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Double Beans Kurma
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Double Beans Kurma

Double Beans Kurma is delicious and protein-rich gravy. It goes well with Idli , dosa, Pulao or Roti. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Gravy
Cuisine: Indian
Servings: 4
Author: sharmila kingsly

Standard 1 cup measures 240 ml


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.


  • 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.


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.
Keyword Double Beans Kurma
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