Chakka pradaman Palada payasam
White pumpkin| vella poosanikkai 1 cup Black eyed beans |karamani 2-3 tblsp Green chili 2 Thick coconut milk 1/2 cup Salt as needed Curry leaves few Coconut oil 2-3 drops.
Soak the karmani|black eyed beans for 5 to 6 hours or overnight. Cut the poosnaikai in to cubes and slit the green chili. In a pan add the white pumpkin and add the slit green chili and add salt. Add in 3/4 cup of water or thin coconut milk and cook the pumpkin till it becomes soft. Ensure not to mash it. It should retain its shape.
Meanwhile cook the soaked black eyed bean in the pressure cooker by adding little water and a pinch of salt. Cook for 1-2 whisltes. Do not mash it, It should hold its shape and at the same time must be cooked too.
Drain the water from the cooked beans and add it to the cooked pumpkin. Mix well.
Add thick coconut milk and mix well. Do not boil much after adding coconut milk. Just keep in the low flame for 2 minutes and switch off the flame. Add curry leaves, generally the curry leaves is added without taking out the leaves from the stem and few drops of coconut oil. Mix well.
Serve with hot rice . We had with store bough banana chips. Ulli theeyal is the best combo for this olan, according to me.
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