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GOK #12: Cherupayar thoran

GOK #12:  Cherupayar thoran
If you make a list of top ten comfort food of Keralites, “Kanji and Payar” (rice porridge and green gram) will be a strong contender for the top slots. Steaming kanji with slightly mashed cherupayar thoran, freshly grated coconut drizzled on top and some pickle and pappad on the side! 

Cherupayar (whole moong beans/green gram) – ¾ cup
Water – 2.5 cups
Coconut – ½ cup
Small onion/shallots – 3,sliced
Chopped garlic – ½ tsp
Green chilli – 3, chopped
Pepper powder – ¼ tsp
Cumin (jeera) – a pinch (optional)
Turmeric powder – ½ tsp
Mustard seeds – ¼ tsp
Curry leaves
Oil – I used coconut oil

Dry roast the cherupayar for 2 mins in a pressure cooker (refer notes).

Add 2.5 cups water to the roasted cherupayar and pressure cook. I cooked it for 6 whistles on high flame (refer notes). Switch off the flame and keep it closed till the pressure drops, 10-15 mins. Open the cooker and drain the excess water.

Combine coconut, sliced small onion, chopped garlic and green chilli, pepper powder, cumin (if using), turmeric powder, curry leaves and salt in a bowl. Mix it well using your finger tips (njeraduka).

Heat oil in a wide pan and crackle the mustard seeds. Add the coconut mixture and cook for 2-3 mins. Add cooked cherupayar and mix well. You can add 2 tbsp hot water, just to make sure the payar and coconut mixture is well combined.

Cover and cook for 2-3 mins on low flame. Switch off the gas and serve hot with Rice or Kanji.

Cherupayar is dry roasted before cooking to prevent it from mashing. If you like the payar to be mashed, then skip that step.

Though I cooked it for 6 whistles, it can vary. If it’s not cooked after 6 whistles, pressure cook it again for 3 more whistles. Again, it depends on the texture that you like for cherupayar. 

I recommend using coconut oil for authentic Kerala taste.

Courtesy:  Bindu Madhavan