Cherupayar Curry

Cherupayar curry is one of those dishes that does everything without saying much. Just a handful of ingredients, no noise, no fuss. But paired with hot puttu in the morning, it becomes a breakfast that stays with you all day.

The green gram is rinsed and cooked soft – no need to soak, no overnight planning. Just a quick wash and into the pressure cooker it goes. When done, it should be tender but still holding shape, with a slight bite.

Into that goes a gentle coconut paste: fresh coconut ground with a bit of garlic, maybe cumin, and a green chilli if you like just a touch of heat. No shallots, no tomatoes, no overpowering spices. Just that creamy, earthy mix that turns the plain cherupayar into something deeply satisfying.

A quick tempering in coconut oil – mustard seeds, dry red chillies, and curry leaves – is all it needs to come alive. The smell alone says breakfast is ready.

With puttu, it’s perfect. The curry seeps into the soft rice layers, spoonful by spoonful, soaking in just right. You don’t need papadam. You don’t need chutney. Maybe a banana on the side, if it’s there.

It’s the kind of dish that doesn’t try to impress – it just makes you feel at home. For me, it’s my favourite way to enjoy puttu. Maybe even a little more than kadala curry, though I’d never admit that out loud at a family breakfast. But the truth is, cherupayar curry has a quiet magic. Simple. Nourishing. And somehow always perfect.

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Cherupayar Curry

Author: Ushadevi Cuisine: Kerala Courses: Curries & Side Dishes, Vegetarian

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Green Mung Bean (Cherupayar)
• ¹⁄₂ cup Grated Coconut
• ¹⁄₂ teaspoon Turmeric Powder
• 3 teaspoon Chilly powder
• 1 ¹⁄₂ teaspoon Vegetable Masala Powder
• 1 spring Curry leaves
• ¹⁄₂ teaspoon Mustard Seeds
• 2 Dry Red Chilly
• 1 teaspoon Salt
• ¹⁄₂ teaspoon Oil

Instructions

1. Cherupayar Curry (Green Mung Bean Curry) is a delicious and easy-to-make Kerala-style curry. It goes best with Puttu, but also pairs well with rice.
2. First, cook green mung beans (cherupayar) with enough water and salt until soft but not mushy.
3. Next, grind together Grated coconut,Turmeric powder, Chilly powder, A pinch of vegetable masala, Water into a thick paste:
4. In a pan, add the cooked green mung beans and the ground coconut masala paste.
5. Add some more water to adjust the consistency. If needed, add a little more salt.
6. Cook the mixture on medium flame until it starts to boil. Turn off the flame two minutes after boiling starts.
7. Now prepare the tempering: Heat a little oil in a small pan.
8. Add mustard seeds. When they start to splutter, add dry red chillies and curry leaves.
9. Saute for a minute until aromatic.
10. Pour the tempering over the curry and mix well.
11. Serve warm with Puttu or steamed rice.