Cherupayar Thoran Recipe (Kerala Green Gram Stir-Fry)
A simple Kerala-style green gram stir-fry made with pressure-cooked mung beans, coarsely ground coconut and aromatics, sautéed in coconut oil with mustard seeds and curry leaves. Best served with warm rice, beef fry and moru curry.
Servings: 4 people
Calories:
Equipment
- Instant Pot
Ingredients
For pressure cooking
- 1 cup mung beans rinsed and soaked for 2 hours.(cherupayar/green gram)
- 2 cups water
- salt to taste
For the thoran
- ¾ cup grated coconut
- 1 large onion
- 3 to 5 garlic cloves
- 3 to 5 green chillies
- ¼ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- salt to taste
Tempering
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 1 sprig curry leaves
Instructions
Pressure Cook
- Add the soaked mung beans, water and salt to the inner pot. Close the lid and set the steam release valve to Sealing. Pressure cook on High for 7-8 minutes and Natural Release. The mung beans should be tender but still hold their shape. If there is any excess cooking liquid, drain it and reserve it for any soup.1 cup mung beans, 2 cups water, salt to taste
Prepare the coconut mixture
- Add roughly chopped onion, garlic cloves, green chillies, and cumin seeds to a chopper and pulse until coarsely chopped. Add the grated coconut, turmeric powder and salt to taste and pulse a couple of times, just until combined. Do not grind to a fine paste.¾ cup grated coconut, 1 large onion, 3 to 5 garlic cloves, 3 to 5 green chillies, ¼ teaspoon cumin seeds, ½ teaspoon turmeric powder
Temper the spices
- Heat the coconut oil in a skillet over medium heat. Add the mustard seeds and let them crackle, then add the curry leaves.1 tablespoon coconut oil, ½ teaspoon mustard seeds, 1 sprig curry leaves
Stir-fry the thoran
- Add the coconut mixture to the pan and cook for 2 to 3 minutes, stirring occasionally. Add the cooked mung beans and fold gently. Cook over medium heat until warmed through.salt to taste
Serve
- Switch off the heat and serve hot with plain rice, beef fry and moru curry.
Notes
- Add salt to the water while the beans cook. It helps them keep their shape.
- Soaking the beans is good practice, and it cuts the Instant Pot time from 15 minutes to 7.
- Keep the coconut mixture coarse. Do not grind it to a paste.
- Store leftovers in the fridge in an airtight container for up to 3 days.
