Butter Beans Kuzhambu Recipe

Butter Beans Kuzhambu is a tasty gravy made with butter beans, coconut milk, tamarind extract and basic spices. It has rich flavour and creamy texture that comes from coconut milk, becomes soft and absorb flavours really well while cooking. Combination of tamarind and coconut milk give nice balance and result comes very good.

This kuzhambu I usually make during butter beans season when fresh beans are available. It comes together with simple ingredients and basic cooking steps. Everyone at home enjoys it with hot rice and papad. It tastes really good and makes nice change from regular kuzhambu varieties made at home.

Jump to:

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

About Butter Beans Kuzhambu

Butter Beans Kuzhambu is a traditional style gravy commonly made in South Indian homes. It is prepared using fresh butter beans along with tamarind and coconut milk. You can make this during season when fresh butter beans is available in market. This is simply liked for its mild taste and simple preparation.

This recipe has smooth and slightly creamy texture, butter beans gives soft bite and absorb gravy flavours very well. Coconut milk gives richness while tamarind adds mild tanginess. Spice powders adds flavour and colour making gravy taste really good.

You can adjust this recipe as per taste. you can add in some more chilli powder for extra spice. You can also use cooked dried butter beans if fresh ones are not available and can be served with rice, idli, dosa or chapathi too. It tastes really good and gets over quickly at home. 

I usually make this when fresh butter beans is available during the season. My family likes this kuzhambu with hot rice and appalam. I have found that coconut milk makes flavour more comforting and rich.

Butter Beans Kuzhambu Ingredients

• Butter Beans - Added butter beans as main ingredient and it give soft texture. Butter beans absorb gravy flavours well and comes out tasty.
• Tamarind Extract - Added tamarind extract for tanginess and flavour. It balances richness of coconut milk well.
• Coconut Milk - I used coconut milk for creamy texture and richness. it makes gravy smooth and flavourful.
• Small Onions - Added small onions for sweetness and flavour, gives nice taste to kuzhambu.
• Tomato - Used tomato for mild tang and body. Tomato blends well into gravy while cooking.
• Red Chilli Powder - Added red chilli powder for spice and colour just adjust quantity as per taste.
• Turmeric Powder - Added turmeric powder for colour and flavour. It also gives nice look to kuzhambu.
• Garam Masala Powder - Used garam masala powder for flavour and aroma, add snice depth to dish.
• Salt - Added salt to enhance overall taste. Salt help balance all flavours together.
• Coriander Leaves - Added coriander leaves for garnish and freshness. It give nice flavour at end.
• Oil - Used oil for sautéing ingredients. Oil help flavours blend together well.

Similar Recipes

• Poondu Kulambu
• Paruppu Urundai Kulambu
• Chicken Kuzhambu
• Mor Kuzhambu
• Puli Kulambu

How to make Butter Beans Kuzhambu Step by Step

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 minutes until oil separates. Finally garnish with coriander leaves and switch off.

Serve hot with rice.

Expert Tips

• Cooking Beans - I usually cook butter beans until soft but not mushy. This helps beans hold shape in gravy.
• Coconut Milk - I prefer adding coconut milk after tamarind boils well. This gives better flavour and texture.
• Tamarind - I always use thin tamarind extract for this recipe. It keeps flavour balanced and not too sour.
• Consistency - You can add little water if gravy becomes thick. Adjust consistency as per your preference.
• Simmering - I make sure to simmer gravy for few minutes after adding beans. This helps flavours blend together nicely.
• Serving - I prefer serving it after resting for few minutes. Flavours settle well and tastes even better.

Serving and Storage

Serve hot with rice, appalam or vegetable side dish, it can also serve with idli, dosa or chapathi. Store in air tight container, it stays good for about 1 to 2 days.

FAQS

1.Can I use dried butter beans?

Yes you can use after soaking and cooking them. This recipe comes out well with both fresh and dried beans.

2.Why is my kuzhambu too thick?

Gravy may become thick after simmering for a long time. Add little hot water and adjust consistency.

3.Can I skip coconut milk?

Yes you can skip coconut milk if needed. Flavour will be different and less creamy.

4.Can I make this kuzhambu ahead?

Yes you can make it few hours earlier. It tastes even better after flavours rest for some time.

5.What can I serve with? 

It goes very well with hot rice and appalam.

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