Nov 4, 2014

Chikkudukaya Kandipappu koora

In Andhra cuisine we have three types of curries like pulusu kooralu (gravies), Mudda kuralu (semi gravies) vepudu or podikooralu (stir fries). Most of the recipes in Andhra cuisine contain onions, but most of the brahmin recipes are no onion no garlic recipes. Normally Podikooralu(stirfry) are made with vegetables boiled and then stir fried with seasoning. In Tamil nadu these stir fries are known as poriyals and garnished with grated coconut. In Andhra cuisine we don't add much coconut in any recipes If it is a gravy or stir fry. When we boil the vegetable and stir fry them, in this recipe we don't add onion but we add garlic that depends on the vegetable. Means the vegetable pair well with garlic then we add garlic in the tempering or make a garlic chilli powder and add that in the end. when we add half boil dal to the same vegetable then we do not use garlic. This chikkudukaya kandi pappu podi kura is one of them. This recipe I learn from my Grand Mother, I think she picked that recipe from our cook who is a brahmin lady. She used to do the same recipe with cabbage, greens like amaranth leaves, Ponaganti kura (sorry I don't know the other names of this greens any body know please let me know.)
chikkudu kayalu  ---  sem phali, Phali, avarakka, Indian broad beans
Let's check the recipe...
 photo chikkudukayapappukura.jpg INGREDIENTS:--
Tur dall  ---  1 cup
Chikkudu kayalu  ---  250 gms
Turmeric powder   --- 1/4 tea sp
Salt to taste
Red chilli powder  ----  1 tea sp
For seasoning:-----
Oil  --- 1 tab sp
Mustard seeds  ---  1/2 tea sp
Urad dal   ---  1 tea sp
Cumin seeds  --- 1/2 tea sp
Dry red chillies  -- 2 broken
Curry leaves one spring
METHOD:---
1. Wash and tare the chikkudu kayalu one in to four pieces.
2. Add salt, turmeric powder and cook till soft remove from heat,drain the water and set a side.
3. Cook dall in enough water till half cooked, drain the extra water (save this water and the water which we drained fro chikkudukayalu also we can use this water for rasam) set a side.
4. now heat oil in a frying pan add mustard seeds let them splutter then add urad dall, broken red chillies, cumin seeds, curry leaves fry for a while then add boiled chikkudukayalu stir fry for five minutes.
4. Add half cooked dall give a good stir then add red chilli powder cook for two more minutes and switich off the heat.
Serve this chikkudukaya kandipappu podi koora with plain rice and rasam or any pulusu
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12 comments:

The Pumpkin Farm said...

similar to maharashtrian..we also have semi gravies and dry stir fries...this one looks very apt to go with a bhakri for me

Usha said...

This koora is unique. I have tried cabbage pappu koora and beerakaya pappu koora but never chikkudukaya. I will try this when my chikkudulaya is flad without any pods in it.

Sarita said...

Simple and healthy recipe.. Looks good.

Varadas Kitchen said...

I had never seen tut dal used in a stir fried vegetable. We usually use channa dal. So many lovely variations. We learn something new everyday.

Harini-Jaya R said...

Lovely podi koora.

Srividhya said...

Love the curry. yum

Manjula Bharath said...

wow such an tempting and healthy koora :) looks very delicious !!

Priya Suresh said...

Love the addition of dal here, koora looks very nutritious and definitely a prefect side dish for rasam rice.

Pavani N said...

I love this type of dry curries. I usually make with senagapappu or pesara pappu, using kandi pappu is a great idea. Will try this some time.

Srivalli said...

That's such a healthy side dish Padma...

Jayanthi Sindhiya said...

Wow this looks delicious.. Dal is perfect textured

Sreevalli E said...

Interesting curry & tempting me to try it soon.