Butter Beans Kurma Recipe – Shame Junoon

Butter Beans Kurma is a light and delicious South Indian Kurma made with coconut -based masala. This recipe is rich and full of taste, but still not too heavy, so you can also enjoy it with rice, bread, chapati and idli or dosa. Curry has a creamy texture, but it remains light, allowing it to be perfect for both breakfast and lunch.

This kurma is cooked using fresh butter beans with the base of onion tomatoes, then the ground is mixed with coconut masala. It comes with fragrant, slightly spicy and very relaxed to eat. The beans of butter become soft and a butter bitter bite that makes this kurma feel special than normal vegetable kurma.

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About Butter Beans Kurma

Butter Beans Kurma is a unique tasting kurma that is perfect for pairing with rice, roti, idli or dosa. These legumes are large and soft, after cooking they almost melt and mix well with spices. The base for this Kurma is the ground coconut with fennel and some spices, so the taste is very balanced, not very spicy and not oily.

This Kurma is mostly designed in South Indian homes as a side dish for rice, chapatis or bread. But it also suits well with dosa and idli, which makes it a flexible option. Unlike normal vegetable kurma, it seems slightly more rich and walnuts due to a single beans and coconut.

The texture of this kurma is creamy and smooth, the butter beans let the beans soft and feel every spoonful of filling. The spice adds fennel and cashews to the taste of lightweight sweetness and light spices. If butter beans are not available, you can also customize the same recipe with other vegetables or beans.

I often prepare it for dinner with chapathi. My family likes light taste, and I also find it easy because it does not require too much materials. This is gradually regular in my kitchen because Kurma is one of the dishes.

Butter beans kurma material

• butter beans – I have used fresh butter beans extracted from the shell. They become soft and cut butter in the kurma. If you have dried beans, soak it overnight before cooking.
• Onion – Onion gives curry body and once fried, it adds mild sweetness. If Big onion is not available, you can also use small onions.
• Tomato – Tomato brings minor tangs and balances the taste of coconut. If there is no tomato in the hand, a little curd also works.
• Coconut – Freshly grated coconut makes Kurma creamy and fat. Frozen coconut can be used but fresh gives a more taste.
• Cashew – Cashew thickens the gravy and gives the taste of walnuts. If not cashew, almonds can be used without skin.
• Fennel seeds – I have used fennel seeds for its aroma and sweet touch. If you do not like strong fennel taste, reduce the amount.
• poppy seeds – It adds the taste of the soil and a little thickness. If not available you can leave, yet the taste of Kurma is good.
• Fried gram lentils – It helps to balance the spices and gives the spice a smooth texture.
• Garlic – I add almost chopped garlic to get a strong base taste. If you do not like the taste of garlic then you can leave.
• Spices – I add cinnamon, cloves, mustard, urad dal, curry leaves and dry red chili, all go in the early taste and aroma.
• Chili powder and coriander powder – I added them to heat and taste. You can also add garam masala to strong taste.
• coriander leaves – I finally added freshly chopped coriander which makes Kurma bright and taste fresh.

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How to step by butter beans kurma steps

1. Remove the butter beans from your shell, rinse it well and set it aside. Grind the material listed under ‘to grind’ with small water in a semi -smooth paste, set one side.

2. In a pressure pan, heat oil – add items listed under ‘Temper Two’. Then add onion step until it becomes transparent, add tomatoes.

3. Leave the beige and raw odor until. Then add red chili, coriander powder. Cook for 2 minutes.

4. Coconut paste with 2 cups of water. Add turmeric powder.

5. Boil it for some time until the oil is separated, add the required salt. Add butter beans and pressure cook to 2 whistles in low medium flame.

6. Garnish with coriander leaves and garnish, check the salt and adjust.

Serve with hot rotis!

Expert tips

• Cooking beans – I usually pressurize the butter beans with a little water until soft. Always soak overnight for dried beans and cook for longer.
• Grinding – Coconut paste ground should be smooth and Kurma will be granular. I sometimes add extra cashew if I want thick gravy.
• Oil choice – Normal cooking oil works well, but in the end adding coconut oil causes more aroma.
• Stability – It becomes thick after it cools down. If it becomes too thick, add hot water before serving it to bring it to correct it.
• Taste taste – If you want a little more spice kick, add a green chili when grinding the masala.

Service and storage

Serve the butter beans kurma hot, sprinkled, phalka or even plain boiled rice. It also matches well with dosa and idli for breakfast. The remaining can be kept in the fridge for a day. Serve again with a little water when the kurma is thick when the kurma is placed. I do not like to keep more than a day because coconut -based gravy deteriorates rapidly.

General question

1. Do I make this Kurma without coconut?

Yes, you can replace coconut with milk and small cashew paste. But the taste will be different from normal Kurma.

2. Can I use dried butter beans?

Yes, but always soak the pressure for more whistles to soak and soft overnight.

3. Can I add other vegetables with butter beans?

Yes, carrots, beans or peas can be added to make mixed kurma.

4. Does it go well with Kurma rice?

Yes, it goes well with plain rice or even light casserole.

5. To make the Kurma more spicy?

You can add a green chili to the paste or increase red chili powder depending on your taste.

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