Pressure cook the vazhakka along with some water and salt on medium heat for 2 whistles. Once the pressure settles down, open and mash it lightly.
Grind together the ingredients given to a rough paste. Add it to the cooked vazhakka,mix well. Cover and cook on low flame for 5 mins. Add water if necessary to loosen the mixture.
Add the cooked vanpayar to it and adjust the salt. Heat the oil and pop the mustard seeds. Add the cheriya ulli and when golden brown, add curry leaves and dried red chilies.
Pour over the vazhakka mixture and serve hot with rice/kanji!
By Ria Samuel