Recipe for Sri Lankan-style green bean curry made with beans, shallots, spices, and herbs. Finished with coconut milk for the rich flavour. Served with rice.
This is one of my favorite ways to serve green beans. The kick from the chillies nicely balanced by the rich coconut milk and well-cooked beans served with rice is my kind of everyday meal. This curry comes together in no time and is perfect when served with rice. I learnt this recipe from Sathiskumar Shanmugam of @thecurryleafchef His food is predominantly Tamil-style Sri Lankan and I love it. His Insta stories are filled with him making tea of all types for his family.
The first time I had this curry was on our trip to Srilanka. This featured almost every day during lunch wherever we went. Sometimes the same preparation is made with long beans too. This slightly wet vegetable preparation goes so well with rice. One of the perfect everyday side dishes you can make.
The original recipe uses Sri Lankan unroasted curry powder. If you cannot source Sri Lankan unroasted curry powder, Indian garam masala powder or Indian curry powder, or store-bought South Indian chicken masala powder is a very good substitute. Indian Curry Powder https://amzn.to/3Y8wMRk South Indian Chicken Masala Powder https://amzn.to/3Y6Dbwx
Here are the things you can buy online for making this recipe Serrated Kitchen Knife For Indian Kitchen https://amzn.to/3Xf7pwc White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Indian Curry Powder https://amzn.to/3Y8wMRk South Indian Chicken Masala Powder https://amzn.to/3Y6Dbwx Red Chilli Flakes https://amzn.to/3wUfV97
Here is the video of how to make Sri Lankan Green Bean Curry
1 tablespoon coconut oil 1/4 teaspoon mustard seeds 1/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1/2 cup shallots, sliced 5 cloves garlic, sliced 1 sprig of curry leaves 1 tomato, chopped 250 grams of green beans, chopped 3 tablespoon water to cook 1 teaspoon salt 1/4 teaspoon turmeric powder 1/2 teaspoon chilli flakes 1 teaspoon Srilankan unroasted curry powder (see notes) 1/4 cup thick coconut milk
Heat coconut oil in a pan and add the mustard seeds, fennel seeds, and cumin seeds. Let the mustard seeds crackle. Add in the chopped shallots, garlic, and curry leaves. Saute on a low flame till the shallots are soft. Add the tomatoes and cook for a couple of minutes more. Let the tomatoes become soft and mushy. I cover the pan with a lid while the tomatoes are cooking so it cooks faster.
Add in the chopped green beans. Chop the green beans at an angle. Add a few tablespoons of water and mix well to combine. Cover the pan with a lid and cook for about 10 minutes or until the beans are tender.
Add in the salt, turmeric powder, curry powder, and red chilli flakes. Cook for a couple of minutes.
Finally, add the coconut milk and cook for a minute. I have used canned coconut milk and it works just fine.
Our Green bean curry is ready. Remove from heat and serve with rice.
Notes
The original recipe uses Sri Lankan unroasted curry powder. If you cannot source Sri Lankan unroasted curry powder, Indian garam masala powder or Indian curry powder, or store-bought South Indian chicken masala powder is a very good substitute. Indian Curry Powder https://amzn.to/3Y8wMRk South Indian Chicken Masala Powder https://amzn.to/3Y6Dbwx
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
1 tablespoon coconut oil 1/4 teaspoon mustard seeds 1/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1/2 cup shallots, sliced 5 cloves garlic, sliced 1 sprig of curry leaves 1 tomato, chopped 250 grams of green beans, chopped 3 tablespoon water to cook 1 teaspoon salt 1/4 teaspoon turmeric powder 1/2 teaspoon chilli flakes 1 teaspoon Srilankan unroasted curry powder (see notes) 1/4 cup thick coconut milk
Heat coconut oil in a pan and add the mustard seeds, fennel seeds, and cumin seeds. Let the mustard seeds crackle. Add in the chopped shallots, garlic, and curry leaves. Saute on a low flame till the shallots are soft. Add the tomatoes and cook for a couple of minutes more. Let the tomatoes become soft and mushy. I cover the pan with a lid while the tomatoes are cooking so it cooks faster.
