Tuesday, February 23, 2010

Cherupayaru dishes

Cherupayaru puzhukku
Green gram (Moong dal/Cherupayaru) - 1 glass
Red chillies - 3/4
Grated coconut - 1 cup
Chilli powder - 1 teaspoon
Turmeric powder - ¾ teaspoon
Curry leaves- some
Oil - 1 tablespoon
Water - as needed
Salt to taste

Boil the green gram and red chillies along with turmeric powder, chilli powder and salt. When it is done and the water content reduces, add coconut, curry leaves and oil.

Cherupayaru masala curry
Green gram (moong dal/cherupayaru) - 1 glass, boiled along with turmeric powder, chilli powder and salt.
OR leftover cherupayaru puzhukku
Onions - 1 large, sliced
Tomatoes - 1 medium, sliced
Green chillies - 3/4
Ginger - 1" piece, finely chopped
Coriander powder - 2/3 teaspoons
Chilli powder (optional since you have added it while boiling the green gram)
Oil/ghee - 1 tablespoon
Water - as needed
Salt - if needed
Thick coconut milk - 1 cup

Heat ghee in a frying pan and saute the onions, green chillies and ginger. When the onions turn transparent, add the tomatoes. Add the coriander powder and mix well, followed by the green gram (or puzhukku). Add water according to the consistency of the gravy you need. When it boils, add coconut milk, sit well and add curry leaves.

We used the leftover cherupayaru puzhukku to make the masala curry. As we have said in the recipe, you can use cherupayaru boiled with turmeric powder, chilli powder and salt instead.

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