Beans Karam (Beans Curry) Recipe
Beans Karam is a tantalizing South Indian-inspired dish that marries the richness of green beans with an aromatic and flavorful mix of spices, resulting in a curry that is both spicy and tangy, with a subtle sweetness. This simple yet delectable recipe is perfect for a weekday meal and can easily be packed into lunch boxes along with chapatis or rice. The combination of fresh ingredients like coconut, tamarind, and jaggery adds a delightful balance to the dish, making it a favorite among those who enjoy flavorful, hearty vegetarian meals.
Course: Lunch
Cuisine: North Indian
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Green beans (French beans) | 500 grams |
| Onions | 2, chopped |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chillies | 4 |
| Byadagi Dried Chillies | 2 |
| Fresh coconut, grated | 1 cup |
| Dessicated coconut | 2 tablespoons |
| Poppy seeds | 1 tablespoon |
| Tamarind (lemon-sized ball) | 1 |
| Jaggery | 2 tablespoons |
| Turmeric powder (Haldi) | 1 tablespoon |
| Salt | To taste |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 10 leaves |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Serves: 4
Instructions
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Roast the Spices: Start by roasting the coriander seeds, cumin seeds, dry red chillies, Byadagi dried chillies, dessicated coconut, poppy seeds, and fresh coconut in a pan with a little oil. Stir occasionally to avoid burning, until they become aromatic and lightly browned.
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Grind the Masala: Once the spices are roasted, transfer them to a mixer grinder. Add tamarind extract, jaggery, half of an onion, and salt. Grind everything into a smooth paste, adding a little water if necessary.
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Cook the Beans: In a separate pan, add the green beans and cook them with a little water until they become tender. Set aside.
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Prepare the Tempering: In a heavy-bottomed pan, heat some oil. Add mustard seeds and allow them to crackle. Then add asafoetida (hing) and curry leaves, followed by the remaining 1-1/2 chopped onions with a pinch of salt. Sauté the onions until they turn transparent and soft.
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Add the Turmeric and Beans: Stir in the turmeric powder and cooked green beans. Sauté for a minute to mix everything evenly.
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Combine with Masala: Add the freshly ground masala paste to the pan with the beans. Cook the mixture for 5 to 6 minutes, stirring occasionally, allowing the flavors to blend together.
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Simmer the Curry: Add about a cup of water to the pan and bring the curry to a boil. Adjust the seasoning as per your taste by adding more salt or jaggery if desired.
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Serve: Once the curry has thickened slightly, remove from heat. Serve hot with Phulkas, steamed rice, or Puli Manga Kuzhambu for a wholesome and satisfying meal.
Tips for the Best Beans Karam:
- Freshness of Beans: Use fresh, tender beans to get the perfect texture in the curry.
- Spice Level: Adjust the number of dry red chillies and Byadagi chillies based on your preference for spiciness.
- Consistency: If you prefer a thicker gravy, reduce the amount of water added or cook it for a bit longer. For a thinner gravy, increase the water slightly.
- Tempering Variations: You can also add a few cloves or cinnamon sticks in the tempering for added flavor.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | ~4g |
| Carbohydrates | ~30g |
| Fiber | ~5g |
| Fat | ~4g |
| Sodium | ~250mg |
Beans Karam is a delicious, nutritious dish that combines the best of South Indian flavors with the wholesome goodness of green beans. Its balance of spice, tang, and sweetness is perfect for any occasion, especially when paired with roti or rice.
