Aug 122012

Both papaya and moong daal are nutritious and commonly used in Asian cuisine.This thoran is prepared using moong daal and papaya stir fried with coconut.

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Ingredients

  1. Yellow split lentils(Moong daal/cherupayar) – 1 cup
  2. Green papaya(grated/Kappalanga) – 2 cup
  3. Ginger(chopped) –1/2 tsp
  4. Green Chilly(cut into round pieces) –2
  5. Turmeric powder –1/2 tsp
  6. Grated Coconut – 1 cup
  7. Mustard seeds – 1 tsp
  8. Dry red chilly –2
  9. Shallots(chopped) – 6
  10. Curry leaves
  11. Salt
  12. Oil

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Preparation

  1. Boil moong daal with water,salt, and keep aside.
  2. Heat oil in a pan.Splutter mustard seeds,dry red chilly,3 shallots and curry leaves.
  3. Add grated papaya,green chilly,remaining shallots,chopped ginger,turmeric powder and salt.Mix well.Cover and cook without adding water.
  4. Once it is cooked well,add grated coconut and stir well.cover and cook on low flame for 2 minutes.
  5. Finally add boiled cherupayar and mix well.
  6. Garnish with curry leaves
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Rating: 3.5/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , , ,
Jan 282011

Moong daal(Cherupayar) or green gram is rich in vitamins and fibre.In Kerala,Moong daal is commonly used to prepare payasam and puzhukku, which is a good combo for rice porridge(kanji).You can make salad with Sprouted moong daal.Here is a quick and nutritious  recipe of moong daal with egg.Enjoy!

Cherupayar egg thoran (2)

Ingredients

  1. Moong Daal(Cherupayar) – 1 cup
  2. Egg –2
  3. Grated Coconut – 1/2 cup
  4. Shallots – 4
  5. Garlic pods– 2
  6. Ginger – 1 small piece
  7. Mustard seeds – 1/2 tsp
  8. Coconut oil
  9. Salt
  10. Curry leaves

Cherupayar egg thoran (1)

Preparation

  1. pressure cook Moong daal with turmeric powder,salt and water.Grind grated coconut,curry leaves,shallots,ginger,garlic into a coarse paste.
  2. Heat oil in a pan.Add mustard seeds and let it splutter. Once it is done,add coconut mix to it and stir well.
  3. Once the raw smell goes,add boiled daal to it and mix well.cover and cook for 2-3 minutes.
  4. Finally add beaten egg to it and scramble well.
  5. Garnish with curry leaves.
  6. serve with porridge or rice.
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Rating: 3.5/5 (2 votes cast)

Posted by prajusha Tagged with: , , ,
Sep 092009

kovakka peera

 

Ingredients

  1. Tindora (kovakka) -  250 gms
  2. Shallots -  8
  3. Green Chilly (slit lengthwise) – 3
  4. Grated Coconut -  1/2 cup
  5. Garlic (Chopped) -  3
  6. Tamarind pulp -  1 tbsp
  7. Cumin seeds – 1 tsp
  8. Turmeric powder -  1/2 tsp
  9. Oil
  10. Salt
  11. Curry leaves

Kovakka Peera

Preparation

  1. Grind grated coconut, cumin seeds, chopped garlic , turmeric powder into a coarse paste.
  2. Mix the paste with kovakka (cut into long  thin slices) chopped shallots , green chilly, tamarind pulp and salt.
  3. Heat oil in a pan. add the above mix to it and sprinkle some water.
  4. Cover and cook on low flame till kovakka is soft.
  5. Garnish with curry leaves
  6. Serve with rice.
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Rating: 0.0/5 (0 votes cast)

Posted by prajusha Tagged with: , ,
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