Beans Karam Recipe (Beans Curry)
This delightful Beans Karam, a traditional North Indian dish, brings together the goodness of green beans with an aromatic blend of spices, tamarind, jaggery, and fresh coconut. Served as a curry, it pairs wonderfully with phulkas or steamed rice, making for a wholesome meal. This vegetarian dish combines the earthy flavors of green beans with the perfect balance of tangy, sweet, and spicy notes. Let’s explore how to make this simple yet delicious dish!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green beans (French beans) | 500 grams |
| Onions (chopped) | 2 |
| 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 ball sized) | 1 |
| Jaggery | 2 tablespoons |
| Turmeric powder (Haldi) | 1 tablespoon |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 10 |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions:
Step 1: Roast the Spices and Coconut
- Start by roasting the coriander seeds, cumin seeds, dry red chillies, Byadagi dried chillies, both fresh and dessicated coconut, and poppy seeds in a pan. Heat a little oil while roasting to release the full flavors of the spices.
Step 2: Grind the Masala Paste
- Once the roasted ingredients have cooled slightly, grind them together with tamarind extract, jaggery, half an onion, and salt into a smooth paste. You can use a mixer grinder for this step. This masala paste forms the heart of the dish, bringing all the aromatic flavors together.
Step 3: Cook the Green Beans
- In a separate pan, cook the green beans (French beans) with a bit of water until they are tender. You can cover the pan with a lid to speed up the cooking process.
Step 4: Temper the Spices
- In a heavy-bottomed pan, heat oil over medium heat. Add mustard seeds and let them crackle. Next, add the asafoetida (hing) and curry leaves, followed by the remaining 1-1/2 chopped onions along with a pinch of salt. Sauté the onions until they turn soft and transparent.
Step 5: Add the Beans and Masala Paste
- Once the onions are ready, add the turmeric powder and sauté for a minute. Then, add the cooked green beans and stir-fry for another minute to combine well with the spices.
- Add the ground masala paste to the pan and cook it for 5 to 6 minutes, stirring occasionally, allowing the flavors to blend and develop.
Step 6: Final Cooking
- Pour in a cup of water, mix everything thoroughly, and bring it to a boil. Once it starts boiling, lower the heat and let the curry simmer for a few minutes to allow the flavors to meld together.
Step 7: Adjust the Seasoning
- Taste and adjust the seasoning as needed, adding more salt, jaggery, or tamarind extract for the desired balance of flavors.
Step 8: Serve
- Serve the hot and flavorful Beans Karam alongside soft phulkas, steamed rice, or a tangy Puli Manga Kuzhambu for a complete, satisfying meal.
Serving Suggestions:
- Phulkas: Soft, round, and lightly puffed flatbreads that complement the curry beautifully.
- Steamed Rice: A simple, aromatic rice dish that pairs perfectly with curries.
- Puli Manga Kuzhambu: A tamarind-based curry with raw mangoes, adding a sour and spicy contrast to the beans.
This dish is not only flavorful but also nutritious, making it an ideal addition to your weekly meal plan. The combination of tamarind, jaggery, and the earthy spices gives Beans Karam its signature taste—slightly tangy, sweet, and a little spicy, perfect for anyone who loves traditional Indian flavors.
Enjoy your meal and share the joy of this wholesome Beans Karam with your family and friends!
