Kaplanga Vellapayar Erissery/Raw papaya and Black eyed bean curry/Raw papaya and lobia curry

Ingredients

Raw Papaya - 1 medium

Vella Payar/lobia/black eyed beans - 1/4 cup

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

To Grind

Grated coconut - 3/4 cup

Garlic - 2 cloves

Cumin seeds - 1/2 tsp

Tempering

Coconut oil

Mustard seeds - 1 tsp

Urad dal -3/4 tsp

Dry red chillies - 2 Nos.

Curry leaves

Pearl onions - 3 Nos.

Fried grated coconut - 1/4 cup



Method

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.

Tempering

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.