Chikkudukaya Kura
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
8 steps. 20 minutes total.
- 1
Prepare the broad beans by washing them thoroughly
- a.Trim both ends and pull off any tough strings along the sides. Chop them into 1-inch pieces and set aside.
- 2
Heat oil in a wide pan or kadai over medium heat
- a.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.
- 3
Add the curry leaves and slit green chillies to the pan
- a.Be cautious as they will splutter. Immediately add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- 4
Step 4
- a.Stir in the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
- 5
Step 5
- a.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.
- 6
Sprinkle ¼ cup of water over the mixture
- a.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.
- 7
Once the beans are cooked, remove the lid
- a.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.
- 8
Step 8
- a.Serve the Chikkudukaya Kura hot with steamed rice, sambar, or rotis.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Select young, tender broad beans for the best flavor and texture, as they cook faster and are less fibrous.
- 2Avoid adding too much water; the beans should steam in their own moisture and the small amount of added water to prevent them from becoming mushy.
- 3For a richer flavor, add 2 tablespoons of freshly grated coconut in the last 2 minutes of cooking.
- 4Ensure the urad dal in the tempering turns golden brown but does not burn, as this adds a crucial nutty aroma and crunch to the dish.
Adapt it for your goals.
With Tomato
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.
With PotatoWith Potato
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.
With Coconut MilkWith Coconut Milk
For a creamier version, substitute the water with ¼ cup of thin coconut milk to cook the beans.
Why this is on our healthy list.
Rich in Dietary Fiber
Indian broad beans are an excellent source of dietary fiber, which promotes healthy digestion, prevents constipation, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
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.
Packed with Vitamins and Minerals
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.
Frequently asked questions
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.