Double Beans Kurma | Pressure Cooker Kurma Recipe

Quick and delicious Double Beans Kurma recipe with detailed step-wise pictures. Make this easy side dish to go with chapati, roti or parotta.

Today’s recipe is a very simple one pot side dish that goes well with any Indian bread. Kurma or Kuruma is a Tamilnadu special curry that has fresh ground coconut based masala paste. I have already shared many kurma recipes like green peas kurma , beetroot kurma, muttai kurma and vellai kurma. It is very easy to take this recipe and use any replacement vegetable to make Kurma. At my in-laws place we also make Kurma Kuzhambu which is similar to Kurma but can be mixed with hot rice, so it makes it a best side dish for lunch. Out of all the vegetables, I made Double Beans Kurma and it was really delicious.

Double Beans Kurma is really easy and simple to make, I used my pressure cooker to make it in one shot. The only pre-work needed is to soak the double beans overnight and remove the outer skin. For some variants of double beans, the skin is not too thick and can be left as it is too. Once this is done, rest of the recipe is to just dump everything into a pressure cooker and let it complete the job for us! As I mentioned earlier, this recipe goes really well with any Indian bread or even dosa. I served it with whole wheat parotta and it was a huge hit.

Double Beans Kurma Video Recipe

How to make Double Beans Kurma | Pressure Cooker Kurma Recipe

📖 Recipe

Double Beans Kurma | Pressure Cooker Kurma Recipe

Ramya

Easy pressure cooker kurma recipe

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 8 hours hrs 30 minutes mins

Course Side Dishes

Cuisine South Indian

Servings 4 people

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

For Kurma -

• ▢ 1 cup Double Beans Soaked Overnight & Skin Removed
• ▢ 1 Large Onion Finely Chopped
• ▢ 2 Medium Tomatoes Finely Chopped
• ▢ 1 teaspoon Kashmiri Chilli Powder
• ▢ ¼ teaspoon Turmeric Powder
• ▢ 1 tablespoon Oil
• ▢ 2 Cloves
• ▢ ½ inch Cinnamon Stick
• ▢ 1 Cardamom
• ▢ 1 Dried Bay Leaf
• ▢ ½ teaspoon Mustard Seeds
• ▢ Few Curry Leaves
• ▢ Fresh Coriander Leaves
• ▢ Salt as needed
• ▢ Water as needed

For Kurma Masala Paste –

• ▢ ½ cup Chopped Coconut Pieces
• ▢ ½ tablespoon Fried Gram
• ▢ 1 teaspoon Poppy Seeds/Khus Khus
• ▢ 4-5 Garlic Pods
• ▢ ½ Inch Ginger Piece
• ▢ 1 Green Chilli optional
• ▢ ½ teaspoon Fennel Seeds

COOK MODEPrevent your screen from going dark

Instructions

 

• Add all the ingredients under Kurma Masala Paste and grind into a smooth paste by adding water little by little. Set this aside.
• In a pressure cooker, heat oil. Add mustard seeds, cloves, cardamom, cinnamon and bay leaf. As mustard seeds splutter, add fresh curry leaves.
• Now add finely chopped onions and fry until translucent.
• Add finely chopped tomatoes.
• As the tomatoes begin to turn mushy, add red chilli powder and turmeric powder. Cook for a minute.
• Add soaked double beans. Mix them well and let the masala coat for a couple of minutes.
• Now add the prepared kurma paste.
• Add ½ cup of water along with salt.
• Pressure cook for 2 whistles and let the pressure subside naturally.
• Garnish with fresh coriander leaves and serve hot with chapati, roti, parotta or dosa!

Video

Keyword Side Dishes for Roti

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Double Beans Kurma with Step by Step Pictures

Add all the ingredients under Kurma Masala Paste and grind into a smooth paste by adding water little by little. Set this aside.

In a pressure cooker, heat oil. Add mustard seeds, cloves, cardamom, cinnamon and bay leaf. As mustard seeds splutter, add fresh curry leaves.

Now add finely chopped onions and fry until translucent.

Add finely chopped tomatoes.

As the tomatoes begin to turn mushy, add red chilli powder and turmeric powder. Cook for a minute.

Add soaked double beans. Mix them well and let the masala coat for a couple of minutes.

Now add the prepared kurma paste.

Add ½ cup of water along with salt.

Pressure cook for 2 whistles and let the pressure subside naturally.

Garnish with fresh coriander leaves and serve hot with chapati, roti, parotta or dosa!

Recipe Notes

• The longer the double beans soak, the easier it will be to cook.
• In the winter season, you can also use fresh double beans.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