Hey Folks,
Vazhachundu Thoran is a very healthy and tasty side dish with rice. It is a traditional recipe followed in most households in Kerala. Vazhakoombu / Vazhachundu with some lentils, and coconut is the main ingredients of the dish. Lentils can be either cherupayar or vanpayar. Today I will be sharing the recipe for Vazhachundu Payar Thoran.
 |
| Vazhachundu Payar Thoran - The Perfect Cook Book |
INGREDIENTS:
- Vazhachundu - 1 (500- 600 gms)
- Grated Coconut - 1 cup
- Cherupayar / Mung Bean - 1/2 cup
- Shallots - 8- 10
- Garlic - 1 - 2
- Bird's eye chilli / Kanthari - 3
- Curry Leaves
- Turmeric Powder - 1 tsp
- Salt - to taste
- Mustard Seeds - 1 tsp
- Coconut Oil
- Water
PREPARATION:
Clean the cherupayar in running water three to four times. Soak in water for 15 minutes and cook in a pressure cooker with enough amount of water and salt for 5 - 6 whistles on high heat. Keep it aside.
I used a whole Vazhachundu. Clean it well and chop it finely. Coat the chopped vazhachundu in coconut oil to remove the kara/stain of the chundu.
Now in a mixer, add grated coconut, shallots, garlic, kanthari, turmeric powder, curry leaves, and salt. Give it a blend for 5 seconds.
In a Cheenachatty, add coconut oil and splutter mustard seeds. To this add the ground coconut mixture and roast it. Once it starts to change color, add the marinated vazhachundu and cooked cherupayar to the Cheenachatty and mix everything well. Cover and cook for 10 -15 minutes. Stir in between. After 15 minutes, open the lid and saute continuously for about 5 minutes or till it is cooked.
Serve in a bowl and have it with rice, curd, and pickle. If you find this recipe good, please do share it with your loved ones.
See you all in my next cooking blog!
Comments