South Indian Black Eyed Peas Curry With Coconut Milk Karamani Kolambu Lobia Curry Recipe

Growing up, I always thought black-eyed peas were just for good luck on New Year’s Day, but this richly spiced coconut curry has me singing a different tune altogether!

I enjoy preparing food that brings comfort, and my South Indian Black Eyed Peas Curry with Coconut Milk is a perfect combination of hearty and savory flavors. The earthy black-eyed peas and the aromatic cumin seeds create a delightful balance with the creamy coconut milk.

It’s a dish that brings together a rich source of plant-based protein and healthy fats. But to be honest, the taste and flavor really come from the onions that are cooked to a golden brown, the spicy green chilies, and the touch of warmth from turmeric and red chili powder.

South Indian Black Eyed Peas Curry With Coconut Milk Karamani Kolambu Lobia Curry Recipe Ingredients

• Black-Eyed Peas: Rich in protein and fiber, ideal for heart health.
• Coconut Milk: Creamy texture and sweet flavor, adds richness.
• Turmeric Powder: Anti-inflammatory and antioxidant properties.
• Mustard Seeds: Adds subtle heat and pungency to dishes.
• Ginger-Garlic Paste: Provides depth with a spicy, aromatic taste.
• Garam Masala: Complex spice blend with warm, bold flavors.

South Indian Black Eyed Peas Curry With Coconut Milk Karamani Kolambu Lobia Curry Recipe Ingredient Quantities

• 1 cup black-eyed peas (karamani/lobia), soaked overnight
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 cup coconut milk
• Fresh coriander leaves, chopped, for garnish

How to Make this South Indian Black Eyed Peas Curry With Coconut Milk Karamani Kolambu Lobia Curry Recipe

1. Wash the soaked cowpeas well and place them in a pot filled with fresh water. Bring to a boil and then reduce to a simmer. Cover and cook for 20-25 minutes, or until they are soft but not mushy. Drain the peas and set them aside.

2. Warm the vegetable oil in a large pan over medium heat. Put in the mustard seeds and pay attention as they begin to pop.

3. Add the cumin seeds and allow them to sizzle for a few seconds.

4. Add the onions, chopped, and cook until they’re a lovely brown.

5. Incorporate the sliced green chilies and ginger-garlic paste. Sauté for 1-2 minutes until the uncooked aroma vanishes.

6. Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

7. Combine the turmeric powder, red chili powder, coriander powder, and salt. Mix them thoroughly and sauté for a minute.

8. Stir the thoroughly cooked black-eyed peas into the spiced mixture, coating them completely. They will be served with this sauce. And they will be cooked in it.

9. Add the coconut milk, lower the heat, and allow the curry to simmer for about 10-15 minutes until it has thickened slightly. In the last few minutes of cooking, combine the garam masala with the curry.

10. Sprinkle freshly chopped coriander leaves over each serving, and then serve the dish hot alongside rice or unleavened flatbreads like chapati.

South Indian Black Eyed Peas Curry With Coconut Milk Karamani Kolambu Lobia Curry Recipe Equipment Needed

1. Pot
2. Lid for pot
3. Large pan
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Sieve or colander

FAQ

• Can I use canned black-eyed peas instead of soaking them overnight?You can indeed use canned black-eyed peas. Simply rinse and drain them before incorporating them into the curry.
• Is there a substitute for coconut milk in this recipe?It is possible to replace coconut milk with cashew cream or common dairy cream, yet doing so will impart a slightly different flavor.
• How spicy is this curry?This curry retains a moderate spice level, which infuses from the combination of fresh and dried red chilies and red chili powder. You can lessen the heat by using fewer green chilies or by using a milder, less fiery chili powder.
• Can I make this curry ahead of time?You can certainly make the curry a day ahead of time. The flavors usually get better as they come together overnight in the fridge.
• Is it possible to make this curry without oil?An oil-free alternative is to use a small amount of water or vegetable broth to sauté the spices and vegetables. They will still have the rich flavors associated with traditional sautéing, but the overall texture and flavor will be somewhat different.
• What can I serve with this curry?This curry goes perfectly with either steamed rice or Indian breads like roti or naan.

South Indian Black Eyed Peas Curry With Coconut Milk Karamani Kolambu Lobia Curry Recipe Substitutions and Variations

You can use chickpeas or red kidney beans in place of black-eyed peas.
Coconut oil or sunflower oil can be used in place of vegetable oil.
If mustard seeds are not in your pantry, consider using nigella seeds for a whole new taste.
You can use jalapeños or Serrano peppers in place of green chilies.
Use canned tomatoes or tomato puree if fresh tomatoes aren’t available.

Pro Tips

1. To enhance the flavor of the black-eyed peas, you can add a pinch of asafoetida (hing) to the oil right after the mustard seeds begin to pop for an aromatic touch typical in Indian cooking.

2. For a richer and creamier curry, consider using half coconut milk and half coconut cream. This balance retains the coconut flavor while providing a thicker consistency.

3. To deepen the flavor, dry roast the cumin seeds in a pan until they are fragrant before adding them to the oil. This releases their essential oils and intensifies their aroma.

4. For an extra burst of flavor, add a tablespoon of kasuri methi (dried fenugreek leaves) while the curry is simmering with the coconut milk. Crush the leaves between your palms to release more aroma before adding.

5. To introduce a subtle tanginess, squeeze a little fresh lime juice over the dish just before serving. This will enhance the flavors and provide a fresh finish to the curry.