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.
Serve Beans Karam Recipe along with Phulkas, Steamed Rice and Puli Manga Kuzhambu Recipe for a complete meal.
If you like this recipe, you can also try other Vegetable Dry recipes such as
Cuisine: North Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)
Cooks in 35 M
Total in 45 M
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.
Serve Beans Karam Recipe along with Phulkas, Steamed Rice and Puli Manga Kuzhambu Recipe for a complete meal.