Cherupayar Parippu Payassam

Ingredients

Cherupayar Parippu/ Splitted moong dhal: 250gms

Jaggery: 650gms

Coconut Milk Powder: 150 gms (can use 1 cup 1^st thick fresh coconut milk+ 3cups 2^nd coconut milk)

Salt: a pinch

Coconut pieces/Thenga Koth: ½ cup

Raisins and cashews: few

Cardamom powder: 1tsp

Dry ginger powder: ½ tsp

Water: as required

Ghee: 2tbsp

Method Of Preparation

Heat a non stick pan and dry roast the cherupayar parippu to about 3-4 minutes without much changing its color

When it is cooled wash and pressure cook by adding needed water. Switch off the flame after 3 whistles and Open the cooker only after the pressure releases.

In another pan, melt jaggery by adding 1 cup water. Strain and keep aside. Dilute the coconut milk powder in 1 cup water and keep aside.

Open the pressure cooker and switch on the flame.

Stir well and add melted jaggery to it.

When boils lower the flame and stir continuously (if using fresh coconut milk add the 2^nd coconut milk at this stage and let it boil well and become thick)

When it becomes thick add the diluted coconut milk powder to it. Switch off the flame when you get the consistency of payassam.(if using fresh coconut milk add the thick fresh coconut milk at this stage and don’t allow it to boil.)

Heat ghee in a pan and roast the coconut pieces, cashews and raisins. Add this to the prepared payassam. Add cardamom and dry ginger powder. Add this all as soon as you switch off the flame and close with a lid for 5 minutes.

Serve hot or cold.

Sprouted Cherupayar Thoran

Ingredients

Cheru payar/Moong/ Green gram: 2 cups (Soaked and sprouted)

Green Chilli: 2

Ginger paste: ½ tsp

Garlic Paste: 1tsp

Onion: 1

Salt: needed

Grated Coconut: 1 hand full

Curry leaf: needed

Coconut Oil: 3tbsp

Method of Preparation

Cook cherupayar by adding ginger, garlic paste, salt and enough water.

Don’t overcook cherupayar. If there is water after it is cooked, drain it. (Add only needed water, so that no need to drain and lose the nutritious value.)

Heat oil in a pan, add chopped onion and green chilli and curry leaves, When it slightly turns brown, add the cherupayar.

Stir for a while and add the grated coconut. Stir and switch off the flame.

Serve hot.

Sending this to Kerala Kitchen Event hosted by Kaveri

Linking to GIMME GREEN EVENT at Rosh’s space

Sugiyan/Sweet Mung Bean Fritters

Ingredients

Green gram/cherupayar/Moong Beans: 1 cup

Salt: needed

Grated Coconut: ¾ cup

Sugar: 3 tbsp (or as required)

Cardamom Powder: 1tsp

Wheat Flour: 1 cup

Rice Flour: 2 tbsp (to get the outer covering slight crispy)

Salt: a pinch

Turmeric powder: a pinch

Baking Powder: a pinch

Sugar: 2tbsp

Oil: for deep frying

Method of Preparation

Soak cherupayar/moong beans for 2-3 hours in water.

Pressure cook it by adding little salt. Do not overcook. Drain excess water, if any

When slightly cooled add sugar, grated coconut and cardamom powder. Mix well.

Take a bowl, add wheat flour, rice flour, baking powder, turmeric powder, sugar and salt.

Add some water to it and make it to thick batter……(consistency not too thick or not too thin…..the batter should stay well on the cherupayar/mung bean balls)

Heat oil in a pan for deep frying

Make small balls out of cherupayar/ moong beans mix.

Dip the ball in the batter well and deep fry in oil till all sides are done.

Superb snack which goes with tea

Tip: Wheat flour can be replaced by maida also. Instead of sugar jaggery can be used.

Sending this to Priya's "Cooking With Seeds-Mung/Moong Beans " event

Mung Beans Chappathi

Ingredients

Moong beans/ Cherupayar: ¾ cup

Wheat Flour: 2 cups

Salt: needed

Method of Preparation

Soak moong beans for 3-4 hours.

Cook it well by adding salt and water. If you can grind it while it is hot itself that will be better. If it is hot enough you will get smooth chappathi.

Add the hot smooth paste of moong beans to the wheat flour and knead to smooth dough. If needed you can add hot salt water.

Take time and knead the dough so as to get smooth chappathi.

Take small balls out of it and roll it on a rolling pin to thin big chappathis.

Heat a griddle and add the chappathi to it and cook both sides till done.

Tips: while making chappathi, make it thin, when the griddle is hot , place the chappathi , when it slightly becomes hot turn over the chappathi when the fizzes starts coming turn to the other side, you can see after a minute you will get it puffed up. So u get the chappathi cooked with 3 turning. If done like this ur chappathi will be very soft. If you go on turn over n over chappathi will become hard.

Sending this to Priya's "Cooking With Seeds-Mung/Moong Beans " event

Moong Beans/ Cherupayar Masala

Ingredients

Moong beans/ Cheru payar: 1 cup

Onion: 2 medium

Ginger chopped: 1tbsp

Garlic chopped: 1tbsp

Tomato: 1

Green Chilli: 3

Curry leaves: few

Turmeric powder: ¾ tsp

Chilli powder: 1 tbsp

Coriander powder: 1tsp

Garam Masala: a pinch

Salt: needed

Coconut oil: 4tbsp

Method of Preparation

Soak Moong beans for 4-5 hours.

Cook moong beans by adding water and salt. Cook till done. Pressure cooking will make it faster.

Heat oil in a pan; add chopped onion, when it turns brown add chopped ginger and garlic.

Sauté for a minute and add chopped green chilli and tomato.

When tomato gets cooked, add curry leaves, turmeric powder, chilli powder, and coriander powder and garam masala.

Stir for a minute and add the cooked moong dal.

Mix well by stirring, if there is no gravy, u can add little water at this stage.

When it boils, simmer the flame and close with a lid. Stir frequently and let it be there for 10-15min

Switch off the flame and serve hot.

I am sending this to

http://priyaeasyntastyrecipes.blogspot.com/2011/11/annoucing-cooking-with-seeds-mungmoong.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+priyaeasyntastyrecipes+%28Priya%27s+Easy+N+Tasty+Recipes%29

Linking to event announcement page
http://foodblogeventslist.blogspot.com/2011/10/november-events.html