Cherupayar Curry (Green Moongdal Curry)

This is one of the traditional curries often eaten with Puttu (steamed rice cake) in Kerala. 

Curry is a very famous breakfast item. This curry is very easy to make, doesnt need a lot of ingredients or processing and and still a tasty dish. Above all, there is no oil in this dish.

Green Moong Dal - 1 cup

Coconut - 1/2 cup(dessicated or freshly grated or frozen)

Turmeric - 1/4 tsp

Green Chilli - 3 (slit length-wise)

Red Chilli - as per taste

Salt - as needed

Water - 2 cups

Curry Leaves - 2 sprigs

1. In a Pressure cooker, add 2 cups of water, green chillies and salt. Wash and transfer the cleaned moong dal into the cooker.

2. Cook for 4-5 whistles. It should be cooked just right, not too mushy and not too solid.

3. Once done, add coconut, curry leaves and turmeric to it, and allow it to boil.

4. Check the spiciness and add red chilli if needed.

5. Once it boils for 2-3 minutes, switch off the stove.

6. Cherupayar curry is ready. You can also replace the coconut with coconut paste and that gives a slightly different flavour to the curry. I do it rarely, as it takes

additional processing to make the paste. 

7. It is best had with Puttu, Chappathi or Appam.

Hope you try it at home, and enjoy it.