Butter Beans Puli Kulambu

பட்டர் பீன்ஸ் புளி குழம்பு (Butter Beans Puli Kulambu)

Butter Beans puli kulambu is favorite for one of my hostel roommate (my best friend). Few years back, suddenly she called and asked for this butter beans kulambu recipe. So I decided to try. This recipe is an enhanced version of my mom’s recipe. Butter beans is one of the tastiest beans which easily goes well to prepare poriyal, kulambu and kuruma.

Ingredients for Butter Beans Puli Kulambu

Butter beans – 1/4 kg
Sesame oil – 2 tbs
Mustard seeds & urad dal – 1/4 tsp
Curry leaves – 1 spring
Small onion – 1/4 cup (chopped)
Tomato – 2
Brinjal – 3 to 4
Drumstick – 1
Masala – 1 tbs
Chilli powder – 3/4 tbs
Tamarind – small goose berry size
Pepper powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – 1 pinch
Coconut – 1 big piece
Salt as needed

Directions

Pre-preparation

Soak tamarind with water in a bowl for 30 minutes
Extract tamarind pulps
Grind the coconut and extract milk from that
Pressure cook the butter beans with turmeric and salt for 3 whistle

Vegetable stirring

Heat a pan with oil and add mustard seeds & urad dal.
After the seeds cracked, add curry leaves.
Add chopped onion and stir fry for a minute then add sliced tomatoes.
Stir the tomatoes until mushy.
Add masala, chilli powder, pepper powder, cumin powder and salt then stir well.
Now add the chopped vegetables (brinjal and drumstick).
Release pressure from the cooker and open the lid.
Transfer all sauted vegetables to the cooker.
Pour the tamarind extract and coconut milk then mix well.
Check the sourness and consistency.
Add 1/2 cup of water(based on consistency level) and close with a plate (no need to pressure cook) and cook in full flame until the veggies become soft.

Final touch

Turn the flame low to emit oil from the gravy for 5 minutes.
Butter beans kulambu ready.
Serve this recipe with rice.

Notes

If you want to reduce the time of cooking, you may pressure cook the vegetables along with butter beans for second time too, but tastes differs a little