Butter Beans Masala Curry | Butter Beans Pirattal

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Butter Beans Masala Curry – A lip-smacking butter beans masala curry with the fennel seeds flavor. This delicious curry is an excellent side for your rice or roti and also a perfect mid-morning or evening snack. Check out the detailed video recipe below.

Yesterday, I posted simple white peas salad under the elevenses theme that doesn’t require much effort. Today’s recipe is also simple, but you need a bit extra effort to make this delicious curry. The bit extra effort involves some grinding and stir-frying. When you taste this curry, you will be smiling and nodding that the extra effort is all worthy.  Once you have the beans ready, you can make this curry in less than 15 minutes. Yes, that’s all it takes it to make this curry.

Recently I started to explore a lot of dried beans that are available in the states like northern beans, cannellini beans, fava beans, etc. (recipes coming soon) This large lima beans aka butter beans are one such variety. I have tried the fresh butter beans in India but not the dried ones. Initially, I made this masala with northern beans, and that’s what I posted on my Instagram too. Then I started to experiment the same masala curry with other beans, and we loved the combination of lima beans with the masala, so I decided to post the same for my blog.

Other Variations with this Curry:

I made this as a dry curry so that I can have it with my tea or coffee. But you add more water and make this as semi-dry gravy and serve along with roti or add more tomatoes and make it like a mild kurma. The fennel seeds add a lot of flavor to this dish and make it versatile. Also, instead of beans, you can add veggies too.

Cooking Lima Beans in Instant Pot:

As always, I prepared my Lima beans in the Instant Pot. I can’t even imagine my kitchen without this gadget now. I just soaked it for two hours and cooked in manual mode for two minutes and released the pressure quickly as well. You can go up to 5 minutes for these beans but not more than that. Again, I wanted the beans to be soft, firm and crunchy so this timing worked for us. The cooking time might vary depending upon the quality of the beans as well. I know I am repeating this, but always start with the less cook time and do a quick pressure release and depending upon the preference you can adjust the timing and cook again.

Now without any further ado, here is the video and the detailed recipe. 

Ingredients:

• Butter Beans – 1 cup
• Water – 3 cups (to soak and cook the beans and also 4 tbsps for grinding the masala)
• Coconut – 1/3 cup
• Green Chilies – 2
• Fennel Seeds – 2 tsps
• Turmeric Powder – 1/8 tsp
• Salt – 1.25 tsp
• Oil – 1 tsp
• Mustard Seeds – 1/2 tsp
• Chopped Onion – 1/3 cup
• Curry Leaves – 5

Steps:

• Wash and soak the butter beans for 2 hours and pressure cook in your preferred way. I used my Instant Pot for pressure cooking the beans. I went with manual or the pressure cook mode and cooked it for two minutes (yes, you need two minutes) and released the pressure quickly. Drain the water and allow it cool for 15 minutes.
• Meanwhile, grind the coconut, green chilies and fennel seeds by adding 3 tbsps of water. Use one to two tbsps of water to rinse the mixer jar and set it aside.
• Now heat the pan and add the oil.
• When the oil is hot, add the mustard seeds and allow it to splutter.
• Then add the chopped onions and the curry leaves and cook until the onion turns translucent.
• Now add the ground fennel paste and the 1 tbsp of rinsed water and cook for two to three minutes or until the raw smell of the masala goes off.
• At this stage add the salt and turmeric powder and mix well.
• Now add the cooked beans and mix thoroughly. Make sure the masala is evenly spread. Cook it for a minute and turn off the heat.

That’s it. The masala pirattal is ready. You can serve this with rice or relish it as a mid-morning or evening snack.

Recipe Notes:

• You can replace butter beans with beans of your choice like garbanzo beans, northern beans, kidney beans.
• Adjust the salt and spices according to your preference.
• You can add more water and make it semi-gravy recipe and serve along with rotis or chapati too.

PS: I am sending this recipe for the BM 96. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

Print Recipe

3 from 2 votes

Butter Beans Masala Curry | Butter Beans Pirattal

A lip-smacking butter beans masala curry with the fennel seeds flavor. This delicious curry is an excellent side for your rice or roti and also a perfect mid-morning or evening snack.

Prep Time2 hrs 30 mins

Cook Time15 mins

Soaking Time2 hrs

Total Time2 hrs 45 mins

Course: Appetizer

Cuisine: TamilNadu

Keyword: butter beans masala pirattal, instant pot lima beans curry

Servings: 5

Calories: 83kcal

Author: Srividhya G

Ingredients

• 1 cup Butter Beans
• 3 cup Water to soak and cook the beans and also 4 tbsps for grinding the masala
• 1/3 cup Coconut grated
• 2 Green Chilies
• 2 tsps Fennel Seeds
• 1/8 tsp Turmeric Powder
• 1.25 tsp Salt
• 1 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/3 cup Chopped Onion
• 5 Curry Leaves

Instructions

• Wash and soak the butter beans for 2 hours and pressure cook in your preferred way. I used my Instant Pot for pressure cooking the beans. I went with manual or the pressure cook mode and cooked it for two minutes (yes, you need two minutes) and released the pressure quickly. Drain the water and allow it cool for 15 minutes.
• Meanwhile, grind the coconut, green chilies and fennel seeds by adding 3 tbsps of water. Use one to two tbsps of water to rinse the mixer jar and set it aside.
• Now heat the pan and add the oil.
• When the oil is hot, add the mustard seeds and allow it to splutter.
• Then add the chopped onions and the curry leaves and cook until the onion turns translucent.
• Now add the ground fennel paste and the 1 tbsp of rinsed water and cook for two to three minutes or until the raw smell of the masala goes off.
• At this stage add the salt and turmeric powder and mix well.
• Now add the cooked beans and mix thoroughly. Make sure the masala is evenly spread. Cook it for a minute and turn off the heat.
• That's it. The masala pirattal is ready. You can serve this with rice or relish it as a mid-morning or evening snack.

Video

Notes

• You can replace butter beans with beans of your choice like garbanzo beans, northern beans, kidney beans.
• Adjust the salt and spices according to your preference.
• You can add more water and make it semi-gravy recipe and serve along with rotis or chapati too.

Nutrition

Calories: 83kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 651mg | Potassium: 239mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.8% | Vitamin C: 28.2% | Calcium: 2.7% | Iron: 6.5%

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

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