A traditional curry from Kerala made with Black-Eyed Peas and white pumpkin, infused with coconut milk and spices. This special recipe is perfect for festive occasions, especially Onam Sadhya.
1: Wash and soak the peas for at least 5 hours or overnight.
2: In a pot, add the soaked peas and 1 cup of water and ½ tsp of salt. Boil it for 10 minutes.
3: Check if the peas are soft, but they should not be easily mashed.
4: Add the diced white pumpkin along with green chillies and ½ tsp salt. Cook until the pumpkin turns translucent, around 5 minutes.
5: Add the thin coconut milk (2nd press) and simmer for 5 minutes.
6: Add the thick coconut milk (1st press) and turn it off as soon as it comes to a boil.
7: Add coconut oil and curry leaves on top. Turn off the heat.
8: Cover it and let it rest for 2 minutes.
