Go Back
+ servings
Chettinad Black Eyed Peas Curry filled in 2 round serving bowls

Instant Pot Chettinad Black Eyed Peas Curry

Instant Pot Chettinad Black Eyed Peas vegan curry is a delicious South Indian recipe. This meatless masala curry is perfect for weeknights! It tastes best with roti/rice and can also be made on the stovetop. 
Course curry, Main Course
Cuisine chettinad, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 8 hours
Servings 4 people
Calories 184.14kcal



For grinding

For curry


  • Soak black-eyed peas in water, overnight or for 8 hours. Then drain out the water and set it aside.

Instant Pot Instructions

  • Make a smooth paste by grinding half an onion, coconut, and fennel seeds along with water.
  • Turn on the Instant pot in saute mode. Add oil and temper mustard seeds and fenugreek seeds.
  • Then add ginger paste, garlic paste, and the other half onion. Saute till the onion turns translucent.
  • Then add the tomato paste and tamarind paste. Mix and cook for 30 seconds.
  • Add the ground paste, mix and continue to saute for a minute.
  • Now it's time to add the spices - turmeric, coriander powder, cumin powder, and paprika. Fry for another 30 seconds.
  • Lastly, add the black-eyed peas along with water and salt. Turn off the Instant pot and close the lid.
  • Cook in manual mode for 15 minutes and release pressure naturally.
  • Once done, open the lid and garnish with chopped cilantro.

Stovetop Instructions

  • You will need to cook the black-eyed peas in advance with some salt and turmeric. 
  • Then make this masala Lobia curry recipe in a pan by following the steps above. 


To save time, soak the peas overnight and freeze them. This way, you will be able to make this dish in a jiffy.
To make this Karamani Kurma even more quickly, soak and cook the peas well in advance. Freeze and then use it as needed. 
If you don't have black-eyed peas or don't like them, you can easily swap them for other beans like chickpeas, kidney beans, pinto beans, etc. 
In case you are using canned beans, reduce the cooking time in the Instant Pot to 3 minutes. Or simply make it on the stovetop. 
You can also skip the soaking part. In that case, increase the cooking time to 20 minutes.
Instead of tamarind paste, you can also use regular tamarind. Soak a lemon-sized ball in 1/2 cup of hot water for 15 minutes.
Then squeeze out the juice from it and use the water. The pulp can be discarded. 
Add more water or stock once it's done to adjust the consistency based on your preferance. 
If you don't have tamarind at all, add some lemon juice at the end as a garnish. 
The leftover masala curry can be stored in the fridge for a week. It also freezes well. 


Calories: 184.14kcal | Carbohydrates: 24.64g | Protein: 5.95g | Fat: 8.14g | Saturated Fat: 3.5g | Trans Fat: 0.01g | Sodium: 141.87mg | Potassium: 507.79mg | Fiber: 6.65g | Sugar: 9.85g | Vitamin A: 1145.21IU | Vitamin C: 7.83mg | Calcium: 58.39mg | Iron: 3.56mg