Cherupayar Thoran
If you were to compile a list of the top ten comfort foods for Keralites, "Kanji and Payar" (rice porridge and dal) would undoubtedly be strong contenders for the highest ranks. Picture steaming kanji paired with slightly mashed cherupayar thoran, topped with freshly grated coconut, and served with pickle and pappad on the side – oh, how I miss home now.Back home, we often indulged in kanji and payar, especially during the lent season and the days following Easter and Christmas. When our stomachs needed a break from the indulgent feasts during these celebrations, kanji and payar became our go-to choose for a comforting and nourishing meal.
Ingredients
- 3/4 cup Cherupayar (whole moong beans/green gram)
- 2.5 cups Water
- 1/2 cup Grated Coconut
- 3 Small onion/shallots (sliced)
- 1/2 tsp Chopped garlic
- 3 Green chilli (chopped)
- 1/4 tsp Pepper powder
- a pinch Cumin (optional)
- 1/2 tsp Turmeric powder
- 1/4 tsp Mustard seeds
- Curry leaves
- Salt
- Oil (I used coconut oil)
Instructions
- Dry roast the cherupayar for 2 mins in a pressure cooker (refer notes). Add 2.5 cups water to the roasted cherupayar and pressure cook. I cooked it for 6 whistles on high flame (refer notes). Switch off the flame and keep it closed till the pressure drops, 10-15 mins. Open the cooker and drain the excess water.
- Combine coconut, sliced small onion, chopped garlic and green chilli, pepper powder, cumin (if using), turmeric powder, curry leaves and salt in a bowl. Mix it well using your fingertips (njeraduka).
- Heat oil in a wide pan and crackle the mustard seeds. Add the coconut mixture and cook for 2-3 mins. Add cooked cherupayar and mix well. You can add 2 tbsp hot water, just to make sure the payar and coconut mixture is well combined. Cover and cook for 2-3 mins on low flame. Switch off the gas and serve hot with Rice or Kanji.
Notes
- Cherupayar is dry roasted before cooking to prevent it from mashing. If you like the payar to be mashed, then skip that step.
- Though I cooked it for 6 whistles, it can vary. If it’s not cooked after 6 whistles, pressure cook it again for 3 more whistles. Again, it depends on the texture that you like for cherupayar.
- I recommend using coconut oil for authentic Kerala taste.
Tried this recipe?Let us know how it was!