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:

1. 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.
2. Grind the grated coconut, turmeric powder, shallots, garlic cloves, green chillies and cumin seeds together to a coarse mixture.
3. Heat coconut oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
4. Add coconut mixture and mix well and cook it on low flame for 2-3 minutes.
5. Then add cooked black eyed beans into this and mix well.
6. Add the required salt and mix well and cook covered for 4-5 minutes at low flame, stirring occasionally until it is dry..
7. Remove from the flame and serve hot with rice…