Kerala Green Gram Kootu (Cherupayar Kootu)
Ingredients (13)
- whole green gram200 g
- water120 ml
- salt1 tsp
- fresh coconut0.5 cup
- green chillies4
- garlic2 clove
- cumin seeds1 tsp
- curry leaves7
- small onion4
- water2.5 tbsp
- coconut oil1 tbsp
- cumin seeds0.5 tsp
- curry leaves1 sprig
Method
- 1
Wash the green gram thoroughly.
- 2
Soak in plenty of water for 6–8 hours or overnight.
- 3
Drain and rinse.
- 4
Grind the grated coconut, green chillies, garlic, cumin seeds, shallots and curry leaves with a little water to form a smooth paste.
- 5
Place the soaked green gram in a pressure cooker.
- 6
Add 120 ml (½ cup) water
- 7
Add the salt and mix lightly.
- 8
Close the cooker and cook over medium heat for 8 whistles.
- 9
Allow the pressure to release naturally.
- 10
Heat the coconut oil in a small pan.
- 11
Add the Cumin seeds and allow them to splutter.
- 12
Add the grinded masala
- 13
Pour the tempering over the cooked green gram and mix gently.
Notes & variations
Kerala Matta rice Steamed rice Chapati Appam Puttu Dosa Traditionally, whole green gram (cherupayar) is used, but split green gram (moong dal) can also be substituted for a softer texture. Coconut oil is essential for the authentic Kerala flavour. For extra richness, add 2 tablespoons of thick coconut milk after pressure cooking and simmer gently for 2 minutes. Adjust the consistency by adding more hot water if serving with rice. This dish pairs particularly well with spicy fish curry or pickle. Refrigerator: Up to 3 days Freezer: Up to 2 months
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 307 kcal | 1535 kcal |
| Carbs | 44.3 g | 221.5 g |
| Protein | 15 g | 75 g |
| Fat | 8.9 g | 44.5 g |
| Fibre | 12.8 g | 64 g |