Karamani Sambar | Lobia /Black eye peas South Indian Gravy

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

Karamani Kunukku | Lobia Pakoras | Black Eye Bean Fritters

  A different type of fried snack using lobia/karamani alongwith udad dhall and pumpkin pulp. A traditional south indian more so ;a  tamil recipe used to make sun dried fritters or wadis traditionally , but can also be used to make a fresh tea time snack .

This deep fried snack is dedicated to my paati (grandmom) and thatha (grandpa)  . 

kunukku was my thatha's favorite  and was made very frequently  during my dad's childhood . The recipe was taught to me by my Dad when I was emptying a pack of lobia into the grocery box.

This same batter can be scooped out as roundels and sun dried during peak summer and be used as Sambar Karuvadaam / Wadiyan as they call it in Northern India.  These sun dried wadis can then be deep fried and put into gravies like Sambar , VethaKozhambu, More Kuzhambu  etc just like how we use the Soya chunks or Wadis in Khadis.

Preparation Time : 1 - 1.5 hrs ( includes the soaking time) 

Cooking Time : 30 mins

Serves : 4-5

Complexity : Medium

Karamani / Lobia Sundal | Black eyed beans Stir fry - Vegan recipe

Karamani / Lobia sundal is very simple to prepare like any other sundal . Compared to other beans cowpeas or lobia requires less soaking time and not 8 to 10 hrs like kabuli chana or dried yellow peas .

If you have soaked karamani ready on hand then all it takes it 15 mins to put this sundal together. 

Normally, any sundal has very simple seasoning of either sundal/curry podi and coconut gratings. Today's sundal  is my mom's recipe and the seasoning used is rasam powder + fresh coconut gratings . Do try this sundal during this navaratri and offer it all those who come home .

During Sharda Navratri a different variety of sundal is made on all the 9 days as an offering and then shared with all the ladies who come home for thamboolam . 

Kondakadalai Sundal (Chickpeas/Safed Channa ) 

Karuppu Kondakadalai Sundal (Brown Chickpeas / Kala channa) 

Verkadalai Sundal (Peanut / Moongfali)

Pachapayar Sundal (Green gram / Akha Moong ) 

Kadhamba Sundal (Mixed Beans)

Kadalai Paruppu Sundal ( Bengal gram / Channa dhall)

Preparation Time : 5-6 hrs
Cooking Time : 25-30mins
Complexity : Simple
Serves : 3-4 

Ingredients

150 gms karamani/lobia/black eyed beans
1/4 cup fresh grated coconut
2-3 green chillies slit
few curry leaves
1/2 tsp rasam powder
pinch of asafoetida
1/2 tsp mustard seeds
2 tsp cooking oil.
salt to taste.

Method

• Wash and soak the lobia for about 4-5 hrs and pressure cook in 2 cups of water  with salt for 1-2 whistles on medium flame.
• Let the pressure release naturally.Drain the water and keep the lobia aside.
• In a kadai,temper the mustard seeds,green chillies,curry leaves,asafoetida and add the boiled karamani/lobia/beans and saute well.
• Spread the rasam powder on the beans and toss it well.Adjust salt if needed.
• Keep it closed for about 2-3 mins for the flavours of tempering to get infused.
• Add the grated coconut ,mix well and garnish with chopped corriander.

write up and pics updated on 22 April 2023 as a part of our Foodies_Redoingoldposts group activity.  A very nice initiative by our coblogger Renu which allows us to rework on our old posts . This is the 99th week and we are super excited to reach the milestone 100th week next fortnight.

Donot forget to pin me !!! 

Pudinewalla Masaledar Lobia / Minty Black Eyed Bean Gravy

Lobia (Hindi),Chawli(Marathi),Karamani(Tamil) is widely used in North Indian as well as South Indian cuisine. South Indian cuisine makes use of lobia in Sambar,Erissery,Sundal,Nombu KaaraAdai and any form of kootu.Whilst,North Indian cuisine uses lobia in preparation of dals,gravy which are served as an accompaniment to rotis,naans,rice and any kind of Indian Flat bread.

An absolute co incidence to what I prepared for lunch and the event announcement of MLLA hosted by Sizzling Tastebuds with Legumes as the star ingredient. The very next thought was What best can fit into this theme and here I am linking the recipe to Susan, the creator of this wonderful event and to Lisa who is currently managing MLLA.

Today's recipe is lobia served in a gravy with a flavor of tomatoes,mint and ginger.I paired it with hot Missi Rotis and Curd .You can serve with normal rotis or even with steaming jeera rice,pulao or regular rice.

Preparation Time : 8 hrs
Cooking Time : 25 mins
Serves : 3-4

Pudinewalla Masaledar Lobia