Tag Archives: tamil vegetarian recipe

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.

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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

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.

 

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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.

Corn and Spinach Rice

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Usually when it comes to spinach, it would be a great challenge for me to make my kids consume it. So I do combine the spinach with rice with spices too enhance the taste and flavor of the rice. Already have updated on such recipe – Spinach Rice, which I have roasted the spices and grounded the masala to enhance the flavor.

This Corn and Spinach rice is very easy, simple, delicious, and healthy and takes just 5 to 10 minutes to prepare. A best lunch box recipe, also I have been sharing my daily lunch box in instagram – do follow and stay connected with our instastories.  Also this requires very few ingredients that are available in all the kitchens. Let me share the recipe…

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Corn and Spinach Rice

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Ingredients:

  • Sweet Corn – ¼ cup
  • Spinach – ½ cup
  • Rice – 1 cup
  • Garlic – 3 cloves
  • Cumin powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Green chilli – 1 no
  • Flavored spices (Cinnamon – 1, Cloves – 3 nos, Star Anise – 1 no, Bay leaf – 1 no)
  • Salt to taste
  • Olive oil or Coconut oil – 2 tsp

Preparation:

  • Clean and separate the spinach from the stalk and roughly chop them to small pieces.
  • Peel and finely chop the onions and garlic to small pieces. Slit the green chilli to equal halves.
  • Heat oil in the pressure cooker, pour the oil, add the flavored spices and wait until they splutter.
  • Add the finely chopped onions and garlic, cook in medium flame for few mins or until they trun golden brown in color.
  • Add the green chilli, corn and spinach, followed by salt, cumin powder, black pepper powder and cook for few mins or until the spinach shrinks in size.
  • Add the rice and pour water, cook until the rice is steamed, if you are using pressure cooker, pressure cook for 3 whistles.
  • Transfer the rice to a bowl.

Serve hot with any veg or non-veg gravy along with pappad/appalam.

Note: If you are using frozen corn you can use it directly, else steam the corn, separate the corn kernels from the corn and use them.