Indian veg curry recipe/ Malabar spinach curry/ Lobia masala/ Konkani style koddel

Malabar spinach is rich in antioxidants and helps to keep healthy cells; in short cells ageing problem decreases. Malabar Spinach is also called as Poi sag in Hindi, ಬಸಳೆ ಸೊಪ್ಪು in Kannada and (lastly) Vaali bajji in Konkani. This curry recipe is without using dal (lentils) and no garam masala curry. Black eyed peas/ Lobia/ Alasande is very healthy. It is known for its own nutritional benefits. This curry is an authentic Konkani curry recipe/ Amchigele style/ Coastal curry recipe called Koddel. Vaali-alsande koddel curry.

The ingredients or items required and the preparation time is also less. The use of coconut in the curry enriches the nutritional benefits and also the taste. The speciality of this recipe is it is an Indian vegetable gravy/ curry recipe prepared without dal/ lentils. South Indian gravy recipe best suited for roti/ chapathi/ rice.

This curry is best served with boiled rice. The blend of coconut, tamarind and red chillies always provides a perfect South Indian veg curry taste. The addition of garlic seasoning in the end spreads out the aroma in your entire kitchen. I am already hungry now 😉 Try it and let me know how it tasted.

How to replace coconut in the curry?

The purpose of using coconut in the curry is to give thickness and good taste. If you do not like coconut or have tree nuts allergy, substitute it with ground peas/ lobia in this curry. Taste may differ slightly. But it is a good substitute for coconut.

How to cook lobia or peas?

Soak it overnight with enough water and then cook it in a pressure cooker for 3-4 whistles. Check it after pressure releases completely.

What if I forgot to soak lobia/ peas overnight?

You can cook any seeds (like rajma/ chana, many) instantly by boiling it in water for 10 minutes. Allow it to cool and pressure cook it. It takes one or two whistles more compared to soaked ones.

Tricks for good taste:

  1. Use fresh coconut for more flavour. However, the dry desiccated coconut gives the same if soaked for 10 minutes.
  2. Chop palak or spinach roughly as it shrinks after boiling.
  3. Do not overcook the lobia.
  4. Add Kashmiri chilli for good colour in curry (optional; I ran out of Kashmiri chillies so the colour is orangish).
  5. Soak the peas/ lobia overnight or boil 2 cups lobia with 2 cups water.
  6. Use coconut oil in the recipe. It provides very good flavour. However, any available oil can be used.

Serves: 4-5 Members

Preparation time: 15 minutes

Cooking Total Time: 30 Minutes (includes cooking lobia, spinach)

Serving Suggestion:

  1. Main course/ side dish recipe for Roti/ Chapathi/ Phulka/ Rice.
  2. Side dish recipe with Dal
  3. Side dish with Dosa/ Idli/Appam/ Porridge/ Pyaj/ Kanji.

Detailed recipe in 2 minutes short video

Ingredients Required :

1. Alsande/ Black eyed peas/ Lobia — 2cups

2. Malabar Spinach/ Basale soppu/ vaali — 1 bunch (as per availability)

For masala

1. Coconut dessicated –Half cup

2. Roasted Red chillies — 4

3. Tamarind — 1 small lemon sized.


1. Garlic –4 pods

2. Oil — 2 tbsp


Step 1: Soak the peas/ lobia overnight or boil 2 cups lobia in 3 cups water.

Step 2: Wash the malabar spinach and separate leaves from stem.

Step 3: Chop it roughly (no need to separate leaves from stem if it is too thin).

Step 4: Prepare the masala. Half cup coconut, 4 red chillies, 1 piece tamarind and half cup water.

Step 5: Grind to fine paste.

Step 6: Boil spinach in 2 cups of water. Cover and cook for 10 minutes.

Step 7: Once spinach is cooked (softens after boiling 10 minutes), add 2 cups cooked lobia, 1 tbsp salt and ground paste.

Step 8: Mix well and allow it to boil.

Step 9: Take 2tbsp Oil and roast 5-6 garlic pods till it turns golden.

Here you Can:

Try, Taste & Comment.

You can post the pics you have tried from AMCHI Cooking on AMCHI Cooking’s  YouTubeFacebook , PinterestInstagram.

Happy cooking. 🙂


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