Preparation Time - 10 Minutes
Cooking Time - 25 Minutes


Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking


  • Sock Red Cowpeas in Water overnight and wash it well next day.
  • Peel the skin of Onion and wash well and chop it.
  • Wash Green Chilli and slice it thin and lengthy.
  • Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.
  • Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.
  • Then add chopped Shallots and Curry Leaves and fry well.
  • Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.
  • Add cooked Red Cowpeas into this and mix well.
  • Pour Coconut Milk to this and mix well.
  • Cover it and cook it until Coconut Milk evaporates completely.
  • Turn off the fire and mix well.
  • Transfer it in a serving bowl and serve it hot with Chapati and Rice.
  • You have to sock Red Cowpeas in Water to become soft.
  • To save time use pressure cooker to cook Red Cowpeas.
  • Don't overcook Red Cowpeas otherwise taste will change.
  • You can use Shallots instead Onion.
  • Adjust the quantity of spices as per your taste.
Red Cowpeas Coconut Milk Stir Fry


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