Taro black eyed peas curry  is a very common but delicious local food of odisha. The meaty flavour of cow pea and taro root absorbs the flavour of the home made spices melted in your mouth completely. The robustness aroma of the curry will emanate from the kitchen to invite you to indulge your craving. I remember whenever in my x mas holidays i had been to my granny’s house she cooked the dish. Although it was one of the staple food of my granny’s house which she cooked when winter comes. Never understand when i use pressure cooker to boil peas she had magic in her hands which take less time and really soft too. She always loved to serve it with steamed rice or paratha along with her lots of love.

what is black eyed peas/white cow peas?

Though the name peas but its not belonged to peas group. It is completely observed as legume family. Its famous as white cow peas  one of the legume cultivated world wide now a days has loaded with nutrients. No doubt cow peas are grown well in warm climate but cook most of the time when winter comes. I grown up eating lots of cow peas dishes of my mothers and those were really delicious. Later glad to know these tiny white peas are rich in fiber, improve digestive system. They are gluten free and help reducing weight loss.

How to cook cow peas

  1. I have only experienced of  red and white cow peas. When you compared to both then the red cow peas are little sweeter than the white cowpeas and takes more time to soak than the white cow peas.
  2. White cow peas ideally soak over night but it takes 3 to 4 hours to soak. You can either use pressure cooker or pot to boil them
  3. In pressure cooker it takes less time to cook. But if you want to go for pot cooking then little fry it and soak them. This method will enhance the aroma and  taste of the cow peas if put direct into the curry with out boiled.
  4. If you forget to soak or not such time to soak the peas. Best option to rinse the peas and pressure cooker for 5 to 6 whistles. Don’t over cook the cow peas else it will crack and mushy.

what goes with the curry

  1. large taro root goes well with any spicy curry. All we know taro is a super blessed vegetable with fiber and protein. While cooking  a large taro always cut 4″ from the head and use the tail portion which has soft flesh and take less time to cook.
  2. The spices are common along with the creamy coconut milk. My granny used to stone grinder and the robustness of the stone blend spices are always boost your hunger.

Lets follow the step by step process of the dish to relish with your family or friends get together…

Rinse and soak cow peas in enough water at least 4 o 5 hours .Discard the water and boil in pressure cooker with one cup of water for 3 to 4 whistles or until get soft but not mushy. Though the boiled water of the peas are nutritious enough but we dont use the water ,can be used other culinary cooking. The water contains odour of the peas and people like me wont like to use that.

Rinse thoroughly a large taro root. Cut from the head portion 4″ to 5 ” and which is little hard and take long time to cook. This hard portion is used for making sour dish in odia cuisine.

Use the soft flesh portion(tail).Peel it and slice into cubes. If you have itchiness while cutting then best idea is to use hand glove while cutting the taro root.

Soak them in water and rinse it 2 to 3 times before cooking. Mean while prepare masala and keep ready home made coconut milk.

In a heavy bottomed pan heat oil. Add bay leaf and chopped onions. After sauté ,add
prepared paste and fry until nice aroma comes out .

Add taro roots cubes, salt and combine with the fried masala. Stir frying for 2 to 3 minutes.

Add boiled white cow peas ,garam masala and combine all evenly.

Add 1.5 cups of water and allow the taro roots to cook.

When the taro roots get tender add coconut milk and simmer for 5 minutes more.

Taro Black Eyed Peas Curry

Taro Black Eyed Peas Curry @DELGHTSUM

yield : servings 8

prep time : 4 hours

cook time : 40 minutes (additional time)

total time : 4 hours 40 minutes

things we need to prepare

  • 1.5 cups chopped taro roots -large taro root
  • 1/2 cup boiled white cow peas /black eyed cow peas
  • 1 onion chopped
  • 1 bay leaf
  • 1 cup coconut milk
  • garam masala

preparation ground paste

  • 2 onions
  • 6 to 7 garlic cloves
  • 1/2 tsp mustard seeds
  • small ginger
  • 1 tomato 
  • 3 to 4 cloves
  • 12 tsp turmeric
  • 1/2 tsp red chili powder

Put all the ingredient for the ground paste and blend to form a smooth paste along with little water.


Rinse and soak black eyed peas in enough water at least 3 to4 hours. Once they doubled in size discard the water. Keep ready the pressure cooker, add salt and 1 cup of water. Add soaked peas and boil over medium flame for 3 to 4 whistles until peas are get soften but not over cooked. Cool the peas and discard the water.

Rinse thoroughly taro roots and cut 4″ to 5 ” from the head portion and discard it. Use the rest of the portion peeled and cubed using a hand gloves. Soak it in water.

In a heavy bottomed pan heat oil, add  bay leaf and chopped onions. When onion turns translucence add prepared paste. Fry for 2 to 3 minutes until aromatic.

Add taro roots and salt. Combine them well and cook for more 2 to 3 minutes.

Add boiled black eyed peas, garam masala and stirring for another 5 to 6 minutes.

Add 1.5 cups water .When the gravy gives one bubble partially off the lid and allow to cook for the roots until soft completely around 20 minutes. You can add little more water to cook the taro and more gravy for the dish.

Now add coconut milk and cook 5 minutes more. Now off the flame and and serve hot.

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