Green Moong / Cheru Payar Thoran - A Kerala dish
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Category
Side
Cuisine
South Indian Meals
A super easy, tasty, low fat and nutritious
recipe. This is kerala style, as taught to me by my mom’s helper, Babita. Pairs
really well with podi arisi kanji. We have this at least once a week ! Podi arisi Kanji has also been posted.
Ingredients
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Green Moong
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Small onions / sambar onions
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Dry red chillies
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Coconut
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Coriander leaves
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Coconut oil
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Mustard seeds
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Curry leaves
-
Asafoetida
Directions
- Soak green moong for an hour. Pressure cook. I like to keep it separate. If you like it a bit mushy, you can cook an extra whistle.
Pulse or crush together a handful of small onions and red chillies ( no specific ratio, I go by eye). Let’s say for a cup of uncooked green moong, 3/4 cup of small onions and 8-10 chillies (or to taste, I eat spicy).
- Heat Kadai. Temper with coconut oil, mustard seeds, asafoetida and curry leaves. Add the crushed onion & red chillies mixture. Sauté until raw smell goes. Add the cooked moong. Add salt. Mix well.
- Garnish with grated coconut and coriander leaves
Recipe Note
Serve with kanji or hot rice!
Green Moong Thoran/Payar Thoran
Green moong cooked with chillies and coconut. Perfect for kanji or rice.