Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe
A diabetic friendly South Indian Recipes recipe with coriander (dhania) seeds, dry red chillies, cumin seeds (jeera). Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
19 steps- 1
To begin making Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu prep all the ingredients and keep them ready
sprig curry leaves(2) - 2
Soak lobia/ black eyed beans for 4 hours
black pepper corns(1 teaspoon)black eyed beans (lobia) - soaked for 4 hours(1 cup) - 3
Wash the palak and roughly chop them
spinach leaves (palak) - roughly chopped(100 grams) - 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
black pepper corns(1 teaspoon)tamarind - soaked in water(30 grams)black eyed beans (lobia) - soaked for 4 hours(1 cup)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 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
coriander (dhania) seeds(1 tablespoon)dry red chillies(4)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)black pepper corns(1 teaspoon)black eyed beans (lobia) - soaked for 4 hours(1 cup)mustard seeds(1/2 teaspoon)dry red chilli(2) - 6
Add the coconut and roast for a few seconds
fresh coconut(1/2 cup)coconut oil(1 teaspoon)coconut oil(1 teaspoon) - 7
Turn off the heat and allow it to cool a bit
- 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
fresh coconut(1/2 cup)tamarind - soaked in water(30 grams)black eyed beans (lobia) - soaked for 4 hours(1 cup)coconut oil(1 teaspoon)coconut oil(1 teaspoon) - 9
Keep aside
- 10
Heat coconut oil in saucepan over medium heat; add the onion and saute for a minute until the onions soften
fresh coconut(1/2 cup)coconut oil(1 teaspoon)pearl onions (sambar onions) - quartered(1/4 cup)coconut oil(1 teaspoon) - 11
add the curry leaves and stir for a few more seconds
spinach leaves (palak) - roughly chopped(100 grams)sprig curry leaves(2) - 12
Add the coconut masala and the cooked black eyed beans and salt to taste
black pepper corns(1 teaspoon)fresh coconut(1/2 cup)black eyed beans (lobia) - soaked for 4 hours(1 cup)coconut oil(1 teaspoon)salt - to tastecoconut oil(1 teaspoon) - 13
Add a little water and give the Keerai Karamani Kuzhambu a brisk boil for about 3 to 4 minutes
tamarind - soaked in water(30 grams) - 14
Once done, check the salt and adjust to taste accordingly
salt - to taste - 15
Finally for the tadka, heat coconut in a pan over medium heat
fresh coconut(1/2 cup)coconut oil(1 teaspoon)coconut oil(1 teaspoon) - 16
Add the mustard seeds, curry leaves, red chillies and garlic
coriander (dhania) seeds(1 tablespoon)dry red chillies(4)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)spinach leaves (palak) - roughly chopped(100 grams)mustard seeds(1/2 teaspoon)dry red chilli(2)sprig curry leaves(2)cloves garlic - sliced(2) - 17
Allow the mustard seeds to crackle and the garlic to turn golden brown and turn off the heat
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon)cloves garlic - sliced(2) - 18
Transfer the Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu to as sering bowl and pour the tadka over the kuzhambu and serve hot
sprig curry leaves(2) - 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
spinach leaves (palak) - roughly chopped(100 grams)sprig curry leaves(2)
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Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe
A diabetic friendly South Indian Recipes recipe with coriander (dhania) seeds, dry red chillies, cumin seeds (jeera). Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
19 steps- 1
To begin making Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu prep all the ingredients and keep them ready
sprig curry leaves(2) - 2
Soak lobia/ black eyed beans for 4 hours
black pepper corns(1 teaspoon)black eyed beans (lobia) - soaked for 4 hours(1 cup) - 3
Wash the palak and roughly chop them
spinach leaves (palak) - roughly chopped(100 grams) - 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
black pepper corns(1 teaspoon)tamarind - soaked in water(30 grams)black eyed beans (lobia) - soaked for 4 hours(1 cup)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 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
coriander (dhania) seeds(1 tablespoon)dry red chillies(4)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)black pepper corns(1 teaspoon)black eyed beans (lobia) - soaked for 4 hours(1 cup)mustard seeds(1/2 teaspoon)dry red chilli(2) - 6
Add the coconut and roast for a few seconds
fresh coconut(1/2 cup)coconut oil(1 teaspoon)coconut oil(1 teaspoon) - 7
Turn off the heat and allow it to cool a bit
- 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
fresh coconut(1/2 cup)tamarind - soaked in water(30 grams)black eyed beans (lobia) - soaked for 4 hours(1 cup)coconut oil(1 teaspoon)coconut oil(1 teaspoon) - 9
Keep aside
- 10
Heat coconut oil in saucepan over medium heat; add the onion and saute for a minute until the onions soften
fresh coconut(1/2 cup)coconut oil(1 teaspoon)pearl onions (sambar onions) - quartered(1/4 cup)coconut oil(1 teaspoon) - 11
add the curry leaves and stir for a few more seconds
spinach leaves (palak) - roughly chopped(100 grams)sprig curry leaves(2) - 12
Add the coconut masala and the cooked black eyed beans and salt to taste
black pepper corns(1 teaspoon)fresh coconut(1/2 cup)black eyed beans (lobia) - soaked for 4 hours(1 cup)coconut oil(1 teaspoon)salt - to tastecoconut oil(1 teaspoon) - 13
Add a little water and give the Keerai Karamani Kuzhambu a brisk boil for about 3 to 4 minutes
tamarind - soaked in water(30 grams) - 14
Once done, check the salt and adjust to taste accordingly
salt - to taste - 15
Finally for the tadka, heat coconut in a pan over medium heat
fresh coconut(1/2 cup)coconut oil(1 teaspoon)coconut oil(1 teaspoon) - 16
Add the mustard seeds, curry leaves, red chillies and garlic
coriander (dhania) seeds(1 tablespoon)dry red chillies(4)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)spinach leaves (palak) - roughly chopped(100 grams)mustard seeds(1/2 teaspoon)dry red chilli(2)sprig curry leaves(2)cloves garlic - sliced(2) - 17
Allow the mustard seeds to crackle and the garlic to turn golden brown and turn off the heat
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon)cloves garlic - sliced(2) - 18
Transfer the Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu to as sering bowl and pour the tadka over the kuzhambu and serve hot
sprig curry leaves(2) - 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
spinach leaves (palak) - roughly chopped(100 grams)sprig curry leaves(2)
Rate this recipe
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