Chikkudu Kaaya Vepudu

Chikkudu Kaaya Vepudu or in English we can say Indian Broad beans Fry. Vepudu as in Telugu, can be translated as Veggie Fries or Dry Curries in Oil Sautéed dish without adding much or no water.

In Andhra, different types of powders are used for seasoning, which categorizes them as Andhra Specialties. Amma typically uses Ground nut powder for most of her fries and curries, whereas my Athamma uses Putnala Podi or Fried Gram powder for her cooking. In Tamil Nadu, fresh grated fresh coconut is used for fries, whereas Athamma runs the coconut in mixie and use it for seasoning. She also at times, grinds green chillies or garlic or cumin seeds along with cocnut. It depends on which Vegetable is cooked.

These seasoning powders are basically used in curries to thicken the gravy. It not only thickens but gives that extra taste to the gravy. All these powders are ground and stored in air tight containers for daily usage.

Amma makes Chikkudu Kaaya very frequently but adds ground nut powder for seasoning. I was also preparing it the same way until hubby dear expressed his dislike towards it. So this vegetable was banned from our list for quite a while, until he visited his sister's place and she made this sabji for Chapattis.

He came back as a passionate admirer of this veggie with all praises for his sister variation of this dish and wanted me to immediately call her up for recipe. Now this has become a regular at home that we make for chapattis.

Here you go for the way to prepare

Serves: 4
Preparation Time: 10 mins
Cooking Time: 15 mins
Cuisine : Andhra

Ingredients Needed:

Chikudu Kaay (Indian Broad Beans) - 250 gms
Potatoes - 150 gms
Coconut - 50 gms
Green Chillies - 4
Onions - 1 big

For seasoning

Curry leaves
Mustard seeds + Urud dal + Bengal gram - 1 tsp

Method to prepare:

Cut beans to small pieces. Boil them in water for 10 mins or until its cooked. Little water can be retained. Pressure cook the potatoes for 1 whistle. Peel the skin and cut into pieces.

Chop Onions, Cut coconut and green chillies. Run coconut and green chillies in mixie to get a coarse paste. It shouldn't become paste but coconut should be like grated one.

Heat oil in a kadai, add mustard seeds and curry leaves. Then add onions, fry till they are brown in colour.

Then add coconut- green chillies paste. Fry till its well cooked. Then add the beans and potatoes with salt to taste. Cook on high flame to ensure the water in the beans gets evaporated. The result will be a well mixed veggie with all the spices.

This is served with chapattis. All types of vepudus from different vegetables are known to be eaten along with rice without any gravy dish in few parts of Andhra, but we normally serve this as side dish along with a gravy dish for rice.

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