In a pressure cooker, add van payar and salt to taste with 2 1/2 cups water. Cook for 2 whistles on low heat. Allow to cool before opening the vessel. Keep aside.

In a hot pan heat oil, add mustard seeds and allow to splutter. Then add curry leaves and dry red chilies. Saute on low heat for 1 min. To this add the onions and saute till it becomes clear.

Add ginger garlic paste and red chilies. Saute till raw smell disappears. Then add the turmeric powder, chili powder and coriander and cumin powder. Saute and roast till raw smell disappears.

To this add the cooked van payar and grated coconut. Mix well. Close lid and allow to cook for 5 minutes. Check salt and add crushed pepper. Add hot and sweet maggi ketchup. Mix well.

Serve hot with rice.