चेरुपायार करी | Cherupayar Curry | Sanjeev Kapoor Khazana

Flavourful marinated chicken sautéed in simple masalas and served hot with Malabar parotta is absolutely lip-smacking meal. This delicacy from Kerala is sure to win your heart in no time.

CHERUPAYAR

Ingredients

2 cups boiled whole green gram
1 cup scraped fresh coconut
8-10 curry leaves
1 tsp cumin seeds
3-4 green chillies, slit
1½ tbsps coconut oil
¼ tsp turmeric powder
1 tsp coriander powder
Idyappams to serve
Tempering
1 tbsp coconut oil
1 tsp mustard seeds
1 tbsp chopped garlic
½ cup chopped madras onions
10-12 curry leaves
4-5 dried red chillies, broken
1 tsp garam masala powder

Method

1. Put the coconut in a mixer jar. Add curry leaves, cumin seeds, green chillies, ½ cup water, and salt and grind to a fine paste.
2. Heat coconut oil in an earthen vessel. Add boiled green gram and mix well.
3. Add the ground paste, mix and cook for 1-2 minutes. Add 1½ cups water and mix well.
4. Add turmeric powder and coriander powder and mix well. Cover and cook for 4-5 minutes. Switch the heat off.
5. To make the tempering, heat coconut oil in a pan. Add mustard seeds and let them splutter. Add garlic and sauté for a minute. Add madras onions and sauté till translucent.
6. Add curry leaves, mix and cook for a few seconds. Immediately transfer this into the green gram mixture and mix well.
7. Transfer into a serving bowl. Serve hot with idyappams.

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