Cherupayar Thoran

I should have posted this recipe years ago! If you make a list of top ten comfort food of Keralites, “Kanji and Payar” (rice porridge and dal) will be a strong contender for the top slots. Steaming kanji with slightly mashed cherupayar thoran, freshly grated coconut drizzled on top and some pickle and pappad on the side! Ohh.. I miss home now :((

Back home we used to have kanji and payar mostly during lent season, also the days that follows Easter and Christmas. When we want our tummys to recover from the food abuse caused by heavy feast during Easter and Christmas, we go for kanji and payar.

Here you go with the recipe. Please dont forget to read the “notes” part before proceeding with the recipe.

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. Once the pressure drops, open the cooker and drain the excess water…

Step 1- Cherupayar Thoran
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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 finger tips (njeraduka)…

Step 2- cherupayar thoran
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Heat oil in a wide pan and crackle the mustard seeds. Add the coconut mixture and cook for 2-3 mins…

Step 3- cherupayar thoran
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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…

Step 4 - cherupayar thoran
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Cherupayar Thoran

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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 2 -3
Author: Maria Jose Martin

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 finger tips (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 others know by…mentioning @mariasmenu or tagging #mariasmenu
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  • Tried this today for lunch.Came out really well.Perfect side dish for rice/kanji.Thank you maria dear for sharing this recipe.Hope all is well at your end.God bless !!

    • Hi Tina, how are you?

      So you tried it on the same day itself, eh, great! You are welcome dear..

      We are doing good by God’s grace. Hope you guys are also fine.

      Take care,
      Maria

  • Hi, the dish really awakens childhood memories… It will taste good,
    even if you saute the cherupayar with some crushed small onion and red
    chilli flakes (mezhukkupuratti) But want to comment something on health
    point of view, if we drain the excess water out, we are actually
    draining most of the nutrients… Better way is to reduce the amount of
    water.. Also if we germinate the seeds, it is even more nutritious and
    it cooks really fast and also, it tastes just the same. But we should
    not overcook, if it is germinated… :-)

  • Hi, the dish really awakens childhood memories… It will taste good,
    even if you saute the cherupayar with some crushed small onion and red chilli flakes (mezhukkupuratti)

    But want to comment something on health point of view, if we drain the excess water out, we are actually draining most of the nutrients… Better way is to reduce the amount of water.. Also if we germinate the seeds, it is even more nutritious and it cooks really fast and also, it tastes just the same. But we should not overcook, if it is germinated… :)

  • Awesome Maria!! thanks for posting this.. I think a lot of us Mallu kids grew up with this as a staple in our menu…[Could you also tell me how to make the kanji bit of it :) ]…Thanks.

  • Hi Maria,
    It’s a great recipe. I tried saving it on BigOven but got the message that the site is blocking the clipper from functioning. It used to work before.

  • Thanks Maria for this recipe – it’s perfect or should I say “fail-proof”! I just followed it blindly & it’s so delicious! Having grown up outside Kerala I’m not that great at Kerala cooking. My family loved the taste of this dish. <3 thanks again!

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