1 cup (200 g) - boiled vanpayaru (dark red beans) (or Wash and soak 1/2 cup - (100 g) - vanpayaru( dark red beans ) in 300 ml - water for 6 hours ( or overnight ). Pressure cook for 25 minutes (reduce heat to medium after 2 nd whistle and cook for 20 minutes ). Allow the pressure cooker to cool naturally.
1/2 tsp - salt (or to taste)
How to Make Vanpayar Thoran
For coconut mixture (thenga thirummiyathu): Mix all the ingredients well and keep aside (Do not mix with water).Heat oil in a pan and add mustard seeds.
When they crackle, add jeera and urad dal and saute on low heat for 1 minute.
Add boiled vanpayaru, grated coconut mixture and adjust salt to taste.
Do not add water when cooking.
Cover with a tight lid and cook on a low heat for 10 - 12 minutes or until done. For coconut mixture (thenga thirummiyathu): Serve as a side dish with rice /kanji.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.