Keerai Karamani Kuzhambu- Spinach Black Eyed Beans Curry Recipe
Give this absolutely healthy and delicious Keerai Karamani Kuzhambu made with lobia or black eyed beans and palak cooked in a spicy, tangy coconut gravy. Make it for a nice weekday lunch or dinner.
If you are looking for a calcium rich recipe then you must make this tasty Palak Lobia Curry. Cooked lobia or black eyed beans are simmered in a gravy made with dry roasted spices, coconut and tamarind paste. This curry tastes great with roti and rice.
Did you know: It contains almost all essential vitamins and minerals including vitamin A, B1, B2, B3, B5, B6, C, folic acid, iron, potassium, magnesium, calcium, selenium, sodium, zinc, copper, phosphorus, etc.
Try our other Lobia recipes:
- Lobia Masala Recipe
- Punjabi Style Lobia Masala Recipe
- No Onion No Garlic Lobia Masala Recipe in Electric Pressure Cooker
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 For the Black Eyed Beans Curry
- 1 teaspoon Coconut Oil
- 1/4 cup Pearl onions (Sambar Onions) , quartered
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 cup Black Eyed Beans (Lobia) , soaked for 4 hours
- Salt , to taste
- 100 grams Spinach Leaves (Palak) , roughly chopped
- 1 Lemon , juice extracted ( or 1 cup tamarind water)
How to make Keerai Karamani Kuzhambu- Spinach Black Eyed Beans Curry Recipe
To begin making Palak Lobia Curry Recipe prep all the ingredients and keep them ready. Soak lobia/ black eyed beans for 4 hours. Wash the palak and roughly chop them.
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.
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.Add the coconut and roast for a few seconds. Turn off the heat and allow it to cool a bit.
Once the coconut mixture is cooled add to a mixer grinder, add just a little water and blend to make a smooth paste. Keep aside.
Heat coconut oil in saucepan over medium heat; add the onion and saute for a minute until the onions soften. add the curry leaves and stir for a few more seconds.
Add the coconut masala and the cooked black eyed beans and salt to taste. Add a little water and give the Keerai Karamani Kuzhambu a brisk boil for about 3 to 4 minutes. Once done, check the salt and adjust to taste accordingly.
Squeeze in a juice from one lemon and and turn off the heat. Transfer the Keerai Karamani Kuzhambu to a serving bowl and serve hot.