Red Bean Curry

Red Bean Curry

A red bean curry that can be accompanied with rice and Chappathi. This recipe is adapted from the famous Kerala side dish called Erissery. You can alter the quantity of chillies and peppercorns as per your spice tolerance level.

Feby Paul


  1. 1 Cup Red Beans
  2. 1/2 Cup Grated Cocnut
  3. 1/2 Teaspoon Cummin Seeds
  4. 1/4 Teaspoon Mustard seeds
  5. 1 Chilly Green
  6. 2 Cloves garlic (sliced)
  7. 1/2 Teaspoon Turmeric
  8. 1/2 Teaspoon black Peppercorns
  9. 4 Teaspoons Oil
  10. 1/2 Teaspoon Mustard seeds
  11. 3 Shallots
  12. 2 chillies Dried
  13. Curry leaves


45 mins
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    Soak red beans in water for few hours. Cook soaked beans with garlic and salt, in a pressure cooker until it becomes soft.

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    Grind coconut,cumin seeds,mustard seeds,turmeric powder,green chilly and black peppercorns. Add this mixture to cooked red beans and keep the pan covered for 10 mins so that the coconut mixture cooks.

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    For Seasoning : Heat oil in a frying pan and add mustard seeds, when the mustard seeds starts cracking add sliced shallots,dried chillies and curry leaves.

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    When the shallots become golden brown pour this on top of the cooked beans and coconut mixture and keep it covered for few minutes so that the curry absorbs the flavour ;)

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    You can serve this curry as a side dish with rice or Chappathi.

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