Butter Beans Kurma Recipe
Butter Beans Kurma is a mild and tasty South Indian kurma made with a coconut based masala. This recipe turns out rich and full of flavor but still not too heavy, so you can enjoy it with rice, roti, chapati and also with idli or dosa. The curry has a creamy texture but stays light, making it perfect for both breakfast and lunch.
Servings3 people
Ingredients
- 1 cup butter beans
- 1 small sized big onion finely chopped
- 1 medium sized tomato finely chopped
- 1 pinch turmeric powder
- 1 teaspoon red chilli powder
- 1 and ½ teaspoon coriander powder
- coriander leaves just to garnish
- salt to taste
TO TEMPER:
- 3 teaspoon oil
- 2 cloves
- ½ inch piece cinnamon
- 5 garlic chopped roughly
TO GRIND TO A PASTE:
- ¾ cup coconut
- 3 whole cashews
- 1 heaped teaspoon fennel seeds
- 1 teaspoon poppy seeds
- 1 teaspoon fried gram dal
Instructions
- Remove butter beans from its shell, rinse it well and set aside.
- Grind the ingredients listed under ‘to grind’ with little water to a semi smooth paste, set aside.
- In a pressure pan, heat oil – add the items listed under ‘to temper’ let it splutter.
- Then add onion sauté till it becomes transparent then add tomatoes.
- Sauté till mushy and raw smell leaves.
- Then add red chilli, coriander powders. Cook for 2 minutes.
- Add coconut paste along with 2 cups of water. Add turmeric powder.
- Let it simmer for a while till oil separates. Add required salt.
- Add butter beans and pressure cook for 2 whistles in low medium flame.
- Open and garnish with coriander leaves, taste check and adjust salt if required.
- Serve Butter Beans Kurma with hot rotis!
Notes
- Cooking beans – I usually pressure cook butter beans with little water till soft. For dried beans always soak overnight and cook for longer time.
- Grinding masala – Coconut paste should be ground smooth else kurma will be grainy. I sometimes add extra cashew if I want thicker gravy.
- Oil choice – Normal cooking oil works fine, but adding coconut oil in the end gives more aroma.
- Consistency – It gets thick after cooling. Add hot water before serving to bring it to correct consistency if it becomes too thick.
- Flavor boost – Add one green chili while grinding masala if you want little more spice kick.
Nutrition Facts
Butter Beans Kurma Recipe
Amount Per Serving (75 g)
Calories 232
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 22mg1%
Potassium 618mg18%
Carbohydrates 25g8%
Fiber 9g38%
Sugar 6g7%
Protein 8g16%
Vitamin A 542IU11%
Vitamin C 11mg13%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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