Video guide to Onam special Cherupayar Parippu or lentil curry
High protein, vegan Kerala recipe with a coconut base
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients
200 gms split green lentils (mung beans)
¾ cup grated coconut
½ tsp cumin seeds
1 garlic clove
2 green chillies
1 sprig of curry leaves
a pinch of turmeric powder
Salt for taste
3 ½ cups of water
To temper
1 ½ tbsp coconut oil
½ tsp mustard seeds
1 to 2 shallots
1 to 2 dried red chillies
1 sprig of curry leaves
Method
Step: 1
Place a pan on the stove and heat it over medium heat. Once the pan is hot, add the lentils and dry roast it.
Step: 2
To cook the roasted lentils, put it in a pressure cooker and add enough water. Stir well and cook for one whistle or until fully cooked. Once done, take it off the heat and let the pressure release naturally.
Step: 3
Meanwhile, add grated coconut, cumin seeds, a garlic clove, green chillies, turmeric powder, and some curry leaves into a blender. Grind the mixture into a thick paste, add water, and set it aside.
Step: 4
After the pressure has been fully released from the cooker, open it and mash it thoroughly.
Step: 5
Mix the ground coconut paste into the mashed green gram thoroughly.
Step: 6
Pour in approximately 2 cups of water to achieve the desired consistency. Also, add salt to taste. Ensure to thoroughly mix all the ingredients before letting the mixture boil for about 2 to 3 minutes.
Step: 7
Once all the ingredients are thoroughly combined, turn off the flame.
Step: 8
Finally, heat coconut oil in a pan, splutter the mustard seeds and add chopped shallots, dried red chillies and curry leaves. Saute them till the shallots achieve a light brown colour. Pour it over the curry.
Onam sadya special Cherupayar parippu curry is ready to be served with hot rice.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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