Butter Beans Sundal Recipe

Butter Beans Sundal is a simple snack made with butter beans, coconut and basic spices and often prepared during festive days in many homes. The beans cook soft and gives a buttery taste. Coconut adds small crunch and also mild sweetness which makes the dish good and delicious.

This also works well as a snack for evening tea time. It feels filling but not heavy on stomach. The recipe is easy and does not need many ingredients in kitchen. Once the beans are cooked the dish comes together soon. Many people make this during festival days because preparation is simple and cooking also is quick.

Jump to:

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

About Butter Beans Sundal

Butter Beans Sundal is one of the common sundal varieties made in South Indian homes. Sundal means cooked legumes mixed with coconut and simple tempering. Many families prepare different sundal during festive days. This snack is simple but still very satisfying.

The texture of this dish is soft and creamy because butter beans cooks very tender. Coconut pieces give small bite which makes the dish good while eating. Also the tempering with curry leaves and red chillies brings good aroma when mixed with the beans. You can make slight changes depending on what ingredients are available at home.

This recipe is mild and has balanced taste. It is not very spicy so children also can eat it. Some people use grated coconut instead of coconut pieces. Few also add mustard seeds along with cumin seeds while tempering. You can adjust and add accordingly.

I make this during festival days or sometimes when butter beans already soaked at home. It is one easy snack which does not need much planning and effort.

Butter beans Sundal Ingredients 

• Butter beans - I just used dried butter beans for this recipe. I soak them and cook to make them soft and creamy.
• Sundal podi - I just added for flavor, it adds mild spice and makes the beans taste more flavorful.
• Coconut pieces - I used small coconut pieces for crunch and slight natural sweetness to the dish.
• Jeera - I have added along with coconut while grinding. It adds spice flavor and also helps digestion.
• Oil - I used for tempering. It helps spices release flavor and coat the beans nicely.
• Curry leaves - I added in tempering. It gives very good aroma to the sundal.
• Red chillies - I used for mild heat and balances the mild taste of beans.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Butter Beans Sundal Step by Step

1.Soak butter beans overnight or at least for 6 hours. Pressure cook with enough water for 3 whistles. Once the pressure releases, carefully open and transfer the beans straining the water, Set aside.

2.To  a mixer jar add coconut and jeera, grind it to a coarse dry mixture. Heat oil in a pan - add the items listed under 'to temper'  let it splutter.

3.Now add cooked beans along with coconut mixture and sundal podi. Toss it well

4.Cook covered for 2 minutes for the extra moisture to leave, then toss well and switch off.

Serve hot!

Expert Tips

• Soak beans well - I usually soak butter beans overnight. This helps the beans cook soft and evenly.
• Cook until soft - I make sure the beans is cooked soft but not mushy. Overcooked beans may break while mixing.
• Use fresh coconut - I always prefer fresh coconut for this dish. It gives better taste and nice crunch.
• Drain water- I always drain the cooked beans well. Extra moisture will make the sundal little soggy.
• Cooking - I cook the sundal for one or two minutes after mixing. This removes extra moisture from the pan.
• Adjust spice if needed - I sometimes add one extra red chilli if we want little more spice.

Serving and Storage

Serve this warm during evening tea time or during Navratri pooja. It also works well as a light side dish with simple meals.

If any leftover is there you can store in refrigerator for about one day. Reheat in a pan for few minutes before serving again.

FAQS

1.Can I skip sundal podi?

Yes you can skip if not available at home. The dish will still taste good with coconut and tempering.

2.Can I use grated coconut instead of pieces?

Yes grated coconut also works fine. Texture will be soft but taste remains almost same.

3.Can I make this with other legumes?

Yes the same method works with chickpeas or green gram also. Cooking time may change little.

4.Why my beans are still hard after cooking?

Sometimes beans need longer soaking time. Next time soak little more hours and cook longer.

5.Can lemon juice be added?

Yes little lemon juice can be added at the end. It gives fresh taste to the sundal.

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