Red Cowpea/ சிவப்பு காராமணி/தட்டைப்பயிறு – 250g

Description

Red Cowpea, also known as Red Lobia or சிவப்பு காராமணி in Tamil, is a nutrient-dense legume from the Vigna unguiculata family. Its rich reddish-brown hue and earthy taste make it a beloved staple in South Indian kitchens. Known for its adaptability in various dishes and exceptional health benefits, red cowpea is both a culinary and nutritional treasure.

Nutritional Profile (per 100g of cooked red cowpea)

• Calories – ~116 kcal

• Protein – 8.0 g

• Carbohydrates – 20.8 g

• Dietary Fiber – 6.5 g

• Fat – 0.5 g

• Iron – 2.3 mg

• Calcium – 27 mg

• Magnesium – 63 mg

• Potassium – 336 mg

• Folate – 104 mcg

• Vitamin B1 (Thiamine) – 0.2 mg

Health Benefits of Red Cowpea

1. Supports Heart Health
   High fiber, potassium, and magnesium help regulate cholesterol and blood pressure, reducing cardiovascular risk.

2. Aids Weight Management
   Protein and fiber help you feel fuller for longer, controlling appetite and reducing overeating.

3. Boosts Energy & Reduces Fatigue
   Iron-rich red cowpea enhances hemoglobin levels and oxygen supply to cells, preventing anemia-related fatigue.

4. Improves Digestive Health
   Dietary fiber supports healthy bowel movement and prevents constipation.

5. Suitable for Diabetics
   With a low glycemic index, it helps maintain stable blood sugar levels.

6. Rich in Antioxidants
   Protects cells from oxidative stress and supports immune function.

7. Strengthens Bones & Muscles
   Magnesium, protein, and calcium contribute to better bone density and muscle strength.

Ayurvedic Benefits of Red Cowpea

In Ayurveda, red cowpea is considered a strengthening food that balances Vata and Kapha doshas when prepared with digestion-friendly spices. It is recommended for post-illness recovery, improving stamina, and supporting kidney health. It’s often included in light stews (soup-like preparations) for convalescence and wellness.

Culinary Uses of Red Cowpea

• Curries & Gravies – Adds rich texture to spicy South Indian gravies.

• Sundal – A festive snack with coconut and spices.

• Salads – Combines well with fresh vegetables for a protein-packed salad.

• Soups & Stews – Adds flavor and thickness.

• Stuffing – Ideal for parathas or stuffed vegetables.

How to Cook Red Cowpea

1. Wash thoroughly and soak for 6–8 hours.

2. Drain, rinse, and add to a pressure cooker with water in a 1:3 ratio.

3. Cook for 3–4 whistles until soft.

4. Use in your preferred recipe.
   (Tip: Add a few drops of castor oil while cooking to aid digestion.)

Storage Tips for Pesticide-Free Red Cowpea

Because Organic Positive provides 100% pesticide-free red cowpea, proper storage is essential:

• Store in an airtight container in a cool, dry place.

• For long-term storage, refrigerate or freeze in small batches.

• If pests appear, do not panic — pests are harmless compared to chemical pesticides. Simply sun-dry the cowpeas for 2–3 hours, cool, and store again.

Conclusion

Red Cowpea (சிவப்பு காராமணி) is much more than just a legume — it’s a nutrient powerhouse with benefits backed by both traditional wisdom and modern nutrition science. Whether you want to improve heart health, support digestion, or add plant-based protein to your diet, this versatile superfood deserves a permanent place in your kitchen.