Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe

Name: Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe
Prep time: 30 min
Cuisine: South Indian Recipes
Ingredients: For Coconut Masala; 1 tablespoon Coriander (Dhania) Seeds; 4 Dry Red Chillies; 1/2 teaspoon Cumin seeds (Jeera); 1/2 teaspoon Methi Seeds (Fenugreek Seeds); 1 teaspoon Black pepper corns; 1/2 cup Fresh coconut; 30 grams Tamarind; soaked in water; For the Black Eyed Beans Curry; 1 cup Black Eyed Beans (Lobia); soaked for 4 hours; 1/4 teaspoon Turmeric powder (Haldi); 1 teaspoon Coconut Oil; 1/4 cup Pearl onions (Sambar Onions); quartered; Salt; to taste; 100 grams Spinach Leaves (Palak); roughly chopped; For Tadka; 1 teaspoon Coconut Oil; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 2 Dry Red Chilli; 2 sprig Curry leaves; 2 cloves Garlic; sliced

By Admin

Prep Time Total in 30 M

Course Lunch

Cuisine South Indian Recipes

Diet Diabetic Friendly

If you are looking for a calcium rich recipe then you must make this tasty Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu. Cooked lobia or black eyed beans is simmered in a gravy made with dry roasted spices, coconut and tamarind paste. This curry tastes great with roti and rice.

Ingredients

For Coconut Masala
1 tablespoon Coriander (Dhania) Seeds
4 Dry Red Chillies
1/2 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
1 teaspoon Black pepper corns
1/2 cup Fresh coconut
30 grams Tamarind
soaked in water
For the Black Eyed Beans Curry
1 cup Black Eyed Beans (Lobia)
soaked for 4 hours
1/4 teaspoon Turmeric powder (Haldi)
1 teaspoon Coconut Oil
1/4 cup Pearl onions (Sambar Onions)
quartered
Salt
to taste
100 grams Spinach Leaves (Palak)
roughly chopped
For Tadka
1 teaspoon Coconut Oil
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
2 Dry Red Chilli
2 sprig Curry leaves
2 cloves Garlic
sliced

Instructions

Step 1

To begin making Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu prep all the ingredients and keep them ready

Step 2

Soak lobia/ black eyed beans for 4 hours

Step 3

Wash the palak and roughly chop them

Step 4

Add lobia/ black eyed beans in a pressure cooker with two cups water and salt and turmeric, close the pressure cooker lid and pressure cook lobia/ black eyed beans for 5 whistles / 20 minutes until cooked completely

Step 5

Roast all the ingredients - coriander seeds, cumin seeds, methi seeds, red chillies, black peppercorns in a pan till a nice aroma is released for about a minute

Step 6

Add the coconut and roast for a few seconds

Step 7

Turn off the heat and allow it to cool a bit

Step 8

Once the coconut mixture is cooled add to a mixer grinder, along with the soaked tamarind and add just a little water and blend to make a smooth paste

Step 9

Keep aside

Step 10

Heat coconut oil in saucepan over medium heat; add the onion and saute for a minute until the onions soften

Step 11

add the curry leaves and stir for a few more seconds

Step 12

Add the coconut masala and the cooked black eyed beans and salt to taste

Step 13

Add a little water and give the Keerai Karamani Kuzhambu a brisk boil for about 3 to 4 minutes

Step 14

Once done, check the salt and adjust to taste accordingly

Step 15

Finally for the tadka, heat coconut in a pan over medium heat

Step 16

Add the mustard seeds, curry leaves, red chillies and garlic

Step 17

Allow the mustard seeds to crackle and the garlic to turn golden brown and turn off the heat

Step 18

Transfer the Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu to as sering bowl and pour the tadka over the kuzhambu and serve hot

Step 19

Serve the Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu with Pavakkai Poriyal, Drumstick Leaves Ragi Roti and Burani Raita for a wholesome high protein diabetic friendly meal