Butter Beans Kuzhambu is a mild, tasty gravy made by cooking butter beans in coconut milk, tamarind extract, ground spices, onion &tomato. Butter Beans Kuzhambu is healthy and an alternate choice to regular Kuzhambu to try at home during Butter Beans season. Butter Beans Kuzhambu Recipe posted here with step by step pictures.
Butter Beans Kuzhambu is 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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📖 Recipe
Butter Beans Kuzhambu
Ingredients
- 1 cup butter beans
- 1/3 cup tamarind thin extract
- 1 cup coconut milk thin + thick
- 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
- coriander leaves chopped for garnish
Instructions
- Peel the skin of fresh butter beans and 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.
- 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.
- Saute till mushy add the spice powders.
- Mix well and cook for few mins until it becomes thick. Add tamarind extract. Let the curry boil in low flame.
- Add coconut milk.mix well. Add cooked butter beans.
- Cook covered for 7-10 mins until oil separates. Finally garnish with coriander leaves and switch off.
- Serve Butter Beans Kuzhambu hot with rice.
How to make Butter Beans Kuzhambu
- 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.
- 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.
- Saute till mushy add the spice powders.
- Mix well and cook for few mins until it becomes thick.Add tamarind extract.Let the curry boil in low flame.
- Add coconut milk.mix well.Add cooked butter beans.
- 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!
Savannagal
Hello,
I don’t know what is meant by “nos”. Can you clarify please.
Thank you,
Margie
Sharmilee J
numbers
Vadivu
Hello Sharmi thanks a lot this recipe. Tried it today taste was so awesome. Never expected it will taste so good.