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.
Update March 2018 – This post is updated with new images and re-edited in March 2018. When I took new images, I plated the food in a platter, in a thali style.
The original post was for an event Just for You, hosted by Alka. She wanted us to send in a recipe that is prepared for a special person; spouse, kids, guests, parents or even friends. Mr. U, who was asking me to make this dry curry for sometime, hence made it.
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. It is seedless because it is plucked too early and sent off to stores, even before the seeds are formed. 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 my 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 can not find broad beans with seeds. 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.
How to make Chikkudukaya Kura ~ Indian Broad Beans fry
Chikkudukaya kura is Indian broad beans dry curry. Pairs well with rice and Indian flatbreads.
- 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 tbsp Oil
- 4 Curry Leaves
- 1 small Onion chopped
- 1 tbsp Garlic crushed/paste
- ½ tsp Turmeric Powder
- 1 tsp 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.