Cherupayar curry is a true Kerala-style comfort food that's not only super easy to make but also goes well with some of the classic Kerala dishes like, puttu, dosha, chapati and rice! This is my mother-in-law’s recipe and the first dish I learnt to make in her kitchen.
So, what is Cherupayar Curry? Well, it's essentially a Green Gram Curry that goes by various names like Cherupayar Parippu, Payaru Curry, Gram Curry, and Pachai Payaru Curry. Hands down, a staple in every Malayali household.
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My mil uses split green gram which is the split version of mung bean aka in Hindi as chilka moong dal. In our home, this curry is served with puttu, rice crepes with coconut or chapati for breakfast or dinner. Unlike the whole green gram, this version requires no soaking time!
Ingredients
You don't need any fancy ingredients and these are so basic and easily available in every Indian store.
- whole or split green gram (mung bean)
- red onion, green chillies, tomato and a few curry leaves
- Ground spices: turmeric, coriander and red chilli
- Whole spices: fennel seeds, mustard seeds, and dried red chillies.
- grated coconut
- cooking oil
See the recipe card below for details and quantities.
TIP
If you don't have split green grams, you can roast the whole mung beans until dark and fragrant. Then pulse in the mixie for a few seconds to break it down. Do this in batches until you have a cup of split green gram.
Instructions
This cherupayar curry comes together with moong bean pressure cooked with aromatics which is then simmered with a flavourful ground coconut sauce. Here I have updated with my Instant Pot process steps because my Indian pressure cooker died. RIP.
Just dump all the ingredients into the pressure cooker pot. I have listed them in the recipe card. I like to add some salt at this point so the beans hold shape when cooked.
Add enough water to cover the mung beans. Pressure cook for 3 whistles or 7 minutes in Instant Pot and let it rest to release pressure naturally.
Add the coconut mixture ingredients into a mixie grinder jar. I use the one I make chutneys with.
Grind into a smooth paste using just enough water.
Once the pressure is settled, open and stir.
Stir in the prepared coconut paste mixture and more water if required. Adjust the salt and bring this to a simmer.
Meanwhile, prepare the tadka with coconut oil and tempering ingredients like mustard seeds, red chillies and curry leaves.
Pour this tempering into the curry and stir well. Switch off the Instant Pot, close the lid for a couple of minutes to allow the flavors to incorporate.
How to serve?
The best way to enjoy this curry is to crush bird's eye chilli on your plate and then pour a ladle of cherupayar curry! The heat of green chilli enhances the green gram coconut curry to another level. Serve hot with rice crepes (ari doshas), chapatis, or plain white rice.
Substitutions
- Cooking oil: The best option to use for authentic flavour is coconut oil, but you may use any neutral oil or ghee.
- Green gram: Mil's recipe calls for split mung bean (green gram) which is not always readily available. See Tips to find how to convert whole to split. I have tried with both and prefer to use whole mung bean for the ease. If using whole, make sure to soak them for a few hours before cooking with the same process.
- Fennel seeds: You may use cumin seeds instead for a different flavour profile.
- Coconut: Try to use grated coconut fresh or frozen. If using desiccated coconut, don't forget to rehydrate it by soaking it in an equal volume of warm water.
Variations
- There are a few classic green gram curries across India but this is purely a south Indian and more specifically a Kerala style curry.
- You can make this curry using coconut milk instead of preparing the grated coconut mixture.
- You can start the curry with the tadka, saute and then pressure cook for a different take.
- My mil adds the tomato towards the end of cooking which she claims helps the green gram cook through. But I never had issues with adding them along in the pressure cooker.
- Try making this with freshly sprouted mung beans for added nutrition.
Storage
- For maximum flavour consider adding the tadka (tempering) after reheating rather than before storing. The fresh burst of flavours from the tempering will enhance the dish.
- If you have leftovers, allow the Cherupayar Curry to cool down to room temperature before transferring it to an airtight container. Pop it into the refrigerator promptly. It stays fresh for up to 2-3 days.
- Cherupayar Curry also freezes well. Transfer it into freezer-safe containers or zip-lock bags. Label with the date for easy tracking. It can be stored in the freezer for about 2-3 months.
- When you're ready to enjoy your frozen Cherupayar Curry, transfer it to the refrigerator overnight for a gradual thaw. Reheat it on the stovetop over medium heat, stirring occasionally. If it's too thick, you can add a splash of water or coconut milk to achieve your desired consistency.
FAQ
Absolutely! If you're short on time or don't have fresh coconut on hand, canned coconut milk works. Adjust the quantity based on your desired creaminess, and you're good to go. Add the other sauce items like fennel seeds and green chillies to the pressure cooker instead.
While the tadka adds an extra layer of flavor, you can skip it if you prefer a lighter version. The curry will still be delicious without the tempering. Just add the curry leaves freshly torn before serving.
Related
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📖 Recipe Card
Cherupayar Curry with Coconut
Ingredients
Pressure cook
- 1 cup mung bean, (see notes)
- 1 medium onion, diced finely
- 2 to 3 green chillies, slit
- 1 medium-sized tomato, quartered
- ¼ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 2 to 3 cups water
- Salt to taste
Grind to paste
- ½ cup grated coconut
- 2 pinches turmeric powder
- ¾ teaspoon fennel seeds
- ½ cup water
Tadka
- 2 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 2 dried red chillies
- curry leaves
- 2 green chillies , Kandari mulagu (or Bird's eye chilli)
Instructions
Pressure Cook
- Add all the "Pressure Cook" ingredients with enough water into a pressure cooker, cook for 2 to 3 whistles, and switch off. Let the pressure cool off on its own. (For Instant Pot, pressure cook on high for 7 minutes and Natural Release)1 cup mung bean1 medium onion2 to 3 green chillies1 medium-sized tomato¼ teaspoon turmeric powder1 tablespoon coriander powder1 teaspoon red chilli powder2 to 3 cups waterSalt to taste
Coconut sauce
- Add the items listed under "Grind to paste" into a mixie grinder or chutney maker and blend with just enough water into a smooth paste.½ cup grated coconut2 pinches turmeric powder¾ teaspoon fennel seeds½ cup water
Simmer
- Open the pressure cooker and keep it on a low flame. Stir in the coconut paste, salt and more water if it is too thick. (For Instant Pot, cancel the Keep Warm, open the lid and switch on the Saute mode.)
- Bring the curry to a boil. Here you can decide the consistency you want the curry to be - if you need it thick, then let it simmer for a while. You will have to stir once in a while to prevent the dal from bubbling and splashing out. Switch off when it reaches the desired consistency.
Tadka (tempering)
- In another small pan, heat coconut oil, add mustard seeds and let it crackle, then add the dried red chilli and curry leaves. Pour this into the curry and give it a good stir. Close it with a lid for a couple of minutes for the flavour to get incorporated.2 tablespoon coconut oil½ teaspoon mustard seeds2 dried red chilliescurry leaves
- Serve hot with freshly crushed green chillies with the rice crepes shown in the images that we call ari doshas, chapatis or plain white rice.2 green chillies
Praveen says
thanks for the recipe. it turned out delicious and thanks to you I am getting a lot of plaudits from the family.. 🙂
Rizwana says
I was searching for my mom’s style payaru curry….and after trying this recipe …..uuffff!!!!! My whole family loved it 😊