June 21, 2019

Karamani Sambar | Lobia /Black eye peas South Indian Gravy

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Karamani/ Lobia /Chawli / black eyed bean is a very high protein Bean and very good for growing children who need to have protein intake regularly.
I have already posted a north Indian gravy Lobia Masala with a flavor of mint in my blog which is a very good accompaniment for Rotis or Parathas .
Today, we shall see how to prepare a Sambar - south Indian gravy using these beans .
Perfect for monsoon weather when we don't get good leafy vegetables or even regular vegetables are not upto the mark due to rains and weather conditions.

Soaking Time : 4-5 hrs
Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 3-4

50 gms lobia/ karamani (soaked for 4hrs min)
1 cup grated coconut
2.5 tablespoons sambar powder
1 small tomato
1/4 cup tamarind extract
Salt to taste
1 tsp jaggery
Few curry leaves
1 tsp oil
1 tsp mustard seeds
Asafoetida to taste (skip for Gluten free)


  • Pressure cook the soaked lobia with a little salt until soft .
  • Grind the tomato, sambar powder , coconut into a fine paste and keep ready. 
  • In a thick bottomed vessel add in the ground spice paste, salt and tamarind extract and 2 cups water and boil it until the raw flavor of spices and tamarind Is lost. 
  • Add the boiled lobia to this simmering gravy with some jaggery and continue to cook for 5-10 mins.
  • Turn off the stove and let it rest . Meanwhile prepare the seasoning of mustard and asafoetida in hot oil and pour it over the sambar and also add a few curry leaves. 
  • Serve it hot with rice and ghee. 

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