Lima Beans Curry / Butter Beans Curry / Baby Lima Beans Poriyal / Saute / Dry Fry
|1 cup||Frozen baby lima beans|
|1 no||Onion medium ( chopped )|
|2 clove||Garlic (chopped)|
|2 nos||Green chili (minced)|
|¼ tsp||Turmeric powder|
|½ tsp||Cumin seeds|
|6 nos||Curry leaves|
|1 tsp||Salt(or to taste)|
|¼ cup||Dry dessicated coconut|
|2 tbsp||Split roasted gram / pottukadalai|
Cooking lima beans: If using dry beans, the soak them overnight and pressure cook the next day upto 1 whistle or boil in water until tender. For frozen beans, heat 2 cups of water and bring it to a boil, add the beans and cook for 2 to 3 minutes. Drain the water and keep aside.
Grind coconut and split roasted gram to a coarse powder and keep aside. Heat oil in a frying pan, splutter mustard, cumin seeds and curry leaves. Sprinkle asafoetida powder, add finely minced green chili, garlic and onions. Saute them for few minutes. Add the cooked beans along with turmeric and salt. Now add the coconut roasted gram powder and fry for couple of minutes. They tend to dry out soon, so the moment they blend well with the beans, switch off. Serve hot with rice and rasam.