KARAMANI (LOBIYA) KURMA
In our household, its starting to look like we have a penchant for Karamani/lobiya/cowpeas. Ofcourse, they’re very healthy, but they’re also really tasty. Just last month, I posted Karamani Masala, which was a big hit at home. My daughter loves anything that tastes good with rice. But I try to make chapathis at night for the rest of us, so when I come across a dish that can be served with both, I know I have to make it immediately. This Karamani (Lobiya) Kurma too, just like Karamani Masala was a big hit. Being on the constant look out for new recipes to try, I came across Chef Deena’s Soya Kurma. We didn’t have any soya at home on that day, and I substituted for soya, with Karamani. Thus, came this Karamani (Lobiya) Kurma.
It is delicious, but unlike my other recipes, it is not very quick to make. It does require around 40-50 minutes on the stove, but it really is worth it. If you want, you can substitute Karamani with any other legume of your choice. You do need to preplan this just a little bit, because of the long soaking time. You can also soak it overnight, and make it in the morning. Serve it hot with rice, or chapathi.
KARAMANI (LOBIYA) KURMA
- 1 Cup Cow Peas soaked in water for three hours Karamani in Tamil, Lobiya in Hindi
- 2 Nos Medium sized onion Finely chopped
- 1 No Tomato chopped
- 1 Nos Green chilli Slit vertically
- 1 inch Ginger finely chopped
- 1 Tsp Red chilli powder
- 2 Tsp Coriander powder
- 1/4 Tsp Turmeric powder
- 5 Tbsp Chopped Coriander leaves
- 2 Tbsp Oil
- 1 No Bay leaf
- 1/4 Tsp Fennel seeds
- 1 Inch Cinnamon stick
- 3 Nos Cloves
- 2 Nos Cardamom
- Curry leaves
- Salt as per taste
For coconut paste
- 1/2 Cup Coconut Grated
- 2 Tsp Roasted Bengal Gram Pottu kadalai in Tamil, Bhuna hua chana in Hindi
- 2 Nos Green chilli
- 5-6 Nos Cashew Nuts
- Pressure cook karamani/lobiya for 4 to 5 whistles with a tiny pinch of salt and turmeric powder. Keep it aside.
- Add coconut, roasted bengal gram, cashew nuts and green chilli to a blender.
- Blend it to a fine paste and keep it aside.
- Heat oil in a kadai. Add bay leaf, cinnamon stick, fennel seeds, cardamom and cloves. Let the fennel seeds splutter.
- Once they start splutterin, add chopped onions and green chilli.
- Add curry leaves and saute till onions are slightly cooked.
- Add chopped ginger, mix well and saute till the raw smell of ginger dissipates.
- Now add turmeric powder, red chilli powder and coriander powder.
- Add salt to taste, and mix well. Let it cook for 2-3 minutes on low heat.
- Add chopped tomatoes.
- Add 1/2 Cup water.
- Add 1 tbsp chopped coriander leaves and mix well. Let it simmer on low flame for 2-3 minutes.
- Add the coconut paste and mix well. Let this simmer for 5-6 minutes such that the coconut paste doesn't taste raw.
- When the tomato and coconut mix starts boiling add the boiled karamani/lobiya and mix well.
- Add 2 tbsp chopped coriander leaves and close the kadai with a lid and cook in low flame for 10-12 minutes. Keep stirring in between.
- Now add the remaining chopped coriander leaves, mix well and cook in low flame for another five minutes.
- After five minutes switch off the stove. Your karamani/lobiya kurma is ready to be served.