Churakka Vanpayar Curry/Bottlegourd and Red Cowpeas Curry


Bottlegourd cut in to small pieces – 1 kg
Vanpayar – 200 gm

Chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Turmeric powder – 1 tsp
Salt  as needed
Coconut grated – 1/2 – 3/4 cup

For tempering

Coconut oil – 1/4 cup
Shallots chopped – 3 nos
Dry red chillies – 2 nos
Mustard seeds – 1 tsp


Grind grated coconut into smooth paste.

Pressure cook cowpeas for 2-3 whistles. Open the lid. Add bottlegourd, chilli powder, coriander powder, turmeric powder, and salt. Close the lid and cook for 1-2 whistles. Add the ground coconut paste and cook. Once cooked, switch off the stove.

Heat oil in a pan, splutter mustard seeds, add dry red chillies, and shallots. Stir fry. Pour over the curry.

13 thoughts on “Churakka Vanpayar Curry/Bottlegourd and Red Cowpeas Curry”

  1. So want to recreate this in my kitchen. It's such a delight to get the recipes of these wholesome delicious dishes. Loved it.


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