Butter Beans Kurma Recipe – 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.

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.

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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.

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