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Cheru Payar Thoran / Stir fried Green moong with Coconut

Good Friday is observed as a day of prayer, penance and fasting to commemorate the crucifixion of Jesus Christ nearly 2000 years ago. The Good Friday mass begins around 8 am in the morning and the longest service is for the Orthodox Church where it ends at 3 pm.
The most important event associated with it is 'Way of the Cross', a re-enactment of the travel through 14 stations during Christ's Journey to Mount Calvary from Pilate's Palace. Worshipers move to each station singing hymns as the story of betrayal, arrest, trial and crucifixion of Christ is narrated by the priest.
The second significant ritual in all churches is the drinking of Choruka, a decoction made of bitter gourd juice and vinegar. This symbolizes the incident when Jesus, while on the cross, called out, and hearing his cries some of those watching the event took a piece of cloth, dipped it in cheap wine, put it on a piece of stick and lifted it to his mouth and tried to make him drink. Choruka is poured into the faithful's mouth by priests.
Yet another equally important event on Good Friday is the drinking of Kanji(rice soup)immediately after the long mass. The steaming hot gruel made of watery rice called Kanji is served with pulses and pickle. Everyone who comes to the church makes it a point to have at least one serving of this gruel prepared in the church compound itself. Cheru payar thoran is a common and popular side dish served with Kanji on Good Friday in the Churches.
Ingredients
  • Green Moong - 1 cup
  • Grated Coconut - 1/2 cup
  • Cumin Seeds - 1/2 tsp
  • Turmeric Powder - 1/2 tsp
  • Ginger - 1 small piece
  • Garlic - 4-5 petals
  • Coconut Oil - 3 tbsp
  • Mustard - 1/2 tsp
  • Green Chili - 1-2 nos:
  • Red Chili - 2 nos:
  • Curry Leaves - as required
  • Salt - as required

Preparation Method
  1. Wash and soak green moong for 3-4 hrs.
  2. Add grated coconut, cumin, ginger, garlic, green chili, turmeric powder to the chutney jar of the mixer, crush and keep aside.
  3. Cook the green moong, strain the excess water and keep aside.
  4. In a kadai / wok bring oil to heat and splutter mustard seeds.
  5. Bring down the flame to low and add red chili and curry leaves and saute.
  6. Add cooked green moong and saute for 2-3 mins:.
  7. Add coconut mix and mix well.
  8. Add salt and 1/4 cup water, mix well, close the lid and cook in low flame for 4-5 mins:, stirring in between.
  9. Remove the lid and let excess water to get vaporize.
  10. The 'Cheru Payar Thoran' tastes well with steamed rice / rice soup (kanji). 
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