cherupayar (Green gram) - Soaked
1.5 cup water
salt
Garlic : 4-5 cloves
Green chilli : 1-2
Cumin seeds : 1/2 tsp
Turmeric powder : 1/4 tsp
Chilli powder : 1/2 tsp
Coconut : 1/2 cup
Preparation
Take a pressure cooker, add the cherupayar, 2.5 cups of water, and cook it for 1.5 whistles. Turn off the flame and leave the lid closed for 10 to 15 minutes to allow the pressure to drop. Open the cooker and pour the excess water out.
Take a mixing bowl and add the coconut, sliced small onion, minced garlic, green chilli, pepper powder, cumin (if using), turmeric powder, curry leaves, and salt. Using your finger tips, thoroughly combine them
Take a large pan, heat the oil, crackle the mustard seeds, curry leaves , dry chili, add the coconut mixture, and simmer for two to three minutes. Add cooked cherupayar and stir well, then add 2 tbsp hot water to ensure the payar and coconut mixture is properly blended.
Cook with a lid on a low heat for 1-2 minutes , then turn off the flame and serve the food hot with rice or kanji.
For kanji:
Kerala Matta rice : 1 cup
Water : 6-7 cups