Tag Archives: Indian cooking

Sep12

Butter Beans Kulambu / How to make Butter beans curry / Butter beans recipe

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Butter Beans are known as Lima beans or sieve beans, because of the color and buttery texture they are called as Butter beans. They are important sources of dietary fiber, protein and minerals. Because of the dietary fiber, they scrape cholesterol, and helps in heart health. Also, they improve the digestions, increases energy level and prevents diabetes.

CLICK HERE for more Vegetarian Recipes.

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Butter Beans Kulambu / Lima Beans curry

Already I have shared a Butter Beans poriyal / Lima Beans curry and now it’s curry using butter beans. Butter beans curry or poriyal is usually liked by kids, because of its buttery texture. But when you pair them with steamed rice, increase little of the spice level with coconut masala, it tastes yum. Let me share the recipe…

Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Butter Beans / Lima Beans – 2 handful
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 tbsp + ¼ tsp
  • Curry leaves – 2 sprigs
  • Coconut pieces – 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Chilli powder – ¾ tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Oil – 1 ½ tbsp
Coconut and cumin seeds about to grind
With mustard seeds, cumin and curry leaves
With finely chopped onions and curry leaves
With ground coconut paste
with spice powders
With lima beans / butter beans
with water
About to pressure cook for 2 whistles
After pressure cook – butter beans curry reacy
Butter Beans Kulambu / Lima Beans curry

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Take coconut pieces and a tbsp of cumin seeds, grind it to a fine paste by adding little water and keep it aside.
  • Heat oil in a pressure cooker, add the mustard seeds, cumin seeds and curry leaves.
  • Add the chopped onions, cook until they turn golden brown in color.
  • Add the ground coconut masala followed by turmeric powder, chilli powder and coriander powder, cook for few mins or until the raw smell of the masala goes off.
  • Add the lima beans / butter beans followed by salt, pour a cup of water, bring to boil, cover and cook for 3 whistles.
  • Remove the lid when the pressure releases, transfer it to a bowl.

Serve hot with steamed rice and pappad or appalam.

 

Jan9

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Oct17

Mutton Markandam / Lamb Ribs Curry

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Usually we use to prepare soup with Mutton Markandam / Lamb Ribs, as it said to be healthy. But in my in-laws place (Sivakasi), they use to prepare curry with Lamb Ribs which would be more delicious and goes out well with steamed rice and dosa. Let me share the recipe…

For more Lamb/Mutton recipes (Gravy, Fry, Biryani, Pulav, Curry) – CLICK HERE.

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Mutton Markandam / Lamb Ribs Curry

Ingredients:

  • Mutton Markandam / Lamb Ribs – 500 gm
  • Onions – 250 gm
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 tbsp + ¼ tsp
  • Curry leaves – a sprig
  • Coriander seeds – 2 tbsp
  • Red chillies – 7 nos
  • Grated coconut – 4 tbsp
  • Fennel seeds / Perunjeeragam – 1 tbsp
  • Fenugreek seeds / Vendayam – ¼ tsp
  • Cinnamon – 1 no
  • Star Anise – 1 no
  • Cloves – 4 nos
  • Ginger – 2 “inch stick – 1 piece
  • Garlic – 7 cloves
  • Sesame oil – 2 tbsp
  • Salt to taste

Making of Mutton Markandam / Lamb Ribs Curry –

Preparation:

  • Peel and finely chop the onions, keep it aside.
  • Heat a tsp of oil in a pressure-cooker, add the spices – red chillies, 2 tbsp of cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, cinnamon, star anise, cloves for few mins or until the raw smell goes off.
  • Remove from fire, transfer it to a plate and bring it to room temperature.
  • Heat oil in a pressure-cooker, add mustard and ¼ tsp of cumin seeds, curry leaves and wait until they crackle.
  • Add onions and cook until they turn golden brown in color.
  • Meanwhile grind the roasted spices with grated coconut, ginger and garlic to a fine paste by adding little water.
  • Pour the grounded paste to the onions and cook until the raw smell goes off.
  • Add the mutton markandam / lamb ribs followed by salt, and cook for few mins.
  • Pour in a cup of water, let it boil and pressure-cook for 5 to 6 whistles.
  • Remove the lid when the pressure releases, give a stir.

Serve hot with steamed rice, rasam and cabbage stir-fry or omelette.