Ingredients (Serves 4 – 5)
1. Whole green gram / cherupayar – 1 cup
Water – As required
Turmeric powder – 1/2 tsp
2. Grated coconut – 3/4 – 1 cup
Cumin seeds – 1/2 tsp
Green chilies – 2
Garlic – 2 small (optional)
3. Hot water – As required
4. Coconut oil – 1 tbsp
5. Mustard seeds – 1/2 tsp
Dried red chilly – 1 – 2, broken
Curry leaves – A few
Method
1. Grind grated coconut with cumin seeds and green chilies to a very fine paste.
2. Pressure cook green gram adding turmeric powder and enough water (around 1.5 cups) for 1 – 2 whistles until soft and done. The green gram should be slightly mashed up. Add the ground coconut paste, 3/4 – 1 cup hot water, salt, few curry leaves and bring to a boil. Cook for about 4 – 6 minutes until the curry turns medium thick. The curry will thicken as it rests so adjust the consistency accordingly. Switch off.
3. Heat 1 tbsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour this over the curry. Serve with puttu, pazham and pappadam.
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