Vanpayar Curry Recipe – Ash Gourd & Pumpkin in Coconut Milk

Last Updated on 4 months by Neha Deshmukh

Vanpayar Curry Recipe – Ash Gourd & Pumpkin in Coconut Milk

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vanpayar Curry. It’s a comforting, subtly sweet, and incredibly flavorful dish from Kerala, India. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But now, it’s a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Vanpayar Curry (black-eyed pea curry) is more than just a meal; it’s a hug in a bowl. The combination of earthy black-eyed peas, tender ash gourd and pumpkin, and creamy coconut milk is simply divine. It’s relatively quick to make, perfect for a weeknight dinner, and packed with nutrients. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to make this delicious curry:

• ¼ cup black-eyed peas (vanpayar)
• 1 cup ash gourd (kumbalanga), chopped
• 1 cup yellow pumpkin (mathanga), chopped
• 3-4 green chillies, slit
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• 3 tsp coconut oil
• Few curry leaves
• Salt to taste

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Black-Eyed Peas (Vanpayar) – Regional Variations & Health Benefits

Vanpayar, or black-eyed peas, are a staple in South Indian cuisine. They’re incredibly nutritious, packed with protein and fiber. You can find them dried in most Indian grocery stores. Sometimes, they’re called lobia in other parts of India. Don’t forget to soak them overnight for best results!

Ash Gourd (Kumbalanga) – Unique Properties & Uses

Ash gourd, or kumbalanga, is a unique vegetable with a mild, cooling flavor. It’s known for its health benefits in Ayurveda. It can look a bit intimidating with its large size and tough skin, but it cooks down beautifully.

Yellow Pumpkin (Mathanga) – Selecting the Best Quality

Mathanga, or yellow pumpkin, adds a lovely sweetness to the curry. Look for a pumpkin that feels heavy for its size and has a firm rind. Avoid any with soft spots or bruises.

Coconut Milk – Thin vs. Thick & Freshness

Using both thin and thick coconut milk is key to the texture of this curry. Thin coconut milk (first press) provides the liquid base, while thick coconut milk (second press) adds richness and creaminess. Freshly squeezed coconut milk is always best, but good quality canned coconut milk works well too.

Green Chillies – Spice Level & Varieties

I usually use 3-4 green chillies for a mild-medium spice level. Feel free to adjust this based on your preference! You can use any variety of green chillies you like – Thai green chillies will give you a good kick, while milder varieties are perfect for those who prefer less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black-eyed peas overnight. This helps them cook faster and become more tender. The next day, drain the water and pressure cook the soaked vanpayar with a pinch of salt for about 2 whistles. Set aside.
2. While the peas are cooking, peel and chop the ash gourd and yellow pumpkin into medium-sized pieces. Don’t worry about making them perfectly uniform – a little rustic charm is perfectly fine!
3. Now, in a pot, combine the chopped ash gourd, pumpkin, and slit green chillies. Pour in the thin coconut milk and add salt to taste. Bring to a simmer and cook until the vegetables are tender, about 10-15 minutes.
4. Once the vegetables are cooked, add the cooked black-eyed peas and the thick coconut milk. Gently simmer on low heat for another 5-6 minutes, allowing the flavors to meld together. Don’t boil it vigorously, or the coconut milk might split.
5. Finally, garnish with fresh curry leaves and drizzle with coconut oil. The aroma is incredible! Serve warm with rice.

Expert Tips

• Don’t overcook the vegetables: You want them to be tender, but still hold their shape.
• Adjust the salt: Coconut milk can sometimes mask the saltiness, so taste and adjust as needed.
• Use good quality coconut oil: It really enhances the flavor of the curry.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: It already is vegan! Just double-check your coconut milk doesn’t have any sneaky additives.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of red chilli powder, to adjust the heat.
• Festival Adaptation (Onam/Kerala-Specific): This curry is often part of a traditional Onam sadya (feast). You can add a small piece of tamarind pulp for a slightly tangy flavor, which is common in sadya dishes. My aunt always adds a pinch of turmeric for a beautiful color.

Serving Suggestions

This Vanpayar Curry is best served hot with steamed rice. It also pairs well with roti or appam. A side of papadums adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is Vanpayar and where can I find it?

Vanpayar are black-eyed peas, a type of legume commonly used in South Indian cooking. You can find them dried in most Indian grocery stores, or sometimes in the international aisle of larger supermarkets.

Can I use a different type of pumpkin instead of Mathanga?

While mathanga (yellow pumpkin) is traditional, you can substitute with butternut squash or kabocha squash if you can’t find it. The flavor will be slightly different, but still delicious.

How do I make thin and thick coconut milk at home?

Grate fresh coconut and soak it in warm water. Squeeze the coconut to extract the milk. The first squeeze is thin coconut milk, and the second squeeze (using more water) is thick coconut milk.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavors will meld together beautifully.

What is the best way to adjust the spice level of this curry?

Start with fewer green chillies and taste as you go. You can always add more, but you can’t easily take away the heat! A pinch of red chilli powder is another way to increase the spice level.