Butter beans kurma is very flavorful and easy to prepare. This is a typical Tamil Nadu style kurma. It goes well with dosa, poori and chapati. Personally I love it with chapatis and phulkas. Today we will learn how to make this easy butter beans kurma following this simple recipe with step wise pictures.
Chop onions thinly lengthwise. Chop tomatoes and keep it aside.
Grind coconut to a fine paste with little water and set it aside.
Heat oil in a pan, add cumin seeds and fennel seeds. Once cumin seeds, fennel seeds sizzles, add the rest of the ingredients mentioned under seasoning. Saute for a few seconds and then add onions and curry leaves.
Saute until onions turn light brown. Add a little salt to speed up the process. Stir continuously for even cooking.
Add ginger-garlic paste and saute for a few more minutes.
Add chopped tomatoes, coriander powder, chilli powder, turmeric powder and salt needed.
Saute until tomatoes get cooked well and oozes out oil as you see in the picture below.
Add butter beans and mix well. Add a cup of water, mix well and check for salt. If needed add at this stage.
Close the cooker or pressure pan and pressure cook for 2 whistles. Simmer for another 5 minutes.
Once the pressure subsides, open the cooker, mix the gravy well and cook for a few seconds on low heat.
Add the coconut paste, mix the gravy and cook for another one minute. Do not cook too much after adding the coconut paste.
Turn off the heat and garnish with finely chopped coriander leaves.
Delicious and flavorful South Indian style Butter beans kurma is ready to be served. It goes well with chapati, pooris and dosas.
Note – You can substitute butter beans with other fresh beans like double beans, red beans etc.
Check out more than 150 Side Dishes for Chapati-parathas-poori.
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