Butter Beans Curry is a tasty and wholesome dish that you can enjoy with both rice and flat breads. It's made by cooking butter beans with onion, tomato, coconut and few simple spices. The beans make it filling while the masala brings lot of flavor. Its a simple and quick recipe to make.

This curry is one of those recipes that can fit in everyday menu easily. It's healthy, rich in protein and gives nice variety compared to usual dal or sambar. The taste is mildly spicy, slightly creamy with coconut, and it works even as a stuffing for rolls or wraps or even as side dish.

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About Butter Beans Curry

Butter beans also called lima beans in some places, has soft buttery texture when cooked. When mixed with onion, tomato and coconut masala, the beans soak up all the flavors so well. Usually this curry is made semi-dry, but it can also be made gravy type if you want it for chapati or roti.

The taste is balanced, not too strong. You get little heat from chilli powder, mild sweetness from onion and richness from coconut paste. Fennel seeds in the paste adds nice aroma, and whole spices in tempering give that extra punch. Each spoon feels warm and comforting.

There are many ways to change this recipe too. Some use jeera with coconut instead of fennel, some just do simple tempering with mustard seeds and curry leaves. Chilli powder can also be replaced with sambar powder for homely taste. You can even decide how dry or gravy you want, it works both ways.

I usually make this curry a bit semi dry for mixing with rice, but if we plan to eat with roti then I keep little gravy. My family likes both versions so I switch as per mood.

Butter Beans Curry Ingredients

• Butter beans - I have used fresh butter beans, they turn very soft and buttery after cooking, you can also use dried ones but soak well overnight.
• Onion - Finely chopped onion gives mild sweetness and also makes the masala thick, if you don't have small onions, regular ones will do.
• Tomato - I added for tanginess and to balance the spice powders, you can replace with a small piece of tamarind pulp if tomato is not there.
• Garlic - I have used roughly chopped garlic, you can even crush it slightly and add.
• Coconut - Ground coconut makes the curry creamy and gives thickness, if you don't like coconut much, you can reduce the quantity.
• Fennel seeds - Blended with coconut, gives that light sweet aroma to the curry, if you don't have fennel, a small pinch of cumin can be used.
• Spices - Red chilli powder and garam masala powder are the main spice powders, you can also use sambar powder if you prefer that flavor.
• Curry leaves - Always adds freshness to south Indian curries, if not available, you can skip but I like to add.
• Whole spices - Cinnamon, clove and cardamom give strong aroma while tempering, sometimes I replace with just mustard seeds and urad dal if I want a simpler version.
• Oil - I have used refined oil, but coconut oil can also be used for a stronger taste, it makes the curry more traditional.

Why This Recipe Works

• This recipe is easy and simple, uses very basic ingredients you will already have.
• It has a light creamy texture because of coconut, but still not heavy on stomach.
• You can enjoy it both as semi dry curry or slightly gravy, depends how you like.
• It goes well with rice, chapathi, or even as stuffing inside rolls.
• It is a healthy choice since butter beans are rich in protein and fibre.

Similar Recipes

• Butter Beans Kuzhambu
• Potato Kurma
• Tomato Kurma
• Cauliflower Kurma
• Soya Bean Curry

How to make Butter Beans Masala Step by Step

1.Remove butter beans from its shell, wash it well. Pressure cook with ½ cup water along with salt and turmeric powder for 2 whistles in low medium flame. Once pressure releases, Set aside to cool.

2.Grind coconut and fennel seeds along with little water to a semi fine paste, Set aside. Heat oil in a pan add the items listed under 'to temper'.

3.Then add onion and garlic sauté till slightly golden then add tomatoes along with red chili powder and garam masala powder. Sauté till tomatoes turn mushy and raw smell leaves.

4.Add cooked butter beans along with coconut mixture cook for few mins then add curry leaves, add little water and cook for few mins.

5.Let it cook until it turns dry and masalas are coated well..

Serve with rice and sambar / rasam.

Expert Tips

• Cooking beans - I usually pressure cook the butter beans for 2 whistles, you can even boil in open pot but it takes longer time.
• Grind smooth - When grinding coconut and fennel, make it semi fine, not too coarse or not too smooth, that gives right texture.
• Spice level - I like it medium spicy, you can add more red chilli powder if you like heat, or replace with sambar powder for different taste.
• Consistency - I make it semi dry version, but if you want more gravy, just add 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

Serving and Storage

Serve Butter Beans Curry with hot steamed rice along with rasam or sambar, it is such a comforting combo. This also goes well with chapati, phulka or even parotta. You can also keep it inside wraps or rolls, it makes a nice filling.

Leftover curry can be stored in fridge for a day, reheat before serving, but honestly fresh always taste best.

FAQS

1.Can I skip coconut?

Yes, you can skip coconut and just use onion tomato base, but taste will be different, more like a dry sabzi.

2.Can I make this in advance?

Yes, you can cook in morning and reheat later, but don't make it too watery if you plan to reheat.

3.Can I use dried butter beans?

Yes, just soak them overnight and cook till soft, but fresh ones cook faster and taste slightly better.

4.Is it very spicy?

Not too much, it is medium spice level, you can reduce or increase chilli powder as per your taste.

5.What can I replace butter beans with?

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

If you have any more questions about this Butter Beans Curry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butter Beans Curry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Butter Beans Curry | Butter Beans Masala appeared first on Sharmis Passions.

