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Indian

South Indian Cowpea Salad

Cowpea sundal tosses boiled cowpeas with coconut and a mustard tempering, offered at South Indian temples.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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South Indian Cowpea Salad

8 hr 35 mintotal

35 min hands-on8 hr hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

  1. Drain the soaked cowpeas. Pressure cook them with a little salt and water for 2-3 whistles. They should be completely cooked but still hold their shape, not mushy.

  2. Drain any excess water from the boiled cowpeas and transfer them to a mixing bowl.

  3. Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and chopped green chillies. Sauté for a few seconds and turn off the heat.

  4. Pour this aromatic tempering over the boiled cowpeas. Mix well.

  5. Add the freshly grated coconut and lemon juice. Toss gently so the beans don't break.

How to tell it's done

Firm, earthy beans coated in a slightly moist, fragrant coconut and mustard dressing.

Getting it right

Tip

If you overcook the cowpeas, they will turn into a paste during mixing. Boil them just until a knife pierces them easily.

What to serve it with

Excellent as an evening protein snack or a side dish with Sambar Rice.

Common mistakes

The cowpeas split and go mushy.
Two or three whistles is the whole cooking time after an overnight soak. Cowpeas go from firm to collapsed in about a minute of extra pressure, and a sundal wants every bean whole.

Storing and reheating

Keeps a day in the fridge. Cooked and drained cowpeas hold three days and freeze for a month; temper and add the coconut fresh, since grated coconut sours quickly at room temperature.