Vanpayar/ Red Cow Peas - 200 grams
Coconut grated; 2 tbsp
Turmeric powder: 1/4 tsp
Salt and Oil: as needed
Curry leaves: a sprig
Mustard: a tsp
Pearl Onion/ Shallots: 12
Garlic: 8 cloves
Dried red Chilly: 4
Pulse these ingredients for 2 to 5 seconds in your mixie. keep aside
Pressure cook the vanpayar with turmeric powder and salt till done. 5 whistles on high.
In a kadai/wok, heat oil and splutter the curryleaves.
Add the pulsed ingredients and saute till raw smell is gone. Now add the grated coconut and give a toss.
add the cooked vanpayar and let it get sauteed and the masalas get mixed thoroughly.
Serve warm with rice.