vellapayar curry recipe | kerala vellapayar masala curry

vellapayar curry is a spicy and tasty curry made with black eyed beans or lobia. black eyed beans are also called as 'vellapayar' in malayalam language.

vellapayar curry recipe with step by step pics. this kerala style vellapayar masala curry is a spicy and tasty curry made with black eyed beans. black eyed beans are also called as ‘vellapayar’ in malayalam language. in hindi language, black eyed peas are known as ‘rongi or lobia’ and in marathi language, ‘chawli’. instead of black eyed peas, you can also use red cowpeas (vanpayar in malayalam) to make this delicious curry.

vellapayar curry recipe

this vellapayar curry recipe is from my dad and he usually makes this recipe with mutton or chicken or fish. in fish curry kudampuli or kokum or tamarind is added. i take the same ingredients and make the curry with black eyed beans. this is a simply super tasty curry and goes well with steamed rice.

whole spices as well as powdered spices are used in this curry. hence the curry is aromatic and has complex flavors. its spicy as well. to cut down on the spicy taste, you can reduce the amount of black pepper and red chili powder.

this kerala style lobia curry recipe is very easy to make. if you like recipes made with black eyed beans then you must give this curry a try.

though vellapayar curry recipe goes well with steamed rice, you can even serve it with puttu or appam or idiyappam or with soft dosas like aval dosa or sponge dosa or neer dosa.

few more tasty recipes for you!

vellapayar curry

Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
vellapayar curry is a spicy and tasty curry made with black eyed beans or lobia. black eyed beans are also called as 'vellapayar' in malayalam language.
vellapayar curry
Course:main course
Cuisine:kerala,south indian

INGREDIENTS FOR vellapayar curry

(1 CUP = 250 ML)

for cooking vellapayar

  • 1 cup vellapayar (black eyed beans or lobia or rongi or chawli)
  • 2.5 cups water for pressure cooking

for making vellapayar curry

  • 3 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds (jeera)
  • 2 pieces each of 1 inch cinnamon (dalchini)
  • 2 green cardamoms
  • 4 cloves (lavang)
  • ¼ teaspoon black pepper - slightly crushed
  • 1 dry red chili
  • cup sliced pearl onions or shallots or onions
  • 8 to 10 curry leaves
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 2 tablespoons chopped coconut
  • ½ cup chopped tomatoes
  • 2 green chilies - slit
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon garam masala powder, optional
  • 1.5 cups water or add as required
  • salt as required
  • 1 teaspoon coconut oil to be added later
  • 3 to 4 curry leaves to be added later

HOW TO MAKE vellapayar curry

cooking vellapayar (black eyed beans)

  • rinse 1 cup vellapayar (black eyed beans) in water for a couple of times. then add the rinsed beans in a 2 litre pressure cooker.
  • add 2.5 cups water.
  • pressure cook for 10 to 12 whistles. timing will vary on the quality of vellapayar.
  • when the pressure settles down on its own, open the lid and check if the beans are cooked well. the beans have to be completely cooked but not mushy or pasty. if they are under cooked, then add some more water and pressure cook for a few more whistles.
  • when the vellapayar are getting cooked, you can prep the other ingredients. chop pearl onions (or shallots or onions), tomatoes, ginger, garlic and green chilies.

making vellapayar curry

  • heat 3 tablespoons coconut oil in a pan.
  • keep flame to a low and add 1 teaspoon mustard seeds and let them crackle.
  • when the mustard seeds crackle, then add ½ teaspoon cumin seeds. let cumin seeds splutter.
  • now add 2 pieces each of 1 inch cinnamon, 2 green cardamoms, 4 cloves and 1 dry red chili. fry for 1 to 2 seconds till the spices become aromatic. the frying of the spices should be done on a low flame.
  • add ⅓ cup sliced pearl onions or shallots or onions. give a stir.
  • add 8 to 10 curry leaves, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.
  • also add 2 tablespoons chopped fresh coconut and mix well.
  • then add ¼ teaspoon black pepper, slightly crushed.
  • mix and sauté till the onions become translucent.
  • now add ½ cup chopped tomatoes and 2 green chilies (slit). mix well.
  • then add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder and ¼ teaspoon garam masala powder (optional).
  • mix again and begin to sauté tomatoes on a low to medium flame till the tomatoes soften. when sautéing the tomatoes, you could add a few tablespoons of water if the tomato mixture dries up or starts sticking to the pan.
  • now add 1.5 cups water or add as required.
  • add the cooked vellapayar or black eyed peas.
  • season with salt as per taste. mix again.
  • on a low to medium-low flame simmer vellapayar curry for 12 to 15 minutes till the gravy thickens. with a spoon mash some vellapayar (lobia) to thicken the gravy.
  • once the vellapayar curry is done, then switch off flame and add 3 to 4 curry leaves. also drizzle 1 teaspoon coconut oil. stir and cover the pan. let the flavors infuse for 4 to 5 minutes.
  • serve kerala vellapayar masala curry with steamed rice, puttu or appam or idiayappam. you can garnish kerala lobia curry with coriander leaves if you want.

