Never again will I jinx myself by complaining how warm it is in December. Only to be followed by the worst cold front ever over New Year’s weekend. It is so cold now, my feet are always cold, I feel as lazy as can be. And now I sound like a nagging old lady!
So, I hope you had a lovely Christmas and New Year with family, food and fun. We did, in spite of the weather, and now the old routine is back. Or somewhat. Which means the blog will receive the tender loving care it deserves. I had sort of neglected the kitchen after all the food-frenzy over Christmas. We ate out way more than acceptable and it’s time to go back to wholesome home-cooked family meals.
Green gram or mung beans are a favorite in South India and can be prepared in many ways. They can be sprouted as well.
We prepare green gram or cheupayar in quite a number of ways. The beans are boiled and tossed with coconut and a simple tadka to make a thoran or stir fry, similar to this recipe made with fresh vegetables here. Most commonly, a simple curry is made with them to be eaten with rice or soft rotis.
Every household has a signature cherupayar curry, of course. Mom makes it with a gravy of ground coconuts and spices. I usually make do with canned coconut milk, because let’s face it, it’s much easier that way. But today’s recipe is something I picked up while living as a paying guest during the early days of my career, right out of college. This cherupayar curry is simmered in milk (and I mean plain cow’s milk).
Milk or cream is rarely used in savory curries in South Indian cuisine. Yogurt may be used, or coconut milk, but I had never come across a curry thickened with just milk. It is absolutely delicious, by the way. The milk adds just the right amount of silky creaminess and richness to this humble dish.
- Oil - 1 tbsp
- Mustard seeds - ½ tsp
- Cumin seeds - ½ tsp
- Curry leaves - 6-8
- Whole dried red chilies - 2
- Asafoetida (hing) - a pinch
- Onion - 1 small, finely chopped
- Ginger - 2 tsp, grated or finely chopped
- Garlic - 1 clove, minced
- Green chilies - 2
- Turmeric powder - ¼ tsp
- Red chili powder - ½ tsp
- Coriander powder - 1 tsp
- Garam masala powder - a fat pinch
- Tomato - 1 large, chopped
- Green gram (mung beans or cherupayar) - 1 cup, washed and soaked in water till needed in the recipe
- Milk - ½ - ¾ cup
- Salt - to taste
- Cilantro leaves - to garnish
- Heat oil in a large pot or pressure cooker. Add mustard seeds, cumin seeds, curry leaves and red chilies.
- When the seeds sputter, add a pinch of asafoetida, chopped onion, ginger, garlic and green chilies. Saute till onions are lightly browned.
- Now add the masala powders and mix well. Add the chopped tomato and cook till mushy.
- Add the green gram (mung beans) and enough water to just cover them. Add ½ tsp salt, cover and cook till beans are soft. If using a pressure cooker, cook for 2 whistles, remove from heat and allow the pressure to be released naturally.
- Open the lid and add milk. Simmer gently till milk is heated through and curry is reduced to your liking. Taste and adjust seasoning. Garnish with fresh cilantro leaves and serve hot with steamed rice, rotis or idiyappams.
2. Some recipes boil green gram separately and add to the masala. But I have found no reason to do so.
3. If you do not wish to use milk, feel free to use thick coconut milk in place of regular milk.
4. If you want to use freshly ground coconut, add the ground coconut along with the spice powders and saute well till coconut is cooked and fragrant. Then proceed with the rest of the recipe.
Replace milk with coconut milk to make this curry vegan. But if you are able to, try using regular milk in this curry to make it as creamy and delicious as possible.
Try including green gram in your diet. They are highly nutritious and easy to cook. You can have this curry with rice, chapatis or my favorite, soft idiyappams.
So, here’s to good health and delicious food in the New Year. May they go hand in hand!!
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I am sharing this over at Fiesta Friday, FoodieFriDIY and Saucy Saturdays.
I haven’t noticed these beans but I will keep my eye out now. This dish looks so delicious and I am in love with legumes these days. Thanks for linking up at Saucy Saturdays and Happy New Year!
Thank you, Christine. I am sure you will love it!!
It looks and sounds so flavorful!
Thank you, Angie!!
Thank you!!
how very interesting!
Thank you!!
The green gram curry looks great, Anjana. Happy Fiesta Friday!
Thank you, Ahila!!
It’s funny, yes? That we seem to be complaining about the weather and we are really not? These days, I always say it’s very good, especially at night & I feel like I can’t move my feet to walk… but I am whispering that I am not complaining & I don’t want to feel the heat that will burn your face when you stay under the sun for just five minutes. 😀 Anyway, this dish sounds wonderful for cold days while staring at the window enjoying the weather. Hmm… 🙂
Thank you so much for sharing this, Anjana. The milk sounds a good addition. Happy FF101 & enjoy your weekend. xx
You are right, Jhuls! And especially, here in Texas, the weather can change at the drop of a hat! This curry is perfect for those cool evenings. Happy FF to you and thanks for hosting 🙂
I love this way of cooking mung beans. The photos are fabulous.
Thank you, Hilda!!
I make this at home, but milk is new to me. I can image the taste. I am using milk too when I am making it next. Thanks for sharing the idea Anjana.- Sreelatha
The milk was a revelation to me as well. It adds a lovely flavor. Do give it a try!!
This looks so good! I’m making this one too 🙂
Thank you, Elaine. Let me know how you like it!!
I will!
My recipe is almost the same, except for the milk. That is an interesting twist. Will try it. 🙂
The use of milk was a revelation to me as well. Adds an extra oomph to this delicious curry!!
I can imagine
Gorgeous! This looks so delicious! ~Jean
Thank you, Jean. Do give it a try!!
I am so making this Anjana! Just contemplating on if to use regular milk or coconut milk! Hmm…
Please pin it to my beg dals and beans board! I was trying but couldn’t :).
Thanks Sonal. Why not try both? 😉
Thanks for the Pinterest invite too. Lovely board!!
I should have invited you earlier but totally slipped out of my mind!
Will be starting Pressure Cooker Vegetarian Recipes too. Pin it there as well :).
No worries. Will be pinning to both boards!!