Ethapazham (Nenthrapazham) Vanpayar Erissery / Kerala Style Plantain & Red Beans Curry

A unique traditional Kerala dish with a balanced taste of plantains and coconut that titillates the tastes buds.


Raw or semi-ripe plantains/ethakka- 3 medium, chopped into small cubes
Black eye beans/vanpayar/red beans- 1 cup
Shredded Coconut- 1 cup
Turmeric powder- 1 tsp
Chili powder- 1 tsp
Jeera/cumin seeds -1/4 tsp
Dry red chilies- 3
Mustard seeds- 1 tsp
Curry leaves – A sprig
Salt – To taste
Oil – As needed
Water- As needed


Method: Soak the red beans for at least 2 hours or overnight. Drain the beans. In a pressure cooker, add the beans, 1 cup of water, 1/2 tsp of turmeric powder, and salt and pressure cook for 1 whistle and keep aside. Once the pressure has released, open the lid and add the diced plantain cubes. Add more water if needed. Cover the lid and pressure cook for 1-2 whistles. In a grinder, grind together 1 cup of shredded coconut and cumin seeds into a coarse paste adding very little water. Add the coconut mixture to the cooked plantain-beans mix and mix until well combined. Mash the beans and the ethakka lightly with the back of a ladle. Bring this to simmer on medium heat for 4-5 minutes. Switch off the flame and keep aside. Heat oil in a pan. Splutter mustard seeds. Add dry red chilies, curry leaves and the remaining 1/2 cup of shredded coconut. Roast them in low flame until it is aromatic and golden brown. Add the seasoning to the curry and mix well. Serve hot with steamed rice.

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