Cluster Beans Curry (Goruchikkudu Kura) Andhra Cuisine

 

           This is an amazing Cluster Beans Curry in an Andhra style. It turned out very delectable and tasted awesome with chapattis. A little bit of sambar powder gave a nice punch to this simple vegetable dish. Some idli podi will also do wonders to this simple recipe. You can relish it as a side dish with rice or chapattis. So check out a step by step pictorial recipe to prepare this no-fuss curry. 

• 250 gms. cluster beans. chopped into 1" pieces
• 2 tbsp. oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric
• 1 tsp. red chili powder
• 1 tbsp. sambar powder
• 1 tsp. coriander leaves, chopped

         Steam the cluster beans for 5 minutes or till they are fork tender. Keep aside. 

         Heat oil in a pan and temper with mustard seeds and dry red chilies.

         After it stops spluttering, add the onion, garlic, green chilies, curry leaves, turmeric powder and red chili powder. Sauté till they turn light brown. 

          Then add the steamed cluster beans and salt to taste. Stir fry on a low flame for 2-3 minutes. 

         When done, add sambar powder and chopped coriander leaves. Give it a mix and enjoy as a side dish with rice or chapattis. 

Steam the cluster beans for 5 minutes or till they are fork tender. Keep aside. 

           Heat oil in a pan & temper with mustard seeds & dry red chilies.

After it stops spluttering, add the onion, garlic, green chilies, curry leaves, turmeric powder & red chili powder. Sauté till they turn light brown. 

Add the steamed cluster beans & salt to taste. Stir fry on a low flame for 2-3 minutes. 

  When done, add sambar powder & chopped coriander leaves. Give it a mix.

                     Enjoy as a side dish with rice or chapattis. 

Okra stuffed with Cluster Beans Chutney

 

         Today let me share with you a stuffed version of Okra / Ladyfinger. I was looking to do something different with this very popular veggie. And as I had some leftover cluster beans chutney, I decided to go ahead and make this stuffed version and it turned out very delicious. 

          You can check out below my recipe of cluster beans chutney. Very easy to make, this stuffed okra is a perfect side dish with both rice or chapattis. Do try this awesome dish which takes very little time to cook and you will simply love it. So check out the step by step pictorial recipe to prepare it.

Cluster Beans Chutney - 

• 200 gms. cluster beans,  chopped
• 1-2 tbsp. oil
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• juice of 1/2 lime

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 2-3 dry red chilies
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida

Stuffed Okra - 

• 15-20 okra, slit in the center
• 1/4 tsp. salt
• 1/4 cup oil
• 1 sprig of coriander leaf to garnish

Cluster Beans Chutney - 

           Heat oil in a pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the cluster beans, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the ground paste and stir fry for 4-5 minutes. When done, switch off the flame and add lime juice. 

Stuffed Okra - 

         Stuff all the okras with the cluster beans stuffing and keep aside. 

         Heat oil in a pan and arrange all the okras and sprinkle 1/4 tsp. salt. Cook, covered on a low flame.

          When one side is done, gently flip them over and continue to cook till the okras turn soft. 

          Garnish with a sprig of coriander leaf and serve with roti / naan or as aside dish with rice.

                          Leftover cluster beans chutney.

  Stuff all the okras with the cluster beans stuffing & keep aside. 

Heat oil in a pan & arrange all the stuffed okras. Cook, covered on a low flame. When one side is done, gently flip them over & continue to cook till the okras turn soft. 

Garnish with a sprig of coriander leaf & serve with roti / naan or as aside dish with rice.

Goru Chikkudukaya Pachadi (Cluster Beans / Gawar Beans Chutney - Andhra style)

 

               Goru Chikkudukaya Pachadi is an Andhra style spicy and tangy chutney made of Cluster Beans or Gawar Beans. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Cluster Beans tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

                

                 Chutney typically holds an important place in a South Indian platter. So this Tindora chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Cluster Beans chutney holds a prominent place in an Andhra / Telangana menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, asafoetda, red chilies, curry leaves and urad dal.         

• 300 gms. Cluster beans, cut into 1" pieces
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 3-4 garlic, chopped
• 3-4 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves
• 1 tsp. tamarind paste

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the cluster beans, salt to taste, turmeric powder and roasted coriander powder. Mix everything well. 

          Add 1/2 cup water and cook, covered till it is tender and the water evaporates.

          Add the coriander leaves and tamarind paste. Sauté for a minute. Switch off the flame and set aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds and dry red chilies. 

           After it stops spluttering, add curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then pour this tempering over the prepared chutney. Give it a stir and serve with hot steamed rice, paratha or chapatti. 

                  Heat oil & sauté the cumin seeds for a few seconds. 

         Add the chopped garlic & green chilies. Sauté till light brown.

         Add cluster beans, salt, turmeric powder & coriander powder. 

