Lobia Curry rice bowl/Black eyed beans gravy/ Karamani gravy/Thattapairu kuzhambu/Karamani gravy rice bowl
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Karamani Gravy
Karamani gravy is a south Indian recipe usually had with rice, chapathi, idly and dosa. It is a very healthy fibre rich gravy made in an authentic style.
For this gravy, we can use both brown and white Lobia and both would taste good. Let's get started with the recipe.
Serves-5
Cooking Time-15-20 mins
Adjust the Ingredients according to the number of people you cook for.
Ingredients
Black eyed Beans-200 gms
Coconut-1(grated)
Roasted gram-1/2 cup
Shallots-15
Garlic-5 cloves
Ginger-1 small piece
Cumin seeds-2 tbsp
Fennel seeds-2 tsp
Tomato-1(chopped)
Oil-3 tbsp
Ghee-1 tbsp
Mustard seeds-1 tsp
Urad dhal-1 tsp
Curry leaves-few
Coriander leaves-few
Turmeric powder-1 tsp
Sambar chilli powder-1 1/2 tsp
Rock salt-2 tbsp
Tamarind extract-1/2 cup
Water-3 cups
Recipe
Wash the Lobia or black eyed beans twice and cook for 6 whistles in a pressure cooker. After the pressure is released, open the cooker and transfer the lobia to the bowl. We can use the water in the cooker for cooking as it has all the nutrients of the lobia.
We have to grind a coconut paste for the gravy. For that take a mixer jar, add 1 cup grated coconut, 1/2 cup roasted gram, 5 shallots, 1 tomato(roughly chopped), 5 cloves of garlic, 1 small piece ginger, 1 tbsp cumin seeds and 1 tbsp fennel seeds and grind to a fine paste.
Take a kadai, add 3 tbsp oil, 1 tbsp ghee and after it gets heated, add 1 tsp mustard seeds, 1 spoon cumin seeds,1 Dry red chilli 1 tsp urad dhal, few curry leaves and let it splutter. Add 10 shallots and saute well. Add 1 tsp asafoetida, few curry leaves and saute well. Now add the cooked lobia along with the water and add 1/2 tsp turmeric powder. Add 1 1/2 spoon of sambar powder, 2 spoons rock salt and mix well.
Add the grinded coconut paste, 1/2 cup water,1/2cup tamarind extract and let it boil for 5 mins. After the gravy raw smell goes, add some coriander leaves and mix well. The gravy should not be very thick nor very watery. Now the gravy is ready to be served hot.
It can be served with rice, chapathi, idly and dosa.
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