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. 

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.