         Mix well. Add 1/2 cup water & cook, covered till it is tender.

          Add coriander leaves & tamarind paste. Sauté for a minute. Switch

          off the flame and set aside to cool down. 

                     Then blend coarsely in a mixer grinder. 

                Heat oil & temper with mustard seeds & dry red chilies. 

            After it stops spluttering, add curry leaves, urad dal & asafoetida. 

            Sauté for a few seconds.

                  Pour this tempering over the prepared chutney. Give it a stir.

                     Serve with hot steamed rice, paratha or chapatti. 

Kothavarangai Paruppu Usili (Cluster Beans Stir Fry with Steamed Lentils - Tamil Nadu Cuisine)

 

            Kothavarangai Usili is a traditional South Indian (Tamil Brahmin) recipe where cluster beans are cooked with steamed and crumbled lentil. This is a simple side dish. It is a great accompaniment to curd-rice, sambar-rice, dal-chawal or chapatti. You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 350 gms. cluster beans, chopped into small pieces
• 1/3 cup tuvar dal (pigeon pea lentil), soaked for an hour
• 2 dry red chilies
• 1 tsp. cumin seeds
• 2-3 garlic cloves
• 1/4 tsp. asafoetida
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder 
• 2 tbsp. fresh grated coconut 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, garlic, asafoetida, 1/4 tsp. turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Now transfer the chopped cluster beans along with 1 cup water into a pan / saucepan. Cover and boil till tender. Drain excess water and keep aside. 

          Heat oil in a pan and temper with mustard seeds, urad dal and curry leaves. Sauté for a few seconds.

          Then add onion, green chilies and remaining turmeric powder. Sauté till light brown. Add the crumbled lentil and stir fry for 2-3 minutes.

           Now add the boiled cluster beans and salt to taste Mix well and sauté for 2 minutes more.

           When done, add fresh grated coconut, chopped coriander leaves and lime juice. Give it a stir and serve as a side dish with curd rice, sambar rice or chapattis.

                          Grind the soaked lentil, red chilies, cumin seeds, garlic, asafoetida,

                          a pinch of turmeric powder & 1/2 tsp. salt into a coarse paste without

                          adding any water. Transfer the batter into a greased steel plate and

                          steam for 12-15 minutes. 

                         Set aside to dry & then crumble it with your hands till it resembles

                         bread crumbs. Keep aside. 

                       Transfer the chopped cluster beans along with 1 cup water into a pan. 

                       Cover and boil till tender. Drain excess water and keep aside. 

                         Heat oil in a pan & temper with mustard seeds, urad dal & curry

                         leaves. Sauté for a few seconds.

                   Add onion, green chilies & remaining turmeric powder. Sauté till light brown. 

                                  Add the crumbled lentil and stir fry for 2-3 minutes.

                    Add the boiled cluster beans & salt to taste. Sauté for 2 minutes more.

                          Add coconut, chopped coriander leaves & lime juice. Give it a stir.

                                Serve as a side dish with curd rice, sambar rice or chapattis.

Gavar Ki Bhaji - Chettinad Style (Cluster Beans)

          I wanted to make Gawar curry in a different style so my homemade Chettinad masala came in handy and it spiced up this dish. It is a perfect recipe to go with your dal-chawal, curd-rice, sambar-rice or simple plain chapatti / paratha. Make it more spicy and tangy accordingly and relish it. So check out the step by step pictorial recipe to prepare this fusion recipe. 

• 300 gms. Gavar (Cluster Beans), cut into 1" pieces
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. split urad dal (black gram)
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. Chettinad powder (see recipe below)
• 1 tsp. red chili flakes (opt)
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Steam the gawar till soft. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, asafoetida, garlic and urad dal. Sauté for a few seconds.

          Add the gawar, salt and turmeric powder. Cover and fry on a medium flame for 4-5 minutes by stirring at intervals.

          Add the Chettinad spice, red chili flakes and lime juice. Mix well and add the coriander leaves. Serve as a side dish with rice or chapattis.

                           Steam gawar till soft. Heat oil & temper with mustard seeds. Then add 
                           curry leaves, asafoetida, garlic & urad dal. Sauté for a few seconds.

                        Add gawar, salt & turmeric powder. Cover & fry on a medium
                        flame for 4-5 minutes by stirring at intervals.

                               Add Chettinad spice, red chili flakes & lime juice. Mix well.   

                                 Add coriander leaves. 

                                 Serve as a side dish with rice or chapattis.

Chettinad Spice-

• 2-3 tbsp. coriander seeds
• 8-10 dry red chilies
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1 tbsp. cumin seeds
• 2 tbsp. fresh grated coconut
• 1 javitri
• 1 tbsp. stone flower
• 2 marathi moggu
• 1 star anise
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. pepper corns
• 1 tbsp. fennel seeds

         Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.