Butter Beans Curry Recipe | Butter beans masala recipe

Butter beans curry is a delicious and nutritious dish that you can enjoy with both rice and flat bread. It is made by cooking butter beans with onions, tomatoes, coconut and some simple spices. The legumes fill it while the spice brings a lot of taste. It is a simple and quick recipe for making.

This curry is one of the recipes that can easily fit in everyday menu. It is healthy, rich in protein and gives a good variety than normal lentils or sambars. The taste is mild to spicy, a little creamy with coconut, and it acts as a stuffing for rolls or raps or even as a side dish.

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About butter beans curry

Butter beans are also called Lima Beans at some places, there is a soft butter texture when cooking. When onion, tomato and coconut are mixed with masala, the beans soak all the tastes so well. This curry is usually made semi-dry, but if you want it for chapatti or bread, it can also be made gravy type.

The taste is balanced, not too strong. You get a little heat from chili powder, light sweetness from onion and prosperity from coconut paste. Fennel seeds add good aroma to the paste, and the entire spices in Tempering give that additional punch. Each spoon looks warm and comfortable.

There are many ways to change this recipe. Some people use cumin with coconut instead of fennel, some just make simple tempering with mustard seeds and curry leaves. Chili powder can also be replaced with sambar powder for domestic taste. You can also decide how much dry or gravy you want works in both ways.

I usually make a little semi -drought to mix this curry with rice, but if we plan to eat with bread I keep a little gravy. My family likes both versions so I switch according to the mood.

Butter beans curry material

• butter beans – I have used fresh butter beans, they turn very soft and butter after cooking, you can also use dried people but soak it well overnight.
• Onion – Finely chopped onion gives light sweetness and also makes the spices thick, if you do not have small onions, people will regularly.
• Tomato – I added to touch and to balance the spice powder, you can replace with a small piece of tamarind if there is no tomato.
• Garlic – I have used roughly chopped garlic, you can crush and add it a little.
• Coconut – Ground coconut curry makes creamy and gives thickness, if you do not like coconut very much, you can reduce the quantity.
• Fennel seeds – Mixed with coconut, gives the curry a little sweet aroma, if you do not have fennel, a small pinch of cumin can be used.
• Spices – Red chili powder and garam masala powder are the main spice powder, if you like that taste then you can also use sambar powder.
• Thief – Always adds freshness to South Indian curry, if not available, you can leave but I like to add.
• Full spices – Cinnamon, cloves and cardamom gives strong aroma when temperature, sometimes I just replace with mustard seeds and urad dal if I need a simple version.
• Oil – I have used sophisticated oil, but coconut oil can also be used for a strong taste, it makes the curry more traditional.

Why does this recipe works

• This recipe is easy and simple, uses the very basic ingredients you already have.
• It is a mild creamy texture due to coconut, but still not heavy on the stomach.
• You can enjoy it as semi -dry curry or a little gravy, it depends on how you like.
• It goes well with stuffed rice, chapathy, or even inside the roll.
• This is a healthy option because butter beans are rich in protein and fiber.

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How to make butter beans masala step step by step

1. Remove butter beans from your shell, wash it thoroughly. Cook pressure with ½ cup of water with salt and turmeric powder for 2 whistles in low medium flame. Once the pressure is released, set separately to cool.

2. Set a little water for a semi -fine paste, with grind coconut and fennel seeds. Heat the oil in a pan. Add the item listed under ‘Temper’.

3. Then add onion and garlic step until it becomes a little golden, then add tomatoes with red chili powder and garam masala powder. Tomato leaves the tomato beige and raw odor.

4. Along with a mixture of coconut -cooked butter beans cooked for a few minutes, then add curry leaves, add some water and cook for a few minutes.

5. Cook it until it dries and spices are well coated.

Serve with rice and sambar / rasam.

Expert tips

• Cooking beans – I usually pressurize the butter beans for 2 whistles, you can also boil in an open pot too but it takes longer.
• Lubricate – When grinding coconut and fennel, make it a semi -thick, not very thick or very smooth, which gives the right texture.
• Masala level – I like this moderate spicy, you can add more red chili powder if you like heat, or change with sambar powder for different tastes.
• Stability – I make it a semi -dry version, but if you want more gravy, just add a little extra water and cook less time.
• Oil choice – You can use coconut oil for that authentic taste, you can use any cooking oil of your choice

Service and storage

Serve butter beans curry with warm bang rice with rasam or sambar, this is a comfortable combo. It is good with chapati, phalka or even Parota. You can also place it inside the rap or roll, it allows a good filling.

The remaining curry can be stored in the fridge for a day, can be reheated before serving, but honestly fresh always tastes the best.

General question

1. Can I leave coconut?

Yes, you can leave the coconut and simply use the base of onion tomatoes, but the taste will be different, more like a dry vegetable.

2. Can I make it in advance?

Yes, you can cook food in the morning and heat it later, but if you plan to heat, do not make it with a lot of water.

3. Can I use dried butter beans?

Yes, just soak them overnight and cook until soft, but fresh people cook fast and taste a little better.

4. Is it very spicy?

Not too much, this is a medium spice level, you can reduce or increase chili powder according to your taste.

5. Who can I change the beans of butter?

You can try with green peas, double beans or even chickpeas, it works in the same way.

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