Vanpayar Curry With Coconut Gravy – Vanpayar Curry For Rice, Kanji (Kerala Rice Soup), Chapathi & Dosa
Vanpayar curry recipe Kerala style (red cowpeas curry recipe or red chori curry recipe South Indian style) with coconut gravy also known as vanpayar ozhichu curry for rice, chapathi or dosa is easy to prepare and delicious as a vegetarian/vegan side dish for lunch or dinner. Vanpayar is a malayalam word and vanpayar in english is known as red cowpeas.
Red cowpea is a legume with very high nutritional value. It is rich in protein and a very good source of healthy calories and proteins. Including red cowpeas in diet is helpful for vegetarians and vegans as it is an excellent source of high protein from plants.
Red copwpeas is used in cooking especially in plant based diets in many parts of the world, and in India, where it is known by different regional names, there are many different recipes using red cowpeas.
As I already mentioned above, red cowpeas dishes are usually used in curry recipes or in dry form to be used as a side dish with rice or other traditional bread varieties like chapathi.
The Indian style red cowpeas recipes also use exotic spices in its cooking, and the dishes are usually healthy, delicious and rich with flavors.
Unlike the vanpayar thoran recipe where you don’t need gravy, here you need the gravy and you have to blend the coconut and spices in some water and cook the red cowpeas in the coconut gravy with the spices.
Vanpayar thoran recipe is also very popular in Kerala and South Indian where the red cowpeas is cooked using coconut & spices but without gravy and it makes a perfect side dish for rice or kanji for Kerala style lunch or dinner.
You can also make payar curry recipes (peas curry recipes) without coconut also but here we discuss about red cowpeas/vanpayar curry recipe Kerala style where coconut is used.
Vanpayar is the popular malayalam word used for this red cow peas and this vanpayar curry recipe is also known as perum payar curry recipe or perum payaru curry recipe or sometimes simply payar curry recipe.
If you cook the vanpayar of red cowpeas initially before adding the coconut gravy, don’t drain the water from the cooked cowpeas, as you need this water to make the gravy for the cowpeas curry in the vanpayar curry recipe.
I like some grated coconut in the curry, so while I was making the coconut gravy in the blender, I didn’t blend until it made a very smooth mix, but you can blend well the coconut with the spices to make it a very smooth paste for the gravy if that is your preference.
This red peas curry is completely vegetarian curry recipe as well as a protein rich vegan curry recipe.
There is no much difference in the ingredients for this vanpayar curry recipe than from my previous post on vanpayar thoran recipe and there is little difference in preparation.
I used 2 teaspoons of organic Indian curry powder to this recipe along with other spices but that is optional, you can use either curry powders of your taste or garam masala powder or you can skip it. You can use freshly grated, crushed or minced garlic for this recipe or you can also use dry garlic flakes or use garlic powder which is an easy option. Just make sure you don’t skip garlic as it really add flavors to this red cowpeas curry. In fact, these spices can be used in many other curry recipes as well to add exotic flavors to recipes.
So let us go on to see how to make this vanpayar curry recipe Kerala style using coconut and spices. Even though we are preparing a curry out of lentils with coconut six cups of water is not necessary as red cowpeas don’t absorb much water while cooking.
I used a pressure cooker for this red cowpeas recipe to make this vanpayar curry, but you may use a pressure cooker, or a programmable instant pot or whatever that will help you to cook the peas perfectly. The method explained here is pressure cooker method, but you should be able to easily adapt it and change for other cooking methods if needed.
Vanpayar Curry Recipe With Coconut
Ingredients for vanpayar curry with coconut Kerala style recipe
- Red Cowpeas 1 cup
- Water 4 to 5 cups
- Grated Coconut 3/4 cup (or you can use shredded coconut as well)
- crushed or minced garlic 1 teaspoon
- turmeric powder 1/2 teaspoon
- red chili powder 1/4 teaspoon
- Cumin seeds powder 1/4 teaspoon
- Curry powder 1 to 2 teaspoons ( optional)
Instructions to make vanpayar curry recipe Kerala style
- Soak the red cowpeas in water for about half an hour.
- After soaking, remove the water used to soak the peas.
- Transfer the drained red cowpeas to the pressure cooker and add 3 cups of fresh water.
- Add salt, mix well and close the lid of the pressure cooker. Make sure you follow all directions mentioned in the pressure cooker manual when you cook in pressure cooker, including the use of safety valve. These guidelines are very important for safety while you cook in pressure cooker.
- Cook the peas in pressure cooker for about 10 to 12 minutes or about 3 whistles.
- After 12 minutes or 3 whistles, turn off the stove and wait for the pressure cooker to cool off.
- Once the pressure cooker is cooled enough, open the lid and see if the peas is cooked enough and is soft.
- Now don’t drain the water from the pressure cooker.
- In a blender, blend together coconut, garlic and spices along with the remaining amount of 2 cups of fresh water to make delicious coconut gravy in spices.
- Add the coconut gravy with spices to the peas in pressure cooker, mix everything well and cook for about 3 to 4 minutes (with lid open, no need to close the cooker) in low heat so everything gets well blended with the gravy.
- After 3 to 4 minutes of cooking in low flame, you can switch off the stove.
Your vanpayar curry with coconut gravy is ready to serve hot for lunch or dinner with rice, chapathi, dosa or any bread as you wish!
You can do a seasoning or tadka if you wish, as this will add flavor to the vanpayar curry or red cowpeas curry and make it more delicious.
To make the seasoning or tadka you need the following ingredients
- Mustard seeds 1 teaspoon
- Curry leaves a few (optional)
- Red chilies a few
- Oil 2 tablespoons
Instructions to make the tadka or seasoning for vanpayar curry (red cowpeas curry)
- Heat oil in a pan and add the mustard seeds.
- When the mustard seeds splutter, add the curry leaves and red chilies and fry for a few seconds.
- Now the seasoning is ready which you can pour over the prepared vanpayar curry which is ready to serve!