Thursday, February 10, 2022



We make chapattis at home every day and this calls for a side dish like a saagu, kurma etc to go with it. I am always on the look out for new recipes to add to my list of such dishes.

As I had fresh double beans available, I decided to make a kurma/saagu done in the South Indian style.

Double beans, which are also called Lima Beans, have numerous health benefits.

Elsewhere in this blog, you will find recipes for some dishes made with double beans such as:-

Today's recipe is for a side dish made with double beans which we enjoyed very much. I have adapted this from Double Beans Kurma by Cooking From Heart .

I am sure you will like it as much as we did. 


  • Double Beans, 1 cup
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Large sized Onion, 1
  • Tomatoes, 2
  • Chilli Powder, 1/2 - 1 tsp 
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Oil, 1 tbsp
  • Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish

For Kurma Masala Paste
  • Fresh Coconut Gratings, 1/2 cup
  • Green Chillies, 3
  • Ginger, 1/2 " piece
  • Garlic Cloves, 4-5
  • Fried Gram, 1 tbsp
  • Poppy Seeds, 1 tsp
  • Cinnamon, 1 stick
  • Fennel Seeds, 1/2 tsp

Soak the double beans in adequate water overnight if you are using the dry ones
If you are using fresh double beans, just wash them and there is no need to soak

Finely chop the onion, tomatoes and coriander leaves

Pressure cook the double beans, adding a little salt, in adequate water for 2 whistles or till it gets cooked
Please take care that it does not get overcooked 
When the cooker cools, remove the cooked double beans and keep aside 

In a mixer jar, grind together the coconut gratings, green chillies, ginger, garlic cloves, fried gram, poppy seeds, cinnamon and fennel seeds to a smooth paste adding the required amount of water
Remove from the mixer jar and keep the ground paste aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds
Then add the chopped onion and sauté till it becomes translucent
Next add the chopped tomatoes and a little salt
Mix well and cook till the tomatoes becomes soft and mushy
Add the chilli powder and turmeric powder, mix well and cook for 1 minute

To this add the cooked double beans and the freshly ground masala
Add water to get a gravy-like consistency, check for salt and add if required and mix well
Bring this to a boil then lower the heat and allow it to simmer for 4-5 minutes
Switch off the gas and garnish with fresh coriander leaves ( finely chopped)
Transfer to serving bowl
Serve the Double Beans Kurma with chapatis, rotis etc 

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