CHERU PAYAR CURRY FOR PUTTU

    Well, when we talk about Puttu, the one and only Kadala curry or the Black Chickpeas Curry tops the list.  But this humble Cherupayar Curry also follows the suit.  My husband loves dishes made out of Dhal and this Cherupayar Curry is one of his favourites.  So, whenever I make Puttu, I make Kadala Curry and Cheru Payar Curry as side dishes.  We all love Kadala Curry and my hubby likes the Green Gram Curry.  My kids & I do take a serving of Puttu with Bananas.  So whenever I make Puttu, I make both the side dishes - Kadala Curry, Cherupayar Curry & make sure to buy some bananas to go along with Puttu.  If I get Nendhra Pazham I make Steamed Nendhra Banana and serve it along with Puttu.

PUTTU, KADALA CURRY/CHERUPAYAR CURRY, PAZHAM, PAPPADAM

    Green Gram is a super food with high nutritional value.  It is a layman's source of  Protein and is loaded with Minerals.  It is also one Dhal which has a cooling nature.  Green gram do not require too much of soaking time.  But if you plan ahead, you can soak it overnight, which makes the cooking process quick.  Once soaked, the Green gram cooks fast.

    This Kerala Style Green Gram Curry is a mildly spiced curry.  Once the Green Grams are cooked, a coconut paste ground along with garlic, green chillies and cumin seeds are added and boiled for a few minutes until the raw flavour goes.  Then the Green Gram Curry is tempered in Coconut Oil with Mustard Seeds, Dry Chillies and Curry Leaves for a final touch.

    Cheru Payar Curry is a tasty & nutritious curry, easily digestible and goes well with Puttu.  Serve a Nadan Kerala Pappadam for a complete meal.  This Cheru Payar also goes along with Rice. Serve Cheru Payar Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

For a detailed Recipe on 'How to make Puttu', Click here...

Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour/Overnight
Cooking Time - 25-30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA,  click here...

HOW TO COOK CHERU PAYAR CURRY FOR PUTTU  - KERALA STYLE GREEN GRAM CURRY 

CHERU PAYAR CURRY FOR PUTTU

INGREDIENTS:

To Cook Green Gram:

METHOD:

For Cheru Payar Curry:

• Grind the Grated Coconut along with Garlic Cloves, Green Chillies and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Green Gram/Cheru Payar in ample of water for about 30 Minutes - 1 Hour, preferably overnight.
• Discard the water used for soaking the Green Gram/Cheru Payar.
• Add  3 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Green Gram/Cheru Payar in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
•  If you have soaked the Green gram/Cheru Payar, then just cook it for a Whistle.
• Allow the  pressure to release.
• Once the Green Gram/Cheru Payar is cooked, add a dash of Salt and slightly mash the Green grams.
• We need to slightly overcook the Green Grams/Cheru Payar for this recipe.
  
• Now add ground Coconut Paste and mix well.
• Cook this on a low flame until the raw flavour goes, and you get the desired consistency.
• Add water if necessary at this stage.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the Cheru Payar/Green Gram Curry into the tempering and cook on a low flame for a few minutes.
• Cheru Payar Curry is an all-time popular side dish for Puttu in Kerala.  Serve a Nadan Kerala Pappadam for a complete experience.
• Serve Cheru Payar Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

CHERU PAYAR CURRY FOR PUTTU

 NOTES:

• Soaking Green Gram/Cheru Payar makes cooking faster. 
• Adding butter or ghee while cooking green gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it is purely optional. 
• Slightly overcook the Green Gram/Cheru Payar fot this recipe.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Do not add salt while cooking Green Gram/Cheru Payar, once it is cooked add salt and mix well before tempering.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.