Raw Papaya - 1 medium
Vella Payar/lobia/black eyed beans - 1/4 cup
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Grated coconut - 3/4 cup
Garlic - 2 cloves
Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
Urad dal -3/4 tsp
Dry red chillies - 2 Nos.
Pearl onions - 3 Nos.
Fried grated coconut - 1/4 cup
Pressure cook vella payar until 2 whistles.
Pressure cook papaya, turmeric powder, chilli powder till 1 whistle.
Grind grated coconut, garlic, and cumin seeds to a coarse paste.
Add the coarse paste, cooked vellapayar, and salt to cooked papaya. Boil them. Switch off the stove, when curry thickens. Add little water if necessary.
Heat oil in a pan, crackle mustard seeds and urad dal. When urad dal starts to change color, add dry
red chillies, curry leaves, pearl onions, and grated coconut. When grated coconut is light brown in color, pour this mixture over curry.