Vanpayar Curry Recipe – Authentic Red Cowpea & Coconut Kerala Dish

Last Updated on 2 months by Neha Deshmukh

Vanpayar Curry Recipe – Authentic Red Cowpea & Coconut Kerala Dish

Introduction

Oh, Vanpayar Curry! This dish holds such a special place in my heart. It’s one of those recipes my grandmother used to make, filling the kitchen with the most incredible aroma. It’s a simple, comforting curry that truly embodies the flavors of Kerala. If you’re looking to explore authentic South Indian cuisine, this is a fantastic place to start. It’s surprisingly easy to make, and I promise, the results are so worth it.

Why You’ll Love This Recipe

This Vanpayar Curry isn’t just delicious; it’s a little slice of Kerala sunshine on your plate. It’s packed with flavor from the unique spice blend, creamy coconut, and tender red cowpeas. Plus, it’s a relatively quick and easy curry to whip up, perfect for a weeknight meal. You’ll love how the simple ingredients come together to create something truly special.

Ingredients

Here’s what you’ll need to make this authentic Vanpayar Curry:

• 1 cup Vanpayar (Red Cowpeas) – about 175g
• 1 cup grated coconut – about 100g (fresh is best!)
• 6-8 Small pearl onions (sliced)
• 1 tsp Chopped garlic
• ¼ tsp Whole black pepper
• ¼ tsp Fennel seeds
• 2 Dry red chillies
• ½ tsp Turmeric powder
• ½ – 1 tsp Chilli powder (adjust to your spice preference)
• To taste Salt
• A few Curry leaves
• 1-2 tbsp Coconut oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Vanpayar (Red Cowpeas): A Kerala Staple
Vanpayar, or red cowpeas, are a staple in Kerala cuisine. They have a slightly nutty flavor and a lovely texture. If you can’t find them at your local Indian grocery store, you might be able to find them online.

Pearl Onions: Regional Significance & Flavor
Pearl onions add a delicate sweetness to the curry. They’re traditionally used in Kerala cooking, and their small size cooks evenly in the sauce. Don’t have pearl onions? You can substitute with small shallots, but the flavor will be slightly different.

Fennel Seeds & Black Pepper: The Spice Blend
The combination of fennel seeds and black pepper is key to the authentic flavor of this curry. Fennel adds a subtle anise-like note, while black pepper provides a gentle warmth. Don’t skip these!

Coconut Oil: Traditional Cooking Medium
Coconut oil is the traditional cooking medium in Kerala. It imparts a lovely aroma and flavor to the curry. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.

Grated Coconut: Fresh vs. Dried – What to Use
Freshly grated coconut is always best, if you can get it. It adds a wonderful sweetness and texture. However, if fresh coconut isn’t available, you can use unsweetened desiccated coconut. Just rehydrate it in a little warm water before adding it to the curry. About ½ cup of warm water for 1 cup of desiccated coconut should do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the vanpayar thoroughly. Then, add it to a pressure cooker with 3 cups of water. Pressure cook for 8-10 whistles, then let the pressure release naturally. Once cooled, drain the beans, but save about ½ cup of the cooking liquid – we’ll need that later!
2. Now, let’s make the spice paste. Crush the sliced pearl onions, garlic, black pepper, fennel seeds, and dry red chillies using a mortar and pestle (the traditional way!) or a food processor. You want a coarse paste, not a smooth puree.
3. In a separate bowl, combine the grated coconut with the turmeric powder and chilli powder. Mix well with your fingertips – this helps release the coconut’s flavor.
4. Heat the coconut oil in a pan over medium heat. Add the crushed spice mixture and a few curry leaves. Sauté for 4-5 minutes, until fragrant and lightly browned. This step is important – it really builds the flavor base of the curry.
5. Stir in the seasoned coconut mixture and cook for another 3-4 minutes, blending the flavors together.
6. Finally, add the cooked vanpayar, salt to taste, and the reserved cooking water. Mix well, cover, and simmer for 6-8 minutes, allowing the flavors to meld. Serve warm with steamed rice.

Expert Tips

• Don’t overcook the vanpayar! You want it to be tender but still hold its shape.
• Adjust the amount of chilli powder to your liking. I usually use about ½ tsp for a mild curry, but you can add more if you prefer it spicier.
• A pinch of asafoetida (hing) added to the oil along with the curry leaves can add a lovely depth of flavor.

Variations

• My Family’s Touch: My aunt always adds a small piece of tamarind pulp to the curry for a slight tang. It’s delicious!
• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of chilli powder or remove the dry red chillies altogether.

Kerala Regional Variations

Vanpayar Curry can vary slightly depending on the region within Kerala. Some variations include adding a small amount of tomatoes or using different types of chillies.

Serving Suggestions

This Vanpayar Curry is best served hot with steamed rice. It also pairs well with roti or appam (a type of Kerala pancake). A side of papadums (Indian crispbread) adds a nice crunch.

Storage Instructions

Leftover Vanpayar Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Vanpayar and where can I find it?
Vanpayar are red cowpeas, a type of bean commonly used in Kerala cuisine. You can usually find them at Indian grocery stores or online.

Can I use frozen grated coconut for this recipe?
While fresh is best, you can use frozen grated coconut. Thaw it completely before using.

How can I adjust the spice level of this curry?
Reduce the amount of chilli powder or remove the dry red chillies to make it milder.

What is the best type of rice to serve with Vanpayar Curry?
Traditionally, it’s served with Kerala Matta rice (red rice), but any long-grain rice will work well.

Can this curry be made ahead of time?
Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.