To begin the preparation of Perum Payaru Theeyal, dry roast the cow peas in a wok in medium heat till fragrant. This will take around 10 minutes.

Now, cook the dry roasted red cow peas with 2 cups of water using a pressure cooker for 3 whistles and keep aside.

Heat oil in small pan, add the dry chillies and coriander seeds and roast till fragrant.

Add the grated coconut and roast until it turns light brown.

Once the roasted mixture is cooled, grind it to a smooth paste with little water using a mixer grinder.

Now bring the pressure cooker back on heat in which the red cow peas were cooked.

Add the ground coconut paste, tamarind paste and mix well. 

Season with salt, simmer for 5 minutes and switch off the flame.

Garnish with chopped coriander on top and serve the Perum Payaru Theeyal along with steamed rice and beetroot thoran for a weekday lunch.