Double Beans Curry Recipe

Double Beans Curry is a simple side dish made with cooked double beans, coconut and whole spices. It has thick texture with mild spices and nice flavour from fennel seeds, pepper and coconut. Beans turn soft and buttery after cooking while the masala coat them well. This homely curry that tastes really good with rice meal.

This double beans curry is usually made for lunch and goes well with everyday meals. It comes together with basic ingredients and simple cooking steps. Also the coconut masala gives good flavour and makes the dish more filling. Everyone at home enjoys it and it often gets over quickly at table.

Jump to:

• About Double Beans Curry
• Double Beans Curry Ingredients
• How to make Double Beans Curry Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Double Beans Curry

Double Beans Curry is a popular home-style side dish made in many South Indian homes. This is often prepared as accompaniment for rice, rasam or sambar meals, this also use simple ingredients but has plenty of flavour. Ground coconut masala makes it different from regular beans curry.

The texture of this curry is thick and slightly coarse from coconut paste, double beans becomes soft and buttery after pressure cooking. Also fennel seeds and pepper gives nice flavour while red chillies add mild heat. As the curry cooks, masala coats the beans well and result comes out good with rich flavour in every bite.

You can adjust spice level based on your preference. Some people add little more coconut for thicker curry. It can also be used as filling for wraps and rolls. Curry tastes good with both rice and chapati. Small changes still make the dish taste well. This curry feels filling and satisfying without much effort.

I usually make this when I have soaked double beans ready at home. My family likes it with rasam rice or simple curd rice. It gets finished quickly whenever I make it.

Double Beans Curry Ingredients

• Double Beans - Used double beans as main ingredient, they turn soft and buttery after cooking. Absorb masala well and gives good texture.
• Turmeric Powder - Added turmeric powder while cooking beans. Gives colour and blends well with curry.
• Coconut - Added coconut for masala paste, gives body and richness. Also makes curry thick.
• Fennel Seeds - Used fennel seeds for flavour, they give mild sweet aroma. Pair well with beans.
• Pepper - Added pepper for gentle heat and flavour. Give nice warmth to curry.
• Red Chillies - I used red chillies for spice and colour and it gives nice heat to curry. You can adjust quantity base on preference and what you like most.
• Whole Spices - I added whole spices like cinnamon, cardamom, cloves for the tempering, they all together give the dish strong aroma and flavour base.
• Curry Leaves - Added curry leaves while tempering for flavour and it give fresh aroma to dish. Curry leave add nice taste and bring good smell to curry.
• Onion and Garlic - Added onion and garlic for base of curry. Add flavour and depth as they cook down.

Similar Recipes

• Mushroom Masala
• Paneer Masala
• Baby Corn Masala
• Cauliflower Curry
• Cauliflower Pepper Fry

How to make Double Beans Curry Step by Step

1.Soak double beans overnight. Transfer to a pressure cooker.

2.Add water(till immersing level) and turmeric powder. Pressure cook for 3 whistles in low medium flame, Set aside. Take coconut in a mixer jar.

3.Add pepper, fennel seeds and red chillies. Add little water to it.

4.Grind it to a coarse paste, Set aside. Heat oil in a pan - add items listed under 'to temper'. Add onions and garlic.

5. Saute till transparent. Add required salt. Add coconut paste.

6.Wash the mixer jar and add the water also.

7.Cook until raw smell leaves, it will takes at least 10 minutes in low flame. Strain water and add cooked beans.

8.Toss and cook until it turns reddish brown. Drizzle oil if it sticks.

Serve hot with rice!

Expert Tips

• Soaking - Usually soak double beans overnight. Help them cook faster and become soft.
• Cooking Beans - I just make sure the beans are cooked well before adding to masala. Undercooked beans may feel hard.
• Grinding - Grind coconut mixture slightly coarse. Give curry better texture.
• Slow Cooking - Cook masala on low flame for few minutes. Help remove raw smell completely.
• Water Level - Can add water little by little while cooking. Too much water make curry thin.
• Finishing - Let curry cook for few more minutes after adding beans. Help flavours blend nicely.

Serving and Storage

Serve Double Beans Curry hot with rice, rasam, sambar or chapati and it taste really good. It also work well as filling for roll and wrap at home for different meal. Store leftover in airtight container in fridge and keep it safe. It stay good for about 2 day and flavour still come out well when reheat.

FAQS

1.Can I use canned double beans?

Yes canned double beans can use if you short on time and in hurry. Drain and rinse them before use in recipe and it come out good.

2.Can I skip coconut in this recipe?

Yes you can skip coconut if need but curry taste different. Curry will not have same thick texture and flavour which make it special and filling.

3.Why is my curry watery?

This usually happen if too much water add while cooking beans. Cook for few more minute on low flame until it thicken properly and become thick.

4.Can I make this curry spicy?

Yes you can add more red chilli or pepper easily if like spice. Adjust spice level as per your taste preference and what you enjoy most.

5.Can I make it ahead?

Yes this curry can make ahead and refrigerate well for next day. Flavour taste even better after rest for some time and blend nicely together.

If you have any more questions about this Double Beans Curry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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