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Main Course

Kidney Beans Gravy

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

400 g Kidney beans Soaked overnight and — washed
2 nos Onions — finely cubed
4 tbsp Tomato puree
1 tbsp Ginger garlic paste
2 nos Green chillies — slit
1/2 cup Coconut milk
11/2 tsp Coriander powder
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tsp Mustard seeds
2 Springs Coriander leaves — finely chopped
2 Springs Curry leaves
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
For preparing kidney beans gravy, Warm coconut oil in a pan and let the mustard seeds crackle.
Step 2
Cook in the onions till it becomes transparent.
Step 3
Drop in the ginger-garlic paste and green chillies. cook on low heat till a nice aroma comes.
Step 4
Toss in the kidney beans, garam masala, chilly powder, coriander powder, curry leaves and turmeric powder.
Step 5
Pour in a little water and allow it to cook in a pressure cooker till done.
Step 6
Once done, pour the tomato puree and coconut milk. Allow it to simmer till it becomes a bit thick.
Step 7
Garnish with coriander leaves and take it off the heat.
Step 8
Kidney beans gravy is ready. Serve hot with naan, chapathi, etc.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Kidney Beans Gravy

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

400 g Kidney beans Soaked overnight and — washed
2 nos Onions — finely cubed
4 tbsp Tomato puree
1 tbsp Ginger garlic paste
2 nos Green chillies — slit
1/2 cup Coconut milk
11/2 tsp Coriander powder
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tsp Mustard seeds
2 Springs Coriander leaves — finely chopped
2 Springs Curry leaves
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
For preparing kidney beans gravy, Warm coconut oil in a pan and let the mustard seeds crackle.
Step 2
Cook in the onions till it becomes transparent.
Step 3
Drop in the ginger-garlic paste and green chillies. cook on low heat till a nice aroma comes.
Step 4
Toss in the kidney beans, garam masala, chilly powder, coriander powder, curry leaves and turmeric powder.
Step 5
Pour in a little water and allow it to cook in a pressure cooker till done.
Step 6
Once done, pour the tomato puree and coconut milk. Allow it to simmer till it becomes a bit thick.
Step 7
Garnish with coriander leaves and take it off the heat.
Step 8
Kidney beans gravy is ready. Serve hot with naan, chapathi, etc.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.