Cherupayar Kappa Puzhukku | Green Gram Yucca Curry | Cherupayar Puzhukku

We make puzhukku very often at home. Puzhukku is always made with green gram, bengal  gram and red grams , paired with yucca, plantain and taro root.Commonly this is served with porridge as an energy booster, also eaten with puttu poori ,chappathi etc..

  • 1 cup green gram
  • 2 cups yucca, cut into pieces
  • ginger , a small piece chopped
  • 2 green chillies
  • curry leaves , few
  • 2 whole dry red chilli
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 garlics, crushed
  • 2 to 3 shallots, chopped
  • salt, as needed
  • 2 tsp coconut oil or vegetable oil

Soak green gram in water for 2 to 3 hours. Pressure cook yuccas up to 1 whistle adding salt and turmeric
powder. Drain the water from the cooked yuccas and keep aside. Now pressure cook soaked green gram
 along with cooked yuccas, green chillies, turmeric powder, ginger pieces  and 2 cups of water up to 2-3 whistles. Once the pressure is released mix everything well and cook for few more minutes till the gravy becomes thick (add water if it is too thick, note that the gravy will thicken when it cools down). Tadka is optional for this recipe. Heat 2 tsp of coconut oil in a small pan and splutter mustard seeds, followed by cumin seeds, red chillies,curry leaves ,garlics and shallots . Pour this over the puzhukku. Serve with porridge, dosas,poori, chappathi , rice or puttu.

Sending this to Kerala Kitchen event  hosted by Roshan's cucina


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