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.