Ingredients
- 1/2 cup green moong beans | cherupayaru | pachai payaru
- 1 cup + 1/4 cup water
- 1/4 teaspoon sesame oil
- Required Salt
- 1/3 cup coconut tightly pressed
- 10 small onions finely chopped
- 2 garlic
- 2 green chilies chopped
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 tablespoon coconut oil
- Curry leaves
Instructions
- First, Rinse the green moong beans thoroughly and soak them in 1 cup of water for overnight or at least 3-4 hours
- In a pressure cooker, add the soaked moong beans, 1/4 cup of water, salt, and sesame oil. Pressure cook for 3 whistles or until the beans are cooked and soft
- Do natural pressure release and transfer to a colander
- Crush cumin seeds, small onion, and garlic
- Furthermore add green chilli, coconut, and turmeric powder; crush again
- In a separate pan, add coconut oil and heat
- Furthermore, add the mustard seeds and splutter
- Add curry leaves and red chilli; roast
- Furthermore, add crushed mixtures; mix well and roast for 3 minutes till the raw smell goes off and moisture evaporates
- Add cooked moong beans and mix well
- cook for 2 minutes on low heat, stirring occasionally
Video
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Notes
few variations
- Coconut-free: If you're not a fan of coconut, you can skip it altogether or replace it with roasted peanuts or cashews for added crunch
- Spicy: To give the thoran an extra kick of heat, you can add extra green chilies or red chili flakes, or red chili powder
- Herbs: You can add fresh herbs like cilantro, parsley, or mint to the thoran for added flavor and nutrition
- No onion no garlic: skip onion and garlic for festive days cooking
- Vegetables: Cherupayaru thoran can also be made with vegetables like cabbage, carrots, or potatoes for added texture and nutrition
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