Chikkudukaya Tomato Curry Recipe | South Indian Broad Beans Tomato Curry
Chikkudukaya Tomato Curry is a popular and flavorful South Indian dish that is made with chikkudakaya, also known as Indian broad beans or hyacinth beans, and a spicy tomato-based sauce. This dish is perfect for anyone who is looking for a quick and healthy meal that is also packed with nutrients. It is a delicious side dish for rice or any Indian flatbread.
Andhra Pradesh, a state in South India, is known for its wide range of flavorful vegetarian dishes. One of the most popular dishes from this region is the chikkudukaya tomato curry. This chikkudukaya tomato masala curry is a staple in many Telugu speaking homes and is made in many variations.
In South India, the preparation of broad beans tomato curry varies depending on the region, but the basic ingredients usually include beans, tomatoes, onion, garlic, and a blend of aromatic spices.
About Chikkudukaya Tomato Curry Recipe
Chikkudakaya Tomato Curry recipe is a simple recipe with basic curry ingredients available in most kitchens.
Unlike most South Indian curries, this chikkudukaya tomato curry recipe doesn’t require too many spices. Green chilies and red chili powder give it the curry necessary flavor punch.
It starts by washing and chopping the chikkudakaya into small pieces. The chopped chikkudakaya is then cooked in a flavorful tomato-based sauce that is spiced with a South Indian tempering and a variety of aromatic spices. The dish is finished off with a garnish of fresh coriander leaves.
The tangy and spicy tomato sauce complements the tender broad beans perfectly, and the spices add a flavorful kick that will leave your taste buds tingling.
The resulting curry is a rich, flavorful, and aromatic dish that is bursting with the bold flavors of southern Indian cuisine.
Chikkudakaya tomato curry is a dish that is not only delicious but also has several health benefits. Chikkudakaya is a rich source of dietary fiber, protein, and various vitamins and minerals, including iron, potassium, and calcium. Additionally, the tomato-based sauce used in this dish is also rich in antioxidants and vitamins A and C.
Reasons to make
Everyday curry recipe.
Sourness of the tomatoes makes it extra special.
No blending or grinding.
No spice paste.
Bursting with flavor.
Tastes good with both rice and roti.
Gluten-free and Vegan.
How to select chikkudukaya
Here are some tips to select the best chikkudukaya:
1. Look for fresh beans: Choose beans that are firm, plump, and free from any bruises or spots.
2. Check the color: The color of the beans should be bright green and uniform in color.
3. Check the texture: The beans should be smooth and slightly shiny, with a slightly velvety feel.
How to clean chikkudukaya
1. Wash the chikkudukaya under running water to remove any visible dirt or debris. Use your hands to rub the surface of the vegetable gently to loosen any dirt or grime.
2. Trim the edges of the chikkudukaya with fingers or a sharp knife. Remove both ends of the vegetable and any stringy bits that may be attached to the sides. This will help to remove any tough or fibrous parts of the vegetable.
3. Open the beans and check if there are any worms inside or if any seeds are rotten. Discard them.
4. Break or cut the beans into 1/2 or 1-inch lengths.
1. Do not saute the onions until they change color. But instead, fry only till they lose the raw flavor and soften.
2. The consistency seen in the pics is slightly thick as it pairs well with both plain rice and roti. However, you can adjust the consistency to your liking.
Chikkudukaya (broad beans):
Onion and tomato: They form the base of the curry.
Use fresh plump juicy tomatoes.
Tempering: mustard seeds, cumin, dry red chili, garlic, curry leaves, and green chilies.
Spices: turmeric powder, red chili powder, coriander powder, and cumin powder.
Seasoning & herbs: salt and coriander leaves.
How to make Chikkudukaya Tomato Curry (step-by-step pictures)
1. Clean the chikkudukaya well and cut them into 1-inch size pieces.
2. Heat oil in a pan over medium flame. When hot, add mustard seeds and cumin. Let the crackle.
Ensure the oil is hot. The seeds have to crackle otherwise they will taste raw in the curry.
