Vanpayar Curry - Red Cowpea Coconut Curry (Adzuki Beans)

Vanpayar Curry - Red Cowpea Coconut Curry (Adzuki Beans)

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.

Course Side Dish

Cuisine Indian

Keyword vanpayar curry

Prep Time 5 minutes

Cook Time 25 minutes

Soaking Time 30 minutes

Total Time 30 minutes

Servings

Calories 247kcal

Author Recipe Garden

Ingredients

1 cup red cowpeas (vanpayar also known as red lobia, red chori, adzuki beans etc)
¾ cup grated coconut (or you can use dry shredded coconut)
½ teaspoon salt
4 cups water may use more later if needed for gravy

Spices Used

1 tablespoon crushed garlic
½ teaspoon turmeric powder
¼ teaspoon red chili powder
¼ teaspoon cumin seeds powder
1 tablespoon coriander powder
1 teaspoon curry powder or garam masala powder (optional)

For seasoning (optional)

1 teaspoon mustard seeds
curry leaves a few, make sure no water content
3 dry red chilies broken
2 tablespoons oil

Instructions

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 cook the contents in the pressure cooker in medium heat for about 8 to 10 minutes after the steam begins to come or for about 3 whistles
After 10 minutes of cooking 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. Don't drain the water from the pressure cooker.
In a blender, blend together coconut, garlic and spices along with the remaining water to make delicious coconut gravy in spices.
Add the coconut gravy with spices to the peas in pressure cooker, mix everything well and simmer for about 3 to 4 minutes in low heat so everything gets well blended with the gravy. If needed you may cover and cook also.
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! If you want more gravy, you can add more water and simmer in low heat for another one minute. 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 broken dry 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!

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