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Tuesday, 25 August 2015

Olan / Kumbalanga - Vanpayar Olan


2 cup ashgourd / kumbalanga, peeled and cubed
1/2 cup red gram/ black eyed beans/ vanpayar
3-4 green chillies, slit
1 cup thick coconut milk
1-2 sprig curry leaves
salt to taste
2 tsp coconut oil

  1. Soak the black eyed beans overnight and pressure cook it adding enough water and salt. Drain the water and keep it aside.  
  2. Cut the ashgourd into cubes and cook it with green chillies, few curry leaves and salt adding enough water.
  3. When ashgourd is cooked, add the cooked beans and mix well for 1-2 minutes.
  4. Now add the coconut milk and cook on low flame for 5-6 minutes and switch off the flame. Don't allow to boil.
  5. Add curry leaves and drizzle some coconut oil . Serve with rice... 
  • Don't overcook the black eyed beans and ashgourd. When cooked, it should retain its shape...

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