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Kumbalanga - Vanpayar (Ashgourd-Red Beans) Erissery
Published on February 13, 2022

Ingredients:
1/2 cup vanpayar / red beans
1 cup kumbalanga/ ashgourd, cubed
1/4 cup + 2 tbsp grated coconut
1/4 tsp turmeric powder
3 garlic cloves
1 green chilli
1/2 tsp chilli powder
1/2 tsp cumin seeds
salt to taste
1 tsp mustard seeds
3 shallots, sliced
3 dry red chillies
1 sprig curry leaves
1 tbsp coconut oil
Preparation:
- Soak vanpayar in water for 1 hour and then cook in pressure cooker adding enough water and salt for 3-4 whistles. Drain the water and keep it aside.
- Grind together 1/4 cup grated coconut, turmeric powder, garlic, green chilli, chilli powder and cumin seeds to a coarse mixture and keep it aside.
- In a pan, add kumbalanga pieces and cook it adding enough water. When cooked, lightly mash it and add coconut mixture and mix well.
- Add cooked vanpayar to this and mix well. Add little water and salt, mix well and boil well till the raw smell goes.
- Heat coconut oil in a pan and splutter mustard seeds. Add shallots, dry red chillies , 2 tbsp grated coconut and curry leaves and roast well till brown.
- Add this to the erissery and mix well. Serve with rice...