Dry roast black-eyed peas in a wok over medium heat until fragrant (approx. 10 minutes).

Pressure cook the roasted black-eyed peas with 2 cups of water for 3 whistles and set aside.

Heat oil in a small pan.

Add dry red chilies and coriander seeds and roast until fragrant.

Add grated coconut and roast until light brown.

Cool the roasted mixture and grind it into a smooth paste with a little water using a mixer grinder.

Return the pressure cooker with the cooked black-eyed peas to the heat.

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

Season with salt and simmer for 5 minutes.

Switch off the flame.

Garnish with chopped coriander leaves and serve.