Cranberry beans koottu

I am introduced to cranberry beans after coming to NJ only. While I was browsing through a chinese food market, I bumped on this lovely veggie that resembles much of an Indian butter beans. Before that I wanna share some memories on butter beans.
Butter beans is a famous , expensive but rare vegetable found in Tirunelveli / Tuticorin markets. Even in Madras I have not spotted this beans any where. We make a koottu (curry) out of it along with sambar rice. My Mom used to prepare it with Paruppu kulambu and I love those tongue tickling moments.
I applied the same formula with cranberry beans and the result was amazing. So in your next visit to any Asian food market look for this beans and enjoy this curry :)



cranberry beans / butter beans curry
Ingredients:
Cranberry beans/ butter beans - 1 lb
Shallot onion - 4
Shredded coconut - 2 tbsp
cumin seeds - 1 tsp
oil - 1 tsp
fennel seeds (sombu)- 1 tsp
Curry leaves - 1 brig
coriander powder - 2 tsp
red chilli powder - 1 tsp
turmeric powder - a pinch
tomato - 1 (chopped)
salt - to taste

Procedure:
Shell the cranberry beans , wash and clean the beans inside.
Bring to boil enough water and cook the beans to tender.
In a Indian mixer/ any blender 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.
Immediately add the cooked beans along with the remaining water.
Now add coriander powder, red chilli powder, turmeric powder and salt.
Slide in chopped tomatoes. Close the lid and cook for 5 minutes.
Then introduce the ground masala and keep stirring occasionally, till the koottu / curry becomes a gravy.
Butter beans/ cranberry beans koottu is ready.

Serving suggestions:
Makes nearly 600 ml of curry.
Serves 4 people .
Serve hot with chapathi, roti , vegetable pulav,or as side dish with sambar & rice.

Cranberry beans koottu goes to Legume affair hosted by Srivalli and Susan.
Also it will be seen in the Sunshine mom's FIC_ Yellow event.