Recipe for Serva. Curry for idli and dosa made with dry double beans and potatoes. With step by step pictures.
This recipe again is very special to me. This was a regular at Manju Auntie’s place and I learned it first hand during my trip to Chennai recently. This goes so well with idli and is one of the easiest and quickest curries one can put together in no time.
Soak the dry double beans in water for 4-5 hours. Drain the water and add to a pressure cooker. Add in two cups of water and the halved potato if using. Cook for 3 whistles in a pressure cooker. Remove from heat and wait for the pressure to settle naturally. Set aside.
We will need a masala paste for this recipe. Take a small mixie jar and add in the black peppercorn, fennel seeds, cloves, cinnamon, cardamom, big onion-roughly chopped, garlic and ginger. Grind to a smooth paste. I did not add any water while grinding. If the mixer wont budge, add teaspoon of water at a time and grind to a smooth paste.
Heat oil in a pan and add in the ground paste and the chopped tomatoes.
Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.
Add in two cups of water and cook in a pressure cooker for 6-7 whistles. The raw smell of the masala disappears and the gravy nicely gets cooked after cooking for 6-7 whistles. So cook the gravy for a full 6-7 whistles. Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.
Remove from heat and serve with idli or dosa.
Double beans and potato serva recipe
Recipe for Serva. Curry for idli and dosa made with dry double beans and potatoes. With step by step pictures.
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
For the masala
- 1 teaspoon black peppercorn
- 1 teaspoon fennel seeds
- 2 cloves
- 1/2 inch small piece of cinnamon
- 1 cardamom
- 1 big onion, roughly chopped
- 6 cloves garlic
- 1/2 inch piece ginger
For the gravy
- 2 teaspoon oil (peanut or vegetable oil)
- 2 tomatoes
- 2 sprigs curry leaves
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon turmeric
- 3 teaspoon coriander powder
- 1 teaspoon red chilli powder
Veggies
- 1 potato, boiled, peeled and roughly chopped
- 1/4 cup dry double beans, cooked
Instructions
- Boil the double beans and potatoes. Set aside.
- Grind the masalas to a smooth paste. Set aside.
- Heat oil in a pan and add in the ground paste and the chopped tomatoes.
- Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.
- Add in two cups of water and cook in a pressure cooker for 6-7 whistles.
- Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.
- Remove from heat and serve with idli or dosa.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Made with Fresh beans, Quick and easy recipe, tasted so good. Thank you.
Thank you!
So essy and so yummy! I had fresh beans so I cooked everything at one shot for 6 whistles! A tad too spicy for me though so will cut the spice next time.
Thank you!
I added coconut in this recipe and the taste was really good.
Thank you so much.
Super I want try it today
Thank you!
Superb recipe. Well balanced and right proportions. I was initially like..’who uses so much of dhania powder’. But the somph flavour and dhania powder blended so well. It reminded me of the curry my grandmom used to make. Thx for this. Tip for the ones who wanna try this recipe…for best results use fresh, that day bought ingredients it makes so much of a difference.
Thank you!
Thank you once again Suguna for yet another mouth watering recipe. I used cannellini beans instead of broad beans and served the serva over cooked barley and couldn’t get enough!
Do we need to boil the beans if we are using the fresh one?
Hi can I make the paste the night before and keep it? How long does this masala paste last if kept in fridge?
Hi Hari, yes you can refrigerate the paste for a couple of days. If you want to store for longer time, you can freeze the paste in batches in a plastic bag or a small dabba and thaw them as required.
It was yummy!!!!
Thank you!
Need to peel off the skin?!
No need to peel the skin Preetha. I used dry beans.
Hi Suguna ,This curry looks yummy , can this be made with fresh double beans.My mom used to make a variation of mixed vegetable and double beans kurma, but do not have the exact recipe with me.
Sure, you may use fresh beans. Beans are in season now!