Cherupayar Curry Recipe – Authentic Moong Bean & Coconut Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Cherupayar Curry Recipe – Authentic Moong Bean & Coconut Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Cherupayar Curry. It’s a simple, comforting dish from Kerala, India, packed with flavour and incredibly easy to make. I first learned this from my grandmother, and it instantly became a family favourite. It’s the kind of meal that just feels like home.

Why You’ll Love This Recipe

This Cherupayar Curry (also known as Moong Bean Curry) is a delightful blend of earthy moong beans, fragrant coconut, and warming spices. It’s quick to prepare, making it perfect for a weeknight dinner. Plus, it’s naturally vegetarian and gluten-free! You’ll love how the creamy coconut milk balances the subtle spice, creating a truly satisfying meal.

Ingredients

Here’s what you’ll need to make this delicious curry:

• ¾ cup Cherupayar (whole moong beans/green gram) – about 150g
• 2.5 cups Water – about 600ml
• ½ cup Grated Coconut – about 60g
• 3 Small onion/shallots (sliced)
• ½ tsp Chopped garlic
• 3 Green chilli (chopped)
• ¼ tsp Pepper powder
• A pinch of Cumin (optional)
• ½ tsp Turmeric powder
• ¼ tsp Mustard seeds
• Curry leaves
• Salt – to taste
• Coconut oil – 2 tbsp

Ingredient Notes

Let’s talk about a few key ingredients to get the best flavour:

Cherupayar (Whole Moong Beans/Green Gram) – Understanding Varieties

Cherupayar refers to whole moong beans, also known as green gram. They have a slightly nutty flavour and hold their shape well during cooking. You can usually find them in Indian grocery stores. Don’t confuse them with split moong dal (yellow moong dal) – they’re quite different!

Coconut – Fresh vs. Dried & Regional Preferences

Freshly grated coconut is always best for this recipe. It adds a beautiful sweetness and aroma. However, if fresh isn’t available, you can use unsweetened desiccated coconut. Just rehydrate it with a little warm water before using. In some parts of Kerala, people also use coconut milk instead of grated coconut for an even richer curry.

Spices – The Role of Cumin & Pepper in Kerala Cuisine

Kerala cuisine is known for its subtle yet complex spice blends. Cumin adds a warm, earthy note, but it’s optional if you prefer a simpler flavour. Black pepper is a staple in Kerala cooking, providing a gentle heat that complements the coconut and moong beans.

Coconut Oil – Why It’s Essential for Authentic Flavor

Trust me on this one – use coconut oil! It’s the traditional fat used in Kerala cooking and imparts a unique flavour that you just can’t replicate with other oils. It really elevates the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s cook the cherupayar. Dry roast the moong beans in a pressure cooker for about 2 minutes on medium heat. This prevents them from becoming mushy. Add 2.5 cups of water and pressure cook for 6 whistles. Once the pressure releases naturally, drain any excess water.

Now, for the flavour base. In a bowl, combine the grated coconut, sliced onions, chopped garlic, green chillies, pepper powder, cumin (if using), turmeric powder, curry leaves, and salt. Really get in there with your fingertips and mix everything together well – this helps release the flavours.

Heat the coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds and let them crackle. Then, add the coconut mixture and sauté for 2-3 minutes, until it’s fragrant and slightly golden.

Finally, add the cooked cherupayar to the pan. Mix everything well, adding about 2 tablespoons of hot water if needed to prevent sticking. Cover the pan and cook on low heat for another 2-3 minutes, allowing the flavours to meld together. Serve hot with rice or kanji (rice porridge).

Expert Tips

• Don’t overcook the cherupayar! You want them to be tender but still hold their shape.
• Adjust the green chillies to your spice preference.
• Fresh curry leaves are key – they add a wonderful aroma. If you can’t find them, you can skip them, but the flavour won’t be quite the same.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it spicier, add an extra green chilli or a pinch of chilli powder. For a milder flavour, reduce the amount of green chilli or remove the seeds.
• Kerala Style vs. Tamil Nadu Style: In Tamil Nadu, they sometimes add a small piece of tamarind pulp for a tangy flavour. My friend, Priya, swears by it!
• My Family’s Twist: My mom always adds a tiny pinch of asafoetida (hing) to the coconut oil while tempering the spices. It adds a lovely depth of flavour.

Serving Suggestions

This Cherupayar Curry is fantastic with:

• Steaming hot rice
• Kanji (rice porridge) – a classic Kerala combination!
• Chapati or roti
• A side of papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Cherupayar and where can I find it?

Cherupayar is whole moong beans, also known as green gram. You can find it in most Indian grocery stores, often in the pulses and legumes section.

Can I use split moong dal instead of whole moong beans?

While you can use split moong dal, the texture will be different. Whole moong beans hold their shape better and have a slightly nuttier flavour. I recommend using whole moong beans for the most authentic result.

How can I adjust the heat level of this curry?

Simply adjust the amount of green chillies you use. Removing the seeds from the chillies will also reduce the heat.

What is the best way to grate fresh coconut?

A traditional coconut scraper is ideal, but can be tricky to use! You can also use a food processor with a grating attachment, or ask your local Indian grocery store if they can grate it for you.

Can this curry be made ahead of time?

Yes, you can make the curry a day or two in advance. The flavours actually develop even more over time! Just store it in an airtight container in the refrigerator and reheat before serving.

Enjoy this little piece of Kerala sunshine! I hope you love it as much as my family does. Let me know in the comments if you try it!