Beans Coconut Kurma | Food Opium

Beans Coconut Kurma | Food Opium

 

Beans Coconut Kurma

Beans is versatile vegetable, which is filled with Vitamin C, A, B6 and it also contains calcium and potassium, all these above-mentioned minerals are very vital to the body. Beans can be prepared in various ways i.e. dry curry, tamarind-based curry, coconut based Kurma, which can be had with either rice or chapati or Phulka. This recipe is from my mother’s treasure trove.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 4

Ingredients

Ingredients

  • 250 gms Beans
  • ½ cup Toor Dal
  • 2 leaves Kokum

For Grinding

  • 1 no Green chili
  • ¼ cup Coconut Grated
  • 1 tsp Jeera
  • 1 tsp Mustard
  • 1 tbsp Jaggery

For Tempering:

  • 1 tsp Jeera
  • 1 Sprig Curry Leaves
  • 1 Tsp Mustard
  • Pinch of Asafoetida
  • 1 tsp Chilli powder
  • 2 tsp Oil for tempering
  • Salt to taste

Instructions

Method

  1. First Wash the Beans and cut them to ½ inch size or as preferred. Put them along with the dal and kokum. (If using Tamarind, it can put later), let is cook for 3 to 4 whistles under medium heat.
  2. Take all the ingredients mentioned under For Grinding and grind them to smooth paste and keep it aside.
  3. Once the cooker is cool transfer the grinded paste into the beans and dal in the cooker itself, if one wants to cook in vessel it can be transferred into a large pan and cook it further.
  4. Take tempering pan and add oil and then put items mentioned in the tempering list as per order and let it fry for a second and then transfer it to the cooker, where the curry is being cooked.
  5. Let it cook for a minute to or two, and then let it rest for some time and serve it with white rice or chapati or even pulkas.


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