Double Beans Kurma Recipe | Double Beans Gravy Recipe with step by step pics. I got to try some fresh season’s best double beans and hence quickly made few recipes last week. Double Beans Kurma is one among them,It is so delicious and protein-rich. Everyone in home loved it . I served it with Chapathi. Goes well it Idli , Dosa, Idiyappam and Poori too.
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Step by step Method with pictures:
1.Grind the Grind the coconut ,cashewnut and roasted gram Dal together to a fine paste by adding little water. Heat a cooker with oil ,once its hot add in the Fennel Seeds and Bay Leaf. Next add in the green chilli.
2.Then add in the crushed ginger and garlic saute till the raw smell leaves and then add in the onions cook till glossy.
3.Next add in the tomatoes cook till they leave oil. Next add in all the spice powders mix well and cook for a min. Now add in the fresh double Beans.
4.Mix well and then add in the ground coconut paste. Mix well and then add the required water and Salt and bring it to the Kurma consistency.Close the cooker and cook for 3 whistles. Wait till the pressure is released naturally and then open the cooker. Garnish with coriander leaves and serve.
Serve hot with your favorite breakfast .
Double Beans Kurma
Double Beans Kurma is delicious and protein-rich gravy. It goes well with Idli , dosa, Pulao or Roti.
Servings: 4
Calories:
Ingredients
To grind:
- Coconut - ¼ cup
- Roasted gram Dal - 1 tbsp
- Cashew nuts - 5
Other ingredients:
- Oil - I tbsp
- Bay leaf -1
- Fennel seeds - 1 tsp
- Green chilli - 2
- Ginger crushed - 1 tsp
- Garlic crushed - 1 tsp
- Onion - 1
- Tomato - 2
- Fresh double Beans - 1 cup
- Turmeric powder - ½ tsp
- Red chilli powder - 1 tsp
- Coriander powder- 1 tsp
- Garam masala - ½ tsp
- Salt as needed
- Water as needed
- Coriander leaves to garnish.
Instructions
- Grind the coconut, cashew nut and roasted gram Dal together to a fine paste by adding little water. Heat a cooker with oil , once its hot add in the Fennel Seeds and Bay Leaf. Next, add in the green chili.
- Then add in the crushed ginger and garlic saute till the raw smell leaves and then add in the onions cook till glossy.
- Next add in the tomatoes cook till they leave oil. Next, add in all the spice powders mix well and cook for a min. Now add in the fresh double Beans.
- Mix well and then add in the ground coconut paste. Mix well and then add the required water and Salt and bring it to the Kurma consistency.
- Close the cooker and cook for 3 whistles. Wait till the pressure is released naturally and then open the cooker. Garnish with coriander leaves and serve.
Notes
I used fresh double beans and hence I used it directly in the kurma.
If using dried ones, soak it, overnight pressure cook, for 2 whistles and then use.
If using dried ones, soak it, overnight pressure cook, for 2 whistles and then use.
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