Vanpayar Thoran

Recipe by
Total Time:
60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Thoran, a.k.a. vegetable stir fry with grated coconut, works wonderfully with rice. Vanpayar is ‘red cow peas’, which when combined with Thoran, is a simple yet ultra-healthy dish. Red cow peas are not only a great source of antioxidants but also help get a glowing, healthy skin.

In order to make Vanpayar Thoran, the coconut mixture (thenga thirummiyathu) needs to be made first. The ingredients – grated coconut, chopped and crushed garlic cloves, red chili powder, and turmeric powder – need to be mixed together and kept aside. Heat up some mustard seeds in hot oil and add urad dal and jeera when they crackle, sautéing for a minute before adding the boiled Vanpayaru and the grated coconut mixture, as well as a salt as per taste (don’t add water).

Cover the container with a tight lid and allow it to cook for at least 10-12 minutes or till its done. Your Vanpayar Thoran is ready to be served. Serve the coconut mixture as a side dish with kanji or rice.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • For coconut mixture (thenga thirummiyathu):
  • 3 tbsp - (45 - 50 g) grated coconut
  • 6 garlic cloves, chopped and crushed
  • 1/2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • Other ingredients
  • 2 tsp - oil
  • 1 tsp - mustard seeds
  • 1/2 tsp - jeera (cumin seeds)
  • 1/4 tsp - urad dal
  • 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