I usually make Chikkudukaya (Flat Valor Beans) Koora more like Goruchikkudukaya Koora. But this time on a whim I tried to alter the masala by adding lots of nuts and we found the taste to be addictive to say the least. I had to make this curry 2 times in a few hours so it would be sufficient for many more servings! I like that I have added a variety of dry nuts. Interestingly enough, the kids took a liking to the curry as if taking a cue from their dad. So, S has declared that this masala would be a de facto standard for this vegetable family..How flattering!!
Ingredients -
Chikkudukaya Chopped 3 cups
Onion Chopped 1/2 cup
Turmeric 1/4 tsp
Salt as per taste
Jeera Powder 1 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Jeera 1/2 tsp, Curry Leaves few)
Masala To Grind -
Putnala Pappu/Roasted Chana Dal/Puthana 1 Tbsp
Roasted Peanuts 2 Tbsp (Optional) (I didn't use it this time)
Almonds 3-4
Cashews 2
Walnuts 3-4
Coconut powder 2 Tbsp
Garlic 1-2 Cloves
Coriander Leaves 3 Tbsp
Green Chillies 2-3 (or as per taste)
Method Of Preparation -
Pressure cook the chopped chikkudukaya. I found that pressure cooking is the easiest and tastiest way to cook this particular vegetable.
In a wok/kadai, add oil and the rest of the seasoning and after the mustard seeds pop, and the dals change color, add the onions and saute them until they turn golden in color.
Meanwhile grind all the ingredients listed under 'Masala To Grind' without adding water.
Add this ground masala, turmeric and jeera powder. Fry these for a minute or so and add the boiled chikkudukaya.
Mix well and add salt as per taste. Make sure there is no water in the curry as it is supposed to be a dry curry! The curry will definitely be moist and not watery.
Serve with steaming hot rice or with roti/chapati.
Sending this to Umm Mymoonah's 'Anyone Can Cook' series.
Preparation Time 30 min
Serves 3 Adults
Ingredients -
Chikkudukaya Chopped 3 cups
Onion Chopped 1/2 cup
Turmeric 1/4 tsp
Salt as per taste
Jeera Powder 1 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Jeera 1/2 tsp, Curry Leaves few)
Masala To Grind -
Putnala Pappu/Roasted Chana Dal/Puthana 1 Tbsp
Roasted Peanuts 2 Tbsp (Optional) (I didn't use it this time)
Almonds 3-4
Cashews 2
Walnuts 3-4
Coconut powder 2 Tbsp
Garlic 1-2 Cloves
Coriander Leaves 3 Tbsp
Green Chillies 2-3 (or as per taste)
Method Of Preparation -
Pressure cook the chopped chikkudukaya. I found that pressure cooking is the easiest and tastiest way to cook this particular vegetable.
In a wok/kadai, add oil and the rest of the seasoning and after the mustard seeds pop, and the dals change color, add the onions and saute them until they turn golden in color.
Meanwhile grind all the ingredients listed under 'Masala To Grind' without adding water.
Add this ground masala, turmeric and jeera powder. Fry these for a minute or so and add the boiled chikkudukaya.
Mix well and add salt as per taste. Make sure there is no water in the curry as it is supposed to be a dry curry! The curry will definitely be moist and not watery.
Serve with steaming hot rice or with roti/chapati.
Sending this to Umm Mymoonah's 'Anyone Can Cook' series.
Preparation Time 30 min
Serves 3 Adults
Beans with nuts have made it a delicious combination. Wonderfully prepared.
Deepa
Hamaree Rasoi
sounds new to me...
looks rich and delicious :)
Wow nice combo -broad beans with walnut and cashews.Sure to try this
Padhuskitchen
Very crunchy side dish.
This is my favourite veg but my family tolerate it. Maybe if I cook it with nuts they will enjoy it. Will try. Thanks for sharing.
Thats a delicious side dish, Adding nuts sounds truly interesting..
wow, it has been ages since I had these. Nostalgic, love the pic.
Love Indian broad beans so much, but I hardly find them here:(