Goan Tondak Curry
A hearty and aromatic Goan curry made with red cowpeas and a freshly ground roasted coconut masala. This flavorful, tangy, and slightly sweet dish is a staple in Goan homes, perfect with steamed rice or pao.
For 4 servings
8 steps. 40 minutes total.
- 1
Prepare the Cowpeas: Rinse the red cowpeas thoroughly
- a.Soak them in ample water for 6-8 hours or overnight. Drain the soaking water. In a pressure cooker, combine the soaked cowpeas, 2 cups of fresh water, and 0.5 tsp of salt. Pressure cook for 4-5 whistles on medium heat, or until the cowpeas are tender but still hold their shape. Set aside and do not discard the cooking water.
- 2
Step 2
- a.Roast the Masala Ingredients: Heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat. Add coriander seeds, dried red chilies, black peppercorns, cloves, and the cinnamon stick. Roast for 1-2 minutes until the spices are fragrant. Add the sliced onion and sauté for 5-7 minutes until it turns golden brown. Finally, add the grated coconut and reduce the heat to low. Roast, stirring continuously, for 4-5 minutes until the coconut is golden brown and aromatic. Be careful not to burn it. Turn off the heat and allow the mixture to cool completely.
- 3
Step 3
- a.Grind the Masala: Once the roasted mixture has cooled, transfer it to a grinder or blender jar. Add the turmeric powder and tamarind paste. Grind to a very smooth, fine paste, adding a few tablespoons of water as needed to facilitate grinding.
- 4
Step 4
- a.Prepare the Curry Base (Tadka): Heat the remaining 2 tbsp of coconut oil in a deep pot or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the curry leaves and sauté for a few seconds until crisp. Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- 5
Cook the Masala: Add the ground coconut masala paste to the pot
- a.Sauté on medium-low heat for 5-7 minutes, stirring frequently. Cook until the paste darkens in color and you see oil beginning to separate from the sides of the masala.
- 6
Step 6
- a.Combine and Simmer: Add the cooked cowpeas along with their cooking water to the pot. Pour in an additional 1-2 cups of water, depending on your desired gravy consistency. Stir everything together well. Bring the curry to a gentle boil.
- 7
Step 7
- a.Flavor and Finish: Once boiling, add the kokum petals, grated jaggery, and the remaining 1 tsp of salt. Stir to combine. Reduce the heat to low, cover the pot, and let the curry simmer for 10-12 minutes, allowing all the flavors to meld together beautifully. The gravy will thicken slightly during this time.
- 8
Garnish and Serve: Turn off the heat
- a.Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving. Serve hot with steamed rice, Goan pao (bread), or chapatis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to an authentic Tondak curry is roasting the coconut to a perfect golden-brown color without burning it. This step develops the deep, nutty flavor.
- 2Do not overcook the cowpeas. They should be soft enough to eat but retain their shape for a good texture in the curry.
- 3Using coconut oil enhances the authentic Goan flavor of the dish.
- 4If you don't have kokum, you can substitute it with a little extra tamarind paste or a squeeze of lime juice added at the very end.
- 5The curry's flavor deepens over time, making it taste even better the next day.
- 6Adjust the number of dried red chilies to control the spice level of the curry.
Adapt it for your goals.
With Vegetables
Add vegetables like drumsticks (moringa), potatoes, or pumpkin along with the cowpeas for a more wholesome curry. Adjust cooking time accordingly.
Creamier VersionCreamier Version
For a richer and creamier gravy, add 5-6 soaked cashews to the grinder along with the roasted coconut masala.
Different LegumesDifferent Legumes
This curry base works well with other legumes like black-eyed peas, chickpeas (chana), or even kidney beans (rajma). Note that soaking and cooking times will vary.
VeganVegan
This recipe is naturally vegan and dairy-free.
Why this is on our healthy list.
Rich in Plant-Based Protein
Red cowpeas are an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The combination of cowpeas and coconut provides a significant amount of dietary fiber, which aids in digestion, helps maintain bowel regularity, and promotes a feeling of fullness.
Source of Healthy Fats
Coconut contains medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats, providing a quick source of energy.
Anti-Inflammatory Properties
Spices used in the curry, such as turmeric (containing curcumin), cloves, and cinnamon, are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Frequently asked questions
One serving of Goan Tondak Curry (approximately 1 cup or 310g) contains around 350-380 calories. This can vary based on the amount of coconut and oil used.