Cheru Payar Curry | Kerala Green Gram Curry for Puttu
If you're looking for a comforting, nourishing, and soul-satisfying dish that pairs beautifully with Puttu, Cheru Payar Curry
(Kerala Green Gram Curry) is your answer. Lightly spiced, rich in
coconut flavour, and packed with protein, this traditional curry brings
together health, taste, and culture in one humble bowl.
There’s something heartwarming about standing in the kitchen early morning — hair tied up, half-awake — stirring a pot of green gram while the aroma of coconut oil and curry leaves fills the air. Cheru Payar Curry, for a Malayali, isn’t just a side dish — it’s the quiet understudy that often steals the show when Kadala Curry takes a break.
Now let me tell you — while Kadala gets all the limelight on Instagram Reels and restaurant menus, this Green Gram Curry has been silently winning hearts in our home. My husband, the unofficial "Dhal Ambassador" of the family, swears by it. Every time I announce Puttu for breakfast, he gives me that hopeful look — the one that says, “So… Payar too?” And of course, I oblige. Kadala for all, Payar for him, Pazham for the kids and me. And if we get our hands on ripe Nendhra bananas? Steamed and served — full Kerala style. Bliss.
Why You’ll Love This Cheru Payar Curry
- Wholesome, digestible, and light — perfect for all ages and appetites.
- Made with basic pantry staples — no fuss, no frills.
- Naturally vegan and gluten-free.
- Pairs with almost anything: Puttu, Rice, Bananas, or even Rotis.
- Mildly spiced with a warm coconut finish.
- A great way to get the family eating lentils — even the fussy ones!
Kerala Green Gram Curry (Cheru Payar Curry)
Green gram, or Cheru Payar, is one of Kerala’s most cherished ingredients — a humble lentil that packs a punch when it comes to nutrition, taste, and ease of cooking. Often considered a superfood, green gram is a powerhouse of plant-based protein, iron, fibre, and essential minerals. No wonder it’s been a staple in Malayali homes for generations.
This is a cooling lentil, making it ideal for hot, humid climates — light on the tummy and quick to digest. It doesn’t demand long soaking hours either; just 30 minutes is good, but an overnight soak will make your job easier, especially if you’re multitasking breakfast with a school run!
Easy Vegan Side Dish
The Kerala-style Cheru Payar Curry is lightly spiced and full of earthy coconut flavour. Cooked green gram is simmered with a fresh coconut paste (blended with garlic, green chillies, and cumin), and finished with a fragrant tempering of mustard seeds, dry red chillies, and curry leaves in coconut oil — that unmistakable Kerala kitchen aroma!
Whether you pair it with Puttu, ladle it over steaming rice, or serve it alongside roti or chapati, this curry brings in nourishment, comfort, and an irresistible touch of tradition.
Serving Idea:
For the ultimate Kerala Breakfast Combo, serve Cheru Payar Curry with
Puttu, Pazham (banana), and a crunchy Nadan Pappadam. A drizzle of
ghee? Pure bliss!
Recipe Overview
- Cuisine: Kerala, South India
- Course: Side Dish / Vegan Curry
- Spice Level: Mild to Medium
- Serves: 3–4
- Author: SM @ Essence of Life – Food
Time Estimate
- Preparation Time: 5–10 minutes
- Soaking Time: 30 mins – 1 hour (or overnight)
- Cooking Time: 25–30 minutes
Don’t Miss These Malayali Favourites:
How to Make Cheru Payar Curry for Puttu – Kerala Style Green Gram Curry
Ingredients
To Cook Green Gram:
- 1 cup Green Gram / Cheru Payar
- ½ Teaspoon Turmeric Powder
- ½ teaspoon Ghee (optional but adds flavour)
- 3 cups of Water
Want to master Cooking Beans, Lentils and Pulses? Read a detailed guide here!
For Coconut Paste:
- ½ cup Grated Coconut
- 2 cloves of Garlic (optional)
- 2 to 3 nos. Green Chillies
- ½ teaspoon Cumin Seeds
For Tempering:
- 2 to 3 teaspoons Coconut Oil
- 5 to 6 Shallots, finely chopped
- 1 teaspoon Mustard Seeds
- 2 nos. Dry Red Chillies
- 1 sprig of Curry Leaves
Method: Step-by-Step Cooking Instructions
Soak and Cook the Green Gram
- Rinse green gram thoroughly.
