Ingredients:
1 cup black eyed beans / vellapayar
3/4 -1 cup grated coconut
2 shallots
2 garlic cloves
4-5 green chillies
1/2 tsp turmeric powder
1/4 tsp cumin seeds
1 sprig curry leaves
2 dry red chillies
1/2 tsp mustard seeds
salt to taste
1 tbsp coconut oil
Preparation:
- Soak black eyed beans / vellapayar in water and pressure cook it adding enough water and salt until soft. Don’t overcook. Drain the excess water and keep it aside.
- Grind the grated coconut, turmeric powder, shallots, garlic cloves, green chillies and cumin seeds together to a coarse mixture.
- Heat coconut oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
- Add coconut mixture and mix well and cook it on low flame for 2-3 minutes.
- Then add cooked black eyed beans into this and mix well.
- Add the required salt and mix well and cook covered for 4-5 minutes at low flame, stirring occasionally until it is dry..
- Remove from the flame and serve hot with rice…
