Ingredients:cooked double beans - 1 cup
Shallot onion - 4
Shredded coconut - 2 tbsp
cumin seeds - 1 tsp
oil - 1 tbsp
ginger garlic paste - 1 tsp
fennel seeds (sombu)- 1 tsp
Curry leaves - 1 sprig
coriander powder - 2 tsp
red chilli powder - 1 tsp
turmeric powder - a pinch
curry masala powder - 1/2 tsp
tomato - 1 (chopped)
salt - to taste
Procedure:If using dry beans, soak them overnight and pressure cook for a whistle. Then reduce heat and switch off after 2 minutes . Don't cook after this 2 minutes. Release pressure and it would be cooked. If it needs a little more cooking, then do it in stove top , with careful observation.....otherwise the double beans turns mushy.
Otherwise use a can of cooked beans (remove that water and rinse twice before using).
Grind the shallot, coconut and cumin seeds together to a coarse paste.
Heat 1 tsp oil in a pan. Add the fennel seeds and let it become red. Then goes the curry leaves, chopped tomato. Saute till tomato gets mushy. Add the ginger garlic paste and saute till raw smell goes. The put the coriander powder, red chilli powder, turmeric powder and salt.Close the lid and cook for 5 minutes with little water. Then add the cooked beans.
Then put the ground masala and keep stirring occasionally, till the koottu / curry becomes a gravy.
Large butter beans or double beans curry is ready.
Serving suggestions:Serve hot with chapathi, roti.