Indian Broad Beans Fry - Chikkudu Kaya Kura - Avarakkai Varuval
Spicy Andhra style Indian Broad Beans Stir Fry.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: accompaniment, Side Dish
Cuisine: andhra, Indian
Keyword: avarakkai, chikkudu kaya, indian broad beans
Servings: 4
Author: Mullai Madavan
Equipment
Pan with lid
Ingredients
3cupsIndian Broad Beans / Avarakkaichopped
1/2cupOnion chopped
2inchGingercrushed
6clovesGarliccrushed
1/4cupTomato about 1/4 cup chopped
1/4teaspoonTurmeric powder
1teaspoonRed chili powder
1tablespoonCoriander /dhania powder
1/4teaspoonBlack pepper powder
1/4teaspoonCumin powderoptional
1/4teaspoonGaram masalaoptional
1.5teaspoonSaltor to taste
1/2teaspoonMustard
1/2teaspoonCumin seeds
1/2teaspoonSplit black gram
5leavesCurry leaves
1/4cupCoriander leavesfor garnishing
3tablespoonsOil
1/4cupWater
Instructions
Clean the beans and chop both ends and try to remove thin fiber that runs along both sides.
Cut the beans into thin horizontal strips.
Heat oil and season with mustard, cumin seeds, split black gram and curry leaves.
Saute onions for few minutes then add ginger and garlic. Fry till the raw smell goes.
Now add chopped tomatoes along with the cut broad beans. Sprinkle water, cover and cook for 2 to 3 minutes on low flame. This way both tomato and beans will be cooked.
When done add turmeric powder, red chili powder, coriander powder, black pepper powder, cumin powder and salt. .
Mix to coat the masala and saute until the oil separates.
Add water at this stage. Reduce flame to low, cover and cook for 5 to 6 minutes.
When done, saute for few minutes adding garam masala. Fry until it turns into a dry curry.
Switch off and garnish with coriander leaves and curry leaves.
Serve as a side with sambar or rasam rice!
Video
Notes
Try using Andhra karam podi in the place of red chilli powder. You may skip all the masala powder and add just 1 tbsp of Sambar or Kuzhambhu Milagai thool to keep it easy.