Kerala Cherupayar Curry / Sprouted Green Gram Curry
Kerala Style Cherupayar Curry recipe with sprouted green gram or green mung beans. No Onion No Garlic Side dish recipe for Puttu, Appam, Chapati, Rice and Dosa.
Servings 2 people
Ingredients
- 2 cups Sprouted Green Moong or Cherupayar 1 cup is 250 ml measurement
- 1 cup Grated Coconut
- 2 tsp Jeera or Cumin Seeds
- 3-4 nos Green Chillies
- 1/2 cup Water for cooking (Add extra if required to adjust gravy consistency)
- Salt to taste
- FOR TEMPERING
- 1 tsp Coconut Oil
- 1-2 nos. Whole Red Chillies
- 1/4 tsp Urad Dal
- Curry leaves as required
Instructions
- Pressure cook the Cherupayar or green gram with salt to taste along with 1/2 cup of water.
- Once pressure cooked, mash the green gram with the back of your spoon (do it when its hot and just removed from the pressure cooker).
- In a mixer grinder jar, add grated coconut, green chillies and cumin seeds or jeera. Grind it without using any water.
- Heat a kadhai, add the cooked green gram along with the coconut-chilli-cumin mixture. Add turmeric powder and mix well.
- Add some water to adjust consistency. Allow it to simmer on low flame for couple of minutes. Check for salt and add extra if required.
- Switch off the flame and prepare for tempering.
- In a tempering pan, heat coconut oil, add mustard seeds, whole red chillies and curry leaves. Once mustard crackles, pour the tempering over the curry, mix well and serve as main course or side dish for breakfast.
Notes
- Mash the mung beans or cherupayar with the back of the spoon after its cooked. It adds natural thickness to the curry.
- Using coconut oil is not mandatory. You can use vegetable oil too.