Vanpayar Thoran (Red Cowpeas Coconut Stir Fry)
Payar thoran is my go-to comfort food. Despite not being a fan of rice, I can't resist pairing it with payar thoran, whether it's cherupayar or vanpayar, along with kachimoru. Throw in some pickle, and it becomes the ultimate soulful meal for me!This goes well with rice and kanji too.
Ingredients
- 1 cup Vanpayar (Red Cowpeas)
- 1 cup Grated coconut
- 6 - 8 sliced Small / pearl onion
- 1 tsp Chopped garlic
- 1/4 tsp Whole black pepper
- 1/4 tsp Fennel seeds
- 2 Dry red chilli
- 1/2 tsp Turmeric powder
- 1/2 - 1 tsp Chilli powder
- Salt
- Curry leaves
- 1 - 2 tbsp Coconut oil
Instructions
- Rinse the vanpayar under running water a few times. Pressure cook vanpayar with 3 cups water for 8 - 10 whistles on full flame. Switch off the gas and let the pressure drops. Open the cooker and strain the cooked vanpayar. Keep aside 1/4 cup of cooking water.
- Crush together sliced small onions, chopped garlic, black pepper, fennel seeds and dry red chilli.
- Add turmeric and chilli powder to grated coconut. Mix well using your fingertips (njeraduka).
- Heat oil in a wide pan. Add crushed ingredients, curry leaves and cook till it browns, and raw smell goes, around 4 - 5 mins.
- Add coconut mixture and mix well. Cook for 3-4 mins.
- Add cooked vanpayar and salt. Mix well. Add reserved cooking water (refer notes) and cover and cook for 6 - 8 mins. Remove from fire.
Notes
I dont soak the vanpayar, hence longer cooking time. If you soak it, adjust the cooking time accordingly.
I like a slightly mashed up texture for this thoran, so I add the cooking water. You can add or skip the cooking water depending on how you like the texture of payar.
Tried this recipe?Let us know how it was!