Cherupayar Curry

Ingredients

• - 400g whole moong curry
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. 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. 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. 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. Add shallots: Add 10 sliced shallots to the tempering. Fry on medium heat 8 minutes until golden.
6. Add spices: Add 1 tsp red chilli powder and half tsp coriander powder to the shallots. Fry 1 minute.
7. Combine: Pour tempering over the cherupayar. Mix well.
8. Simmer together: Cook on medium heat 5 minutes until the curry thickens.
9. Check consistency: Should be thick — not a thin curry.
10. Serve: Adjust salt. Cherupayar curry is the classic companion to puttu. Serve with puttu, appam or steamed rice.