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A simple, homestyle Andhra stir-fry featuring tender Indian broad beans cooked with onions and classic South Indian spices. This quick and healthy side dish, known for its delightful texture, pairs perfectly with hot rice and sambar.
For 4 servings
Prepare the broad beans by washing them thoroughly. Trim both ends and pull off any tough strings along the sides. Chop them into 1-inch pieces and set aside.
Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Then, add the cumin seeds and urad dal, and sauté until the dal turns a light golden brown.
Add the curry leaves and slit green chillies to the pan. Be cautious as they will splutter. Immediately add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
Add the chopped broad beans (chikkudukaya), turmeric powder, red chili powder, and salt. Mix everything thoroughly to ensure the beans are evenly coated with the spices.
Sprinkle ¼ cup of water over the mixture. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 10-12 minutes. Stir occasionally to prevent sticking. The beans should be tender but retain a slight bite.
Once the beans are cooked, remove the lid. If there's any excess moisture, increase the heat slightly and cook for another 1-2 minutes until the curry is semi-dry. Garnish with freshly chopped coriander leaves.
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A simple, homestyle Andhra stir-fry featuring tender Indian broad beans cooked with onions and classic South Indian spices. This quick and healthy side dish, known for its delightful texture, pairs perfectly with hot rice and sambar.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 172.9 calories per serving with 7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve the Chikkudukaya Kura hot with steamed rice, sambar, or rotis.
Add one finely chopped medium tomato along with the onions for a tangy flavor. Cook until the tomatoes turn soft and mushy before adding the beans.
Add one small potato, peeled and diced, along with the broad beans. You may need to add a little extra water and increase the cooking time by 5-7 minutes.
For a creamier version, substitute the water with ¼ cup of thin coconut milk to cook the beans.
Indian broad beans are an excellent source of dietary fiber, which promotes healthy digestion, prevents constipation, and helps maintain stable blood sugar levels.
This dish provides a significant amount of protein from the beans, making it a great choice for vegetarians and vegans to support muscle repair, growth, and overall satiety.
Chikkudukaya is loaded with essential nutrients like folate, iron, magnesium, and Vitamin C, which are vital for energy production, immune function, and red blood cell formation.
Yes, it is a very healthy dish. Indian broad beans are rich in fiber, protein, vitamins, and minerals. This recipe uses minimal oil and is packed with nutritious vegetables and spices, making it a great addition to a balanced diet.
One serving of Chikkudukaya Kura (approximately 1 cup or 185g) contains around 120-150 calories, depending on the amount of oil used. It's a low-calorie, high-fiber side dish.
Yes, you can use frozen broad beans. Thaw them completely before use. Since frozen beans are often partially cooked, you may need to reduce the cooking time by a few minutes.
This dish pairs wonderfully with hot steamed rice and a lentil dish like sambar or dal. It also goes well with Indian flatbreads like roti, chapati, or phulka.
Store any leftover kura in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.