ഒരേ രീതിയിൽ ചെറുപയർ ഉണ്ടാക്കി മടുത്തോ എന്നാൽ ഇനി ഇതുപോലെ ഉണ്ടാക്കൂ || Cherupayar Curry Recipe

എന്നും ഉണ്ടാകുന്നതിൽ നിന്നുംവിത്യസ്തമായി ചെറുപയർ || Cherupayar

GREEN GRAM CURRY
1 cup = 250ml
Green gram – 1 cup OR 250g
Water – 4 cups, to cook the green gram
Cinnamon – 1 big stick
Cardamom – 2nos
Star anise – 1no
Cloves – 4 nos
Ginger – 1 medium piece
Garlic – 5 big cloves
Tomato – 1 big
Green chilli – 1
Grated coconut – 2 handfuls or as per taste
Cumin seeds – ¾ tbsp
Onion – 1 big, finely chopped
Turmeric powder – ¾ tbsp
Coriander powder – 1 tbsp
Chilly powder – 1 ½ tbsp pinch
Kasuri methi – 1 big
Coconut oil
Salt – to taste

To prepare this variety green gram curry, first wash and soak a cup of green gram in water for around 6 to 7 hours or soak it overnight..
After soaking it, cook it in the pressure cooker for three whistles, along with a stick of cinnamon, two pods of cardamom, a star anise, and four cloves, in 4 cups of water.
Open the cooker only after the pressure is released..
I have already prepared ginger garlic paste by grinding together five big pods of garlic and a small piece of ginger along with some water, in a mixer grinder to be used later in the curry..
Now let’s prepare the masala for the curry.. for that, I have heated a large pan and added coconut oil
When the oil heats up, add chopped onion and sauté gently, along with some salt until the onions turn golden..
Meanwhile, grind the grated coconut and cumin seeds together in a mixer grinder into a fine and thick paste and keep it ready to be used..
While grinding the coconut and cumin seeds together, do not grind it in the same mixer as you ground the ginger garlic paste..Wash it before you use it again because this coconut mixture will be added during the last stage of the curry, and doing so will give a raw taste of ginger and garlic.

When the onions turn golden, add 2 heaped tsp of the prepared ginger garlic paste..

Once the ginger garlic paste is sautéed, add ¾ tablespoon of turmeric powder and sauté until its raw smell is gone..
Next, add a tablespoon of coriander powder and sauté until its raw smell is gone
Next, add 1½ tablespoon (or as per your taste) of chilli powder and sauté until its raw smell is gone
Maintain a very low flame while sautéing the spices..
I am also going to add a green chilli, chopped. You can add more or less according to your taste preference

I have ground the tomato into a fine paste without adding any water..Next, I am going to add this paste into the masala along with a little water to wash the mixer grinder..Do not add too much water..

Add salt to taste, at this stage..
Note that we had added water while sautéing the onion in the beginning..so add salt accordingly.
Add a few curry leaves and keep it closed to cook on a low flame, until the oil starts to separate from the gravy..
Once the oil starts separating from the gravy, add the cooked green gram into the masala and mix well, and add salt if required..
Once it comes to a boil, add the finely ground coconut and cumin paste, along with a little water to wash off the extra from the mixer grinder..
After adding the coconut paste, cook it for around 10 more minutes on medium flame..Make sure that the curry doesn’t boil too much and overflow..
After cooking for around 15 minutes on medium flame, stirring twice in between, the coconut paste is all cooked and now we can add a big pinch of kasuri methi to the curry
If you want, you can add a little garam masala and coriander leaves as well..
The curry is now ready to be served !