So, I am back from over a month long vacation to India and Dubai, over the jetlag, some sicknesses and all that jazz. It happens to me all the time when I get back from India. I get into an India depression mode (that’s what AJ calls it). I miss home, family, the people, the general hustle and bustle and the familiar memories that it drives me to a point where I am only cooking Indian food, drinking tons more chai, religiously making filter coffee everyday, listening to Malayalam and Tamil music and watching movies. Talking about Tamil movies, I am really kicking myself for not watching Mani Ratnam’s O Kadhal Kanmani when I was in Chennai. I am so much in love with Dulquer (I know he is a kid!!! but who cares!) and there is nothing like watching a Tamil movie in the theater, especially I haven’t watched one in years. Well, I guess I will just have to wait for it to be out on DVD now.
Ok, so basically, that’s the state I am usually in, for a couple of weeks after I am back from India. This simple saute with green mung beans is one of my favorite comfort foods for these kind of days. It doesn’t take a whole lot of time and energy into making this and since the protein part is taken care of, I don’t have to make an additional dal or sambar to go with it. Just some good thick yogurt, rice and this is enough for a satiated meal. Maybe a little bit of gooseberry pickle too.
Cherupayar Thoran – Green Mung Saute with Coconut | The Recipe
- 1 cup Cherupayar / Green Mung
- ¼ teaspoon turmeric powder
- 1 tablespoon coconut oil
- ½ teaspoon black mustard seeds
- 6-7 curry leaves
- ¼ cup grated coconut
- 2 Thai green chillies / Serrano chillies
- 4 pearl onions, peeled
- salt, to taste
Wash the mung bean well and cook with enough water and turmeric powder. Once soft and mushy, drain the water and keep aside.
In a deep bottomed pan, heat the oil. Add the mustard seeds, wait for them to splutter and add the curry leaves. Toss the mung beans to it.
Grind the coconut with the chillies and the pearl onions to a coarse paste. Add this to the pan, add salt and mix in well. Remove from heat, and serve with rice.
Ingredients
- 1 cup Cherupayar / Green Mung
- ¼ teaspoon turmeric powder
- 1 tablespoon coconut oil
- ½ teaspoon black mustard seeds
- 6-7 curry leaves
- ¼ cup grated coconut
- 2 Thai green chillies / Serrano chillies
- 4 pearl onions peeled
- salt to taste
Instructions
- Wash the mung bean well and cook with enough water and turmeric powder. Once soft and mushy, drain the water and keep aside.
- In a deep bottomed pan, heat the oil. Add the mustard seeds, wait for them to splutter and add the curry leaves. Toss the mung beans to it.
- Grind the coconut with the chillies and the pearl onions to a coarse paste. Add this to the pan, add salt and mix in well. Remove from heat, and serve with rice.
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