Keerai Karamani Kuzhambu - Palak Lobia Curry

Name: Keerai Karamani Kuzhambu - Palak Lobia Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 6 pieces Dried Red Chili (4 Dry Red Chillies + 2 Dry Red Chilli); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Black Peppercorns (1 teaspoon Black pepper corns); ½ cup Coconut (1/2 cup Fresh coconut); 30 g Tamarind (30 grams Tamarind soaked in water); 1 cup Black-Eyed Peas (1 cup Black Eyed Beans (Lobia) soaked for 4 hours); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 2 tsp Coconut Oil (1 teaspoon Coconut Oil + 1 teaspoon Coconut Oil); ¼ cup Pearl Onion (1/4 cup Pearl onions (Sambar Onions) quartered); 0 pieces Table Salt (Salt to taste); 100 g Spinach (100 grams Spinach Leaves (Palak) roughly chopped); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 2 sprig Curry leaves (2 sprig Curry leaves); 2 cloves Garlic (2 cloves Garlic sliced)

A South Indian lentil and spinach curry made with black eyed beans, ground coconut-spice paste, and a tempering of mustard seeds, curry leaves, and garlic.

30 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Dried Red Chili6 pieces · 4 Dry Red Chillies + 2 Dry Red Chilli
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Black Peppercorns1 tsp · 1 teaspoon Black pepper corns
Coconut½ cup · 1/2 cup Fresh coconut
Tamarind30 g · 30 grams Tamarind soaked in water
Black-Eyed Peas1 cup · 1 cup Black Eyed Beans (Lobia) soaked for 4 hours
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Coconut Oil2 tsp · 1 teaspoon Coconut Oil + 1 teaspoon Coconut Oil
Pearl Onion¼ cup · 1/4 cup Pearl onions (Sambar Onions) quartered
Table Salt0 pieces · Salt to taste
Spinach100 g · 100 grams Spinach Leaves (Palak) roughly chopped
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Curry leaves2 sprig · 2 sprig Curry leaves
Garlic2 cloves · 2 cloves Garlic sliced

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Steps

1Prep all the ingredients and keep them ready. Soak lobia/black eyed beans for 4 hours. Wash the palak and roughly chop them.
2Add 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.
3Roast 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.
4Once 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.
5Heat 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.
6Add 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.
7Finally for the tadka, heat coconut oil 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.
8Transfer the Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu to a serving bowl and pour the tadka over the kuzhambu and serve hot.
9Serve 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.