Sunday, February 7, 2010

Lima Bean Kurma ~ Lima bean curry

A couple of quick updates before I move on to the post. I have been on a mission to update some of my older pictures. The latest pictures I have updated are for Minestrone Soup, Split pea with barley soup and Indo-Chinese Chowmein. Take a peek at these posts for the latest pictures if you have a minute.

The other thing I wanted to mention was that since yesterday I have disabled anonymous comments on my site. I have been regularly getting anonymous spam comments, and it has become a nuisance now. So I decided to follow my friend Cham's example and stop allowing anonymous comments on this site at least for a while.

Lima Bean curry ~ Lima bean kurma | Veg Inspirations

Moving on, usually I make this curry with lima bean since it does not require coconut milk and I rarely have it at home. But this time, since I had coconut milk on hand, I made a kurma style curry with lima bean. Everybody seems to have their own style of making kurma, this is my take on kurma.

 Lima Bean Curry | Veg Inspirations

Click here for a printable view of this recipe

Ingredients and Method to make Lima Bean Kurma
1 large onion cut fine
3 small tomatoes cut fine
4 1/2 cups of  frozen baby lima beans thawed to room temperature (= 1 lb of lima beans)
1/8 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander (dhania) powder
1/2 tsp cumin (jeera) powder
salt to taste

2 tbsp oil
1/4 cup coconut milk (optional, see notes)
handful cilantro (coriander leaves) cut fine
Water as required ( I used approximately 1 1/2 cups of water)

For the masala
Dry roast
1 tsp cumin seeds (jeera/ jeeragam)
1 tsp fennel seeds (saunf/ sombu)
1 tsp coriander seeds (dhania/ kothamalli virai)
 and grind this along with
3 Indian or Thai variety green chilies (or according to taste)
1 tsp chopped ginger (adrak/inji)
4 tbsp fresh or frozen grated coconut ( if using frozen thaw to room temperature)
1 dry red chili (optional ) or to taste

Dry roast cumin, fennel and coriander seeds until they start to slightly turn golden brown and give out an aroma. Remove, cool to room temperature and grind the seeds along with green chilies, ginger, coconut and dry red chili adding a few tsp of water as required until it turns to a fine paste. Keep this masala aside.

In a large heavy bottomed pan, heat oil, add onions and saute until onions turn transparent.

Add tomatoes and stir until tomatoes become soft and slightly mushy. Add turmeric powder, cumin powder, coriander powder, chili powder and stir once or twice.

Then add baby lima beans, water as required and salt to taste and allow it to come to a boil.

Then lower heat and allow this mixture to simmer for a while until the lima beans are cooked and soft.

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Now add the ground masala, coconut milk (if using)  and allow the kurma to simmer for a few minutes.

Remove from heat, garnish with cilantro and serve hot with roti (Indian flat bread) / plain steamed rice

Serves approximately 2 to 3

The coconut milk is optional. I have made this curry both with and without the coconut milk and it tastes great either way, the coconut milk adds a little more richness and creaminess to the gravy, and without it the gravy feels a little lighter. If you plan to leave out the coconut milk, reduce the green chilies slightly if you wish as it can feel a little spicier without it, alternatively you can add about 1 tsp of sugar for this quantity of curry to balance the spices a little more.


SE said...

this looks delicious..never made a korma with lima beans though !

Finla said...

I don't think i have seen limabeans here. The kurma looks so so yumm. I might try with some other legume any suggestion.

Treat and Trick said...

This kurma looks yummy and great pic too.

kitchen queen said...

delicious and tempting kurma with a nice click.

Unknown said...

Like this cute, buttery beans. Kurma sounds delicious with it. Very yummy bowl of kurma.

Simplyfood said...

Very interesting recipe and The colour looks awesome.

Renuka Bedre - Rao said...

different n wonderful recipe! perfect pic!

Ramya Vijaykumar said...

I have made rice and subzi have never tried kurma with Lima beans looks very yummy and creamy!!!

Priya Suresh said...

Even i have did wat u did for anonymous comments..really they were disgusting..

BTW kurma looks so beautiful, creamy and fantastic Usha..

Preeti Kashyap said...

looks delectable usha! Never used lima beans and now I have a recipe.

Rachana said...

The Kurma looks so yummy and a beautiful pic too:)

Cham said...

Probably Anonymous should start worrying now!
I didn't get any of those nuissance from that day!
The kurma looks very tasty :)

Suparna said...

hey usha,
the kurma looks delicious making it with lima beans seems a must try idea thanks, nice snaps dear.

Gita Jaishankar said...

Nice interesting kurma with lima beans Usha...adding coconut milk sounds delicious...will try your version when making kurma next time :)

lata raja said...

Addition of coconut milk in the gravy makes it rich looking. The kurma looks very relishable.

Unknown said...

looks delicious..made veggie kurma with coconut milk recently..

Shama Nagarajan said...

delicious kurma

Laavanya said...

I love lima beans and try to add it to as many dishes as possible. The kurma looks so creamy and inviting.

Sowjanya@Ruchikacooks said...

Lovely color. But I havent made a korma with lima beans. will try.

Usha, you know where I post but due to you removing the name/url option, I had to get a google id to post comments. Hope it is ok with you. But I only post at

Soup will come tomorrow, I promise. Forgot.

Anonymous said...

looks very nice usha,it will taste yum with some rice,s ambar or rotis

indhu said...

I too hate the anonymous comments that I have been getting.. must do something about it soon!
I have never tried lima beans... your kurma looks inviting

- Indhu (

AMA's AnythingVegetarian said...

Nice Recipe.Just curious does lima beans leave a sour taste?.

Shri said...

Looks irresistible!!

gtyuk said...

your kurma looks creamy, rich and delicious with the lima bean!!! nice recipe!!!

AMA's AnythingVegetarian said...

Thanks for the response.

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