Butter Beans Kurma
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.