Celery Payaru Thoran

Bikramjits.Kitchen's picture

Sep. 14, 2013

A authentic Kerala dish packed with protein and subtle flavor of green chili, cumin, coconut, and garlic.


Celery stalk 1/2 Cup (8 tbs) , chopped
Green mung beans 1/2 Cup (8 tbs) (Cherupayar)
Grated coconut 1/2 Cup (8 tbs)
Onion 1 , sliced
Garlic cloves 5
Ginger 1 1/2 Inch , julienned
Green chili 6 , slitted
Dried red chili 2 , torn
Fresh curry leaves 15 (10
Mustard seeds 1 Teaspoon
Cumin seeds 1 Teaspoon
Water 410 Milliliter (400 ml +10 ml)
Vegetable oil 2 Teaspoon
Salt To Taste



1. In a pan add 400 ml of water and green mung beans. Boil the beans till they are ¾ cooked.

2. Take cloves of garlic and crush it with the back of a knife and then chop finely. Add cumin seeds. Crush the cumin seeds with the back of a knife to infuse the flavors.


3. In a hot pan add vegetable oil.

4. In the hot oil add mustard seeds. Once it splutters add the cumin and garlic mix.

5. Add onion and stir well. Stir in green chilies, and ginger julienne.

6. Add dry red chilies, fresh curry leaves, celery stalk, and grated coconut. Cook till the celery is half cooked.

7. Stir in cooked green mung beans, cover with a lid and cook on a low flame for another 5-7 minutes. Keep stirring to make sure it doesn't burn.

8. Pour 10 ml of water if it starts to burn. Season with salt to taste and mix well.


9. Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 378Calories from Fat 119

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 241 mg10.04%

Total Carbohydrates 52 g17.3%

Dietary Fiber 13 g52%

Sugars 10 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet