Thursday, 15 December 2011




     1)    Green gram – 200 gm.
     2)    Raw mature Nendran banana – 1 no.
     3)    Elephant foot yam – 150 gm.
     4)    Hot green chilies – 2 Nos.
     5)    Tender ginger – 1 inch piece
     6)    Onion – 200 gm.
     7)    Curry leaves – 2 sprigs
     8)    Dry hot red chilies – 3 Nos.
     9)    Turmeric powder – ½ teaspoon
     10)     Chili powder – 1 level teaspoon
     11)     Coconut – ½
     12)     Mustard seeds – ½ teaspoon
     13)     Coconut oil – 1 tablespoon
     14)     Salt – 1 teaspoon

To Cook:

          Cut off the tips of the Nendran banana. Use a sharp knife to split the banana lengthwise into 2 halves. Cut each half across into 1 inch thick pieces. Peel the elephant foot yam, wash and cut into pieces of about the same size as the banana.

          Slit the green chilies lengthwise along one side. Peel the ginger and chop roughly to pieces. Peel the onions and cut into halves. Then cut each half once lengthwise and once across into 4 pieces. Wash and drain the green gram. Put all the cut ingredients together with the green gram into a pressure cooker.

          Add double the volume of water. Put on the lid and set on high heat. As soon as you hear the first whistle, lower the heat to minimum. Continue to cook on low heat for 5 minutes and then switch off the heat. Let cool naturally.

          In the meantime, grate the coconut. Put the grated coconut together with 150 ml. of water into a food processor and grind to superfine paste. Cut the dry red chilies into thin long strips. Pluck the curry leaves from their sprigs and set aside.

          If the cooker is cool enough to open, transfer its contents into a vessel for making the curry. Tip in the ground paste. Set on high heat and stir. Add the chili powder, the turmeric powder and the salt. Mix well. If the curry is too thick for you, pour in a bit more water. Stir and taste. Add more salt if required.

          This curry is a mild, exceptionally tasty curry. If you want it hotter, add more chili powder. As soon as it comes to a boil, switch off the heat and cover with a lid.

          Set a small pan on low heat. Pour in the coconut oil. Add the mustard seeds. As soon as the mustard is about to finish popping, tip in the curry leaves and the dry chilies. Stir once and tip over the contents of the pan into the curry. Your healthy cherupayar curry is ready to serve. Serve with putte, porottas, chappatis, rotis, pathiris, Vellappams or with freshly baked bread. Enjoy!!!
Cherupayar curry with four grain putte

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