Butter Beans Kurma

Butter beans is a good source of protein, fiber, iron and vitamin and regular intake is good for vegetarians. As it is low calorie legume, including butter beans in our diet helps control hunger and maintaining a healthy weight. Butter beans can be used to make sundal or poriyal, add in curries or pulao and soups. Today I’m sharing an easy South Indian style kurma with butter beans.

Kurma is one our favorite side dish for roti/chapathi. Butter beans have a creamy texture which goes well with the onion, tomato and coconut gravy. I have used canned ones since I couldn’t find fresh or dried beans here. This kurma goes well with chapathi, poori, rice and even with dosa and mild pulaos. Try this butter beans kurma and let me know how you like it. Also check out my chickpeas kurma.

Butter Beans Kurma

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Ingredients

• 1 tbsp oil
• ½ tsp mustard seeds
• 1 sprig curry leaves
• 1 large onion chopped
• 1 small tomato chopped
• ¼ tsp turmeric powder
• 1 tsp sambar powder
• 1 ½ cup cooked butter beans
• Salt to taste

To grind

• ⅓ cup grated coconut
• 1 tsp roasted gram / pottukadalai
• ½ tsp fennel seeds / sombu
• 3-4 green chillies
• 2 garlic cloves
• ½ inch ginger piece

Instructions

• Grind coconut, roasted gram, fennel seeds, green chillies, garlic and ginger to a smooth paste adding little water.
• In a pressure cooker, heat oil and add mustard seeds. When it crackles, add curry leaves and onion. Fry the onion till soft and translucent.
• Then add the tomatoes and fry till they become mushy. Add turmeric powder, sambar powder and fry for a minute.
• Now add the ground paste and saute for 5-6 minutes or until the masala has cooked and raw smell is gone.
• Add 1 ½ water, butter beans, salt and mix well. Pressure cook for 1 whistle in medium flame.

Notes

• I have used canned butter beans, you can also use fresh or dried ones. If using dried ones, soak them overnight.
• You can add ¾ tsp coriander powder and ½ tsp red chilly powder instead of sambar powder.
• Adjust the amount  of green chillies according to your spice preference.
• You can also cook this in a kadai. Instead of pressure cooking for 1 whistle, simmer for 8-10 minutes.

Course: Side Dish

Cuisine: Indian