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 hourshrs30 minutesmins
Cook Time15 minutesmins
Soaking Time2 hourshrs
Total Time2 hourshrs45 minutesmins
Course: Appetizer
Cuisine: TamilNadu
Keyword: butter beans masala curry, butter beans masala pirattal, instant pot lima beans curry
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.
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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.