Moong bean curry

This is the Kerala style cherupayar or green gram curry. Its an excellent side dish for puttu, chapati and rice.

The components of Mom's healthy payar curry are...

Moong beans - 1 cup

Green chili - 1

For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Shallots - 3

Salt - 1/4 tsp

Garlic - 2 cloves

For the tempering,

Rice bran oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Raw rice - 1/4 tsp

Shallots - 2

Red chili - 1 

Tomato - 1

 Water

 

 

The modus operandi...

Soak moong beans overnight with 2 or 3 changes of water. Drain water. Slit green chili. Boil moong beans with water, green chili and a bit of salt. Strain excess water and keep aside.

 

Add in the melange of coconut, cumin seeds, turmeric powder, salt, garlic and shallots in a blender jar and grind to a nice paste.

 

 

 

 

 

 

 

 

 

Thinly slice shallots and tear the red chili into two. Cut tomato into thin, long pieces. Heat a deep-bottomed pan and dribble oil. Throw in mustard seeds, curry leaves and raw rice. When the mustard starts crackling, cast in shallots and red chili. Fry for a minute or two. Put in tomato and sautee for 2 minutes. Fling in cooked moong beans and coconut mixture. Pour in water depending on the required consistency and bring to boil. Turn off flame. Delight in the flavorful curry with red rice.