Cherupayar Curry

Method

1. 1

   Cook whole moong: Wash 1 cup whole green cherupayar (moong). Pressure cook with 2 cups water for 4-5 whistles until tender but holding shape. Do not drain.

2. 2

   Make coconut paste: Blend 1 cup fresh grated coconut, 3 green chillies, 1 tsp cumin and half tsp turmeric with water to a smooth paste.

3. 3

   Add coconut paste to moong: Add the coconut paste to the cooked moong with its water. Mix well. Cook on medium heat 8 minutes until flavours blend.

4. 4

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and 2 sprigs curry leaves.

5. 5

   Add shallots: Add 10 sliced shallots to the tempering. Fry on medium heat 8 minutes until golden.

6. 6

   Add spices: Add 1 tsp red chilli powder and half tsp coriander powder to the shallots. Fry 1 minute.

7. 7

   Combine: Pour tempering over the cherupayar. Mix well.

8. 8

   Simmer together: Cook on medium heat 5 minutes until the curry thickens.

9. 9

   Check consistency: Should be thick — not a thin curry.

10. 10

    Serve: Adjust salt. Cherupayar curry is the classic companion to puttu. Serve with puttu, appam or steamed rice.