Cheru Payaru (Whole Green Gram) Curry

Cheru Payaru or Whole Green Gram is also known as Mung Bean/Moong Bean/Green Soy/Golden Gram etc.

Cheru Payaru can be used for making thick gravies, Sambar, Thoran etc. It is very nutritious and high in proteins. Here is the recipe for making a thick curry using Cheru Payaru. This is an excellent side dish for Rice or Puttu.

Whole Green Gram Curry

Whole Green Gram Curry


  1. Whole Green Moong (Cheru Payaru) – 1/2 cup (You can soak the green gram overnight)
  2. Finely sliced Onions – 1 medium
  3. Slit Green Chillies – 2 long
  4. Mashed Garlic Cloves – 4 or 5
  5. Curry Leaves – A sprig
  6. Oil – 2 tbsp
  7. Mustard seeds – 1/2 tsp
  8. Turmeric Powder – 1/4 tsp
  9. Red Chilly Powder – 1/2 tsp
  10. Coriander Powder – 1/2 tsp
  11. Cumin Powder – 1/4 tsp
  12. Salt – to taste

Preparation Method

  1. Pressure Cook the Soaked Whole Green Beans along with salt up to 2 whistles on medium flame. If you have not soaked the Whole Green Gram overnight, then you may have to pressure cook it for more time so that it is cooked well and has a thick consistency. Do not over cook or it may become a paste.
  2. Heat 2 tbsp oil in a wok. Splutter mustard seeds.
  3. Add the chopped onions, garlic, green chillies and curry leaves and saute.
  4. When the onions become golden brown, stir in 1/4 tsp turmeric powder, 1/4 tsp cumin powder, 1/2 tsp red chilly powder and 1/2 tsp coriander powder. Saute for 2 minutes.
  5. Next, add the cooked green moong to the above masala and mix well.
  6. Add more water and salt if required and bring it to a boil stirring occasionally. You may garnish with chopped cilantro leaves.
  7. Serve with Rice or Puttu.
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