Cherupayar Thoran Recipe – Kerala Style Green Gram Sabzi
Introduction
Delight in the vibrant flavors of South India with this Cherupayar Thoran, a delectable Kerala-style dish featuring green moong dal, which not only brings a burst of color to your plate but also packs a nutritious punch. This recipe, rich in protein and dietary fiber, is a beloved side dish, perfect for pairing with steamed rice or other traditional accompaniments. Its simplicity and wholesome ingredients make it an excellent choice for a quick yet satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1/2 cup |
| Onion (finely chopped) | 1 |
| Green Chillies | 3 |
| Garlic | 3 cloves |
| Fresh Coconut (grated) | 1/4 cup |
| Dry Red Chilli | 1 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Coconut Oil | 2 teaspoons |
| Curry Leaves | A few |
| Coriander Leaves (chopped) | 4 sprigs |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 8 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Fat | 7 g |
| Sodium | 200 mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 20 |
| Total | 30 |
Instructions
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Prep the Green Gram: Begin by washing the green moong dal thoroughly under running water. Once clean, transfer it to a pressure cooker, adding sufficient water and a pinch of salt. Pressure cook the dal for about 3 whistles or until tender, ensuring it retains its shape.
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Prepare Coconut Mixture: While the dal is cooking, take the garlic and green chilies and crush them using a mortar and pestle. Combine this mixture with the grated fresh coconut, mixing well, and set aside to allow the flavors to meld.
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Cook the Spices: In a heavy-bottomed pan, heat the coconut oil over medium heat. Once the oil is hot, add the mustard seeds and split urad dal. Sauté them until the mustard seeds begin to splutter. Follow this by adding the cumin seeds, dry red chili, and curry leaves. Stir for a few seconds to infuse the oil with aromatic flavors.
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Sauté the Onions: Introduce the chopped onions to the pan along with the turmeric powder and salt. Sauté the mixture until the onions turn soft and translucent, which typically takes about 5-7 minutes.
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Combine Ingredients: Add the coconut mixture to the pan, stirring it well to eliminate any raw coconut smell. Cook for another 2-3 minutes before adding the cooked green moong dal. Gently mix everything together, allowing the ingredients to blend beautifully on low heat for another 2-3 minutes.
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Garnish and Serve: Once well combined, remove the pan from heat. Garnish with freshly chopped coriander leaves, adding a vibrant touch to the dish. Serve the Cherupayar Thoran hot alongside steamed rice, Keerai Sambar, Elai Vadam, and Beetroot Pachadi for a fulfilling weekday meal.
Serving Suggestions
Cherupayar Thoran is not just a delightful dish on its own; it pairs exquisitely with various South Indian staples. Consider serving it with Keerai Sambar, a bowl of steaming rice, some crispy Elai Vadam, and a refreshing Beetroot Pachadi for a complete meal experience. The combination not only enriches your palate but also brings a taste of traditional Kerala right to your dining table.
Conclusion
This Cherupayar Thoran is a perfect representation of Kerala’s culinary heritage, bringing together the wholesome goodness of green moong dal with the aromatic flavors of spices and coconut. Whether enjoyed as part of a larger feast or as a simple side dish, it is sure to impress and nourish. Enjoy making this delightful recipe and sharing the love of food with your family and friends!