Butter Beans Kurma is a mild and tasty South Indian kurma made with a coconut based masala. This recipe turns out rich and full of flavor but still not too heavy, so you can enjoy it with rice, roti, chapati and also with idli or dosa. The curry has a creamy texture but stays light, making it perfect for both breakfast and lunch.

This kurma is cooked using fresh butter beans along with onion tomato base, then blended with ground coconut masala. It comes out aromatic, slightly spiced and very comforting to eat. The butter beans turns soft and has a buttery bite which makes this kurma feel special compared to usual vegetable kurma.

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About Butter Beans Kurma

Butter Beans Kurma is a unique tasting kurma perfect to pair up with rice, roti, idli or dosa. These beans are big and soft inside, after cooking they almost melt and blend well with the masala. The base for this kurma is ground coconut with fennel and few spices, so taste is very balanced, not too spicy and not oily also.

This kurma is mostly made as side dish for rice, chapathi or roti in South Indian homes. But it also suits nicely with dosa and idli, which makes it a flexible option. Unlike normal vegetable kurma, this one feels little more rich and nutty because of the beans and coconut together.

The texture of this kurma is creamy and smooth, butter beans give soft bites and every spoonful feels filling. The fennel and cashew in masala adds mild sweetness and light spice flavor. If butter beans is not available you can also adapt same recipe with other vegetables or legumes.

I prepare this often for dinner with chapathi. My family likes the mild taste, and I feel it easy also since it does not need too many ingredients. It has slowly become regular in my kitchen as one of the go-to kurma recipes.

Butter Beans Kurma Ingredients

• Butter beans - I have used fresh butter beans taken out from shell. They turn soft and give buttery bite in kurma. If you have dried beans, soak overnight before cooking.
• Onion - Onion gives body to the curry and once fried it adds mild sweetness. If big onion is not available, you can also use small onions.
• Tomato - Tomato brings slight tang and balances the coconut taste. If no tomato in hand, little curd also works.
• Coconut - Fresh grated coconut makes the kurma creamy and thick. Frozen coconut can be used but fresh one gives more flavor.
• Cashews - Cashews thicken the gravy and give nutty flavor. If cashew is not there, almonds without skin can be used.
• Fennel seeds - I have used fennel seeds for its aroma and sweet touch. If you don't prefer strong fennel taste, reduce the amount.
• Poppy seeds - This adds earthy flavor and little thickness. If not available you can skip, still kurma taste nice.
• Fried gram dal - It helps balance spice and gives smooth texture to masala.
• Garlic - I add roughly chopped garlic to get strong base taste. You can skip if you don't like garlic flavor.
• Spices - I added cinnamon, cloves, mustard, urad dal, curry leaves and dry red chillies all go in tempering for flavor and aroma.
• Chilli powder & Coriander powder - I added these for heat and taste. You can also add garam masala for stronger flavor.
• Coriander leaves - I have added freshly chopped coriander at the end that makes the kurma look bright and taste fresh.

Similar Recipes

• Butter Beans Curry
• Butter Beans Kuzhambu
• Potato Kurma
• Tomato Kurma
• Cauliflower Kurma

How to make Butter Beans Kurma Step by Step

1.Remove butter beans from its shell, rinse it well and set aside. Grind the ingredients listed under 'to grind' with little water to a semi smooth paste, Set aside.

2.In a pressure pan, heat oil - add the items listed under 'to temper' let it splutter. Then add onion sauté till it becomes transparent then add tomatoes.

3.Saute till mushy and raw smell leaves. Then add red chili, coriander powders. Cook for 2 minutes.

4.Add coconut paste along with 2 cups of water. Add turmeric powder.

5.Let it simmer for a while till oil separates, add required salt. Add butter beans and Pressure cook for 2 whistles in low medium flame.

6.Open and garnish with coriander leaves, Taste check and adjust salt if required.

Serve with hot rotis!

Expert Tips

• Cooking beans - I usually pressure cook butter beans with little water till soft. For dried beans always soak overnight and cook for longer time.
• Grinding masala - Coconut paste should be ground smooth else kurma will be grainy. I sometimes add extra cashew if I want thicker gravy.
• Oil choice - Normal cooking oil works fine, but adding coconut oil in the end gives more aroma.
• Consistency - It gets thick after cooling. Add hot water before serving to bring it to correct consistency if it becomes too thick.
• Flavor boost - Add one green chilli while grinding masala if you want little more spice kick.

Serving and Storage

Serve Butter Beans Kurma hot with chapathi, phulka or even plain steamed rice. It also matches well with dosa and idli for breakfast. Leftovers can be kept in fridge for one day. Before serving reheat with little water since kurma becomes thick when kept. I don't prefer keeping more than a day because coconut based gravies spoil fast.

FAQS

1.Can I make this kurma without coconut?

Yes you can replace coconut with milk and little cashew paste. But taste will be different from normal kurma.

2.Can I use dried butter beans?

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

3.Can I add other vegetables with butter beans?

Yes carrot, beans or peas can be added to make it like mixed kurma.

4.Does this kurma go well with rice also?

Yes, it goes well with plain rice or even mild pulao too.

5.How to make kurma more spicy?

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

If you have any more questions about this Butter Beans Kurma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Butter Beans Kurma Recipe appeared first on Sharmis Passions.