Cherupayar Thoran
A simple, nourishing stir-fry from Kerala where whole green gram is cooked until tender and tossed with fragrant coconut, curry leaves, and mustard seeds. Lightly spiced and finished with fresh coconut, this dry side dish brings earthy flavors and a satisfying bite to any South Indian meal.
For 4 servings
- prep
Soak the green gram.
Wash the whole green gram thoroughly under running water. Soak in enough water to cover for at least 4 hours. Drain before cooking.
- pressure cook
Cook the soaked gram.
1.Transfer drained green gram to a pressure cooker.2.Add 1.5 cups water, a pinch of turmeric powder, and salt.TIPCook on medium heat for 3-4 whistles. The gram should be tender but hold its shape — not mushy. - simmer
Dry out excess moisture.
Once the pressure releases naturally, open the cooker. If there is any standing water, simmer on low heat for 2-3 minutes until the gram is completely dry. Set aside.
TIPEach grain should be separate — wet gram will make the thoran clumpy. - mix
Mix coconut with aromatics.
In a small bowl, combine the grated coconut, crushed garlic, and slit green chilies. Gently mix with your fingertips to release the oils.
- temper
Prepare the tempering.
1.Heat coconut oil in a large pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add broken dried red chilies and curry leaves. Fry until fragrant (10 sec).4.Add sliced shallots. Sauté until they turn light golden (3-4 min). - saute
Sauté the coconut mixture.
Add the coconut-garlic-chili mixture to the pan. Stir-fry for 2-3 minutes on low heat until the coconut turns lightly golden and aromatic. Do not let it brown too much.
- mix
Combine gram and coconut.
Add the cooked, dried green gram to the pan. Gently fold everything together until well combined. Cook for 2 minutes to let the flavors meld.
- serve
Serve warm.
Transfer to a serving bowl. Drizzle a few drops of raw coconut oil on top for extra aroma. Serve hot with rice and sambar.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the green gram for a full 4 hours; under-soaking leads to hard, chewy beans.
- 2After pressure cooking, simmer off all excess water so each grain stays separate and the thoran is dry.
- 3Rub the grated coconut with garlic and green chili using your fingertips to release their essential oils.
- 4Sauté the coconut on low heat until just lightly golden — over-browning makes it bitter.
- 5Use fresh curry leaves for the most authentic aroma; dried ones lack that punch.
- 6Finish with a drizzle of raw coconut oil right before serving for an extra layer of fragrance.
- 7Make ahead and refrigerate for up to 2 days; the flavors deepen overnight.
Adapt it for your goals.
Low-oil
Reduce coconut oil to 1 teaspoon for the tempering and omit the final drizzle; the dish remains flavorful and much lighter.
high proteinHigh-protein
Add 1/2 cup of cooked, crumbled paneer or cubed firm tofu along with the green gram for an extra protein boost that still pairs beautifully with the coconut.
jainJain
Skip the garlic and shallots; use asafoetida (hing) in the tempering instead. The curry leaves and coconut still deliver a satisfying, authentic flavor profile.
Why this is on our healthy list.
Rich in Plant Protein
Whole green gram provides a hearty dose of plant-based protein, supporting muscle repair and keeping you full longer.
High in Dietary Fiber
The skin-on green gram is packed with fiber that aids digestion and promotes steady blood sugar levels.
Good Source of B Vitamins
Green gram contains folate and other B vitamins that help convert food into energy and support red blood cell production.
Antioxidant-Rich Spices
Turmeric and curry leaves offer natural anti-inflammatory compounds that help combat oxidative stress.
Frequently asked questions
Yes, but skip the soaking step and reduce pressure-cooking to just 1 whistle — split dal cooks much faster and will turn mushy if overdone.
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