May 3, 2015
Serving size of Chikkudukaya kura : 2
Ingredients for Chikkudukaya kura
Broad beans – ¼ kg
Green Chilli – 3
Onion – 1 medium
Garlic – 6 cloves
Jeera – ½ tbsp
Mustard – ¼ tbsp
Turmeric powder – ¼ tbsp
Coriander powder – ¼ tbsp
Pulses (popu ginjalu) – 1 tbsp
Dry red chilli – 3
Curry leaves – 2 twigs
Oil – 2 tbsp
Chilli powder – 1 tbsp
Directions for making Chikkudukaya kura
- Pluck fresh broad beans from your garden (If available), onion and green chili and wash them in clean water
- Cut each broad beans into 3 – 4 pieces after removing the ends, and boil them.
- After the broad beans are boiled, cut the onions and green chilies into small pieces.
- Take a utensil and pour 3 table spoons of oil into it, let the oil heat
- After the oil heats, put some curry leaves, slightly smashed garlic cloves, ½ tbsp of jeera, ¼ tbsp of mustard, 1 tbsp of pulses and let them fry for half a minute.
- After that, put the sliced onion and green chilli into the already fried mixture in the utensil and let the onion fry until they become slight red in color and add turmeric powder.
- After this, add the already boiled broad beans and let them cook for 3 – 5 minutes.
- Once the broad beans are cooked properly, put required amount of salt, 1 table spoons of red chilli powder, and ¼ table spoon of coriander powder and mix everything properly.
- Then, put the stove in simmer position and let it fry for 2 – 3 more minutes.
- The healthy chikkudukaya kura is ready to be served hot.
Notes: Chikkudukaya kura is served with rice during lunch or dinner and also with Chapati. Chikkudukaya kura may also be prepared in combination with tomatoes, which also is very good in taste.
About: Broad beans are one of the very commonly used vegetables in Andhra and often found in the kitchen gardens of almost all the houses.
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