Cherupayaru Stew is another delicacy from Kerala. Whole Green Gram or Moong Beans are simmered in Coconut Milk and then seasoned with spices. CheruPayaru Stew goes well with Palappam, Puttu and Idiyappam. This recipe is slightly different from Vegetable Stew as it doesn’t use Whole Garam Masala.
- Green Gram (Moong Beans) – 1/2 cup
- Slit Green Chillies – 3 or 4
- Pepper Powder – 1/2 tsp
- Thin Coconut Milk – 2 cups
- Salt – to taste
- Oil – 2 tbsp
- Mustard Seeds – 1/2 tsp
- Coarsely powdered Fennel Seeds (Perum Jeerakam) – 1/2 tsp
- Finely Diced Shallots (Kunjulli) – 4 or 5
- Dry Red Chillies – 4
- Curry Leaves – A sprig
- Soak the green gram for at least 2 hours.
- Pressure cook the moong beans with little water along with green chillies and salt to taste, for 1 or 2 whistles on medium heat. Alternatively, you can boil the beans in an open vessel so that it doesn’t end up being mushy. I prefer the second method as mung beans cook easily.
- Once the pressure has subsided, open the cooker and add 2 cups of thin coconut milk. Add 1 tsp of pepper powder and mix well. Simmer on medium heat for another 5 minutes.
- Meanwhile, heat oil in a non stick pan and splutter mustard seeds. Add fennel powder, shallots, dry red chillies and curry leaves. Saute for 2-3 minutes.
- Pour the seasonings to the cooker and simmer for another 3-4 minutes and switch off the stove.