Masala Kuzhambu

Butter Beans, sometimes known as Lima Beans (smaller Variety) are so called because of their buttery nature, once cooked. High in Iron and protein; with small amounts of fat, it is a healthy bean. It is a good source of cholesterol-lowering fiber. Fiery gravies that India is popular for has adopted this bean as well. The spices used for this gravy are very similar to the ones we use for non-vegetarian cooking.This is a Chettinad delicacy for the vegetarians.

Butter Beans Masala Kuzhambu

Ingredients:

Butter beans 1 cup (shelled)

Turmeric Pd ¼ tsp

Small Onion 7-9

Tomato 2

Curry leaves 2 sprigs

Garlic 4

Ginger ½”

Aniseed ¼ tsp

Peppercorns 1 tsp

Cumin ½ tsp

Poppy seeds ¼ tsp

Cashew nuts 5

Coconut 2 Tbsp

Chili Pd 1 ½ tsp

Dhaniya Pd 1 tsp

Sambhar Pd 1½ tsp

Oil 3 Tbsp

Cinnamon a small piece

Aniseed ¼ tsp

Fenugreek ¼ tsp

Lemon juice to taste

Method:

Cook butter beans with salt and turmeric pd.

Lightly fry peppercorns, cumin, aniseed and poppy seeds. Take off heat. Fry ginger and garlic separately. Add sambhar powder, chili powder, cashew nuts and coconut. Grind together with a little water.

Heat oil. Add cinnamon, aniseed and fenugreek. Then, add onions and curry leaves. When onions turn pink, add tomatoes. Add ground paste and sauté for 3 minutes. Add cook beans, salt and cook for a few minutes. Add enough water. Bring to a boil and simmer until thickened. Add lime juice to taste.

Serve hot with Rice and vegtables.

Goes well with Idiappam and Aapam.

Can also serve with layered Parotta's.

A Spicy entrant to the Legume Party @ The Well-Seasoned Cook.