Cherupayar Curry

1. 1
   pressure cook · ~15 min

   Pressure cook the green gram.

   1.Add washed whole green gram, turmeric powder, red chili powder, salt, slit green chilies, and 2 cups of water to a pressure cooker.

   2.Close the lid and cook on medium-high heat until the first whistle.

   3.Lower the heat and cook for 3 more whistles, then turn off the heat.

   4.Let the pressure release naturally. The gram should be soft but still hold its shape.
2. 2
   mix · ~2 min

   Prepare the coconut-cumin paste.

   1.In a small mixer jar, add grated fresh coconut, cumin seeds, and garlic cloves.

   2.Add 2-3 tablespoons of water and grind to a smooth, thick paste.
3. 3
   simmer · ~7 min

   Simmer the curry base.

   1.Open the pressure cooker and check the consistency of the cooked gram. Add the remaining 1 cup of water if a thinner gravy is preferred.

   2.Stir in the ground coconut-cumin-garlic paste until well combined.

   3.Bring the curry to a gentle simmer on low heat and cook for 5-7 minutes, stirring occasionally. Do not let it boil vigorously after adding the coconut paste.

   TIPAvoid a hard boil after adding coconut paste — it can split the gravy.
4. 4
   temper · ~5 min

   Make the coconut oil tempering.

   1.Heat coconut oil in a small tempering pan over medium heat.

   2.Add mustard seeds and let them splutter for 30 seconds.

   3.Add sliced shallots, dried red chilies, and fresh curry leaves.

   4.Sauté until the shallots turn golden brown and crisp, about 3-4 minutes.
5. 5
   mix · ~1 min

   Pour the tempering over the curry.

   1.Immediately pour the hot tempering over the simmering curry. You should hear a satisfying sizzle.

   2.Stir gently to mix the aromatic oil through the gravy.

   TIPFor the best aroma, serve immediately after adding the tadka.
6. 6
   serve · ~2 min

   Rest briefly and serve hot.

   Turn off the heat and let the curry rest for 2 minutes. Serve hot with steamed rice and a side of pickle.

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