Beans Karam Recipe (Beans Curry)
Tangy side dish with beans flavoured with chillies, coconut, poppy seeds and more
Beans Karam is a side dish that uses beans and simple south indian spices to make a spicy gravy with notes of sour and sweet in it. Include this simple yet delectable recipe in your working week and also pack it into lunch boxes with chapathis.
If you like this recipe, you can also try other Vegetable Dry recipes such as
- 500 grams Green beans (French Beans)
- 2 Onions , chopped
- 1 tablespoon Coriander (Dhania) Seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 4 Dry red chillies
- 2 Byadagi Dried Chillies
- 1 cup Fresh coconut , grated
- 2 tablespoons Dessicated Coconut
- 1 tablespoon Poppy seeds
- 1 Tamarind , lemon ball sized
- 2 tablespoons Jaggery
- 1 tablespoon Turmeric powder (Haldi)
- Salt , to taste
- 1 teaspoon Mustard seeds
- 10 Curry leaves
- 1/4 teaspoon Asafoetida (hing)
How to make Beans Karam Recipe (Beans Curry)
To begin making the Beans Karam recipe, roast coriander seeds, cumin seeds, chillies, dry coconut, poppy seeds and fresh coconut in a pan with little oil.
Grind this mixture with tamarind extract, jaggery, 1/2 an onion and salt into a paste in a mixer grinder.
Cook the beans till tender in a pan with some water. Heat oil in a heavy bottomed pan, add mustard seeds and let them crackle.
Next, add hing, curry leaves, 1-1/2 onions with a pinch of salt and let it cook until transparent.
Add turmeric powder, beans and saute for a minute. Add the ground masala paste to the pan and cook for 5 to 6 minutes while stirring in between.
Add a cup of water and bring this to a boil. Adjust the seasoning and serve hot.
Stories of a Mindful Mouth! Gauravi Vinay is a finance graduate and an ex stock broker now a full time mum. She loves travelling and learning about new cultures. She derives massive inspiration to cook from her mum and grandma who are amazing cooks as well. In addition to her love for cooking, she has a huge interest in nutrition and aspires to go in that direction someday. Lastly she loves to experiment with healthy and local ingredients and make plant based food fun and exciting.