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A wholesome and comforting green gram curry from Kerala, made with a creamy coconut paste and an aromatic tempering of coconut oil and spices. This traditional dish pairs beautifully with rice, puttu, or chapati for a simple, nutritious meal.
For 4 servings
Cook the Green Gram
Prepare the Coconut Paste
Combine and Simmer
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A wholesome and comforting green gram curry from Kerala, made with a creamy coconut paste and an aromatic tempering of coconut oil and spices. This traditional dish pairs beautifully with rice, puttu, or chapati for a simple, nutritious meal.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 335.76 calories per serving with 13.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Add diced vegetables like carrots, raw banana (vazhakka), or yam (chena) along with the green gram in the pressure cooker for a more wholesome curry.
For a tangier version, add a small piece of tamarind (about the size of a marble) soaked in warm water and add its extract along with the coconut paste.
You can use yellow moong dal instead of whole green gram, but note that it will cook much faster and have a smoother texture.
Green gram is an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function.
The high fiber content from the lentils aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide a quick source of energy and may support heart health when consumed in moderation.
This curry is a good source of essential minerals like potassium, magnesium, and iron, which are vital for various bodily functions including blood pressure regulation and oxygen transport.
One serving (approximately 1 cup or 300g) of Cherupayar Curry contains around 350-400 calories, primarily from the green gram and coconut.
Yes, it is very healthy. It's rich in plant-based protein and dietary fiber from green gram, and contains healthy fats from coconut. It's a balanced and nutritious dish that is naturally vegan and gluten-free.
Absolutely. You can cook the green gram in a regular pot on the stovetop. Soaking the dal for a few hours beforehand will significantly reduce the cooking time. It will take about 45-60 minutes for the dal to become soft.
While shallots (cheriya ulli) provide a unique sweet and pungent flavor authentic to Kerala cuisine, you can substitute them with about 1/4 cup of finely chopped red onion.
This curry naturally thickens as it cools. To adjust the consistency, simply add a little hot water and stir gently over low heat until you reach your desired thickness.