This post is dedicated to my mom’s younger brother who practically cannot live without “Vanpayaro or red gram mezhukupurati”. The deep red colour and the smell of freshly grounded pepper and garlic make this a mouth watering dish which can be had with rice, kanji, or even roti. In kidangoor (kottayam district) another variety of this which is almost black in colour can be found. It can also be made in the same way. As my uncle is a diehard fan of vanpayaru the best of it came from ammaye’s kitchen handed down from my late ammachi.
HOW IT IS MADE.
Vanparu soaked for about 15 to 20 min and cooked in pressure cooker: ½ kg.
Red chilly flakes: 1 tbs.
Garlic: 2 or 3 pods.
Pepper (whole): 1 tbsp.
Coconut oil: As needed.
1. In small mixer bowel grind coarsely pepper and keep aside.
2. Put in garlic, shallots, and chilly flakes and grind coarsely.
3. Heat oil in a pan and put in the garlic mix and fry till it is light brown.
4. Put in the cooked vanparu and mix well, add salt, and curry leaves.
5. Let it simmer for sometime till it well incorporated and dry. Add the crushed pepper and mix well.
6. Stir it well for some more time till it is very dry.
7. Serve hot with rice.
Note: Adjust red chilly flakes and pepper to suit
taste. Personally I prefer adding another tsp of pepper crushed before switching off the fire. ur