Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe

Step 1: To begin making Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu prep all the ingredients and keep them ready

Step 2: Soak lobia/ black eyed beans for 4 hours

Step 3: Wash the palak and roughly chop them

Step 4: 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

Step 5: 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

Step 6: Add the coconut and roast for a few seconds

Step 7: Turn off the heat and allow it to cool a bit

Step 8: 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

Step 9: Keep aside

Step 10: Heat coconut oil in saucepan over medium heat; add the onion and saute for a minute until the onions soften

Step 11: add the curry leaves and stir for a few more seconds

Step 12: Add the coconut masala and the cooked black eyed beans and salt to taste

Step 13: Add a little water and give the Keerai Karamani Kuzhambu a brisk boil for about 3 to 4 minutes

Step 14: Once done, check the salt and adjust to taste accordingly

Step 15: Finally for the tadka, heat coconut in a pan over medium heat

Step 16: Add the mustard seeds, curry leaves, red chillies and garlic

Step 17: Allow the mustard seeds to crackle and the garlic to turn golden brown and turn off the heat

Step 18: Transfer the Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu to as sering bowl and pour the tadka over the kuzhambu and serve hot

Step 19: 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