Showing posts with label Chikkudukaya. Show all posts
Showing posts with label Chikkudukaya. Show all posts

Chikkudukaya Aloo Koora



BM #126 Week 3 Day 3 - 

Today's meal idea is very filling and nutritious. Valor beans aka Chikkudukaya are one of my favorite vegetables but it is available rarely around here. So I get valor beans  in bulk when they appear in our local Indian stores. I wash, string, chop and freeze them in ziploc bags. 

So this curry is very easy and quick for me to make as the frozen ones are always available when I plan to make this :). 

I usually make the Koora Podi (recipe given below) in bulk and store it for a month or so as it comes in handy for many dry curries like Aratikaya Podi.

The platter is a very basic one made for lazy days featuring Methi Dal, Rice, Yogurt and Chikkudukaya Aloo Koora.

 Ingredients - 

Chikkudukaya/ Flat Valor Beans stringed and chopped 3 cups
Potato peeled and cubed 1 cup
Salt, Turmeric, Red Chili Powder as needed
Koora Podi (Recipe given below) 1/2 cup
Seasoning (Oil 1 Tbsp, mustard seeds 1/2 tsp, Chana Dal 1 Tbsp, Urad dal 1 tsp, Hing 1/8th tsp, Curry leaves few)

For Koora Podi  - 
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Peanuts 3 Tbsp
Sesame Seeds 2 Tbsp
Coconut Powder 3 Tbsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Dry Red Chilies 2-3
Garlic 2-3 cloves(Optional)



 Method Of Preparation -

To Prepare the Koora Podi (translates to Curry Powder)-
Dry roast each of the ingredients separately until they turn aromatic or change color. Set aside and coarse grind upon cooling. 

[Store any unused portion for up to 15-20 days stored in an air tight container at room temperature. If garlic is not used the shelf life increases dramatically (about 2 months).]

Steam the chopped chikkudukaya for about 15 minutes and set aside. They can be pressure cooked or cooked in the microwave as well.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add the chopped potato and fry the until they are cooked through and are golden brown.

Add in the steamed chikkudukaya and sprinkle turmeric, salt and red chili powder. Mix well.

Sprinkle the Koora Podi set aside from step 1. Mix well and remove from heat.

Serve it as part of a meal.

BMLogo


Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Sunday, September 19, 2021
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Chikkudukaya Ulli Pacchimirapaya Karam




BM #122 Week 3 Day 2 - 

Today's star vegetable, Chikkudukaya (Flat Valor Beans), happens to be one of my favorites. Growing up, it was one of the 'not so fond' vegetable. I guess, as we grow older our taste buds also change and sometimes enables us to taste a wider variety of dishes.

This recipe was very new to me and when my friend shared this, I tried it out immediately and it has become a regular affair at home these days.

The mini thali features Methi Dal, Rice, Flat beans dry saute with onion masala (Chikkudukaya Ulli Pacchimirapaya Karam), Fresh yogurt, Mango Pickle and Flaxseed Paruppu Podi

Recipe Source Anjani
Ingredients - 

 Chikkudukaya / Flat Valor Beans washed, stringed and chopped 3 cups
Salt, Turmeric as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, chana dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few, Red Chili 1)
To Grind -
Onions 1 cup
Green Chilies 2-3
Coriander leaves few
Ginger 1 inch piece
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp


Method Of Preparation -
Powder the coriander and cumin seeds and then in the same blender/mixer add the onions, green chilies, coriander leaves and ginger and coarse grind (preferably). Set aside.

 In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add the coarsely ground onion mixture and saute until the raw smell of onion disappears.

 Sprinkle salt, turmeric.  Add the stringed and chopped Chikkudukaya. [I partially cooked the chikkudukaya separately and then added at this point].

 Mix well and cover. Let the flavors blend in for a few minutes and remove from heat.

 Serve it as part of a meal with Rice and dal.