- Soak in ample water for 30 minutes to 1 hour. For best results, soak overnight.
- Drain the soaked green gram.
- Add it to a pressure cooker with 3 cups of water, turmeric powder, and ghee.
- Pressure cook:
- If soaked overnight: 1 whistle on high.
- If soaked briefly: 2 whistles on high, followed by 2–3 on low.
- Allow pressure to release naturally.
- Lightly mash the cooked green gram. It should be soft and slightly overcooked for this recipe.
Prepare the Coconut Paste
- Grind together grated coconut, garlic cloves, green chillies, and cumin seeds with a splash of water.
- Make a smooth paste and set it aside.
Make the Curry
- Add salt and the prepared coconut paste to the cooked green gram.
- Stir well and simmer on a low flame.
- Cook until the raw smell disappears and you reach a creamy consistency. Add water if needed.
Temper the Cheru Payar Curry
- In a small pan, heat coconut oil.
- Add mustard seeds and let them splutter.
- Add dry red chillies and curry leaves. Keep the flame low.
- Add chopped shallots and sauté till soft and translucent.
- Pour this tempering over the curry and mix well.
- Simmer for a few more minutes to let the flavours meld.
Pro Tip: Tempering on low heat prevents bitterness and enhances the aroma.
Pro Tips & Notes
- Soaking green gram reduces cooking time and enhances digestibility.
- Ghee or butter balances the lentil’s natural dryness and adds a rich aroma.
- Avoid adding salt while pressure cooking; it can toughen the lentils.
- Slightly overcooked green gram gives this curry its signature texture.
- Adjust spice levels to suit your family’s palate.
- Always temper on low heat to avoid burning spices and shallots.
Storage Suggestions
- Store any leftover curry in an airtight container in the refrigerator for up to 2 days.
- Gently reheat with a little water to refresh consistency.
- Not suitable for freezing as the coconut may separate.
Serving Suggestions
- Serve hot with Puttu for a traditional Kerala breakfast.
- Goes well with Steamed Rice, a drizzle of ghee, and a side of Thoran or Mezhukkupuratti.
- Add a crunchy Nadan Pappadam for a complete meal.
- Can also be served with Chapati or phulka for a lighter dinner.
Planning a Kerala-style lunch? Add a Mezhukkupuratti and Unakka Meen Varuthathu (Dried Fish Fry) along with Cheru Payar Curry, Steaming hot Rice for a complete spread!
Frequently Asked Questions
Q. Can I cook this curry using sprouted green gram?
- Yes! Using sprouted green gram adds an extra nutritional boost and gives a lovely texture to the curry. The cooking time may be slightly reduced.
Want to make this with a healthy twist? Try it with sprouted green gram! It adds an extra boost of nutrition and a unique texture to the curry. Learn how to sprout green gram here.
Q. Can I make this without coconut?
- You can skip the coconut paste and use a dash of hing or crushed garlic, but it won’t taste like the traditional version.
Q. Is this curry vegan and gluten-free?
- Yes! When you skip the ghee, this Cheru Payar Curry is 100% vegan. It’s also naturally gluten-free, making it suitable for most dietary preferences.
Q. Is this curry suitable for kids?
- Absolutely. It’s light, protein-rich, and gentle on digestion.
Q. Can I use split moong dal instead of whole green gram?
- Yes, but the result will be a softer, mushier texture, and the flavour will shift noticeably from the traditional Kerala-style curry. It’ll resemble a typical North Indian dal more than Cheru Payar Curry — so best saved for another day!
Q. Can I add tomatoes to the curry base?
- Not for the traditional version, but feel free to adapt it for variety.
Simple yet Healthy
This Cheru Payar Curry may be modest in appearance, but it carries the depth of Kerala's food wisdom and the simplicity of everyday comfort. Whether you're pairing it with freshly steamed Puttu, scooping it over rice, or just having it warm in a bowl with a spoon, it never fails to comfort.
It’s the kind of curry that quietly becomes a family favourite — no fuss, no frills, just wholesome goodness.
