Its been a while since I have posted any recipes in my blog. Too many things are on my plate and keeping me busy. Coming to the recipe, butter beans kuzhambu is a popular curry in the southern part of India and it has been my all time favorite curry. I have replaced butter beans with red beans, which tastes similar to that of butter beans. I learned this recipe from my cousin and was able to match her taste. It goes well with steamed rice and chappathi.
Serves 4 to 5
- 1 cup – Butter beans
- 10 nos – Sambar onion / small onion (chopped finely)
- 1 no – Tomato (chopped finely)
- 1/4 tsp – Turmeric powder
- 1 tsp – Red chilli powder
- 1/4 tsp – Garam masala powder
- 1 tbsp – Coriander leaves chopped
- Salt to taste
- 1/2 tsp – Oil
- 10 nos – Sambar onion / small onion
- 2 nos – Garlic (chopped finely)
- 1 tsp – Ginger (chopped)
- 1/8 tsp – Garam masala powder
- 1 tbsp – Sesame oil
- 1/4 tsp – Fennel seeds / sombu
- 4 to 5 nos – Curry leaves
- 1 pinch – Asafoetida
- Heat a pressure pan, add oil, followed by sambar onion, chopped garlic and ginger, saute for few minutes. Finally add garam masala powder and saute until raw smell goes, switch off the stove and keep it aside.
- In the same pressure pan, add oil and season with items given in the list for seasoning. Add onion and little salt, saute until it reaches translucent stage. Followed by chopped tomato, saute until mushy.
- Add ground onion paste and cook it for 2 to 3 minutes. Followed by turmeric powder, red chilli powder and garam masala powder, saute until raw smell goes.
- Add butter beans, required water (around 1 1/4 cup) and salt, pressure cook for 2 to 3 whistles or until well cooked. Once cooled, garnish curry with chopped coriander leaves and serve with hot rice.
- Increase or decrease the quantity of red chilli powder as per spice level.
- You may replace sambar onion / small onion with our regular onion. But i would recommend sambar onion for better taste.
- I have used red beans in place of butter beans.