Zucchini – Black Eyed Beans (Vellapayar) Thoran


2 cups zucchini / courgette, chopped
1/4 cup black eyed beans / vellapayar
1/2 cup grated coconut
1/4-1/2 tsp chilli powder
1/4 tsp turmeric powder
1-2 green chillies, chopped
1 garlic clove, crushed
2 dried red chillies
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp urad dal
1 sprig curry leaves
salt to taste
1 tbsp oil


  1. Soak black eyed beans / vellapayar in water and pressure cook it adding enough water and salt and keep it aside.
  2. Peel and chop zucchini into small pieces.
  3. Heat oil in a pan and splutter mustard seeds. Add cumin seeds, urad dal, dried red chillies and curry leaves and mix well.
  4. Add grated coconut, crushed garlic, chopped green chilli, turmeric powder and chilli powder and mix well for 2-3 minutes.
  5. Then add the chopped zucchini and salt and mix well to coat with the spices.
  6. Cover and cook on low-medium flame for 4-5 minutes, stirring occasionally until zucchini is tender.
  7. Add cooked black eyed beans to this, mix well and cook covered on low flame for 2 minutes. 
  8. Remove from flame and serve hot with rice…

Leave a Reply

Your email address will not be published.