Butter Beans is something linked to me from my childhood. It used to be available a lot and my mom makes masala or Kuzhambu/gravy out of it. These kind of beans varieties are my all time favourites. In Malaysia and Cairo you don’t get these fresh beans, so used to get either the processed tins or the dried ones. But nothing can beat the taste of the fresh ones. In Nairobi we get a lot of the fresh beans variety and all of us love them.
Cuisine: Indian(South) | Category: Side Dishes for Rice | Prep time: 5 mins | Cook time: 15 mins | Serves: 4
- Butter beans – 2 cup (pressure cooked)
- Onion – 1 (medium chopped roughly)
- Tomato – 1 (medium Chopped roughly)
- Garlic pods – 6(Peeled and cubed)
- Coconut Paste – 3 to 4 tbsp.
- Tamarind Paste – 1 1/2 tsp
- Sambar powder – 2 1/2 tsp
- Salt – As needed
- Cumin/Jeeragam – 1/2 tsp
- Urad dal – 1 tsp
- Curry leaves -A spring
- Pressure cook the butter beans with required amount of salt for two whistles.
- Rough chop the onion, garlic and tomato.
- Transfer the cooked butter beans to a bowl and use the same pressure cooker to temper.
- Add oil and temper cumin, urad dal and curry leaves.
- Add onion, garlic and tomatoes and saute them for few mins. No need to wait until it gets cooked.
- Add the sambar powder, tamarind paste and salt.
- Mix and then add the coconut paste.
- Now add reqired amount of water and check the consistency and taste.
- Adjust the taste of your gravy at this stage.
- Pressure cook it for one whistle.
- Open after the pressure releases and the kozhambu/gravy is ready to be served with rice.
Note : You can do the tempering in the end if you like it that way. If you need more gravy then add more coconut paste and more water and adjust the taste by adding tamarind paste, salt and sambar powder accordingly.
The Kozhambu/Gravy is ready to be served with rice.