Vellapayar/ Vanpayar/ Black Eyed Beans Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¾ cup black eyed beans, washed and soaked overnight
  • 1 cup water
  • ½ tsp turmeric powder
  • Salt to taste
  • ½ cup fresh coconut, grated
  • 5 shallots, chopped
  • 3 green chillies
  • 1 tsp ginger paste
  • ½ tsp fennel seeds
  • For tempering:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 dry red chillies
  • Curry leaves
  1. Cook the soaked beans in water, turmeric powder and salt till done. I cooked in the pressure cooker for one whistle and 15 minutes on simmer.
  2. Allow the pressure to go on itself.
  3. Blend the coconut, shallots, green chillies, ginger paste and fennel seeds with little water to a smooth mixture.
  4. Add this to the cooked lobia and simmer till warm.
  5. Do not boil otherwise the coconut will split. Switch off the flame.
  6. Heat the coconut oil in a little saucepan, splutter the mustard seeds and fry the dry chillies and curry leaves for a minute. Dump this into the curry and give it a good mix. Serve warm with rice!!!
Recipe by The Big Sweet Tooth at