Butter Beans Kuzhambu/Gravy

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.

IMG_2593

Cuisine: Indian(South) | Category: Side Dishes for Rice | Prep time: mins | Cook time: 15 mins | Serves: 4

Open

Ingredients

  • 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

To Temper

  • Cumin/Jeeragam – 1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves -A spring

METHOD

  • 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.

Visual clicks

Take all your ingredients.
Take all your ingredients.
Pressure cook the butter beans by adding required amount of salt for 2 whistles.
Pressure cook the butter beans by adding required amount of salt for 2 whistles.
Add oil to the pressure cooker.
Add oil to the pressure cooker.
Temper cumin.
Temper cumin.
Add urad dal and curry leaves.
Add urad dal and curry leaves.
Now add the chopped onion and garlic and saute.
Now add the chopped onion and garlic and saute.
After that add chopped tomatoes.
After that add chopped tomatoes.
After few mins add the sambar powder, salt and tamarind paste and stir.
After few mins add the sambar powder, salt and tamarind paste and stir.
Time to add the coconut paste.
Time to add the coconut paste.
Add required amount of water. Check the taste and pressure cook for one whistle.
Add required amount of water. Check the taste and pressure cook for one whistle.
Butter beans kozhambu is ready.
Butter beans kozhambu is ready.

IMG_2580

The Kozhambu/Gravy is ready to be served with rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s