Cherupayar Curry (Green Moongdal Curry)
Posted by Sindhu
Cooking
Cherupayar Curry (Green Moongdal Curry)
This is one of the traditional curries often eaten with Puttu (steamed rice cake) in Kerala.
Puttu and Cherupayar
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.
Ingredients:
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
Method:
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.
