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Butter Beans Kurma
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4.67 from 3 votes

Butter Beans Kurma Recipe

This is a delicious kurma made with butter beans and coconut masala paste. A perfect side dish for Parottas, though you can easily serve this with idli, dosa, and chapati as well. Butter Beans are a variety of Lima Beans, though it is not the same.
Course Main Dish - Gravies
Cuisine Tamil Nadu
Keyword Butter Beans Kurma, Kurma Recipes, Roti Side Dish
By Cook Method Pressure Cooker
Occasion Everyday Meal
By Diet Healthy Recipes
Dish Type Gravy Side Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 192kcal
Author Srivalli

Ingredients

For Masala Paste

  • 1 teaspoon Poppy Seeds / Gasa Gasa
  • 1 cup Fresh Coconut grated
  • 4 Cloves
  • 2- inch Cinnamon

For the Gravy

  • 1/2 teaspoon Mustard Seeds
  • 1 teaspoon Fennel Seeds
  • 1 sprig Curry Leaves
  • 250 grams Butter Beans
  • 2 medium Potatoes cubed
  • 2 cups Onions
  • 2 cups Tomatoes
  • 1 teaspoon Ginger Garlic Paste
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • A Pinch Turmeric powder
  • Salt to taste
  • 1/2 teaspoon Garam Masala
  • Handful Coriander leaves
  • 3 teaspoon Cooking Oil

Instructions

For Masala Paste

  • Heat a pan and dry roast the spices along with freshly grated coconut.
  • Allow to cool down and grind to a smooth paste.

Making the Gravy

  • Shell the beans from the pods and wash well. Finely chop onions and make tomato puree.
  • Heat a pressure cooker with oil, add mustard, and fennel seeds, and let it splutter.
  • Next, add the finely chopped onions, and curry leaves and let the onions brown a little.
  • Once the onions are brown, add ginger garlic paste, and saute well.
  • Add peeled and cubed potatoes to the pan and combine everything well.
  • Simmer for a while as the potatoes get browned.
  • Add tomato puree, and mix well.
  • Now add the spice powder one by one and mix well.
  • Cook on high flame until the masala is well mixed.
  • Simmer for 5 mins, add the butter beans now.
  • Mix well and let it simmer for a few minutes.
  • Add the ground coconut masala, and mix well along with water as required.
  • Cover with lid and pressure cook for 1 or 2 whistles as needed.
  • Once the pressure falls, remove the lid, add chopped coriander leaves and bring to a boil
  • Serve with parottas.

Nutrition

Calories: 192kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 158mg | Potassium: 658mg | Fiber: 7g | Sugar: 5g | Vitamin A: 529IU | Vitamin C: 32mg | Calcium: 57mg | Iron: 2mg
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