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Butter (Lima) beans kurma

Posted by Anish Dosslin at 6:00 AM

Serves - 4-5
Style - South Indian
Ratings - 3.5/5
Last prepared - 19-Mar-2017

Ingredients

Butter beans (skinless) - Soaked in water for 10-12 hours. Add 1 tsp of salt. 3 whistles

Grind to paste

Green chili - 5-6
Ginger - 1 inch
Garlic - 10-12 cloves
Cardamom - 2
Cloves - 2

Others

Bay leaves - 2
Black cardamom - 1
Green cardamom - 2
Cloves - 2
Star anise - 1
Cinnamon sticks - 2 in
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Onion - 1 small (about 1/2 cup finely chopped ... 1/2 inch)
Tomato - 3 (about 1 cup after dicing)
Coriander powder - 2 tsbp 
Grated coconut - 1/4 cup
Coriander leaves - 1/4 cup

Preparation method

  1. Heat oil in a pan. Fry bay leaves for a minute
  2. Add fennel seeds, cumin seeds, black cardamom, green cardamom, anise, cinnamon sticks. Fry until aroma emanates
  3. Add onion and fry until light brown
  4. Add tomatoes and fry until mushy
  5. Add ground paste. Fry until oil separates
  6. Add corriander powder and fry for 3-4 mins
  7. Add butter beans and salt. Add 1 cup of water. Pressure cook for 4 whistles. Trun off and let pressure release on its own
  8. Add ground coconut and coriander leaves. Add water if required. Cook for 10-12 mins

 

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