Home / South Indian Recipes / Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe Recipe At Home
Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe Recipe At Home
Lunch

Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe Recipe At Home

Learn how to prepare Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe Recipe At Home with this simple recipe. Perfect for Lunch and ideal for South Indian Recipes lovers....

⏱️

10 Min Prep

🔥

20 Min Cook

🍽️

4 Servings

🥗

Diabetic Friendly

Ingredients

  • 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
  • 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
  • 1 teaspoon Coconut Oil
  • 1/2 teaspoon Mustard seeds
  • 2 Dry Red Chilli
  • 2 sprig Curry leaves
  • 2 cloves Garlic - sliced

Instructions

1
To begin making Palak Lobia Curry method/ Keerai Karamani Kuzhambu prep all the fixings and keep them ready.
2
Soak lobia/ black eyed beans for 4 hours.
3
Wash the palak and roughly chop them.introduce lobia/ black eyed beans in a pressure cooker with two cups aqua and seasoning and turmeric, close the pressure cooker lid and pressure bring to temperature lobia/ black eyed beans for 5 whistles / 20 mins until cooked completely.bake all the fixings - coriander seeds, cumin seeds, methi seeds, red chillies, black peppercorns in a cooking vessel till a nice aroma is released for about a minute.introduce the coconut and bake for a few seconds.
4
Turn off the bring to temperature and allow it to cool a bit.Once the coconut mixture is cooled introduce to a mixer grinder, along with the soaked tamarind and introduce just a little aqua and pulse to make a creamy paste.
5
Keep aside.bring to temperature coconut fat in saucepan over medium bring to temperature; introduce the shallot and saute for a minute until the onions soften.
6
introduce the curry leaves and swirl around for a few more seconds.introduce the coconut masala and the cooked black eyed beans and seasoning to palate.
7
introduce a little aqua and give the Keerai Karamani Kuzhambu a brisk bring to a low-boil for about 3 to 4 mins.
8
Once done, check the seasoning and adjust to palate accordingly. Finally for the tadka, bring to temperature coconut in a cooking vessel over medium bring to temperature.
9
introduce the mustard seeds, curry leaves, red chillies and garlic.
10
Allow the mustard seeds to crackle and the garlic to turn golden brown and turn off the bring to temperature.Transfer the Palak Lobia Curry method/ Keerai Karamani Kuzhambu to as sering dish and stream in the tadka over the kuzhambu and enjoy scalding.enjoy the Palak Lobia Curry method/ Keerai Karamani Kuzhambu with Pavakkai Poriyal, Drumstick Leaves Ragi Roti and Burani Raita for a wholesome high protein diabetic friendly meal.

Recipe Information

Cuisine
South Indian Recipes
Course
Lunch
Diet
Diabetic Friendly
Total Time
30 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

20 mins

Total Time

30 mins
#southindianrecipes #lunch #diabeticfriendly
Author

Master Chef

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