Butter Beans is a fresh beans which used to be available in Chennai. It is so much bonded with me and my childhood. I just love these yummy buttery beans. Am a great fan of any kind of fresh beans. I missed these fresh varieties when we were in Malaysia and Cairo as we get only the tinned beans. Now in Nairobi these beans are available throughout the year, the best part is they are sold after they are removed from their pods in the market. I love them as they are fresh and not dried. It gets cooked fast, no hassle of soaking overnight.
This kurma is from the Coimbatore region of Tamil Nadu. This region has a fertile land where they have huge farms. They like to grow their own vegetables in their garden. They use coconut milk and coconut in most of their recipes. It’s a flavourful cuisine. I learnt this recipe from one of my Coimbatore based friend who was in Nairobi. She had invited us once to her house for lunch and she had made this kurma using small potatoes. It was yummy so I got the recipe from her. Her name is Preethi. We call this as Preethi’s Kurma. I make this kurma for Idiyappam it goes well with it.
Try this recipe and do leave a comment if you enjoyed.
Cuisine: Indian(Kongu Nadu/Coimbatore Cuisine) | Category: Side Dishes For Idly/Dosa/Idiyappam | Prep time: 20 mins | Cook time: 15 mins | Serves: 4
- Mustard/Kadugu – 1 tsp.
- Onion – 1 medium sized(chopped as shown)
- Tomato – 1 medium sized (chopped medium as shown)
- Potato – 2 medium sized (chopped big as shown)
- Butter Beans – 2 cups (Fresh-Cooked)
- Tamarind Paste – 1 tsp. (Increase or decrease according to taste)
- Coriander Powder – 3 tbsp.
- Coconut Milk – 1 Cup
- Salt as needed.
To Roast and Grind
- Onion – 2 Nos. (Chopped Roughly)
- Garlic – 4 Cloves(Chopped Roughly)
- Dry Red Chili/VaraMilagai – 2 Nos. (Increase or Decrease Accordingly)
- Cumin seeds/Seeragam – 2 tbsp.
- Pepper – 1 tbsp..
- Grated Coconut – 1 Cup
- Take all your ingredients ready.
- Pressure cook the fresh butter beans by adding enough water and salt to it. Cook them for three whistles in medium flame and then open the pressure cooker only after the pressure releases. Set aside.
- Chop onion & garlic for making the paste.
- Take a pan and add oil. Now add the chopped onion and garlic and saute them until cooked.
- After that add the cumin, dry red chili and pepper. Mix everything well and saute for few mins.
- Now add the grated coconut and saute till there is a nice aroma of the coconut in the air. Switch off the stove and allow the mixture to cool.
- Transfer the content into a blender, add water and make a smooth paste.
- Take oil in the pressure cooker, temper mustard and add curry leaves.
- Now add the chopped onion and saute for few mins.
- Next add the potatoes and cook for few mins.
- Time to add tomatoes and cook everything for few mins.
- Now add the coriander powder and then add ground mixture.
- After that add the boiled butter beans and required salt. Pressure cook everything for only one whistle in medium flame.
- Open the pressure cooker after the pressure releases and add the tamarind paste.
- Bring everything to a boil and check the taste. Add the coconut milk switch off the stove.
- The Butter Beans Kurma is ready to be served. It can be served with Idly/Dosa/Idiyappam/Rice.
Note : This gravy is good with Rice, Idly or Dosa. But I like it with Idiyappam. It can also be served with Chapathi or Poori also.
Pressure cook the beans until soft first and then the remaining process can be done in the vessel itself.
Adding potatoes are your choice. This gravy can be done with baby potatoes also.
The thickness of the gravy is one’s preference. Adjust it accordingly.
Don’t cook the gravy after adding the coconut milk.
If you don’t have the tamarind paste add the tamarind pulp and cook it until the raw smell goes.
To Roast and Grind:
For Making the Gravy:
The Butter Beans Kurma is ready to be served. Serve them with Idly/Dosa/Idiyappam or Rice. It goes well with Chapathi or Poori. Try and let me know if you liked it.