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Vellapayar / Vanpayar mathanga curry recipe

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Vanpayar mathanga curry recipeVanpayar 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

Cook Time40 minutes
soak cowpas overnight6 hours
Total Time40 minutes
Servings: 4 servings

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:

  1. to grind raw: Grind together grated coconut, cumin seeds, red chilli and shallots.Vanpayar mathanga curry recipe
  2. Grind it to a fine paste and set asideVanpayar mathanga curry recipe
  3. Soak the vanpayar overnight and filter the water. take it in a cookerVanpayar mathanga curry recipe
  4. add water to the cookerVanpayar mathanga curry recipe
  5. further add turmeric powder andVanpayar mathanga curry recipe
  6. 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. Vanpayar mathanga curry recipe
  7. pressure cook it for 3-4 whistles.Vanpayar mathanga curry recipe
  8. open and together add pumpkin, drumstick or any other vegetable of your choiceVanpayar mathanga curry recipe
  9. Add chopped tomatoes as wellVanpayar mathanga curry recipe
  10. 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.Vanpayar mathanga curry recipe
  11. mix well the curry for the salt to get dissolvedVanpayar mathanga curry recipe
  12. let it boil until vegetables are cooked well.Vanpayar mathanga curry recipe
  13. Now add the ground masala to the cooked vegetablesVanpayar mathanga curry recipe
  14. Mash it slightlyVanpayar mathanga curry recipe
  15. Let it boil for five more minutes for the raw smell of masala goes off.Vanpayar mathanga curry recipe
  16. 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 wellVanpayar mathanga curry recipe
  17. Fry it until onions are brown.Vanpayar mathanga curry recipe
  18. Add the seasoning to the curryVanpayar mathanga curry recipe
  19. Serve hot with rice and thoranVanpayar mathanga curry recipe

 

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