A tasty side dish with rice / kanji !!
For coconut mixture (thenga thirummiyathu):
3 tablespoon (45 – 50 g) grated coconut
6 garlic cloves, chopped and crushed
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
Mix all the ingredients well and keep aside (Do not mix with water).
2 teaspoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
¼ teaspoon urad dal
1 cup (200 g) boiled vanpayaru (dark red beans) (or Wash and soak ½ cup (100 g) vanpayaru( dark red beans ) in 300 ml water for 6 hours ( or overnight ). Pressure cook for 25 minutes (reduce heat to medium after 2 nd whistle and cook for 20 minutes ). Allow the pressure cooker to cool naturally.
Grated coconut mixture
½ teaspoon salt (or to taste)
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.
Add boiled vanpayaru, grated coconut mixture and adjust salt to taste. Do not add water when cooking. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done /water dries up. Serve as a side dish with rice / kanji ..