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. 

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.

Zaatari Gavar Bhaji (Cluster Beans Curry with Zaatar Masala)

       
           This time I decided to try another way of preparing Gavar vegetable (cluster beans). So I went ahead and cooked in the Mediterranean style, by adding Zaatar spice mix. It tasted completely different from the usual curries. In simple terms, it was just awesome. It goes best with chapatis or parathas. 

• 400 gms. Gavar (cluster beans), chopped into 1" pieces
• 1 large onion, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 2 tbsp. olive oil
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. zaatar spice mix
• 1 tbsp. lime juice
• 1 tsp. coriander leaves

          Steam the gavar till soft. Keep aside. Heat oil in a pan and temper with cumin seeds. 

         Then add the onion, garlic and green chilies and fry till the onions turn translucent.

          Now add the gavar, salt, turmeric powder, red chili powder and sauté on low flame for 2-3 minutes. Add the zaatar spice mix and lime juice and mix well.

          Take it off the fire after a minute and garnish with coriander leaves. Serve as a side dish with any Indian bread.

Gawar Chi Bhaji (Cluster Beans Curry - Maharashtrian Style)

     
          This is a traditional Maharashtrian style cluster beans curry. It is very common in many Maharashtrian household and goes well with any Indian bread. The unique flavour of this dish comes from the use of goda masala, a typical Maharashtrian spice mix that is generally used in many dishes. 

          This side dish can be cooked with or without onion as per individual preference. It is a simple, no-fuss, purely vegetarian dish with a very mild and nutty flavour coming from the peanuts. So check out the step by step pictorial recipe to prepare it. 

• 300 gms. Gawar (cluster beans), chopped into 1" piece
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1-2 tbsp. roasted peanut powder
• 1-2 tbsp. fresh coconut, grated
• 1 tsp. goda / garam masala
• salt to taste
• 1-2 green chilies, slit (opt)
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Pressure cook the beans in a steel container without any water for 2-3 whistles. (only the bottom of the cooker should contain water). Keep aside.

          Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Add the beans, turmeric powder, red chili powder, goda masala, peanut powder, coconut and salt.

          Sauté till all the masalas are well mixed for a couple of minutes on a low flame. Add slit green chilies and coriander leaves. 

          When done, add lime juice and give it a stir. Switch off the flame and serve hot with chapattis or as a side dish with rice and dal (lentil).






Note - 
You may add a bit of jaggery or sugar for some sweetness. 

                       Heat oil & temper with mustard seeds, cumin seeds & asafoetida. 

                      Add beans, turmeric powder, red chili powder, goda masala, peanut 
                      powder, coconut & salt. Sauté for a couple of minutes on low flame till 
                      all the masalas are well mixed.
                 

                      Add green chilies & coriander leaves. When done, add lime juice & stir. 

                            Serve hot with chapattis or as a side dish with rice and dal (lentil).