Goruchikkudu Vepudu

Name: Goruchikkudu Vepudu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 300 g cluster beans (ends trimmed, cut into 1-inch pieces); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, crushed); 2 tbsp oil; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken in half); 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp sesame seeds (white); 2 tbsp peanuts; 1 tbsp desiccated coconut (or fresh grated coconut); 0.5 tsp cumin powder; 0.5 tsp red chili powder; 2 tbsp coriander leaves (chopped, for garnish); 0.25 cup water (for cooking the beans)

RATING

4.4/5(78)

TASTE SCORE

7/10

A simple, everyday Andhra-style stir-fry where tender cluster beans are cooked with a nutty roasted spice powder. The beans turn crisp-tender, coated in a fragrant mix of sesame, peanut, and coconut. It's a dry, deeply savory side that punches well above its humble ingredients.

PREP

10m

COOK

20m

SERVES

1 KATORI

144 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the cluster beans.
Rinse the cluster beans well. Trim both ends and cut into 1-inch pieces. Discard any tough or blemished beans.
roast · ~5 min
Roast and grind the spice powder.
1.In a small dry pan over low heat, roast sesame seeds until golden and popping (1 minute). Transfer to a plate.
2.In the same pan, roast peanuts until fragrant and speckled (2 minutes). Cool completely.
3.Dry roast desiccated coconut until just golden (30 seconds). Turn off heat and cool.
4.Grind roasted sesame, peanuts, coconut, cumin powder, and red chili powder to a coarse powder. Do not grind to a paste.
TIPKeep the powder coarse for best texture. Over-grinding releases oil and turns it pasty.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and dried red chili, fry until fragrant (20 seconds).
4.Add crushed garlic and sauté until golden and aromatic (30 seconds).
saute · ~15 min
Cook the onions and beans.
1.Add chopped onion to the tempering and sauté until translucent (3 minutes).
2.Add the cut cluster beans and turmeric powder. Stir to coat the beans with oil and aromatics.
3.Add ¼ cup water and salt. Stir once, cover, and cook on low heat for 8-10 minutes until beans are tender but still have a slight bite.
4.Remove lid and dry out any remaining moisture over medium heat, stirring gently.
TIPDon't overcook the beans — they should be tender-crisp, not mushy.
mix · ~2 min
Finish with the spice powder.
1.Sprinkle the ground spice powder over the cooked beans.
2.Stir gently to coat every piece evenly. Cook on low heat for 2 minutes so the flavors meld.
3.Check salt and adjust. Turn off the heat.
TIPStir gently so the beans don't break apart.
garnish
Garnish with coriander leaves and serve hot.
Transfer to a serving bowl, scatter fresh chopped coriander leaves on top, and serve immediately with steamed rice and a lentil dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Trim cluster beans just before cooking to prevent browning and retain freshness.
2
Roast the peanut-sesame-coconut mix on low heat to avoid burning; cool completely before grinding.
3
Grind the spice powder to a coarse texture—fine grinding releases oils and makes it pasty.
4
Cook cluster beans covered on low heat until tender-crisp, checking at 8 minutes to avoid mushiness.
5
Dry out any residual water after steaming the beans to keep the stir-fry dry and coating intact.
6
Stir the spice powder gently into the beans so they don't break apart and lose their shape.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 100 g of boiled and cubed potato or 50 g of roasted chana dal (split chickpeas) with the beans for extra protein and a heartier texture.

low oil

Low-oil

Reduce oil to 1 tablespoon and dry-roast the tempering spices and garlic in a non-stick pan before adding a splash of water to cook the onions and beans.

vegan