Cheru Payar Thoran
Cheru Payar Thoran is a traditional South Indian dish, specifically from Kerala, made with green gram (cherupayar) cooked with grated coconut, spices, and seasonings. It's a flavorful and nutritious stir-fry dish.
Ingredients
- 1 cup green gram cherupayar, washed and soaked in water for 3-4 hours
- Salt to taste
- Water for boiling
- 1/2 cup grated coconut
- 1-2 green chili
- 1/4 teaspoon cumin seeds
- 1-2 clove garlic
- 1/4 teaspoon turmeric powder
- 2 tbsp Coconut oil
- 1/2 teaspoon mustard seeds
- 2 Nos dried red chilies
- 1/4 cup chopped onion or shallots
- 1 sprig of curry leaves
- 1/2 tsp black pepper powder (optional)
Instructions
- Drain the soaked green gram and transfer it to a pressure cooker. Add salt, and enough water to cover the green gram. Pressure cook until the gram is tender, then drain any excess water and set aside.
- In a blender or food processor, combine the grated coconut, green chili, cumin seeds, garlic, and turmeric powder. Blend until you have a coarse mixture.
- Heat a pan over medium heat and add a tablespoon of coconut oil. Once the oil is hot, add the mustard seeds. When they start to crackle, add the dried red chilies and sauté for about 30 seconds.
- Add the chopped onion or shallots along with the curry leaves to the pan. Sauté until the onions turn translucent but not browned.
- Next, add the blended coconut mixture to the pan. Stir continuously until the raw smell disappears, and the mixture is fragrant, 2-3 minutes.
- Add the boiled green gram to the pan and mix well with the coconut mixture. Sauté for another 4-5 minutes over low heat, allowing the flavors to meld together. Sprinkle black pepper powder and mix it all.
- Adjust seasoning if necessary and drizzle with a little more coconut oil before serving if desired.
- Serve hot as a side dish with rice or as a standalone snack. Enjoy your Kerala style green gram thoran!