CHERUPAYAR CURRY FOR PUTTU

At home, we always had Puttu and Kadala combination. However, when I visited my friend from Kozhikode, I had Puttu with cherupayar curry and pappadam. This combination is what I refer to as Kozhikode style. The cherupayar curry can also serve as a side for uppumaav.

 INGREDIENTS

1. 1 cup cherupayar soaked overnight 
2. 2  cups water plus more as required(1 cup more)
3. 1 tsp mustard seeds
4. 1 tsp turmeric
5. 1 tsp each of Kashmiri chili powder and pepper powder 
6. 2 Tbsp. chopped onions
7. 4 cloves garlic chopped
8. 4 Tbsp. coconut
9. 2 green chili
10.  curry leaves
11. 2 Tbsp. oil
12. salt to taste(1-1/2 tsp)

METHOD

• Wash and drain the cherupayar. Put it in a pressure cooker, add 2 cups water and salt, and pressure cook on high for 3 whistles, and then reduce the heat and pressure cook for another 5 minutes. Allow the pressure to release naturally.
  
  
  
  
  
  
  
  
  
• Meanwhile, chop the onion and garlic. Heat a wok on medium-high heat. When warm, add oil. When the oil is hot, add the chopped onions and garlic. Sauté till the onions are translucent, then add in the spice powders. Give it a quick stir. Sauté for about a minute. Add cooked cherupayar to this and bring to a boil. Turn off the stove, add coconut and curry leaves. Cover with a lid and let stand for 10 minutes. After 10 minutes, check for salt. Keep it covered for at least 30 minutes. Serve with puttu and pappadam . 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

NOTES

• The coconut can be added earlier and sauteed just before adding the cooked cherupayar.