Photo: Sugeesh at ml.wikipedia · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Breakfast

Cherupayar Curry (Green Gram Curry with Rice)

Whole green moong beans cooked in a lightly spiced coconut gravy — one of Kerala's most nutritious and beloved breakfast curries, eaten with puttu, kanji, or boiled rice. Cherupayar curry is celebrated for its clean, fresh flavour and gentle spicing that allows the natural earthiness of the whole moong to shine. It is a standard item at Onam sadhya breakfasts and a weekly fixture in Nair households.

🧺 Ingredients

• 1 cup (200 g) whole green moong beans (cherupayar), soaked overnight
• 1/2 cup (50 g) freshly grated coconut
• 3 green chillies, slit
• 1-inch ginger (8 g), sliced
• 1 tsp (3 g) cumin seeds
• 1/2 tsp (1.5 g) turmeric powder
• 1 sprig curry leaves
• 1 tsp (5 g) salt
• 2 tbsp (30 ml) coconut oil
• 1/2 tsp (1.5 g) mustard seeds
• 2 dried red chillies
• 8 shallots (60 g), sliced
• Cherupayar curry thickens overnight; add water when reheating.

👩‍🍳 How to make Cherupayar Curry

1. Drain soaked moong.
2. Pressure cook with 1.5 cups water, turmeric, and salt for 3 whistles over high heat, then natural release 5 minutes.
3. Beans should be fully cooked and slightly splitting but holding shape.
4. Grind grated coconut with green chillies, ginger, and cumin seeds to a coarse paste with 1/4 cup water.
5. Add ground coconut paste and curry leaves to cooked moong.
6. Add 1/2 cup water if needed for gravy consistency.
7. Bring to a gentle simmer over medium heat.
8. Cook 5–6 minutes until coconut integrates and gravy thickens slightly.
9. Heat coconut oil in a small pan over high heat.
10. Add mustard seeds — when they pop (30 sec), add dried red chillies, shallots, and remaining curry leaves.
11. Fry over medium heat 1–2 minutes until shallots are golden.
12. Pour over curry, fold in.
13. Adjust salt.

Track the macros of Cherupayar Curry and 100s of Indian dishes with Nutri Macro India.