Butter beans kuzhambu recipe, Butter beans curry recipe

Butter beans kuzhambu recipe a tangy coconut milk based gravy using fresh butter beans.We don’t get fresh butter beans often here in Coimbatore so whenever I see it never miss to try and post a recipe using it.

When we went to karaikudi mama bought us this butterbeans as its very cheap there and it is so fresh too.We all love coconut milk based gravy so thought to try this kuzhambu that way and it turned out super hit.

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Butter beans kuzhambu recipe

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Butter beans kuzhambu recipe with step by step pictures.

Course: Lunch

Cuisine: Indian

Servings: 2

Author: Sharmilee J

Ingredients

• 1 cup butter beans
• 1/3 cup thin tamarind extract
• 1 cup thin + thick coconut milk
• 10 nos small onions (finely chopped)
• 1 medium sized tomato (roughly chopped)
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 3/4 tsp garam masala powder
• salt to taste
• water as needed
• chopped coriander leaves just for garnish

Instructions

1. Peel the skin and take the fresh butter beans rinse it well.Then add it to pressure cooker along with salt and turmeric powder.Pressure cook for 3 to 4 whistles or until soft. It should be soft but not mushy.Set aside.

2. Extract tamarind pulp by adding water to a small marble sized tamarind,Set aside.Heat oil in a kadai - add onion and garlic.Saute for a while until onions turn transparent.Then add tomatoes.
   

3. Saute till mushy add the spice powders.
   

4. Mix well and cook for few mins until it becomes thick.Add tamarind extract.Let the curry boil in low flame.
   

5. Add coconut milk.mix well.Add cooked butter beans.
   

6. Cook covered for 7-10 mins until oil separates.Finally garnish with coriander leaves and switch off.
   

7. Serve hot with rice.
   

How to make butter beans kuzhambu recipe:

1. Peel the skin and take the fresh butter beans rinse it well.Then add it to pressure cooker along with salt and turmeric powder.Pressure cook for 3 to 4 whistles or until soft.It should not be mushy.Set aside.
   
2. Extract tamarind pulp by adding water to a small marble sized tamarind,Set aside.Heat oil in a kadai – add onion and garlic.Saute for a while until onions turn transparent.Then add tomatoes.
   
3. Saute till mushy add the spice powders.
   
4. Mix well and cook for few mins until it becomes thick.Add tamarind extract.Let the curry boil in low flame.
   
5. Add coconut milk.mix well.Add cooked butter beans.
   
6. Cook covered for 7-10 mins until oil separates.Finally garnish with coriander leaves and switch off.
   

Serve hot with rice.

Mildy spicy coconut milk based butter beans kuzhambu ready!

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