South Indian style Edamame Curry made with the edamame, coconut, tamarind and sambar powder. Delicious vegan and gluten free curry.
It is also called Edamame Pithiki Pappu and is served with dosa, chapathi or rice.
The Indian curries which are famous globally come from the cuisine of Punjab ( located in North India). Typically these curries are onion tomato based, cooked with spices like garam masala, coriander and kasuri methi. These are finished off with cream or cashew paste.
The recipe I am sharing today is a South Indian style Edamame Curry. The staple ingredients of south like coconut, sambar powder, curry leaves and tamarind paste are used in making this curry.
In our family we call this Pithiki Pappu Kura, which is usually made with avarekalu (hyacinth beans/mochai beans). I have replaced avarekalu with edamame.
It’s a tasty and filling curry usually served with dosa, chapathi or rice.
This is a good make ahead recipe, because the curry is much tastier the next day.
Let’s talk little bit about the main ingredients in this recipe–
Edamame is a preparation of immature soya beans in the pod, widely used in east asia. They are high in protein and rich in vitamins and minerals. You can eat steamed or boiled and them use in variety of dishes like stews, soups and curries.
Coconut is widely used In southern India because of the vast availability. It’s widely consumed and used in many recipes like chutney’s, stir fry’s and rice dishes.
Sambar Powder is a staple spice mixture used in making sambar (lentil stew). Fresh spices and dals are roasted and ground to make an aromatic spice mixture.
Curry leaves, though not related to curry powder have a subtle and unique flavor. They are used in pretty much every South Indian recipe.
Tamarind is a sour tasting fruit; the pulp is used to give sourness to the dishes.
How to make Edamame Curry South Indian Style (step by step photos) :
1- Wash the frozen edamame and boil it with plenty of water. Drain the water and set a side.
2 – Heat the oil in a pan on medium heat. Once hot add one large chopped onion. cook till the onion turns light brown and soft.
3- Now add the dry coconut and saute for three to four minutes. Turn off the stove.
4 -Once the onion-coconut mixture cools, transfer the mixture to a mixer. Add the sambar powder and half cup water.
5- Grind the mixture to slightly smooth puree. Set aside.
6- Now in the same pan, add oil. Once the oil gets hot add cinnamon stick and cloves. Saute for 30 seconds. Add one finely chopped large onion and turmeric. Saute till onions turn soft.
7 – Add the curry leaves and finely chopped ginger and garlic. Saute for two minutes.
8 – Now add the cooked edamame to the sauteed onion mixture. Mix well and cook for five minutes.
8) Edamame will be nicely coated with the mixture.
9) Add the ground onion-coconut mixture and two to three cups of water. Cook in the medium flame for fifteen minutes till edamame becomes soft. Stir in between and add more water if needed.
10) Add salt, tamarind extract, coriander powder and sugar. Cook for another ten minutes.
11) Check for seasoning and adjust accordingly. Let the edamame curry rest for at least two hours before serving.
Serve the edamame curry with rice and tomato rasam.
Can I use frozen edamame or edamame pods?
Yes, you can frozen edamame. If living in U.S you can easily find the edamame in the frozen vegetable isle.
You can defrost them over night in the refrigerator or leave in the counter top for an hour. If in hurry, boil them in hot water for few minutes.
You can also use edamame pods. Boil them in hot water or microwave for few minutes. It helps to open the skin easily.
I would personally prefer using edamame over edamame pods. It’s time consuming to remove the edamame from each pod.
What is a good substitute for edamame?
Lima beans, chick peas or green peas is a good substitute for edamame.
Which coconut can I use?
You can use either dry coconut or fresh coconut. Both work fine in the recipe. I have used dry coconut.
What can I substitute tamarind paste with?
If you don’t have access to tamarind, substitute tamarind with lemon juice.
Where can I find sambar powder?
If living outside India, sambar powder is usually available in Indian grocery stores. You can also check online.
Few other curry recipes from the blog
paneer butter masala // paneer mushroom masala // vegan tofu bell pepper curry // bell pepper curry
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Edamame Curry | Edamame Pithiki Pappu
- 1 large onion
- Dry coconut ½ cup
- Sambar powder – 2 tsps or to taste
For making the Edamame Curry:
- Edamame - 2 cups ( I used frozen edamame that I thawed)
- 1 large onion
- 1 inch Ginger finely chopped
- Garlic cloves finely chopped
- 3 Coriander powder- ¾ tsp
- ½ tsp Sugar/Jaggery
- 3 tbpsps or to taste tamarind extract
- 3 cloves
- 1 cinammon stick
- 2 sprigs curry leaves
- Salt to taste
- 2 tbsps oil
- 2 cups of water or more
Sauteing and Grinding:
- Heat the oil in a pan on medium heat. Once hot add one large chopped onion. Cook till the onion turns light brown and soft.
- Then add the coconut and fry for five minutes. Coconut turns light brown.
- Turn off the stove. Let cool and grind the onion coconut mixture with sambar powder and some water.
- Don’t make a smooth puree, it should be slightly coarse.
Making Edamame Curry:
- Wash the frozen edamame and boil it with plenty of water. Drain the water and set a side.
- Now in the same pan, add 1 tbsp of oil. Once the oil gets hot, add cloves and cinnamon. Saute for 30 seconds.
- Add the chopped onion, turmeric powder and pinch of salt. Sauté till onion turns soft.
- Then add the curry leaves, ginger and garlic. Cook for two minutes.
- Now add the cooked edamame and mix well. Cook for five minutes.
- Add the ground onion-coconut mixture and two cups of water.
- Mix and cook the curry for fifteen minutes, stirring often.
- Press an edamame to check if it’s soft. If its not soft cook for couple more minutes.If it is, then add the tamarind extract, salt, coriander powder and sugar.
- Mix and cook for another ten minutes.
- Check for seasoning and adjust accordingly.
- Turn off the heat and let the curry rest for at least one hour before serving.
Yummy with rice. I added broth instead of water.
Thank you….. broth will add so much more flavor.
Super easy and delicious! I went to my local Indian Market and they helped me find the ingredients. I prefer a little less of the bitter ingredient so next time I’ll only use 2 TBL. Plus I’ll add more vegetables and water (or chicken broth). I use it as an accomplishment to chicken or rice.