Ingredients:

Vellapayar (Black eyed beans)       : 1/2 cup                      
Onion                                             : 1 sliced
Chilli pdr                                       : 1/2 tsp
Turmeric pdr                                 : a pinch
Tamarind                                       : small lemon size 
Grated coconut                              : 1 cup
Shallots                                         : finely chopped
Mustard seeds                               : 1/2 tsp
Red chillies                                   : 2 split into 2
Curry leaves                                  : 1 sprig
Oil for seasoning


Method :

Soak tamarind in 1 cup of waer for 30 mins and take extract and keep aside. Grind coconut into a paste and keep aside. Cook black eyed beans in a pressure cooker until soft.




 Gently mash it and add onions, salt , turmeric pdr and chilli pdr and cook for 4 mins. Now add tamarind extract and boil for 5 mins. Add the coconut paste and boil again for 3 more mins and remove from  fire.




Heat oil in kadai , add mustard seeds, chillies . When it splutters add chopped onions and fry it till golden brown. Add curry leaves and pour it to the curry. Garnish with coriander leaves.




Variation:  Instead of onions you can use brinjal and follow the same method. Also use raw mango instead of tamarind.