Black Eyed Peas Curry With Coconut

Black eyed peas curry with coconut (Kerala style) – It is mild spicy with nutty flavor from coconut. Yes coconut plays a major role to make this flavorful and delicious.

Black eyed peas curry recipe with coconut - lobia curry recipe

Along with coconut, onion is also added in gravy. this is very easy and quick to make, also healthy too. It can be eaten on everyday basis. A bowl of rice with beans curry, a complete healthy, homey meal is ready.

There are also many other ways of making black eyed peas curry like Punjabi style lobia curry or Gujarati style lobia curry. Basic onion-tomato gravy is made for Punjabi styel while besan-tamarind gravy is made for Gujarati style. But for today’s recipe, onion-coconut is used to make delicious gravy.

The great thing about this curry is that you do not need to soak the beans. And that’s why we pressure cooked it for 20 minutes and beans are cooked perfectly. If you do not have pressure cooker then I recommend soaking the beans for 4-5 hours and cook the bean in pan of boiling water. This way it will cook faster.


How to make black eyed peas curry (Step by Step Photos):


or Jump to Recipe

1) Wash black eyed peas under running cold water till water runs clear. Take black eyed peas in pressure cooker on high heat. Add 3 cups of water and bring it to a boil.
Black eyed peas curry recipe with coconut - lobia curry recipe

2) Once it starts to boil add sliced onions and slit green chilies. Mix well.
Black eyed peas curry recipe with coconut - lobia curry recipe

3) Close the pressure cooker and put the weight on. Let the cooker whistle once. Then lower the heat to medium-low and cook it for another 20 minutes. Then turn off the stove and let the pressure go down by itself. Open the cover and it will look like as shown below.
Black eyed peas curry recipe with coconut - lobia curry recipe

4) Meanwhile take some water in a pan bring it to a boil. Then add roughly chopped onions and green chilies. Let it boil for 4-5 minutes or till onions become soft. Drain out the water and let the onions cool a bit. In a blender add ¼ cup of water, boiled onions and green chilies, coconut, cumin seeds, turmeric powder. And make a smooth puree.
Black eyed peas curry recipe with coconut - lobia curry recipe

5) Add this puree and salt to the cooked black eyed peas. Mix well. Let it cook for 6-7 minutes on medium heat. Then turn off the stove.
Black eyed peas curry recipe with coconut - lobia curry recipe

6) Then heat the oil on a small pan for tempering on medium heat. Once oil is hot, add mustard seeds and let them pop. Then add curry leaves.
Black eyed peas curry recipe with coconut - lobia curry recipe

7) Add this tempering to the curry. Mix well. And serve hot.
Black eyed peas curry recipe with coconut - lobia curry recipe

Serving suggestion: This kerala style black eyed peas curry can be served with steamed rice. It can be served with roti, paratha as well.

Black eyed peas curry recipe with coconut - lobia curry recipe

Black eyed peas curry recipe with coconut - lobia curry recipe
5 from 2 votes
Print

Black Eyed Peas Curry With Coconut

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Kerala, South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 2 -3 servings
Author Kanan

Ingredients (1 cup = 240 ml)

For pressure cooking:

  • 1 cup Black eyed peas (Lobia)
  • 1 medium or 1 cup Onion sliced
  • 2 Green chilies slit into half
  • 3 cups Water

For making paste:

  • 1 medium or 1 cup Onion roughly chopped
  • ¼ cup Water
  • 2 Green chilies chopped
  • ½ cup Coconut grated, fresh or frozen
  • 1 teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder
  • Salt to taste

For tempering

  • 3 teaspoons Oil
  • 1 teaspoon Mustard seeds
  • 7-8 Curry leaves

Instructions

Pressure cooking black eyed peas:

  1. Wash black eyed peas under running cold water till water runs clear.
  2. Take black eyed peas in pressure cooker on high heat. Add 3 cups of water and bring it to a boil.
  3. Once it starts to boil add sliced onions and slit green chilies. Mix well.
  4. Close the pressure cooker and put the weight on.
  5. Let the cooker whistle once. Then lower the heat to medium-low and cook it for another 20 minutes.
  6. Then turn off the stove and let the pressure go down by itself. Open the cover

Making paste:

  1. Take 1/2 cup of water in a pan bring it to a boil.
  2. Then add roughly chopped onions and green chilies.
  3. Let it boil for 4-5 minutes or till onions become soft.
  4. Drain out the water and let the onions cool a bit.
  5. In a blender add ¼ cup of water, boiled onions and green chilies, coconut, cumin seeds, turmeric powder. And make a smooth puree.
  6. Add this puree and salt to the pressure cooked black eyed peas. Mix well.
  7. Let it cook for 6-7 minutes on medium heat.
  8. Then turn off the stove.

Making tempering:

  1. Then heat the oil on a small pan for tempering on medium heat.
  2. Once oil is hot, add mustard seeds and let them pop.
  3. Then add curry leaves.
  4. Add this tempering to the curry. Mix well.

Add Comment

14 Comments

  1. Mirandamom
  2. k.mahalakshmi
  3. Sandy Curran
    • Kanan
  4. Padmaja
    • Kanan