Butter beans sundal recipe – A sundal variety you can try for this Navaratri. I tried this butter beans sundal today morning to post it here.This is a simple sundal variety with coconut and sundal podi but tastes so good that I had it as such and also with rice.
Last week when I went to grocery shopping, I had a glance at the legumes variety that’s when I saw this dried butter beans which I haven’t tried yet so immediately picked it up to try a sundal.I have tasted fresh butter beans but this is the first time I am seeing the dried one.
My cousin gave me this cute plate during our last trip to chennai, was waiting to use it for clicks and finally did today 🙂
Ingredients
- 1/2 cup butter beans
- 1 heaped tsp sundal podi
To temper:
- 3 tbsp coconut pieces
- 1/2 tsp jeera
To temper:
- 1 tsp oil
- a small sprig curry leaves
- 2 small red chillies
Instructions
-
Soak butter beans overnight or atleast for 6 hrs.Pressure cook with enough water for 3 whistles.Once the pressure releases, carefully open and transfer the beans straining the water.Set aside.
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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.
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Now add cooked beans along with coconut mixture and sundal podi.Toss it well.
-
Cook covered for 2 mins for the extra moisture to leaves,then toss well and switch off.
Steps to make butter beans sundal recipe:
- Soak butter beans overnight or atleast for 6hrs.Pressure cook with enough water for 3 whistles.Once the pressure releases, carefully open and transfer the beans straining the water.Set aside.
- 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.
- Now add cooked beans along with coconut mixture and sundal podi.Toss it well.
- Cook covered for 2 mins for the extra moisture to leave, then toss well and switch off.
Serve hot or warm!
Enjoy hot!!
Nice post dear and your dish is so delicious. I like very much thanks for sharing…….