Kappa vevichathu with payar is a traditional South Indian Kerala style dinner which is made using tapioca/cassava and payar which can be cherupayar or vanpayar (green mung beans or red cowpeas with tapioca).

To make this recipe, we first cook the tapioca until very soft, then add the seasonings and coconut mixture and then mix this seasoned tapioca with cooked and seasoned cowpeas or green mung beans.

Tapioca is naturally very starchy food and green mung beans and red cowpeas are full of healthy proteins. The combination of tapioca and payar is very delicious, filling and will make a complete meal on its own.

This is a vegan/vegetarian dish which can be enjoyed for lunch or dinner and you can easily make this dish even with leftover cooked tapioca or kappa.

As I mentioned above, we can use either cooked green mung beans (cherupayar) or cooked red cowpeas (vanpayar) to make this dish.

In this recipe for nadan kappa vevichathu with payar, I am going to use vanpayar which is red cowpeas. I love the combination of cooked tapioca or kappa vevichathu with vanpayar in coconut and spices. It is so delicious and easy to prepare too.

For this recipe for kappa vevichathu with payar, we first need to prepare kappa vevichathu or mashed tapioca with coconut and spices.

I already have the simple and easy recipe to prepare mashed tapioca with coconut and spices here, which will help you to prepare the mashed tapioca needed for this recipe.

Please follow the above mentioned recipe to make the mashed tapioca and we will see here how to prepare the red cowpeas or vanpayar which can be added to the cooked and mashed tapioca to make the dish.

So let us see here how to make kappa vevichathu with payar following this recipe for kappa puzhu (mashed tapioca) and the following below shown recipe for adding payar with the tapioca.

Tapioca With Red Cowpeas (Red Lobia, Vanpayar) Recipe Below

Kappa Vevichau With Payar, Tapioca With Red Cowpeas Recipe

tapioca with coconut, spices and cooked red cowpeas (also known as red lobia or vanpayar) is a very traditional, delicious tapioca dish from South India, Kerala. This dish is gluten free as well since we do not use any grains in the preparation.

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Course: Main Course

Cuisine: Indian

Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: 10

Calories: 393kcal

Author: Recipe Garden

Ingredients

• cooked and mashed tapioca with coconut and spices use the entire dish made from 2 medium sized tapioca tubers as directed in the other recipe
• 1 cup dry red cowpeas
• ½ cup grated or shredded coconut
• salt adjust to taste
• 3 cups water
• 1 tablespoon coconut oil
• 3 dry red chilies broken
• 3 shallots or pearl onions optional
• 2 teaspoons garlic powder or use 2 to 3 cloves garlic crushed
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder

US Customary - Metric

Instructions

• Wash the shallots or pearl onions, peel and chop thinly, keep this aside.
• Wash the red cowpeas and soak in enough water for about half an hour.
• After half and hour of soaking, discard the water used for soaking the cowpeas and rinse the cowpeas lightly in water in again.
• Transfer the washed and soaked cowpeas to a pressure cooker, add 3 cups of water and enough slat, mix well.
• Close the pressure cooker with lid and safety valve and cook the red cowpeas in medium heat for about 12 minutes or until 3 to 4 whistles come so the cowpeas will get get cooked and be soft in texture.
• After 12 minutes of cooking, switch off the cooker and wait for the pressure cooker to cool down.
• Once the pressure cooker is cooled enough, open the cooker and see if the red cowpeas (vanpayar) is cooked and soft.
• Now, do not drain or discard any little water remaining in the pressure cooker after the cowpeas is cooked as we will use it.
• Heat oil in a pan and fry the chopped shallots and broken dried red chilies.
• Transfer the contents of the pressure cooker to the pan, be cautious as to not spill water or hot oil, and stir everything well.
• Add the garlic powder(or crushed garlic), turmeric powder and red chili powder, cook the contents in medium heat for about 2 to 3 minutes so the water content will get reduced if there is any leftover water.
• Add the coconut to the pan, and mix everything well. You can see that as you add the coconut to the pan, any remaining water in the pan will get absorbed by the coconut as you cook the mixture for another few more minutes.
• Cook the mixture in low to medium heat for another 2 to 3 minutes, meanwhile you can check the salt and add more if needed.
• Stir everything well and the prepared red cowpeas (vanpayar) is ready to be mixed with the cooked mashed tapioca.
• Now you can add the prepared and cooked mashed tapioca to the pan with red cowpeas and stir to mix well everything so the red cowpeas get blended with the mashed tapioca evenly.
• Close the pan and cook the contents together for another 2 minutes in low heat.
• After 2 minutes of cooking, switch off the stove and keep the pan away from heat.
• Serve hot or keep the dish closed which will make it more and more delicious!

Nutrition

Calories: 393kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Sodium: 10mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 20mg | Calcium: 12mg | Iron: 0.9mg

Hope you found this post on kappa vevichathu with payar or mashed tapioca with red cowpeas helpful in making delicious tapioca with cowpeas dish for lunch or dinner.