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Come Sunday and this is a regular meal at our house. I have been making this for almost 3 years now and strangely none of us are tired of eating the same old stuff. One week I use Lima Beans and the other week I use Black Eyed Beans. I also make oven baked potato fries and a salad/kosambari to go along with this. I make different salads each week and sometimes make this easy and simple avocado boat salad.

The subzi and the salad go well with chapathi/roti and as always the playa, saaru, salad goes well with rice as well.

 Ingredients: (Lima Beans Subzi)                   




  • 1 cup dry Lima Beans (soaked overnight)/ use Black eyed beans as substitute
  • 1 small onion, chopped
  • Mustard seeds
  • Turmeric
  • 3-4 green chillies
  • Jeera seeds
  • 2 tsp ginger (optional)
  • 3-4 curry leaves
  • handful chopped coriander leaves
  • Salt
  • oil





Procedure: (Lima Beans Subzi)

  • Make sure that the beans are soaked overnight or for about 8-10 hours in enough water.
  • Drain the water completely and pressure cook the beans using sufficient water. (Be careful as the Lima Beans cooks very fast, I usually turn it off after 2 whistles). (Also it does not matter if some the beans gets over cooked and turns into paste, continue with same steps below).Allow to cool.
  • Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves, jeera seeds.
  • Add the onion and green chillies and sauté until the onion turns transparent. Add turmeric, salt and mix well.
  •  Meanwhile open the pressure cooker and drain the cooked water into another vessel completely (do not throw this water away; this is used for making the rasam).
  •   Add the cooked beans to the onion mixture and stir well. Check for taste. Add more salt, chillies, turmeric is required.
  •  Finally add ginger(optional) and garnish with coriander leaves.

 Ingredients: (Lima Beans Saaru)


  • 1 medium tomato, chopped finely
  • 2-3 green chillies
  • handfulchopped coriander leaves
  • 2 Tbsp tamarind pulp
  • 6-7 garlic cloves
  • 1-2 dried red chillies
  • 3-4 curry leaves
  • Salt
  • oil

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Procedure: (Lima Beans Rasam)

  • In a separate vessel transfer the pressure cooked water from the beans.
  • Add finely chopped tomatoes, tamarind paste, slit green chillies and salt.
  • Let this cook on low flame for about 20-25 minutes stirring in between.
  • Meanwhile in a separate bowl (for seasoning) add 2 tsp oil. Add all the crushed garlic and stir until it turns light brown. Add curry leaves and red chillies.
  •  Add this garlic seasoning to the boil rasam and close the lid. Garnish with coriander leaves.

Ingredients: (Avocado Boats)

  • 2 ripe avocados
  • Turmeric
  • 2 tsp red chilli powder
  • 1 lemon/lime juice
  • Salt
  • oil

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  •  Pit the avocados and chop into pieces and place it over a plate. (Handle the chopped avocado carefully as it breaks and also tends to stick)
  •  Sprinkle lemon/lime juice over it and also some salt, oil and red chilli powder. Serve immediately as the avocado oxidizes and discolors fast.


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