Butter beans is a good source of protein, fiber, iron and vitamin and regular intake is good for vegetarians. As it is low calorie legume, including butter beans in our diet helps control hunger and maintaining a healthy weight. Butter beans can be used to make sundal or poriyal, add in curries or pulao and soups. Today I'm sharing an easy South Indian style kurma with butter beans.
Kurma is one our favorite side dish for roti/chapathi. Butter beans have a creamy texture which goes well with the onion, tomato and coconut gravy. I have used canned ones since I couldn't find fresh or dried beans here. This kurma goes well with chapathi, poori, rice and even with dosa and mild pulaos. Try this butter beans kurma and let me know how you like it. Also check out my chickpeas kurma.
Notes and Tips
- I have used canned butter beans, you can also use fresh or dried ones. If using dried ones, soak them overnight.
- You can add ¾ tsp coriander powder and ½ tsp red chilly powder instead of sambar powder.
- Adjust the amount of green chillies according to your spice preference.
- You can also cook this in a kadai. Instead of pressure cooking for 1 whistle, simmer for 8-10 minutes.