Cherupayaar Thoran Green Gram Stir Fry Recipe

Cherupayar Thoran is a very simple Kerala style side dish made using green gram, coconut and some simple spices. It has that homely flavor that you always find in Kerala food. Soft cooked green gram goes very well with fresh coconut along with a little garlic and black pepper.

This dish isn’t fancy or rich, but it feels deeply comforting. The aroma of coconut oil, curry leaves and green chillies alone is enough to keep anyone hungry. This is a dish you can make any day, even when the fridge is almost empty and you want something hot and tasty with rice.

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About Cherupayaar Thoran

‘Cherupayar’ in Malayalam means whole green gram or green gram, and ‘thoran’ means a simple dry roast with coconut. It is one of the very common dishes made daily in Kerala homes. The beauty of this dish lies in its simplicity, there are no heavy spices, no strong spices, yet the taste is balanced and delicious.

Moong is soaked overnight so that it becomes soft but not mushy. It is then mixed with onion, garlic, fresh coconut and some seasonings. It is light, filling and gives good satisfaction when eaten with hot rice. I always like such thorans as they are quick to prepare and healthy too.

There are some variations also. Some people add red chili powder or a little cumin powder to make the taste a little different. Some people also add grated carrots with coconut for color. But honestly speaking, the classic version tastes best with minimal spices. You can serve it with rice or eat it with tea as an evening snack.

I often make Cherupayaar Thoran when I am tired of heavy curries or fried dishes. It is filling but light on the stomach. Sometimes I eat it with kanji or even roll it inside chapatti as a dry stuffing. The taste never disappoints, it is always homely and satisfying.

Cherupayaar Thoran Ingredients

• Green gram (cherupayar) – I have used half a cup of whole moong soaked overnight. It provides good protein, earthy flavor and soft texture. If you want more nutrition, you can also use sprouted grains.
• small onion – I used shallots for mild sweetness and balance. If you don’t have any, just use thinly sliced ​​regular onion, it works just as well.
• Garlic – I add some small garlic just for taste and aroma, if you don’t like strong smell you can leave it out, but I think it tastes good with green gram.
• grated coconut – I have used freshly grated coconut, it gives good texture and some moisture. Frozen one is also fine but fresh one always tastes better.
• Green chilly – I add one or two chopped green chillies for some heat and brightness. You can add more if you like a spicier side.
• turmeric powder – Just a small pinch I used for color. This also makes the dish look shiny.
• freshly ground black pepper – I used a small sprinkle to give it an earthy and mild spice. It balances the sweetness of the coconut very well.
• coconut oil – I always make thoran with coconut oil. It tastes like Kerala. Try not to skip it, it changes the taste.
• mustard seeds – I used for a little crispiness and nutty flavor. Wait for it to pop completely before adding the next item.
• cumin (cumin) – I add a small pinch of cumin while seasoning, it gives good taste and also helps in digestion.
• Curry leaf – I always use fresh curry leaves, it gives freshness and delectable aroma to the dish. If you don’t have it, you can leave it out but the flavor is slightly reduced.

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How to make Cheru Payaru Thoran step by step

1.Soak the moong overnight. Wash it thoroughly and then cook it by adding enough water and some salt in the pan. Stop when it becomes soft but not mushy. If there is excess water then remove it. If there is a little, there is no need to take it out, keep it aside.

2. Heat oil in a pan – add the items listed under ‘For tempering’, let it splutter. Add small onions, garlic, green chillies and fry till they become transparent.

3.Add turmeric powder, black pepper powder and salt. We have already added salt to the green gram, so adjust it accordingly. Mix well then add coconut.

4. After frying for 2 minutes, add cooked green gram.

– Toss it well and cook covered for 2 minutes. Inflate it and close it.

Serve hot with rice and sambar or with any type of rice.

Expert Tips

• soaking time – I always soak green gram overnight or for at least 6 hours. It cooks evenly and becomes soft but does not break easily.
• cooking stage – Don’t overcook, I usually stop cooking when it becomes soft when pressed. If used in excess, it will become mushy and will not add good taste to the thoran.
• tempering – I have noticed that when the mustard seeds and cumin seeds are fried well in hot coconut oil before the onions, it gives a strong nice flavour. So do this patiently.
• Coconut – I used freshly grated coconut here. It adds more flavor and keeps the dish moist. If you use frozen, thaw thoroughly before adding.
• Avoid excess water – Always filter cooked moong thoroughly. If water remains, the thoran will become wet instead of dry and puffy. I usually spread it a few minutes before mixing.

serving and storage

Serve Cherupayar Thoran hot with boiled rice, sambar, rasam or even moru curry. It also goes well with simple food and kanji.

Leftover thoran stays good for up to a day in the refrigerator. Warm gently or keep out for some time before serving. Try not to keep it for too long as the coconut may turn sour after a day.

general questions and answers

1.Can I make thoran without soaking moong?

You can, but it will take longer to cook and is sometimes uneven. So it is always better to soak for best results.

2.Can I add red chilli powder?

Yes, a small pinch gives good color and a little spice. But the traditional version is mostly made without.

3.Can I skip garlic?

Yes, you can leave it, although it gives a pleasant aroma and slight spiciness. Without it, the dish tastes more plain.

4.Why did my thoran become extremely dry?

It is possible that the moong may have been too dry or the coconut may have been used less. To fix this, add some grated coconut or some coconut oil to it.

5.Can I make it with sprouted green gram?

Yes, sprouted grains taste good and are healthy too. But cook it very lightly so that it remains crisp and fresh.

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