Quick and delicious Double Beans Kurma recipe with detailed step-wise pictures. Make this easy side dish to go with chapati, roti or parotta.
Today’s recipe is a very simple one pot side dish that goes well with any Indian bread. Kurma or Kuruma is a Tamilnadu special curry that has fresh ground coconut based masala paste. I have already shared many kurma recipes like green peas kurma , beetroot kurma, muttai kurma and vellai kurma. It is very easy to take this recipe and use any replacement vegetable to make Kurma. At my in-laws place we also make Kurma Kuzhambu which is similar to Kurma but can be mixed with hot rice, so it makes it a best side dish for lunch. Out of all the vegetables, I made Double Beans Kurma and it was really delicious.
Double Beans Kurma is really easy and simple to make, I used my pressure cooker to make it in one shot. The only pre-work needed is to soak the double beans overnight and remove the outer skin. For some variants of double beans, the skin is not too thick and can be left as it is too. Once this is done, rest of the recipe is to just dump everything into a pressure cooker and let it complete the job for us! As I mentioned earlier, this recipe goes really well with any Indian bread or even dosa. I served it with whole wheat parotta and it was a huge hit.
How to make Double Beans Kurma | Pressure Cooker Kurma Recipe –
Detailed step-wise picture recipe of making Double Beans Kurma | Pressure Cooker Kurma Recipe –
Add all the ingredients under Kurma Masala Paste and grind into a smooth paste by adding water little by little. Set this aside.
In a pressure cooker, heat oil. Add mustard seeds, cloves, cardamom, cinnamon and bay leaf. As mustard seeds splutter, add fresh curry leaves.
Now add finely chopped onions and fry until translucent.
Add finely chopped tomatoes.
As the tomatoes begin to turn mushy, add red chilli powder and turmeric powder. Cook for a minute.
Add soaked double beans. Mix them well and let the masala coat for a couple of minutes.
Now add the prepared kurma paste.
Add 1/2 cup of water along with salt.
Pressure cook for 2 whistles and let the pressure subside naturally.
Garnish with fresh coriander leaves and serve hot with chapati, roti, parotta or dosa!
- The longer the double beans soak, the easier it will be to cook.
- In the winter season, you can also use fresh double beans.
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