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Vellapayar/ Vanpayar/ Black Eyed Beans Curry

Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings 4

Ingredients

  • 3/4 cup black eyed beans washed and soaked overnight
  • 1 cup water
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 cup fresh coconut grated
  • 5 shallots chopped
  • 3 green chillies
  • 1 tsp ginger paste
  • 1/2 tsp fennel seeds
  • For tempering:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 dry red chillies
  • Curry leaves

Instructions

  • 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.
  • Allow the pressure to go on itself.
  • Blend the coconut, shallots, green chillies, ginger paste and fennel seeds with little water to a smooth mixture.
  • Add this to the cooked lobia and simmer till warm.
  • Do not boil otherwise the coconut will split. Switch off the flame.
  • 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!!!