3. Add dry red chilies, garlic (chopped or crushed), green chilies, and curry leaves.
Saute till the garlic color changes to light golden and the curry leaves turn crisp.
4. Add the chopped onions and saute till they turn soft.
Do not let the onions change color.
5. Add turmeric powder and saute for 10 seconds.
6. Add the chopped broad beans and saute over medium flame for 2 minutes.
Sauteeing the vegetables will enhance the taste.
8. Add the chopped tomatoes and salt.
Salt will fasten the cooking process of tomatoes.
9. Cover the pan and simmer on low flame for 10 minutes.
Do stir in between to avoid sticking to the bottom of the pan.
10. After 10 minutes, open the lid and you will see water in the pan.
11. It is time to add the spices – red chili powder, coriander powder, and cumin powder. Saute for 1-2 minutes until the rawness of the spices goes away.
12. Add water (preferably hot) and give a good mix. Turn the flame to high and bring the curry to a boil.
Taste check and add salt and spice if needed.
13. Turn the flame to low. Cover the pan and simmer for 10 minutes or until the vegetable is cooked tender.
14. Open the lid and you will see oil floating on the top. Adjust the consistency as per your preference.
If the gravy is thin, cook without covering the pan until the water evaporates and the gravy thickens. If the gravy is thick, add more water to thin it.
15. Lastly, add chopped coriander leaves and mix.
16. Chikkudukaya Tomato Curry is ready.
Serve it hot or warm with rice or roti.
Serve the spicy chikkudukaya tomato masala curry hot or warm with steamed rice or any Indian flatbread.
To store the curry or leftovers, let the curry cool down to room temperature before storing it. Transfer the curry to an airtight container. Place the container in the refrigerator and store it for up to 3-4 days.
Before serving, reheat the curry on a stove or in the microwave until it’s hot.
Chikkudukaya tomato curry is a versatile dish that can be customized in many ways to create a unique and delicious curry. Here are some variations you can try:
1. Add other vegetables: You can add other vegetables such as potatoes, brinjals, or drumsticks to the curry to make it more nutritious and flavorful.
2. Use different spices: You can experiment with different spices such as garam masala, meat masala, or koora/kura karam to give the curry a different flavor.
3. Make it spicier: If you like your food spicy, you can add more red chili powder or green chilies to the curry.
4. Use coconut milk: For a creamier and richer curry, you can add coconut milk towards the end of cooking.
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Chikkudukaya Tomato Curry Recipe | South Indian Broad Beans Tomato Curry
- 250 grams Broad beans (chikkudukaya)
- 4 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin
- 2 numbers Dry red chilies
- 2-3 cloves Garlic (chopped or crushed)
- 6-7 numbers Curry leaves
- 2-3 numbers Green chilies
- 1 medium Onion
- 2-3 medium Tomatoes (roughly chopped)
- 1/2 tsp Turmeric powder
- 2-3 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 2 tbsp Coriander leaves
- 1-1.5 cups Water (preferably hot)
- Salt to taste
- Clean the chikkudukaya well and cut them into 1-inch size pieces.
- Heat oil in a pan over medium flame. When hot, add mustard seeds and cumin. Let the crackle.
- Add dry red chilies, garlic (chopped or crushed), green chilies, and curry leaves.
- Add the chopped onions and saute till they turn soft.
- Add turmeric powder and saute for 10 seconds.
- Add the chopped broad beans and saute over medium flame for 2 minutes.
- Add the chopped tomatoes and salt.
- Cover the pan and simmer on low flame for 10 minutes.
- After 10 minutes, open the lid and you will see water in the pan.
- It is time to add the spices – red chili powder, coriander powder, and cumin powder. Saute for 1-2 minutes until the rawness of the spices goes away.
- Add water (preferably hot) and give a good mix. Turn the flame to high and bring the curry to a boil.
- Turn the flame to low. Cover the pan and simmer for 10 minutes or until the vegetable is cooked tender.
- Open the lid and you will see oil floating on the top. Adjust the consistency as per your preference.
- Lastly, add chopped coriander leaves and mix.
- Chikkudukaya Tomato Curry is ready. Serve it hot or warm with rice or roti.
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