Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut

December 12, 2016

how to make Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut

Today I'm sharing another thoran recipe from Kerala. Cherupayar Thoranis mostly enjoyed along with steaming hot Kanji or rice porridge, pickle and Kerala papadam, one of the comfort food of Malayalees. The main ingredient as the whole green moong dal, stir fried along with ground coconut mixture is a dry recipe, used as a side dish for rice.

Here I have ground all the ingredients making the dish quick and easy. Alternatively, you can finely slice shallots, crush garlic and mix all together well with your hand and do rest of the cooking. Check out my other Kerala vegetarian side dish recipes; Cabbage Thoran.


How To Make Cherupayar Thoran with step-by-step photos :

1. Wash and soak moong dal for at least 6 - 8 hrs or overnight.
2.  Drain the water and put dal in the cooker with enough water just to cover it. Close the lid.  After the first whistle, lower the flame. Cook it for 5 minutes.
3. After the pressure releases, open the cooker, you will find there is no water remaining. Keep it aside.



4. Grind together, shallots, garlic, coconut, chilly, turmeric, cumin and a little salt. Keep aside.
5. Heat oil in a pan. Splutter mustard and curry leaves. Add the ground coconut mixture. Stir and cook for 3-4 minutes.
6. Add the cooked dal. Combine everything well. Cover with lid and cook for another 4-5. Stir often.
7. Turn off the flame and serve hot with rice and papadam.

how to make Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut




Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut
 CuisineIndian
 Prep Time8 hours
 Cook Time10 minutes
 Passive Time8 hours
 Servings
4  people
INGREDIENTS
INSTRUCTIONS
  1. Wash and soak moong dal for at least 6 - 8 hrs or overnight.
  2. Drain the water and put dal in the cooker with enough water just to cover it. Close the lid. After the first whistle, lower the flame. Cook it for 5 minutes.
  3. After the pressure releases, open the cooker, you will find there is no water remaining. Keep it aside.
  4. Grind together, shallots, garlic, coconut, chilly, turmeric, cumin and a little salt. Keep aside.
  5. Heat oil in a pan. Splutter mustard and curry leaves. Add the ground coconut mixture. Stir and cook for 3-4 minutes.
  6. Add the cooked dal. Combine everything well. Cover with lid and cook for another 4-5. Stir often.
  7. Turn off the flame and serve hot with rice and papadam.

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I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


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