Cherupayar Curry
- 55 min
- medium
- Serves 4
Cherupayar curry, a Kerala curry of whole green moong in a coconut, cumin and garlic paste. Medium-spicy, serves 4, about 55 minutes plus soaking.
You’ll need: Pressure Cooker
Ingredients
Water, For Soaking600 ml
- Whole Green Moong200 grams
Turmeric Powder2.5 grams
Salt1 tsp
Coconut (Grated), Grated80 grams
Cumin½ tsp
Garlic, Peeled3 grams
Green Chilli, Slit10 grams
Red Chilli Powder½ tsp
Coconut Oil1 tbsp
Mustard Seeds½ tsp
Dry Red Chilli, Halved1.5 grams
Small Onion (Shallots), Thinly Sliced50 grams
Curry leaves1 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 298kcal | 1192kcal |
| Protein | 13g | 54g |
| Carbohydrate | 38g | 153g |
| Fat | 12g | 46g |
| Fibre | 11g | 43g |
| Sugar | 5.8g | 23g |
Cookd masalas for whole green moong
Method
Get ready by rinsing the whole green moong and soaking it in 600 ml water for 3 hours. Peel the garlic, slit the green chillies and slice the shallots. Wash the curry leaves.
Drain the soaked green moong and add it to a pressure cooker with 600 ml water, turmeric and half the salt. Pressure cook on medium heat for 3 whistles, about 10 minutes, until the beans are soft but still hold their shape. Let the pressure release naturally for about 10 minutes before opening.
Grind the grated coconut, cumin, garlic, green chillies and 80 ml water in a mixie for 3 minutes until smooth.
Add the coconut paste to the cooked green moong in the cooker. Add red chilli powder and the remaining salt, then bring it to a boil on medium heat. Simmer for 8 to 10 minutes until the curry is lightly thick and the raw smell of the coconut paste goes. Mash a few beans with the ladle to thicken it.
Heat coconut oil in a small pan on medium heat for 1 minute. Add mustard seeds and fry until they splutter. Add the dry red chillies, shallots and curry leaves, then fry for 2 to 3 minutes until the shallots are light golden. Pour the tempering over the curry and mix well.
Before you start
- How long does Cherupayar Curry take?
- 55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.
- How many people does Cherupayar Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Cherupayar Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Cherupayar Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Cherupayar Curry?
- 200 grams Whole Green Moong, 1 grams Curry leaves, 80 grams Coconut (Grated), 1.5 grams Dry Red Chilli, 50 grams Small Onion (Shallots), 1 tbsp Coconut Oil, and a few more listed on this page.
- Do I need a pressure cooker for Cherupayar Curry?
- Yes, this one is cooked under pressure.
- How many calories are in Cherupayar Curry?
- About 298 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
