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Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu
5 from 6 votes

Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu

Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu. Use other beans or chickpeas in this delicious vegan gluten-free Indian curry. Easily made soy-free with other beans or cooked chickpeas.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 2 servings
Calories: 313 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 teaspoons safflower oil or any neutral oil
  • 1 teaspoon black mustard seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon urad dal split black gram, or use petite yellow lentils
  • 10 curry leaves coarsely chopped
  • Pinch asafetida omit to make gluten-free
  • 1/2 cup onion or pearl onions, red, chopped
  • 4 cloves garlic chopped
  • 2 tomato chopped (1 1/2 cups, medium
  • 1 teaspoon Sambhar powder or use 2 teaspoons ground coriander *
  • 1 teaspoon tamarind paste concentrate
  • 3/4 teaspoon cayenne pepper or to taste
  • 1 1/2 cups edamame fresh or thawed if frozen, or other fresh or cooked beans like fava beans, butter beans, or lima beans
  • 3/4 cup coconut milk canned or culinary
  • 1 cup water or more
  • 3/4 teaspoon salt or to taste

Instructions

    Cup of Yum
  1. Heat the oil in a skillet over medium heat. When the oil is hot, add the mustard, fennel, and fenugreek seeds, and the urad dal. Cook until the seeds start to sizzle and the urad dal changes color, about 30 seconds. Stir in the curry leaves and asafetida. Add the onion and garlic and cook until translucent, about 4 minutes.
  2. Add the tomato, sambhar powder, tamarind, and cayenne, and mix well. Cook until the tomatoes are saucy, 6 to 7 minutes.
  3. Add the edamame, coconut milk, water, and salt. Cover and cook until the edamame are tender, about 25 minutes. Taster and adjust salt, heat (cayenne), tang (add lemon juice if needed). For thinner curry, add more water and bring to a boil. Serve hot with Dosa crepes, idli rice cakes or over rice.
  4. Pressure Cooker/ Instant Pot: Follow steps 1 to 3 on saute mode. Add the edamame, coconut milk, water, and salt and cook for 6 to 8 minutes at high pressure. Natural release. Taste and adjust salt, tang and heat.

Notes

  • * Sambhar powder is a South Indian spice blend of coriander seeds, mustard seeds, fenugreek, red chilies, urad dal and toor dal. It is easily available in Indian stores or online. Or find the recipe in my cookbook.

Nutrition Information

Calories 313kcal (16%) Carbohydrates 27g (9%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 6g (30%) Sodium 238mg (10%) Potassium 867mg (18%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 1525IU (31%) Vitamin C 126.4mg (140%) Calcium 117mg (12%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 27g 9%
Protein 15g 30%
Fat 16g 25%
Saturated Fat 6g 30%
Sodium 238mg 10%
Potassium 867mg 18%
Fiber 9g 36%
Sugar 8g 16%
Vitamin A 1525IU 31%
Vitamin C 126.4mg 140%
Calcium 117mg 12%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.