Vanpayar Thenga Curry | Red Cowpeas Coconut Curry
Ingredients
- 1 cup Vanpayar(Red Cowpeas)
- 1 no. Tomato
- 1 no. Onion medium
- 3/4 cup Grated coconut
- 1/2 tsp Cumin powder
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 2 no. Dried Red chillies
- Few curry leaves
- 1/2 tsp Turmeric powder
- 2 no. Green chillies
- Salt as required
- Water as required
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 grated coconut and cumin seed powder by adding little water to make a smooth paste. Keep it aside.
- Heat oil in a kadai and splutter mustard seeds. Add dried red chillies and curry leaves. Saute for 5 seconds.
- Then add chopped onion and saute for 5 minutes keeping the flame in medium.
- Now add tomato and saute for 2-3 minutes.
- Add cooked vanpayar, salt and turmeric powder.
- Add ground coconut green chilly and 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. If you want more gravy, you can add more water and simmer in low heat for another one minute.
- Your Vanpayar Thenga Curry is ready to serve hot for lunch. You can relish the dish with rice, chapathi, dosa or any bread as you wish!
Tried this recipe?Let us know how it was!