Cooking web notes

Usually i soak a huge quantity of variety beans and freeze them in zip lock bags, which is quite handy while making out dishes with beans.. I have soaked and freezed a bag of butter beans long back, may be a month ago..After making out kurmas and pulaos with those frozen beans, there were some leftover beans which i dont want to make out again gravies and went through searching by browsing for a different dish, then only i remembered that i have bookmarked long back double beans curry at Rak's space, immediately i went through that simple but delicious curry and prepared them immediately by pressure cooking those frozen butter beans..This curry is very simple, quick and prefect side dish for simple rasam or sambar, i enjoyed having them just like sundal..Thanks to Raji for sharing this delicious and elegant curry..



1cup Butter beans (soaked & pressure cooked)
1no Onion (chopped)
2pinch Turmeric powder
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Salt
Oil

To Grind:
1tbsp Coriander seeds
3tbsp Grated coconut
4nos Red chillies
2nos Garlic cloves
1tsp Peppercorns
1tsp Cumin seeds

Grind all the ingredients given under 'to grind' as fine powder, heat enough oil in a kadai, add the mustard seeds, urad dal and curry leaves, fry until they turn brown, add immediately the chopped onions, saute until the onions turns transculent..Now add the cooked beans, salt and turmeric, saute everything in simmer for few minutes, finally add the grounded masala powder, springle some water and cook everything in simmer, until the water gets completely disappears..cook until the masalas turns golden brown..

Serve as side dish..