To begin making Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu 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, along with the soaked tamarind and 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. 

Finally for the tadka, heat coconut in a pan over medium heat. Add the mustard seeds, curry leaves, red chillies and garlic. Allow the mustard seeds to crackle and the garlic to turn golden brown and turn off the heat.

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

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.