Lima beans kuruma (Serves5)

Tired of the regular curries for chappathis? Try this one friends, a new, easy and delicious side dish that goes absolutely well with rotis and even rice …

Baby lima beans 1 lb packet, frozen
Red onion 1 medium, diced
Tomato 1 medium, diced
Ginger garlic paste 1 tsp
Turmeric powder ¼ tsp
Red chilly powder ½ tsp
Coriander powder 1 tsp
Garam masala ½ tsp
Grated coconut ¼ cup
Peanuts ¼ cup
Salt as needed
Oil 2 tsp
Water 2 cups

Preparation

Grind together grated coconut and peanuts in a blender to a smooth paste. Set aside.

In a pressure cooker, heat 2 tsp oil and sauté ginger garlic paste till light brown color and add cubed onions. Cook this until onions are translucent. Add the powders and mix well to combine. Cook for another 3-4 minutes at medium heat and add the diced tomato. Sauté this until oil separates. Next throw in the lima beans and mix well. Add the ground coconut peanut paste, combine well and add 2 cups water and enough salt. Cover the cooker with a lid and cook till 1 whistle. Switch off flame and allow pressure to release by itself. Open lid and give a final mix. Enjoy with rotis or rice.

 

 

 

 

 

 

 

 

 

 

 

Notes: If you think that the gravy is runny, cook uncovered for 5-10 minutes. This curry tends to thicken as it sits.

Cheers!!!
Suji