Cherupayar Curry
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Green Gram
- b.Wash the green gram thoroughly. For faster cooking, you can soak it in water for 30-60 minutes.
- c.In a pressure cooker, combine the drained green gram, 3 cups of water, and 1/4 teaspoon of turmeric powder.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is soft but still holds its shape. This should take about 15 minutes.
- e.Allow the pressure to release naturally before opening the cooker.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.While the dal is cooking, add the grated coconut, cumin seeds, garlic cloves, green chilies, and the remaining 1/4 teaspoon of turmeric powder to a blender jar.
- c.Add about 1/4 cup of water and grind to a smooth, fine paste. Add a little more water, one tablespoon at a time, if needed to help with grinding.
- 3
Step 3
- a.Combine and Simmer
- b.Once the pressure has released, open the cooker. Lightly mash some of the cooked dal with the back of a ladle for a creamier consistency.
- c.Place the cooker back on the stove over low-medium heat. Stir in the ground coconut paste and salt.
- d.Mix everything well and bring the curry to a gentle simmer. Cook for 4-5 minutes, stirring occasionally, until the raw aroma of the coconut paste disappears. Do not let it come to a rolling boil.
- e.If the curry is too thick, add a little hot water to adjust to your desired consistency.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Add the dried red chilies, thinly sliced shallots, and curry leaves. Sauté for 3-4 minutes, stirring frequently, until the shallots turn golden brown and crisp.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering mixture over the simmering curry.
- c.Stir gently to combine, then immediately cover the pot and turn off the heat.
- d.Let the curry rest for at least 5 minutes to allow the flavors to meld together.
- e.Serve hot with steamed rice, puttu, or chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the green gram for at least 30 minutes helps it cook faster and more evenly.
- 2For a creamier consistency, lightly mash some of the cooked green gram with the back of a ladle before adding the coconut paste.
- 3Do not over-boil the curry after adding the coconut paste, as it can cause the coconut to split. A gentle simmer is sufficient.
- 4Using fresh coconut provides the most authentic flavor, but frozen grated coconut works well too.
- 5The sliced shallots in the tempering add a unique sweetness and crunch that elevates the dish.
- 6The curry tends to thicken as it cools. Adjust the consistency with a little hot water before reheating.
Adapt it for your goals.
Added Veggies
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.
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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.
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You can use yellow moong dal instead of whole green gram, but note that it will cook much faster and have a smoother texture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Green gram is an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from the lentils aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Healthy Fats
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.
Packed with Micronutrients
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.
Frequently asked questions
One serving (approximately 1 cup or 300g) of Cherupayar Curry contains around 350-400 calories, primarily from the green gram and coconut.