Keerai Karamani Kuzhambu- Palak Lobia 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 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.
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
- 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
How to make Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe
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.