Beans Curry Recipe – A Delicious South Indian Delight
Course: Lunch | Cuisine: North Indian | Diet: Vegetarian
Description:
Beans Curry (Beans Karum) is a simple and flavorful side dish that combines green beans with aromatic South Indian spices. It’s a versatile recipe that’s perfect for packing in your lunchbox, and it can be made in a short amount of time. The addition of tamarind, jaggery, and a blend of spices creates a well-balanced, delicious curry that pairs beautifully with rice, chapati, or dosa. Let’s dive into how you can prepare this easy and tasty dish!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Beans (हरी बीन्स) | 500 grams |
| Onion (प्याज) | 2, finely chopped |
| Coriander Seeds (धनिये के बीज) | 1 tbsp |
| Cumin Seeds (जीरा) | 1/2 tsp |
| Dried Red Chilies (सुखी लाल मिर्च) | 4 |
| Byadgi Red Chilies (ब्यादगी लाल मिर्च) | 2 |
| Fresh Coconut (नारियल) | 1 cup, grated |
| Dry Coconut (सूखा नारियल) | 2 tbsp |
| Poppy Seeds (खुस खुस) | 1 tbsp |
| Tamarind (इमली) | 1, the size of a lemon |
| Jaggery (गुड़) | 2 tbsp |
| Turmeric Powder (हल्दी पाउडर) | 1 tbsp |
| Salt (नमक) | To taste |
| Mustard Seeds (राई) | 1 tsp |
| Curry Leaves (कढ़ी पत्ता) | 10 leaves |
| Asafoetida (हींग) | 1/4 tsp |
Preparation Time:
10 minutes
Cooking Time:
35 minutes
Instructions:
-
Prepare the Spices:
Heat oil in a pan. Add the coriander seeds, cumin seeds, dried red chilies, byadgi red chilies, grated coconut, dry coconut, and poppy seeds. Sauté the mixture for about 1-2 minutes, letting the spices release their fragrance. Once done, remove it from the heat and set it aside to cool. -
Grind the Spice Mixture:
Once the mixture has cooled, add it to a mixer grinder along with tamarind, jaggery, half of the chopped onion, and salt. Grind everything together into a smooth paste. -
Cook the Beans:
In a saucepan, add water and cook the green beans until they are tender, which should take about 5-7 minutes. Drain the beans and set them aside. -
Prepare the Tempering:
In another pan, heat some oil and add mustard seeds. Let them splutter for about 10 seconds. Then add the asafoetida, curry leaves, the remaining chopped onions, and salt. Sauté until the onions become soft and translucent. -
Combine the Ingredients:
Add turmeric powder and cooked beans to the pan. Sauté the beans for about a minute. -
Add the Ground Spice Paste:
Now, add the ground spice paste to the pan, stirring well to coat the beans. Let the curry cook for 5 minutes on medium heat, allowing the flavors to blend. -
Simmer the Curry:
Add a cup of water to the pan and bring it to a boil. Let the curry simmer until it reaches your desired consistency. Taste and adjust the seasoning if needed. -
Serve:
Once everything is well-cooked and the flavors have melded together, serve the hot Beans Curry with mixed vegetable sambar, rice, or crispy papad. It makes for a wonderful and hearty meal.
Tips for Making Perfect Beans Curry:
- Bean Varieties: You can also use different varieties of beans like French beans or snap peas for a slightly different flavor.
- Adjust Spices: Feel free to adjust the number of dried chilies based on your preference for spice.
- Make Ahead: This curry tastes even better the next day when the flavors have had more time to develop, making it a great make-ahead dish.
Enjoy this flavorful and aromatic Beans Curry with your favorite side dishes!
