Vanpayar Curry Recipe With Coconut - Red Cowpea Curry With Coconut South Indian Kerala Recipe
Vanpayar curry or red cowpea curry made using coconut and spices is so easy to prepare and it makes a delicious South Indian Kerala style curry with rice for lunch or dinner. This recipe is vegetarian as well as a vegan South Indian style recipe.
Prep Time 5 minutes
Cook Time 25 minutes
Soaking Time 30 minutes
Total Time 30 minutes
- 1 cup Red Cowpeas
- 3/4 cup Grated Coconut (or you can use dry shredded coconut)
- 1/2 teaspoon salt
- 4 cups Water
- 1 teaspoon crushed or minced garlic
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon Cumin seeds powder
- 1 teaspoon Curry powder (optional)
For seasoning (optional)
- 1 teaspoon Mustard seeds
- Curry leaves a few
- 3 Red chilies
- 2 tablespoons Oil
Soak the red cowpeas in water for about half an hour.
After soaking, remove the water used to soak the peas and rinse it again in fresh water.
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 (optional)
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!
Calories: 239kcal | Carbohydrates: 16g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Sodium: 316mg | Potassium: 314mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7.2% | Vitamin C: 59.6% | Calcium: 2.7% | Iron: 13.1%