Discover the vibrant flavors of Konkani cuisine with this delicious red cowpeas recipe. Known locally as “alsande” or “chavli,” red cowpeas are a staple in the coastal regions of Karnataka and Goa. We also call this as Karamani payaru. This hearty dish combines the earthy taste of cowpeas with the rich flavors of coconut, tamarind, and aromatic spices, creating a perfect balance of taste and texture.
This traditional Konkani-style preparation is not only nutritious but also incredibly versatile. While it pairs wonderfully with steamed rice, it's equally delightful as a side’dish for chapatis or other Indian breads. The tender cowpeas, infused with the fragrance of curry leaves and garlic, make for a comforting and satisfying meal that’s sure to become a favorite in your household.
Let’s dive into the step-by-step process of creating this flavorful dish that brings the essence of Konkani coastal cuisine right to your table.
Ingredients:
- Karamani payaru / red cowpeas – 1 cup
- Red chillies – 6
- Tamarind – small lemon sized
- Salt – as needed or 1 tsp.
- Garlic – 10 cloves
- Curry leaves – a handful
- Grated coconut – 1 cup
- Coconut oil – 2 tsps.
Method:
- Soak the red cowpeas in water for 8 hours or overnight. Pressure cook for 3 whistles.
- In a mixer, combine grated coconut, tamarind, and red chillies.
- Grind to a smooth paste, adding a little water if needed.
- Add the ground coconut paste to the cooked cowpeas along with salt.
- Mix thoroughly and simmer for a few minutes to meld the flavors.
- Heat coconut oil in a small pan.
- Fry sliced garlic until golden brown in colour.
- Add curry leaves and fry for a few seconds until crisp.
- Pour the hot tempering over the cowpea curry.
- Stir gently to incorporate the flavors.
- Serve this aromatic Konkani-style red cowpeas curry hot, accompanied by steamed rice or warm chapatis for a delicious and satisfying meal.
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