Butter beans potato masala | Butter beans potato pirattal – Easy and tasty Chettinad style urulai pirattal recipe
During my recent trip to India, I got a kg of butterbeans from there. Now it is winter season and we get this in local markets. We don’t get this in Hong Kong. I have fond memories of this vegetable, e used to get this in my hometown Madurai. Amma used to add in pulao and make butter beans kurma too. I planned to make kurma only this time but later I was reminded of the Chettinad-style pirattal recipe.
I tasted this at Chettinad’s wedding during my childhood days. I asked my friend Viji for the recipe and she clearly explained everything. When I made this today, it took me back to my childhood days. The taste was the same as how they serve in Chettinad weddings. You can exclusively make this with potatoes too.
Also, check out
Brinjal mochai curry, Aloo baingan, Chettinad vazhakkai curry
Butter beans urulai masala
Ingredients
- 1 cup butter beans
- 1 potato cut into cubes
- 1 onion finely chopped
- 1 tomato finely chopped
- 1 tbsp ginger garlic paste
- 2 tbsp oil
- 1 tsp mustard seeds
- Few curry leaves
- 2 tsp sambar powder
- ½ tsp turmeric powder
- Salt as needed
- Water as needed
Instructions
- In a pan add 2 tbsp of oil. Add the mustard seeds. Once it starts spluttering add the curry leaves.
- Now add the finely chopped onions.
- Add little salt and cook till the onions becomes translucent.
- Now add the ginger garlic paste to this.
- Cook in medium flame till the raw smell of the ginger garlic paste goes off.
- Now add the chopped tomatoes. Cook for a minute.
- Add sambar powder, turmeric powder and salt.
- Mix well and cook for 3-4 minutes in medium flame.
- Now add ½ cup of water.
- Add butter beans and 1 cubed potato.
- Mix well.
- Cover this and cook for 20-25 minutes till the butterbeans gets cooked well.
- Open in between and stir and sprinkle water if needed.
- Once it is cooked and all the water evaporates, switch off the flame.
- Butterbeans potato pirattal is ready.
- Alternatively you can do it in the pressure cooker.
- Cook everything in cooker and once you add butterbeans and potato cover and cook till one whistle.
- If water is cook on high flame for 2 minutes so that the water gets evaporated.
- Enjoy this with your meal.
- This pairs well with rasam rice. Even it is a best side dish for chapati and poori.
Video
Notes
- In a pan add 2 tbsp of oil. Add the mustard seeds. Once it starts spluttering add the curry leaves.
- Now add the finely chopped onions.
- Add a little salt and cook till the onions become translucent.
- Now add the ginger garlic paste to this.
- Cook in medium flame till the raw smell of the ginger garlic paste goes off.
- Now add the chopped tomatoes. Cook for a minute.
- Add sambar powder, turmeric powder, and salt.
- Mix well and cook for 3-4 minutes on medium flame.
- Now add ½ cup of water.
- Add butter beans and 1 cubed potato.
- Mix well.
- Cover this and cook for 20-25 minutes till the butterbeans get cooked well.
- Open in between and stir and sprinkle water if needed.
- Once it is cooked and all the water evaporates, switch off the flame.
- Butterbeans potato pirattal is ready.
- Alternatively, you can do it in the pressure cooker.
- Cook everything in cooker and once you add butterbeans and potato cover and cook till one whistle.
- If there is excess water cook on high flame for 2 minutes till the water gets evaporated.
- Enjoy this with your meal.
- This pairs well with rasam rice. Even it is the best side dish for chapati and poori.
