A traditional dish from the Kerala cuisine which is a part of the Onam feast. The roasted coconut and the coconut oil enhances the taste of this dish. You could also make this with Chena/Karnakizhangu (Elephant’s foot) or Kaya/Vazhakkai (raw banana).
Ingredients:
Yellow pumpkin – 600 gms
Small red cow peas (van payar) – 1/4 cup
Turmeric powder – 1/4 tsp
Chillie powder – 1/4 tsp
Salt – to taste
To grind:
Green chillies – 2
Grated coconut – 3 tbsp
Cumin seeds – 1 tsp
Shallots – 1 or 2 optional
Seasoning:
Red chillies – 1
Mustard seeds – 2 tsp
Curry leaves – 1 sprig
Coconut oil – 2 tsp
Grated coconut – 1/4 cup (Roast it until it turns golden brown)
Preparation:
Soak the red beans overnight in water. Then, cook the soaked beans separately in a vessel with little water and salt.
In a separate vessel, add the diced red pumpkin, turmeric powder, salt, chillie powder and cook it well with very little water. After it is cooked well, mash it roughly and add it to the cooked beans.
Grind the ingredients in “to grind” coarsely and add it to the red beans and pumpkin mixture and heat well once and stir.
Heat coconut oil in a kadai and temper the seasonings. Pour the seasonings over, mix well and check the salt. You can drizzle a 1/4 tsp of coconut oil on top before serving.
Meal Haven 