Kerala kitchens keep their double beans kobbari close to the chest — this version follows the house rules: slow masala, honest heat. 40 minutes of mostly hands-off cooking.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Turmeric Powder1/2 tsp
🌶️Mustard Seeds1 tsp
🌿Curry Leaves2 sprigs
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
🧀Butter Beans250 g, chopped
🥥Grated Coconut1/2 cup
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the coconut oil in a heavy pot until it shimmers.
2
Crackle the mustard seeds with a few curry leaves — they pop within seconds.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Roast the coconut until golden-edged and grind with the tempering for a rustic Andhra masala.
6
Add the butter beans, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Taste before the final simmer — chili brands vary wildly.
