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Chikkudlukaya Kura

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Ingredients

Adjust Servings:
500 g large beans
1 medium potato - sliced into thin medium sized slices
1 medium brinjal
1/2 onion - very finely chopped
1 tomato - diced
2 green chilies - sliced with kitchen scissors
2 tbsp mustard seeds
turmeric powder
mustard oil

Nutritional information

533 kcal
calories
106.88
carbohydrates
18.75 g
protein
7.58 g
fat
53 mg
sodium
0 mg
choesterol

Chikkudlukaya Kura

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

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Also called the Indian broad beans fry, Chikkudukaya kura is a favorite delicacy regularly cooked in South Indian households. The recipe combines the flavors of many veggies, especially brinjal and potato, which tend to make a delectable combination in the dish. Add in some select spices and herbs and you’ve got yourself some spicy Chikkudukaya kura. Relish them with steaming hot rice or chapatis. Add in some chutney to enhance the exotic flavors even more!

Large beans are of course a store house of vitamins and minerals and the seeds are always a powerhouse of nutrients. When combined with other vegetables and eaten with chapati, dal, and curds, this simple combined meal can cover the entire nutrition spectrum.

 

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How to make Chikkudlukaya Kura

  • Wash the large green beans thoroughly in water and drain. Cut out the ends and make a middle horizontal cut as well as a longitudinal cut so that seeds may come out. The pieces should be of medium size. Slice the brinjal into thin medium slices.
  • Soak the mustard seeds in warm water for some time and then drain the water. With the help of grinding stone and flat stone base, grind the mustard seeds into a fine paste and transfer to a pan. Add water in the mustard seed paste, as the paste would need to be sieved for the cooking.
  • Heat 1 tbsp mustard oil in karhai (bowl shaped frying pan) till it is hot enough for frying. Add the onions and stir. Keep cooking on low flame till it has a slight golden hue.
  • Add the beans, potato, and brinjal. Stir for 2 minutes. Cover the karhai and let it cook on low heat for two three minutes.
  • Add tomato, green chilies, turmeric powder and salt and stir fry on low flame. Keep stirring. Cook till the tomatoes soften, cover and stir in between.
  • Add mustard paste solution through a sieve, mix well, cover, and stir fry in between. The dish gets cooked in mustard water on a low flame in fifteen to twenty minutes.

Trivia

Did you know that beans are basically seeds and technically fruits? Chikkudukaya Kura is a common dish in South India. The large green beans can be cooked independently or in combination with brinjal or potato or both.

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