RECIPE TIPS

few tips:
  • instead of adding the coconut slices while sautéing, you could also fry them separately in oil till they become golden and crisp and garnish the dish with these fried coconut slices.
  • if cooking beans in a pot - rinse and soak beans in enough water for 4 to 5 hours or overnight. then boil black eyed beans with 3 to 4 cups of water with 1 tsp of salt till they are softened and well cooked.
  • to reduce spiciness, add less black pepper and red chili powder.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation to make vellapayar curry

a) cooking black eyed beans:

1. rinse 1 cup vellapayar (black eyed beans, lobia, chawli) in water for a couple of times. then add the rinsed beans in a 2 litre pressure cooker.

vellapayar to make vellapayar curry recipe

2. add 2.5 cups water.

vellapayar to make vellapayar curry recipe

3. pressure cook on medium flame for 10 to 12 whistles. timing will vary on the quality of vellapayar (lobia or black eyed beans).

vellapayar to make vellapayar curry recipe

4. when the pressure settles down on its own, open the lid and check if the beans are cooked well. the beans have to be completely cooked but not mushy or pasty. if they are under cooked, then add some more water and pressure cook for a few more whistles.

vellapayar to make vellapayar curry recipe

5. when the black eyed beans are getting cooked, you can prep the other ingredients. chop pearl onions (or shallots or onions), tomatoes, ginger, garlic and green chilies.

making vellapayar curry recipe

making vellapayar curry

6. heat 3 tablespoons coconut oil in a pan.

making vellapayar curry recipe

7. keep flame to a low and add 1 teaspoon mustard seeds and let them crackle.

making vellapayar curry recipe

8. when the mustard seeds crackle, then add ½ teaspoon cumin seeds. let cumin seeds splutter.

making vellapayar curry recipe

9. now add 2 pieces each of 1 inch cinnamon, 2 green cardamoms, 4 cloves and 1 dry red chili. fry for 1 to 2 seconds till the spices become aromatic. the frying of the spices should be done on a low flame.

making vellapayar curry recipe

10. add ⅓ cup sliced pearl onions or shallots or onions. give a stir.

making vellapayar curry recipe

11. add 8 to 10 curry leaves.

making vellapayar curry recipe

12. then add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.

making vellapayar curry recipe

13. add 2 tablespoons chopped fresh coconut.

making kerala vellapayar masala curry recipe

14. mix well.

making kerala vellapayar masala curry recipe

15. add ¼ teaspoon black pepper, slightly crushed.

making kerala vellapayar masala curry recipe

16. mix and sauté till the onions become translucent.

making kerala vellapayar masala curry recipe

17. now add ½ cup chopped tomatoes and 2 green chilies (slit).

making kerala vellapayar masala curry recipe

18. mix well.

making kerala vellapayar masala curry recipe

19. then add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder and ¼ teaspoon garam masala powder (optional).

making kerala vellapayar masala curry recipe

20. mix again and begin to sauté tomatoes on a low to medium flame till the tomatoes soften. when sautéing the tomatoes, you could add a few tablespoons of water if the tomato mixture dries up or starts sticking to the pan.

making kerala vellapayar masala curry recipe

21. now add 1.5 cups water or add as required.

making kerala vellapayar masala curry recipe

22. add the cooked vellapayar or black eyed peas.

making kerala vellapayar masala curry recipe

23. season with salt as per taste.

vellapayar curry recipe, kerala vellapayar masala curry recipe

24. mix again.

vellapayar curry recipe, kerala vellapayar masala curry recipe

25. on a low to medium-low flame simmer vellapayar curry for 12 to 15 minutes till the gravy thickens. with a spoon mash some vellapayar (lobia) to thicken the gravy.

vellapayar curry recipe, kerala vellapayar masala curry recipe

26. once the vellapayar curry is done, then switch off flame and add 3 to 4 curry leaves. also drizzle 1 teaspoon coconut oil. stir and cover the pan. let the flavors infuse for 4 to 5 minutes.

vellapayar curry recipe, kerala vellapayar masala curry recipe

27. serve kerala vellapayar masala curry with steamed rice, puttu or appam or idiayappam or kerala parotta. you can garnish kerala lobia curry with coriander leaves if you want.

kerala vellapayar curry recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 comments/reviews

  1. tried this recipe today..it goes we’ll with rotis..I replaced coconut oil with rice bran..its nice .thank u dassana

  2. I am loving your recipes! I’m learning how to cook indian food and your blog has been very helpful. I am just wondering when you should add the coriander and turmeric powder because i couldn’t find when to add them in the recipe. I ended up just adding them to the onions. Thanks!

    • thanks niecie. you can add the coriander and turmeric powder once the onions become soft or you can also add when you add the tomatoes. i will update the recipe too. i hope the curry was good.

  3. I can’t wait to try out this recipe. I really like lobiya and reading your post think this would turn out great/

shares