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kappa vevichathu with payar

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.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 50 minutes
Servings 10
Calories 393kcal


  • 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


  • 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!


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