BMLogo

Preparation Time 25 minutes
Serves 5-6

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Posted by Harini R on Tuesday, May 18, 2021
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Tamilian Thali - Avarakkai Kootu - Day 22



BM #116 Day 22 - 

 After travelling all over India, we come back to the South for yet another delightful thali. This time it is from Tamil Nadu. This is also a No-Onion,No-Garlic menu.  

 The platter features
1.Rice, 2.Ghee, 3.Sorekai Mor Kuzhambu, 4.Paruppu, 5.Avarakkai Kootu, 6.Chow Chow Poriyal, 7.Maangai Saadam, 8.Beans Usli, 9.Pickle, 10.Yogurt,  11.Akkaravadisal and 12.Papad.

 Special thanks to Kalyani of Sizzling Tastebuds for helping me figure out the menu and also for sharing some recipes with me.

 The kootu was a delight to have and had a unique flavor which we all loved.

 Here is a recap of all the thalis and platters I posted this month..

Week 1 - Platters

Week 2 - Everyday Mini Thalis


Week 3 - Flatbread Thalis


Week 4 - Regional Thalis

Rajasthani Thali - Gatte Ki Sabji - Day 21

Recipe Source here
Ingredients - 

 Toor Dal 1/2 cup
Chikkudu/Avarakkai/Flat Beans stringed, chopped 2 cups
Tamarind lime sized - extract tamarind water
Salt, Turmeric as needed
Sambar Powder 1-2 tsp (as needed)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Red Chili 1, Asafotida 2 pinches)
To Roast and Grind - 
Chana Dal 1 Tbsp
Coriander Seeds 1 Tbsp
Fenugreek seeds 1/4 tsp
Dry Red Chili 3-4
Coconut, shredded (Fresh/frozen or dried) 1/4 cup


Method Of Preparation -

 Wash and pressure cook toor dal and chopped avarakkai separately.

 While the dal is being cooked, roast chana dal, coriander seeds, fenugreek seeds, dry red chilies and coconut. Grind into a powder and set aside.

 In a heated pan, add oil and the rest of the seasoning.
After the mustard seeds pop, add the cooked avarakkai , salt, turmeric and sambar powder. 

 Also add the tamarind extract as needed. While the mixture is simmering, add the spice powder set aside in step 2.

 Mix in the cooked toor dal into the simmering mixture. Let all this come to a rolling boil.
Remove from heat and serve with rice as part of a meal.



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Preparation Time 40 minutes
Serves 6-7

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Posted by Harini R on Friday, September 25, 2020
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Gobbi Koora ~ Mixed Vegetable Curry - A-Z Andhra Dishes



BM #110 Week 2 Day 1 - 

 In continuation to the theme of A-Z Andhra Dishes, this week I shall showcase Andhra recipes starting with G, H and I. Today's recipe is called Gobbi Koora also known as Kalagalupu Koora. This curry is made traditionally on Sankranti day.

 My mom shared this recipe with me and she says it is one of the forgotten recipes as people have moved away from village farms into urban places. This curry uses all the newly harvested vegetables, the most important ones being Chikkudukaya and Pumpkin. My mom says that carrots were not used as they were not available in the villages back when they were kids.

 In the religious context, Goddess Parvati also know Gowri Devi, is worshipped during the Sankranti in many communities. The prayer area is decorated (known as palavelli in Telugu) with the newly harvested vegetables and the Goddess is also known as Gobbamma. So the name Gobbi koora.

 In our neighborhood, we had a Sankranti Potluck where some of us made traditional Sankranti food and that is where the main picture was taken.

Recipe Source Amma
Ingredients - 

 Chikkudukaya / Flat Valor Beans stringed and chopped 1 cup
Pumpkin peeled and cubed 1/2 cup
Carrot peeled and chopped 1/2 cup
Green Beans stringed and chopped 1/2 cup
Goruchikkudukaya / Guvar beans stringed and chopped 1/2 cup
Plantain / Aratikaya peeled and cubed 1 cup
Potatoes peeled and cubed 1 cup
Salt, Turmeric, Green chilies as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few)

 Note - I have not used Eggplant owing to allergies but it is traditionally an important vegetable in this Curry.

