• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • Meet Famidha
  • Middle Eastern
  • South Indian
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Famidha
    • Middle Eastern
    • South Indian
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Dal

    Split Green Gram Curry | Cherupayar Curry with Coconut

    Published: Nov 6, 2016 · Modified: Sep 11, 2022 by Famidha Ashraf with 1 Comment

    Jump to Recipe

    Delicious and hearty Kerala-style cherupayar curry is made with split-green-gram in spiced coconut paste. Served best with rice dishes like puttu, ari dosha, or even chapathi.

    a bowl of cherupayar curry served with ari dosha

    This is my mil's "Cherupayar" curry recipe in which she uses Split-green-gram. It 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!

    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.

    Ingredients used

    • Oil: Coconut oil is the best option. You may use any neutral oil or ghee.
    • Green gram: Also called as mung bean or moong bean. The recipe calls for split-mung-bean or split green gram but you may use whole mung bean. If using whole, make sure to soak them for a few hours before cooking with the same process.
    • Veggies: You will need red onion, green chillies, tomato and a few curry leaves. Bird's eye chilli for added flavour while serving.
    • Ground spices: The Indian cuisine trio - turmeric, coriander and chilli
    • Whole spices: You will need fennel seeds, mustard seeds, dried red chilli and f. You may replace fennel seeds with cumin seeds for a different flavour.
    • Coconut: I have used fresh grated coconut. You may use frozen or desiccated. The dry coconut will need some water to add moisture.

    Tip

    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. 

    a bowl of green gram curry with coconut served with rice crepes

    📖 Recipe

    a bowl of green gram curry with coconut served with rice crepes
    Print Recipe
    5 from 1 vote

    Green Gram Curry with Coconut | Cherupayar Curry

    Split green gram curry /mung bean / moong bean with coconut and fennel seeds that is best served with rice crepes or rotis or even plain white rice.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: Indian, Kerala, South Indian
    Keyword: Cherupayar curry, mung bean curry
    Servings: 4 people
    Author: Famidha Ashraf

    Ingredients

    Pressure cook

    • 1 cup split green gram dal split mung bean or mung bean, washed and drained
    • 2 to 3 cups water
    • 1 medium-sized onion diced finely
    • 2 to 3 green chillies slit
    • ¼ teaspoon turmeric powder
    • 1 tablespoon coriander powder
    • 1 teaspoon red chilli powder
    • 1 medium-sized tomato quartered
    • 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

    • Add the split mung beans, onion, green chillies, spice powders, tomato and salt along with enough water into a pressure cooker and cook for 2 to 3 whistles and switch off. Let the pressure cool off on its own.
    • Grind to paste the coconut, turmeric and fennel seeds with just enough water into a smooth paste.
    • Open the pressure cooker and keep it on a low flame. Stir in the coconut paste, and salt and more water if it is too thick.
    • Let it boil for 3 to 4 mins. 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.
    • 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.
    • Serve hot with freshly crushed green chillies with the rice crepes shown in the images that we call ari doshas, or chapatis or plain white rice.

    More Dal Recipes

    • four idlis served with homemade sambar
      Sambar recipe without coconut
    • ash gourd curry poured over a bed of white rice with green beans and pickle in the side
      Kumbalanga Parippu Curry | Ash Gourd Dal
    • dal gosht served with ghee rice
      Dal Gosht | Lentil and Meat Curry
    • Winter Melon with Yellow Mung | Chaal Kumro Diye Muger Dal
      Winter Melon with Yellow Mung | Chaal Kumro Diye Muger Dal

    Reader Interactions

    Comments

    1. Rizwana says

      September 22, 2022 at 6:24 pm

      5 stars
      I was searching for my mom’s style payaru curry….and after trying this recipe …..uuffff!!!!! My whole family loved it 😊

      Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

    More about me →

    Trending

    • baked samosas
      Baked Samosas
    • two mugs of chai
      Chai for Two
    • kacchi mutton biryani served with yoghurt, pappad and onions
      Kacchi Mutton Biryani
    • cream kunafa
      Cream Kunafa

    Seasonal

    • yemeni chicken mandi recipe
      Yemeni Chicken Mandi | Baked Smoky Chicken Rice
    • A pot of Emirati chicken and vegetable stew called dajaj salona
      Dejaj Salona | Emirati Chicken and Vegetable Stew
    • a skillet filled with daoud basha
      Daoud Basha | Lebanese Meatballs in Tomato Pomegranate Molasses Sauce
    • Dominique Ansel Banana Bread
      Dominique Ansel's Banana Bread

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Media Mentions

    Newsletter

    • Sign Up!

    Contact

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2023 But first Chai