For as long as I remember, Cherupayar puzhukku and kanji has been the standard dinner on Saturdays at my mothers place. I think it was my mom's idea to take a break and avoid cooking anything elaborate at least for one meal. It must have been so hectic to come back from work late in the evening and then cook a meal, check on our studies and take care of all the other chores. Of course my brother and I would protest every single time, we hated Kanji and wanted something "special".
I still try my best to avoid Kanji but I love this puzhukku and all its variations. I add any one or a combination of raw bananas, kachil (purple yam), chena (elephant foot yam) or chembu (taro) along with payar. Manoj eats it with rice or chappatis, but I like to have a bowlful of just the puzhukku with a big dollop of plain yogurt. Yumm!
Cherupayar and Kachil Puzhukku
1 cup whole mung beans
250 gms kachil,chena, chembu or raw bananas or a combination of these
1/4 tsp turmeric powder
1 tsp salt
1/2 cup fresh coconut, grated
4 dry red chilies or to taste
1 1/2 tsps cumin seeds
1/4 tsp peppercorns
2 cloves of garlic
1 sprig curry leaves
Cook the mung and the kachil separately along with some salt and turmeric powder. You can cook them together in the pressure cooker but the kachil may take longer than the mung, so its best to cook them separately.
Grind the coconut, chilies, cumin seeds, peppercorns and garlic along with some water. The paste should be a little coarse. Add the paste and curry leaves to the cooked mung and kachil. Mix together. The mixture should not be very dry, so add water accordingly and check the seasonings. Bring the mixture to a boil and simmer for 5 minutes. Serve hot.
This goes to Priya's CWS - Mung Beans and The Kerala Kitchen, guest hosted by Fajeeda.