LIMA & BUTTER BEANS CURRY I MOCHAI BUTTER BEANS MASALA

Lima beans (Mochai) and butter beans curry with coconut flavor. In my place I can get fresh mochai and butter beans. I have seen that many of us, confused with lima beans and butter beans whether its same or different… Yes! Its different lima beans is mochai in Tamil and it looks green in color and flat texture. Butter beans will be in white color, round texture and buttery in taste.

Butter beans is my favorite after green peas. I love the buttery texture and taste will be too good with any other kurma, masala or curry. The lima beans and butter beans curry tastes so well and I have prepared this as side dish for sambhar satham. Here is the recipe,

 

Category	Curry / Side dish
Cuisine	Indian
Preparation Time	10 Minutes
Cooking Time	30 Minutes
Servings	4

Source – My Own

INGREDIENTS

Mochai (lima beans) –1 Cup

Butter beans – 1 Cup

Water – 1 ½ Cup

Salt – To taste

Oil – 2 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Onion – 2, finely chopped

Curry leaves – Few

To grind

Coconut, scraped – 2 Tbsp

Turmeric powder – ¼ Tsp

Red chilli powder – 1 Tsp

Coriander powder – 1 ½ Tsp

Pepper powder – ½ Tsp

Fennel seeds – 1 Tsp

Cumin seeds – 1 Tsp

Garlic – 10

METHOD

• Pressure cook the lima and butter beans together upto 2 whistles and keep it aside.

• Grind the ingredients under to grind with little water into coarse paste.
• Heat oil in pan; add mustard and urad dal wait for sputter.

• Add onion and curry leaves sauté it till translucent.
• Now release the pressure in the cooker, add the beans with the stock.
• Let it boil for 2 minutes or until the water reduces into 3/4^th.
• Now add the ground paste and mix it well and allow cooking till the water evaporates from the mixture.

• Now switch off the flame and serve hot with roti or rice…

NOTE

• You can use either one beans or mixed up your favorite beans like rajma, chickpeas or green peas.
• Adding the beans stock is optional, if you want very dry curry don’t add the stock.
• If you need gravy consistency, add the stock according to the consistency and when its in gravy consistency switch off the flame.