Add in the chopped green beans. Chop the green beans at an angle. Add a few tablespoons of water and mix well to combine. Cover the pan with a lid and cook for about 10 minutes or until the beans are tender.
Add in the salt, turmeric powder, curry powder, and red chilli flakes. Cook for a couple of minutes.
Finally, add the coconut milk and cook for a minute. I have used canned coconut milk and it works just fine.
Our Green bean curry is ready. Remove from heat and serve with rice.
Notes
The original recipe uses Sri Lankan unroasted curry powder. If you cannot source Sri Lankan unroasted curry powder, Indian garam masala powder or Indian curry powder, or store-bought South Indian chicken masala powder is a very good substitute. Indian Curry Powder https://amzn.to/3Y8wMRk South Indian Chicken Masala Powder https://amzn.to/3Y6Dbwx
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/sri-lankan-green-bean-curry/
Recipe for an easy muttai kurma made with coconut masala paste from scratch. Perfect side dish for Idli and Dosai. South Indian style Muttai Kuruma recipe.
This boiled egg curry is the perfect side dish for a lazy Sunday breakfast or for a weeknight dinner. If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs. Shallots are used in the recipe. Onions can also be used instead of shallots if you are in a hurry or cannot source the shallots. Coconut oil adds a nice aroma and flavour to the kuruma. Any vegetable oil can be used if you do not want to use coconut oil.
Note: Poppy seeds are used in this recipe. If poppy seeds are not available in the country where you live, just omit them.
Here are the things you can buy online for making this recipe Saute / Stainless Fry Pan https://amzn.to/2AWJDAI Heavy Duty Indian Mixie https://amzn.to/3GptNKD Serrated Knife Set https://amzn.to/3HN9M3D
Here is the video of how to make Muttai Kurma Recipe
For Kuruma Masala Paste
1 teaspoon coconut oil 1/4 inch cinnamon 2 cloves 1/4 teaspoon fennel seeds 5 dried red chillies 1 sprig curry leaves 1 teaspoon white poppy seeds 5 shallots, sliced 1 pod country garlic or regular garlic 10 cashews 1 tomato, chopped 1/4 cup fresh shredded coconut 1/4 teaspoon turmeric powder 1/2 cup water
Other Ingredients For Muttai Kuruma
1 teaspoon coconut oil 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1 dried red chillies 1 sprig of curry leaves 1/4 cup shallots, sliced 1 tomato 1 teaspoon salt 1 cup water 4 hard-boiled eggs 2 teaspoon coriander leaves
First, let’s make the kuruma masala paste. Heat oil in a pan and add in the cinnamon, cloves, fennel seeds, dried red chillies and curry leaves. Saute for a few seconds. Add in the poppy seeds, shallots, garlic and cashews. Saute for a couple of minutes. Add the tomatoes, coconut and turmeric powder. The coconut and the cashews make the kuruma very rich and give a nice body and thickness to the kuruma. Saute for a minute. Remove the pan from heat and set aside to cool.
Transfer the mixture to a blender/mixie and add about half a cup of water. Grind to a smooth paste. Set aside.
Now, let us make the kuruma. Heat oil in a pan and add in the cumin seeds, fennel seeds, curry leaves and dried red chillies. Saute for a few seconds. Add the sliced shallots to the pan. Cook till the shallots are soft. It will take about 2-3 minutes. Add in the tomato and the salt. Cook for a couple of minutes till the tomato is soft. Add in the ground paste. Wash the blender/mixie with water and add to the pan. Cover the pan with a lid and simmer the curry for five minutes.
Add the boiled eggs to the pan. Makes some cuts on the eggs so the kurma flavour penetrates into the egg. Simmer the curry for a couple of minutes. Finally, finish the curry by adding a generous sprinkling of coriander leaves.
Serve with Idli, Dosai and Appam.
Notes
If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
