Cherupayar Thoran (Mung Bean / Green Gram with Coconut)

Cherupayar Thoran or Mung beans stirfried with grated coconut is one of those quintessential comfort foods, that every Keralite is familiar with! Here is the most simple yet satisfying recipe to make it!

Total time is not inclusive of soaking the Mung bean in water(3-4 hours).

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Prep time: 5 min Cook time:10 min Serves:4

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Soak the Mung bean either overnight, or if you are using a pressure cooker 3 hours in warm water is sufficient. Cook and set aside. I usually never remember to soak overnight, so I usually cook it in a pressure cooker. See notes.
2. Add the shallots, garlic, dried red chillies and curry leaves to a mortar and pound/crush well. Stone grinding is preferred here. Once the dried chillies are crushed well, set aside.
3. Heat the oil in a heavy-based wok and add the crushed ingredients. Saute well on medium-high heat (stirring briskly) till ‘just’ changing color. I love that aroma!!
4. Now add the turmeric powder and stir through, followed by the drained-cooked beans. Toss through.
5. Reduce heat. Add the coconut to an indentation made in the center, and cover up with beans from the sides. Cover for under a minute. Open, increase heat and toss everything together for a minute more. Easy Cherupayar thoran is ready!

Cherupayar Thoran (Mung Bean / Green Gram with Coconut)

Notes:

• Add the soaked beans to a pressure cooker with just sufficient water(maybe 2 inches over the beans) and about 1 tsp salt. It should be cooked in 4 steam whistles on medium heat. Cool the cooker, open and check. If you like it softer or mushier, cook a bit longer as desired. Drain the beans and use as needed.
• If soaking the mung beans overnight, 1 steam whistle is sufficient in a pressure cooker.

Key Ingredients: Mung bean. Coconut, Shallots, Garlic, Dried Red Chilli, Curry leaves, Salt, Oil

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