Butter Beans Sundal Recipe – Sharmis Passion

Butter Beans Sundal is a simple breakfast made from butter beans, coconut and basic spices and is often prepared during festive days in many homes. The beans cook soft and have a buttery flavor. The coconut also adds a little crunch and mild sweetness which makes the dish nice and tasty.

It also works well as an evening tea time snack. It feels filling but does not feel heavy on the stomach. This recipe is easy and does not require many ingredients in the kitchen. Once the beans are cooked the dish comes together quickly. Many people make it during festival days because it is easy to prepare and the food is also prepared quickly.

About Butter Beans Sundal

Butter Beans Sundal is one of the common sundal varieties made in South Indian households. Sundal means cooked beans mixed with coconut and simple tadka. Many families prepare different types of Sundal during festival days. This breakfast is simple yet very satisfying.

The texture of this dish is soft and creamy as the butter beans are cooked very softly. The coconut pieces are cut into small pieces which makes the vegetable good to eat. Apart from this, curry leaves and red chilli tadka when mixed with rajma also brings good aroma. You can make slight changes based on the ingredients available at home.

This recipe is light and has a balanced taste. It is not very spicy so even children can eat it. Some people use grated coconut instead of coconut pieces. Some people also add mustard seeds along with cumin while adding tadka. You can adjust and add accordingly.

I make this during festival days or sometimes when the butter beans are already soaked at home. This is an easy breakfast that doesn’t require much planning and effort.

Butter Beans Sundal Ingredients

• butter beans – I have used only dried butter beans for this recipe. I soak and cook them so that they become soft and creamy.
• Sundal Podi – I have added just for taste, it adds mild spice and makes the beans taste more delicious.
• coconut pieces – I used small pieces of coconut to add crunch and mild natural sweetness to the dish.
• Cumin – I have added it with coconut while grinding. This spice adds flavor and also helps in digestion.
• Oil – I used for seasoning. This helps the spices release the flavor and coat the beans nicely.
• Curry leaf – I added seasoning. It gives very nice aroma to Sundal.
• red chilli – I used it for mild heat and to balance out the mild flavor of the beans.

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How to make Butter Beans Sundal step by step

1. Soak butter beans overnight or for at least 6 hours. Pressure cook with enough water for 3 whistles. Once the pressure is released, carefully open and drain the water and take out the beans, keep aside.

2. Add coconut and cumin seeds in a mixer jar and make a coarse dry mixture. Heat oil in a pan – add the items listed under ‘For tempering’ and let it splutter.

3.Now add the cooked beans along with the coconut mixture and sundal podi. toss it well

4.Cover and cook for 2 minutes to remove excess moisture, then stir well and turn off.

serve hot!

Expert Tips

• soak the beans thoroughly – I usually soak butter beans overnight. This helps the beans cook soft and evenly.
• cook until soft – I make sure the beans are soft cooked but not mushy. Overripe beans may break when mixed.
• use fresh coconut – I always prefer fresh coconut for this recipe. It gives better taste and good crunch.
• drain the water– I always drain cooked beans thoroughly. Excess moisture will make the sandal a little soggy.
• cooking – After mixing the sundal, I cook it for a minute or two. This removes excess moisture from the pan.
• Adjust seasoning if necessary – If we want a little more spice I sometimes add an extra red pepper.

serving and storage

Serve it hot during evening tea time or during Navratri puja. It also works well as a light side dish with simple meals.

If there is any leftover, you can keep it in the refrigerator for about a day. Reheat in the pan for a few minutes before serving.

general questions and answers

1.Can I skip Sundal Podi?

Yes, if not available at home then you can leave it. The dish will also taste good with coconut and tadka.

2.Can I use grated coconut instead of pieces?

Yes, grated coconut works well too. The texture will be softer but the taste will remain almost the same.

3.Can I make it with other beans?

Yes, the same method works with gram or green gram also. Cooking time may vary slightly.

4. Why are my beans still hard after cooking?

Sometimes it takes more time to soak the beans. Next time soak for a little more hours and cook for longer time.

5.Can lemon juice be added?

Yes, you can add some lemon juice at the end. It gives fresh taste to Sundal.

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