Butter Beans Kootu

Ingredients

Butter beans - 2 cups (Seeds after separating from pods)
Salt - To Taste
Coconut grating - 5 tbsp
Green chilli - 3
Fennel (perunjeeragam) - 1 tbsp
Ginger - 1/2 inch
Cinnamon - 1/2 inch
Seasoning
Oil - 2 tbsp
Mustard + Urad dhal - 1/2 tbsp
Onion (chopped) - 2 tbsp
Curry leaves - 5 Nos.

Method

1. Remove the bean seeds from the pods. Wash them & put them in a pressure cooker.(No need to soak them overnight)
2. Add salt to taste and water just to cover the butter beans.
3. Pressure cook over a medium - high heat. Turn OFF the stove when the 1st whistle is about to come. (Else, the butter beans will turn mushy)
4. Drain out the excess water & keep the beans aside.
5. In a mixie / blender, grind the coconut gratings, green chilli, fennel, ginger and cinnamon. 
6. In a frying pan, add oil. When hot, add the mustard & urad dhal. Let them splutter.
7. Now, add the chopped onion and curry leaves.
8. When the onions start to turn brown, add the beans and the grind masala.
9. Add salt, if necessary.
10. Cook this for about 3 min over medium heat. 
11. Take care not to burn the bottom or mash the beans.
12. Serve as a side for rice.

Note

1. No need to soak the beans since these are taken out fresh from the pods.
2. In some regions, these butter beans are also called lima beans.
3. If these bean seeds are dried & packed, then they need to be soaked overnight before cooking.