Karamani Kurma | black eyed peas curry
Karamani Kurma | Karamani masala | Lobia curry | black eyed peas curry | thattai payaru Kurma | kurma with karamani | Saravana Bhavan style kurma | HSB kurma | one pot kurma | pressure cooker kurma | South Indian style lobia masala, pressure cooker black eyed | masala curry with step-by-step pictures and video recipe. Check out the one-pot karamani kurma. If you like the video, pls SUBSCRIBE to my channel
ONE POT Karamani Kurma
Karamani Kurma, also known as Black Eyed Peas Curry, is a flavorful South Indian dish that combines protein-rich legumes with aromatic spices and a creamy coconut-based masala. Perfect for lunch or dinner, this hearty vegetarian curry pairs beautifully with rice, chapati, or parotta. With just an hour of soaking time, it's a convenient and nutritious option for busy weekdays or festive meals. Whether you're exploring Tamil cuisine or looking for a wholesome plant-based recipe, Karamani Kurma is a must-try! Protein-rich South Indian style kurma in a pressure cooker is super easy to make and tastes delicious.
Should I dry-roast karamani before cooking?
Dry roasting karamani (black-eyed peas) enhances their flavor and aroma. It helps reduce the raw smell and gives the curry a deeper, nuttier taste. Roast them in a pan over medium heat for 3-5 minutes until they turn slightly golden and emit a toasty fragrance.
If I dry roast karamani, how long should I soak them?
When you dry roast karamani before cooking, soaking them for just 1 hour is usually enough to soften them. The roasting process helps water to penetrate faster. However, if you skip roasting, it's best to soak the black-eyed peas overnight (6-8 hours) to ensure they cook evenly and become tender.
Can I make lobia Kurma without coconut?
Yes, you can substitute coconut with cashew paste or yogurt for a creamy texture, though the flavor will differ slightly.
Is south indian black eyed peas masala vegan?
Yes, the traditional recipe is vegan as it uses plant-based ingredients like coconut, spices, and legumes.
What are the best sides to serve with Karamani Kurma?
It pairs well with steamed rice, jeera rice, chapati, parotta, or even dosa.
CAN I ADD SALT WHILE COOKING lobia?
Yes, if you are directly pressure-cooking karamani, adding salt helps to avoid overcooking. Additionally, black-eyed peas absorb salt flavor. Adjust whistles according to the karamani you use.
Should I use measured water for cooking Chana?
It is optional, but as we are reusing the water for kurma, we avoid adding excess.
HSB karamani kurma
To make saravana Bhavan-style kurma, add the ingredients under "to grind".
HOW TO MAKE INSTANT POT black-eyed peas kurma
Cook the karamani for 5 minutes and let the pressure release naturally. Follow the rest of the steps and cook again for 5 minutes for the IP karamani kurma recipe
Oil for Kurma
Coconut oil gives the best taste, but you can add any oil of your choice
How to serve Kurma with karamani
It goes well as a side dish for Tiffin varieties like chappathi, idli, dosai, etc. Also tastes good with rice.
ingredients
Pressure cook karamani
1 cup karamani | lobia | black eyed peas
water
required salt
½ teaspoon Kashmiri chilli powder
¼ teaspoon turmeric powder
½ teaspoon garam masala
To Grind
⅓ cup coconut, heaped
3 garlic
5 cashew
1 teaspoon fennel seeds
½ teaspoon poppy seeds
1 teaspoon garam masala
Ginger
2 Green chilli
1 tablespoon curd
Water
clove
cardamom
cinnamon
Pressure cooker kurma
1 tablespoon coconut oil
½ tomato
1+½ cup onion
Coriander leaves
water
Required salt
How to make pressure cooker karamani kurma with step-by-step pictures
- First, dry roast karamni till they turn aromatic and slightly change color
- Add hot water and soak for an hour. Discard the water.
- Add soaked karamani, water, turmeric powder, kashmiri chilli powder, and garam masala; pressure cook for 1 whistle
- Add the ingredients under "to grind" and keep them aside
- heat oil
- Furthermore, add bay leaf and onion, and saute till it turns translucent
- Add tomato and salt; saute till mushy
- Transfer the sauteed mixture to the cooker
- Furthermore, add the ground mixture and water; avoid mixing
- Pressure cook for 2 whistles
- Sprinkle coriander leaves and bring to a rolling boil
Ingredients
Pressure cook karamani
- 1 cup karamani | lobia | black eyed peas
- water
- required salt
- ½ teaspoon Kashmiri chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
To Grind
- ⅓ cup coconut heaped
- 3 garlic
- 5 cashew
- 1 teaspoon fennel seeds
- ½ teaspoon poppy seeds
- 1 teaspoon garam masala
- Ginger
- 2 Green chilli
- 1 tablespoon curd
- Water
- clove
- cardamom
- cinnamon
Pressure cooker kurma
- 1 tablespoon coconut oil
- ½ tomato
- 1 +½ cup onion
- Coriander leaves
- water
- Required salt
Instructions
- First, dry roast karamni till they turn aromatic and slightly change color
- Add hot water and soak for an hour. Discard the water.
- Add soaked karamani, water, turmeric powder, kashmiri chilli powder, and garam masala; pressure cook for 1 whistle
- Add the ingredients under “to grind” and keep them aside
- heat oil
- Furthermore, add bay leaf and onion, and saute till it turns translucent
- Add tomato and salt; saute till mushy
- Transfer the sauteed mixture to the cooker
- Furthermore, add the ground mixture and water; avoid mixing
- Pressure cook for 2 whistles
- Sprinkle coriander leaves and bring to a rolling boil
Video
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