal curry also referred to as cherupayar curry or pachai payar curry (made with green moong dal/whole green mung beans), is a straightforward, delectable, and well-known curry made in South Indian Kerala style. It is a vegetarian and vegan dish that is filling, healthy, and simple to prepare. To learn the recipe, continue reading the article.
What Is Cherupayar?
Green moong dal, sometimes called green grams or green mung beans, is a kind of entire green lentil frequently used in South India to make curries. The more common moong dal variant, which is yellow and most frequently used in dal dishes, is obtained when the green skin from the green moong dal is removed.
We frequently use these beans in Kerala cuisines in southern India. Keralans refer to green moong dal as cherupayar, and we utilize it to produce dishes like cherupayar thoran (green grams with coconut) and entire mung bean curry. You may prepare green moong dal curry with or without coconut with onion, tomatoes, and spices.
Cherupayar Curry Recipe
Cherupayar Curry Recipe
- 1 cup Cherupayar / Green gram
- 1/2 tsp Turmeric powder
- 1/2 tsp Chilly powder
- 1/3 cup Shallots / Sambar Onion
- 2 tsp Garlic powder
- 2 Sliced lengthwise green chilies
- 2-3 Red chilies
- Few Curry leaves
- 1/2 tsp Mustard seeds
- 1 tbsp Oil o
- 1/4 tsp Salt
- The green gram beans should be washed and soaked in water overnight (minimum 6 hours).
- For up to two whistles, pressure cook the grains with water and 1/4 teaspoon salt. Turn off the flame.
- Pour 1 tablespoon of coconut oil into a skillet, heat it, then add the mustard seeds, dried red and green chilies, shallots, and smashed garlic.
- After approximately a minute, add the cooked green gram and continue to sauté. Also include the curry leaves.
- Add 1 cup of water, 1/2 teaspoon of turmeric, and chili powders, to the mixture in the pan, and then bring to a boil.
- If necessary, add salt or chili powder.
- Continue sautéing and extinguish the flame when the desired consistency is reached.
- Serve heated with rice flour (puttu) /steaming rice/ appam.
- Whole green gram or green mung beans should be soaked in water for at least 4-6 hours before cooking.
- Adjust the amount of spice as per your taste preference.
- Leftover curry can be stored in the refrigerator for up to 3-4 days.
Whole green gram and coconut curry, also known as cherupayar curry, is a simple dish made using whole green moong dal and coconut in the style of Kerala. This dish from South India has a light spice taste.The taste of the curry is enhanced by the freshly ground spices and the delicious combination of green mung beans and coconut.
However, it’s also important to remember that the quality of the ingredients and the utensils used for cooking can significantly impact your recipe’s nutritional value and taste. Choosing the right cookware suitable for your health and cooking needs is essential for ensuring that you get all the right nutrients and flavors from your food. So, along with finding the right recipe, invest in safe cookware utensils that help you achieve the best results in the kitchen.