Cherupayar Curry Recipe
Ingredients (Serves 4)
1. Green gram / cherupayar – 1 cup
Water – As required
Turmeric powder – 1/2 tsp
2. Grated coconut – 1 cup
Cumin seeds – 1/2 tsp
Green chilies – 2 – 3
Garlic – 2 small cloves
3. Hot water – As required
4. Coconut oil – 1 tbsp
5. Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Shallots (kunjulli) – 4 – 5, thinly sliced
Curry leaves – A few
Method
1. Grind grated coconut with cumin seeds, green chilies and garlic to a very fine paste.
2. Pressure cook the green gram adding turmeric powder and enough water (around 1.5 cups) for 1 – 2 whistles until done. The green gram should be slightly mashed up. Add the ground coconut paste, 1 cup hot water, salt and bring to a boil. Cook for about 6 – 7 minutes until the curry turns medium thick. The curry will thicken a lot over time so adjust the consistency accordingly. Switch off.
3. Heat 2 – 3 tsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilly and shallots. Switch off when shallots turn golden brown. Pour over the curry. Serve with rice and other side-dishes. We had it with Kerala rosematta rice and chicken mezhukkupuratti.
Hi maya,
made it today…reminded me of my grandmothers parippu curry….loved it
thanks sonu