CHERUPAYAR THOREN
My favorite comfort food is kanji(rice without straining the extra water) with cherupayar thoren. I love this for breakfast or any time of the day.
INGREDIENTS
- 1 cup cherupayar(whole moong beans) soaked for at least 6 hours or overnight
- 1 and 1/4 cup water (increase the water if the cherupayar takes longer to cook; you can know this only after cooking it once.)
- salt to taste (1-1/2 tsp plus)
- onions chopped - 1/2 cup (60 gms.)
- 4 garlic cloves chopped
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1 green chili
- 1 cup grated coconut
- 1 sprig of curry leaves
- 2 Tbsp oil
METHOD
- I have used a prestige junior pressure pan.
- Soak the beans in water overnight or for at least 6 to 8 hours. I prefer soaking it overnight. Wash and drain the cherupayar and put it in the cooker with 1 and 1/4 cup water and salt(1-1/2tsp). Stir well.
- Close the lid, put on the weight, and cook on high for 3 whistles and on low heat for 5 minutes. Turn off and open the lid only after the pressure completely goes off.
- Heat a cheena chatti( wok, kadai) on medium-high heat. When warm, add the oil. When the oil is hot, add the chopped onions, garlic, green chili(if using) and curry leaves.
- Sauté the onions well. Then, add the turmeric and chili powder. Give it a quick stir. Then add 1 cup grated coconut. Saute the coconut on low heat for about 5 minutes. Then add the cooked pire.
- If the cooked beans are hot, don't mix them immediately. The cooked beans will turn mushy. Cover and keep for some time with the stove turned off. If it has been a while since the beans have been cooked, mix gently till the coconut mixture has blended well with the beans. Turn off the stove and keep it covered for at least 30 minutes.
- Serve with cooked red matta rice(Kerala rice, kuthari). Excellent combination with kumblanga curry and meen manga curry. Or simply with spiced buttermilk or yogurt.
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