A Konkani-style red cowpeas curry perfect with rice and chapathi

As ‘thoran’ or ‘upperi,’ ‘sprouts,’ ‘olan’ and more, the humble red cowpeas appear in front of us often. It is yummy even when eaten steamed, with a dash of salt and scraped coconut. Cowpea is a rich source of protein, vitamins and minerals. If you love its various avatars, try this Konkani-style cowpeas curry that’s great with rice and various breads. Here’s the recipe.

1 cup red cowpeas
6 red chillies
1 gooseberry-sized tamarind
Salt to taste
10 cloves of garlic
1 bunch of curry leaves
1 cup scraped coconut
2 teaspoons of coconut oil

Soak the red cowpeas in water for some time and boil in a pressure cooker.
Grind scraped coconut, tamarind and red chillies in a mixie.
Add salt and ground coconut to the boiled red cowpeas and mix thoroughly.
Heat the coconut oil and fry the garlic in it. Add curry leaves also.
Add the fried garlic and curry leaves to the cowpeas.
This variety of red cowpeas recipe in Konkani style is an ideal accompaniment to not only rice but also chapatis


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