Vellapayar / Vanpayar mathanga curry recipe
Vanpayar mathanga curry recipe | vellapayar kulambu recipe with coconut – Vanpayar or vellapayar or black eyed beans or cow beans known by different names is one of the important bean variety used very often in many Kerala dishes
Vanpayar mathanga curry recipe is a simple recipe of cooking the bean/vegetable in tamarind and coconut base curry. few of the pulingari recipes like idi chakka pulingari which is raw jack fruit curry and mochai pulungari which is also a bean curry and my favourite pulungari recipes. Check out our Kerala curry videos in our you tube channel.
Vanpayar is so important that on the day of Vishu, it is spread over the plate in front of god and the fruits and vegetables and all the items for vishu kani are kept over this.
I have added drumstick and sweet pumpkin in this Vanpayar mathanga curry recipe which is a very common combination to go along with cow peas. But the other choices are brinjal, white pumpkin and even few add carrots to this curry.
Shallots are added to grind along with coconut to give thickness to the curry and also a unique flavour to the curry. Do not add onions instead. Use only shallots/sambar onions for both grinding and seasoning.
Vanpayar curry recipe | Vanpayar Pulinkari recipe with coconut video recipe:
Vanpayar curry recipe:
vanpayar mathanga curry recipe
Ingredients
To grind raw
- 1/2 cup grated coconut
- 3 nos red chilli
- 1/4 tsp cumin seeds
- 6 nos shallots
for curry
- 1 cup cowpeas
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1 no drumstick
- 1/4 cup sweet pumpkin chopped
- 1 large tomato chopped
- salt to taste
for seasoning:
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 spring curry leaves
- 1 no red chilli broken
- 1/2 cup shallots chopped
- salt a pinch
Instructions
- to grind raw: Grind together grated coconut, cumin seeds, red chilli and shallots. Grind it to a fine paste and set aside
- Soak the vanpayar overnight and filter the water. take it in a cooker and add water, turmeric powder and chilli powder. pressure cook it for 3-4 whistles.
- open and together add pumpkin, drumstick, chopped tomatoes and salt.
- mix well and let it boil until vegetables are cooked well.
- Now add the ground masala to the cooked vegetables. Mash it slightly
- Let it boil for five more minutes for the raw smell of masala goes off.
- For seasoning: Heat coconut oil in a pan, crackle mustard seeds and add curry leaves, red chilli and chopped shallots. Add a pinch of salt for the onions to get fried well. Fry it until onions are brown.
- Add the seasoning to the curry
Video
Vanpayar mathanga curry recipe – pictorial description:
- to grind raw: Grind together grated coconut, cumin seeds, red chilli and shallots.
- Grind it to a fine paste and set aside
- Soak the vanpayar overnight and filter the water. take it in a cooker
- add water to the cooker
- further add turmeric powder and
- for spice add chilli powder. I have added only 1/4 tsp chilli powdered but in my instructions i have given as 1 tsp because the end curry was little less spicy and i wanted less spicy for my kid. So, adjust spice accordingly.
- pressure cook it for 3-4 whistles.
- open and together add pumpkin, drumstick or any other vegetable of your choice
- Add chopped tomatoes as well
- Season it with salt to taste. I have used sea salt and more often I use it for curries when it needs lot of time to cook.
- mix well the curry for the salt to get dissolved
- let it boil until vegetables are cooked well.
- Now add the ground masala to the cooked vegetables
- Mash it slightly
- Let it boil for five more minutes for the raw smell of masala goes off.
- For seasoning: Heat coconut oil in a pan, crackle mustard seeds and add curry leaves, red chilli and chopped shallots. Add a pinch of salt for the onions to get fried well
- Fry it until onions are brown.
- Add the seasoning to the curry
- Serve hot with rice and thoran
