Black Eyed Beans (Lobia) and Moringa (Drum sticks) Saaru

Black Eyed Beans (Lobia) and Moringa (Drum sticks) Saaru

This tasty, healthy, nutritious and versatile side dish pairs well with steamed rice, chapati and almost all south Indian “Tiffin” dishes like verities of Idly , dosa; Idiyappam, paddu, Kadubu , Shyvige (sting hoppers) etc. 

Course: Side Dish
Servings: 4
Author: Chandri Bhat
  • Black eyed beans 200gm
  • Red chilies 8-10 or to taste
  • Cloves 3
  • Cinnamon 2 pieces, 2cm each
  • Oil 2tablespon
  • Mustard 1teaspoon
  • Curry leaves 1tablespoon
  • Asafetida powder ½ teaspoon
  • Shallots (sambar onion) 10-12, cut into halves
  • Moringa 3, mediu size, cut into 4 cm length
  • Salt to taste
  • Tamarind pulp 2teaspoon
  • Sambar powder 4teaspoon or to taste
  • Jaggery powder 2teaspoon, optional
  • Coriander leaves to garnish
Recipe Notes

Step 1

Black Eyed Beans Wash and soak the beans in water for 8-10 hours. Drain, add about 3-4 cups of fresh water and cook till very soft but not mushy. Drain and reserve the cooking liquid (stock) and the beans separately.

Step 2

Black Eyed Beans Grind coconut with 1 heaped tablespoon of cooked beans, cloves and cinnamon with ¼ cup of stock into a smooth paste. (I use Panasonic super mixer-grinder)

Step 3

Heat the oil in a kadai. Add mustard. When it splutters, add curry leaves and asafetida. When they emit a pleasant aroma, add the shallots. Cook stirring often till shallots begin to brown. Add about 1 ½ cup pf water or bean stock and moringa. Simmer till moringa is cooked.

Step 4

Black Eyed Beans Add tamarind pulp, salt and sambar powder. Simmer for 1 minute. Add the ground paste and cooked beans. Add enough reserved beans stock/water to make the saaru of medium pouring consistency. Add jaggery powder. (Optional) Simmer for 2 more minutes. Serve hot.

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