Method Of Preparation -
In a heated wok/kadai add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add all the vegetables except plantain and pumpkin as they cook faster than the rest of the vegetables.

 Sprinkle turmeric and add chopped green chilies to the vegetables, add half a cup of water , cover and allow the vegetables to cook for about 5-6 minutes.

 Mix the cooking vegetables well and add in the plantain and pumpkin. After the vegetables are cooked through, sprinkle salt and mix well.

 Remove from heat and serve it as part of a meal.


BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Preparation Time 25-30 minutes
Serves 10-12

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Posted by Harini R on Tuesday, March 10, 2020
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Mixed Vegetable Pindi Miriyam


Pindi miriyam is a pretty common dish prepared in various parts of Andhra Pradesh. But there seem to be a few variations too. Traditionally in our family, pindi miriyam is synonymous with Chamagadda/Arbi/Colocasia. My mom says chamagadda pindimiriyam was very popular with my grandparents on both sides. Gradually, mixed vegetables replaced the chamagadda/arbi in this pindi miriyam as my mom started improvising. Also it is a great way to clean out the leftover vegetables! Apparently my grandmother likes this version better :)


My mom says this pindi miriyam is sometimes made without the Toor Dal and that also tastes very good. So here is the version of pindi miriyam which is popular in our families for Day 5 of this marathon ..


Pindi Miriyam


Ingredients -


Toor Dal 3/4 cup
Doodhi/Sorrakaya, peeled and cubed 1 cup
Chikkudukaya / Flat beans, chopped into 1/4 inch 1/4 cup
Capsicum/Green Bell Pepper, chopped 1/4 cup
Tomato , 1 small (Optional)
Tamarind juice 2 Tbsp or as needed
Turmeric 1/4 tsp
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)


To roast and grind -
Chana Dal 2 tsp
Urad Dal 2 tsp
Dhania/Coriander seeds 2 tsp
Dry Red Chilli 5-6  (or as desired)
Peppercorns 7-8 (or as needed)
Coconut Fresh /Dry , grated 3 Tbsp


Method Of Preparation -


Boil the all vegetables except tomatoes and toor dal separately in a pressure cooker until cooked well. [I like to cook the vegetables separately in the microwave sometimes].


Meanwhile roast all the ingredients except coconut listed under the 'roast and grind' and grind adding the coconut and water. I also grind a tomato along but that is totally optional.


After the pressure cooker is safe to open, mix the cooked dal, turmeric and the vegetables and set aside.


Pindi Miriyam


In a heated sauce pan, add oil and the rest of the seasoning. After the mustard seeds pop and urad dal is brown, add the dal and vegetable mix.


Now add the ground paste, salt and tamarind juice. Let the mixture boil enabling the flavors to blend in.


Remove from fire and garnish with chopped coriander leaves.


This Goes to 'MLLA - 35' happening at Kannada Cuisine started by Susan.

Also sending this to Kiran's 'Cooking with Whole Foods'  event happening at Veggie Platter, the ingredient being Toor Dal / Pigeon Peas.




Here are my previous posts under the 'Regional Recipes' for this week of Blogging Marathon.
1.Alu-Ginger Dal ~ Urlagadda-Allam Pappu
2.Chow Chow Pala Pindi Miriyam
3.Bombay Chutney a.k.a Pitla
4.Chakkara Holigalu ~ Sugar crepes


Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli
Preparation Time 35 min
Serves 4-5 Adults

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Posted by Harini on Friday, May 27, 2011
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Chikkudukaya Koora ~ Flat Valor Beans Curry With A Nutty Twist


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!! 


Chikkudukaya Koora


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)
Chikkudukaya


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

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Posted by Harini on Monday, January 31, 2011
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