Chikkudukaya kura or Indian broad beans fry is an easy dry curry. It is a delicious side dish for rice and roti or any Indian flatbread.
Post was originally published in 2009 and later republished with new content.
Chikkudukaya kura or Indian broad beans fry is an all time favorite in my family, both at my place and at U’s place. Back home, especially in the villages broad beans is very long with big seeds in the pod. The bigger the seeds, tastier the vegetable is.
Broad beans we get here are not that big and usually seedless. Beans are harvested too early even before the seeds form. Since the pods don’t have any seeds, I add some frozen valor lilva or Indian beans when cooking the vegetable. Frozen valor lilva is available in freezer section of any Indian grocery store.
Last time I did Indian groceries, I was lucky and found very good chikkudukaya with big beans/seeds in the pod. So I did not use frozen valor lilva when I made the fry, but still listed it in the ingredient list incase one needs to add it.
The below collage is with old images. I did not take new images when trimming and cutting the beans into smaller pieces. Hence, using old images as it is easy to follow the instructions with pictures.
Chikkudukaya or broad beans is one of our favorite vegetable and when in season, chikkudu Kudumulu ~ steamed rice cakes with broad beans is one of our favorite recipes back home. I do not make it very often as the other adult at home is not very fond of it.
Chikkudu Ginjala Annam ~ Valor Lilva Rice is also one of favorite but here in US, I use frozen lilva and make it year round.
How to make Chikkudukaya Kura ~ Indian Broad Beans fry
Chikkudukaya Kura ~ Indian Broad Beans Fry
- 500 grams or little over a lb Indian Broad Beans
- ¾ – 1 cup fresh frozen Valor Lilva (skip if beans have seeds)
- 8 small Green Chilies; chopped, cut lengthwise or ground to paste
- 2 Scallions, chopped
- Salt to Taste
- 2-3 tablespoon Oil
- 4 Curry Leaves
- 1 small Onion chopped
- 1 tablespoon Garlic crushed/paste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Chili Powder
- Cilantro to garnish
- Bend and tear the tip of the beans and peel the fibrous string length wise, as shown in the picture.
- Open the beans and check inside for insects or rotten seeds.
- Cut/break the beans into ½ “ or 1” length with fingers. A knife is not necessary for this.
- Wash the beans and frozen valor lilva, if using and transfer to a saucepan.
- To the saucepan add green chilies and ½ the chopped scallions, salt and about ½ – 1 cup of water.
- Cook beans until tender. This should take about 5- 10 minutes, no longer than 10 minutes. Beans cooks very fast and be careful not to over cook it.
- In a pan, add oil and saute curry leaves and the onions until translucent.
- Add scallions, garlic and saute for a minute.
- Throw turmeric, chili powder and stir well.
- Add boiled beans and mix well. If there is any water, cook on high flame until water evaporates.
- Then, reduce the flame to med-medium high and fry for another 5-10 minutes.
- Garnish with cilantro and serve it with roti or rice.