Red Cowpeas Recipe – Authentic Vanpayar with Pearl Onions & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Red Cowpeas Recipe – Authentic Vanpayar With Pearl Onions & Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vanpayar, or red cowpeas cooked with pearl onions and a fragrant South Indian tempering. This isn’t just a dish; it’s a taste of home, reminding me of my grandmother’s kitchen and the comforting aromas that filled it. It’s simple, healthy, and absolutely delicious. Let’s get cooking!

Why You’ll Love This Recipe

This red cowpeas recipe is more than just a side dish. It’s packed with flavour, incredibly easy to make, and a fantastic source of protein and fibre. Plus, the combination of the earthy cowpeas, sweet pearl onions, and the zing of mustard seeds and curry leaves is just chef’s kiss. It’s a wonderfully comforting dish that’s perfect for a weeknight meal or a festive spread.

Ingredients

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

• 1.25 cup dried vanpayar (red cowpeas) – about 180g
• 0.25 cup sliced red pearl onions – about 30g
• 2 garlic cloves, minced
• 2 tablespoons coconut oil – about 30ml
• 0.5 teaspoon brown mustard seeds – about 2g
• 7-8 curry leaves
• 2-3 dried red chillies
• 0.5 teaspoon turmeric powder – about 2g
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

Dried Vanpayar (Red Cowpeas) – A Regional Staple

These little legumes are the star of the show! They’re a staple in Kerala and Tamil Nadu cuisine. You can find them at most Indian grocery stores, or online.

Pearl Onions – Sweetness and Texture

I love using pearl onions (also called button onions) because they add a lovely sweetness and a slightly crunchy texture. If you can’t find them, you can substitute with small shallots, but pearl onions really make a difference.

Coconut Oil – The Traditional Fat

Coconut oil is the traditional fat used in South Indian cooking. It imparts a beautiful aroma and flavour. You can use other oils if needed, but coconut oil is highly recommended.

Mustard Seeds & Curry Leaves – South Indian Flavor Base

These two are inseparable! The pop of the mustard seeds and the fragrant curry leaves create the signature South Indian flavour base. Don’t skip them!

Turmeric Powder – Color and Health Benefits

Turmeric adds a beautiful golden colour and a subtle earthy flavour. It’s also packed with antioxidants, so it’s a win-win!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the dried cowpeas a really good rinse under cold water. This helps remove any dust or impurities.
2. Now, add the rinsed cowpeas to your pressure cooker or Instant Pot along with 2.5 cups of water (about 600ml). If using a pressure cooker, cook for 4-5 whistles. If using an Instant Pot, cook on manual mode for 15 minutes, followed by a natural pressure release.
3. Once the pressure has released, carefully open the cooker and drain the cowpeas.
4. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important!
5. Add the curry leaves and dried red chillies to the hot oil. Fry for a few seconds until the curry leaves are crisp and fragrant.
6. Add the sliced pearl onions and minced garlic. Sauté until they soften and turn translucent, but don’t let them brown.
7. Finally, add the cooked cowpeas, turmeric powder, and salt. Mix well and cook for 2-3 minutes on medium-low heat, allowing the flavours to blend beautifully.

And that’s it! Your authentic Vanpayar is ready to be enjoyed.

Expert Tips

• Soaking the Cowpeas: Soaking the cowpeas for a few hours (or overnight) can reduce cooking time.
• Don’t Overcook: Overcooked cowpeas can become mushy. Aim for a slightly firm texture.
• Tempering is Key: The tempering (the mustard seeds, curry leaves, and chillies) is what gives this dish its signature flavour. Don’t rush this step!

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• My Family’s Secret: My aunt always adds a pinch of asafoetida (hing) to the tempering for an extra layer of flavour.
• Coconut Milk: For a richer, creamier version, add a splash of coconut milk towards the end of cooking.
• Vegetable Boost: Feel free to add other vegetables like chopped carrots or beans along with the pearl onions.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

If you’re sensitive to spice, reduce the number of dried red chillies or remove the seeds before adding them to the oil. You can also add a pinch of sugar to balance the heat.

Festival Adaptations (Onam, Vishu)

Vanpayar is a common dish served as part of the Onam and Vishu Sadhya (festive feasts) in Kerala. It’s a simple yet essential component of the spread.

Serving Suggestions

This Vanpayar is delicious served with:

• Steaming hot rice
• Kerala-style roti
• Sambar and rasam
• A side of papadums

Storage Instructions

Leftover Vanpayar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What are Vanpayar/Red Cowpeas?
Vanpayar are a type of red cowpea, commonly used in South Indian cuisine. They’re a great source of protein and fibre.

How do I know when the cowpeas are cooked properly?
The cowpeas should be tender but still hold their shape. They shouldn’t be mushy.

Can I use fresh cowpeas instead of dried?
Yes, you can! Fresh cowpeas will cook much faster. Reduce the cooking time accordingly.

What is the best way to store dried cowpeas?
Store dried cowpeas in an airtight container in a cool, dry place.

Can I adjust the amount of red chillies to control the spice level?
Absolutely! Feel free to adjust the number of red chillies to suit your preference.