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    Home » Instant Pot » instant pot vegan indian recipes

    Edamame in Tangy South Indian Curry – Edamame Kara Kuzambu

    Published: Feb 24, 2016 · Modified: Jan 7, 2019 by Richa 13 Comments

    Jump to Recipe   Print Recipe

    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.

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    Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu. Use other beans or chickpeas in this delicious vegan gluten-free Indian curry | VeganRicha.com

    South Indian cuisine is a diverse cuisine spanning many states in southern India. Southern Indian cuisine is influenced by the region, (coastal, inland), states, local produce and spices. Depending on the region it can be heavily vegetable focused with varieties of local vegetables not easily available elsewhere. Most of the South Indian dishes are quite different from the the usual Northern Indian cream based or meaty offerings which are usually favored in Indian restaurants (outside India). This kara kuzambu is also one of the elusive dishes that you may not find in a restaurant. 

    Some of the specific ingredients in Southern Indian dishes can only be found in Indian stores or online. But the trip to the store is worth the result. I make this kara kuzhambu curry with any beans to serve up with Dosas and chutneys. This flavorful curry is sour, well spiced and great introduction to Southern Indian flavor profiles. 

    Kara kuzambu is usually made with beans that are locally available in India. Fresh beans work best, but cooked beans or chickpeas work great as well. The cooking time in the last step might change depending on the beans used. Cook till the beans are tender to preference and have picked up the flavors from the curry. This dish tastes better the next day. Serve with rice, idli cakes or dosa crepes, with a side of coconut-based chutney. 

    Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu. Use other beans or chickpeas in this delicious vegan gluten-free Indian curry | VeganRicha.com


    Edamame in Tangy South Indian Curry - Edamame Kara Kuzhambu. Use other beans or chickpeas in this delicious #vegan #glutenfree Indian curry #recipe | VeganRicha.com

    More South Indian fare from the blog

    • Green Bean, Carrot Poriyal – Green beans coconut carrot stir fry.
    • Easy Instant Dosa Crepes with Coconut chutney and Masala potatoes. GF option
    • The traditional 2 day Dosa crepes. Gluten-free
    • Chickpeas in peppery curry leaf coconut sauce.
    • Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
    • Okra Kuzambu – Okra in tamarind coconut sauce.

    A bunch more Southern Indian recipes are available in my cookbook.

    Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu. Use other beans or chickpeas in this delicious #vegan #glutenfree Indian curry #recipe | VeganRicha.com

    Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu. Use other beans or chickpeas in this delicious vegan gluten-free Indian curry | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    5 from 2 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 Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Main
    Cuisine: Indian
    Servings: 2 servings
    Calories: 313kcal
    Author: Vegan Richa

    Ingredients

    • 2 teaspoons safflower or any neutral oil
    • 1 teaspoon black mustard seeds
    • 1/4 teaspoon (0.25 teaspoon) fennel seeds
    • 1/4 teaspoon (0.25 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 (7 g) chopped red onion or pearl onions
    • 4 cloves garlic chopped
    • 2 medium tomatoes chopped (1 1/2 cups)
    • 1 teaspoon sambhar powder or use 2 teaspoons ground coriander *
    • 1 teaspoon tamarind paste concentrate
    • 3/4 teaspoon (0.75 teaspoon) cayenne or to taste
    • 1 1/2 cups (232.5 g) edamame fresh or thawed if frozen, or other fresh or cooked beans like fava beans, butter beans, or lima beans
    • 3/4 cup (169.5 ml) coconut milk canned or culinary
    • 1 cup (250 ml) or more water
    • 3/4 teaspoon (0.75 teaspoon) salt or to taste

    Instructions

    • 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.
    • Add the tomato, sambhar powder, tamarind, and cayenne, and mix well. Cook until the tomatoes are saucy, 6 to 7 minutes.
    • 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.
    • 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

    Nutrition Facts
    Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu
    Amount Per Serving
    Calories 313 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 6g38%
    Sodium 238mg10%
    Potassium 867mg25%
    Carbohydrates 27g9%
    Fiber 9g38%
    Sugar 8g9%
    Protein 15g30%
    Vitamin A 1525IU31%
    Vitamin C 126.4mg153%
    Calcium 117mg12%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Crystal

      October 08, 2020 at 4:45 am

      5 stars
      It was really good! Definitely a make again. Thank you.

      Reply
      • Vegan Richa Support

        October 08, 2020 at 12:36 pm

        Awesome! Thanks for the great review, I’m so glad you enjoyed this!

        Reply
    2. Stephen

      March 02, 2016 at 7:54 pm

      5 stars
      I used fava beans and bok choy. Very good. Made a huge pot of it by multiplying the recipe.

      Reply
      • Richa

        March 02, 2016 at 10:50 pm

        Awesome!

        Reply
    3. Emily

      February 26, 2016 at 11:51 am

      I made this today. With chickpeas. Came out great!

      Reply
    4. upbeetandkaleingit

      February 26, 2016 at 7:58 am

      I cannot wait to make this!!! Edamame and curry are two of my favorite things. Thanks for sharing!

      Reply
    5. Cassie

      February 25, 2016 at 9:14 am

      Edamame in curry? Now THAT is something that has to happen soon! We’re off to a VERY delicious start and you’ve set a high standard of it!

      Reply
    6. Amey

      February 24, 2016 at 10:57 pm

      oh man this sounds good. I just love South Indian food so much. I feel like I could eat it forever and ever. I love their veggie curries so much. 🙂

      Reply
    7. Mae

      February 24, 2016 at 10:28 pm

      Amazing photography, as usual 🙂

      Reply
    8. Sarah | Well and Full

      February 24, 2016 at 5:01 pm

      This looks great, Richa! I love that you used edamame, that’s one of my favorite types of beans!

      Reply
      • Richa

        February 24, 2016 at 6:54 pm

        Thanks!

        Reply

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