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.

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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.

How to make Double Beans Kurma | Pressure Cooker Kurma Recipe –

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Double Beans Kurma | Pressure Cooker Kurma Recipe

Easy pressure cooker kurma recipe

Course

Side Dishes

Cuisine

South Indian

Keyword

Side Dishes for Roti

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

8 hours

Servings

people

Ingredients

For Kurma -

• 1 cup Double Beans Soaked Overnight & Skin Removed
• 1 Large Onion Finely Chopped
• 2 Medium Tomatoes Finely Chopped
• 1 tsp Kashmiri Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tbsp Oil
• 2 Cloves
• 1/2 inch Cinnamon Stick
• 1 Cardamom
• 1 Dried Bay Leaf
• 1/2 tsp Mustard Seeds
• Few Curry Leaves
• Fresh Coriander Leaves
• Salt as needed
• Water as needed

For Kurma Masala Paste –

• 1/2 cup Chopped Coconut Pieces
• 1/2 tbsp Fried Gram
• 1 tsp Poppy Seeds/Khus Khus
• 4-5 Garlic Pods
• 1/2 Inch Ginger Piece
• 1 Green Chilli optional
• 1/2 tsp Fennel Seeds

Course Side Dishes Cuisine South Indian Keyword Side Dishes for Roti Prep Time 10 minutes Cook Time 20 minutes Passive Time 8 hours Servings people Ingredients For Kurma - 1 cup Double Beans Soaked Overnight & Skin Removed 1 Large Onion Finely Chopped 2 Medium Tomatoes Finely Chopped 1 tsp Kashmiri Chilli Powder 1/4 tsp Turmeric Powder 1 tbsp Oil 2 Cloves 1/2 inch Cinnamon Stick 1 Cardamom 1 Dried Bay Leaf 1/2 tsp Mustard Seeds Few Curry Leaves Fresh Coriander Leaves Salt as needed Water as needed For Kurma Masala Paste – 1/2 cup Chopped Coconut Pieces 1/2 tbsp Fried Gram 1 tsp Poppy Seeds/Khus Khus 4-5 Garlic Pods 1/2 Inch Ginger Piece 1 Green Chilli optional 1/2 tsp Fennel Seeds

Instructions

1. Add all the ingredients under Kurma Masala Paste and grind into a smooth paste by adding water little by little. Set this aside.
2. In a pressure cooker, heat oil. Add mustard seeds, cloves, cardamom, cinnamon and bay leaf. As mustard seeds splutter, add fresh curry leaves.
3. Now add finely chopped onions and fry until translucent.
4. Add finely chopped tomatoes.
5. As the tomatoes begin to turn mushy, add red chilli powder and turmeric powder. Cook for a minute.
6. Add soaked double beans. Mix them well and let the masala coat for a couple of minutes.
7. Now add the prepared kurma paste.
8. Add 1/2 cup of water along with salt.
9. Pressure cook for 2 whistles and let the pressure subside naturally.
10. Garnish with fresh coriander leaves and serve hot with chapati, roti, parotta or dosa!

Detailed step-wise picture recipe of making Double Beans Kurma | Pressure Cooker Kurma Recipe –

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 1/2 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!

Note –

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

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