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.
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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.