Skip to main content

Chikkudukaya Vepudu/Valor beans Fry

Today I made another of my all time favorite - Chikkudukaya Iguru. I bet there will not be one person from Andhra pradesh  who does not know this curry. This is one of the most simple and quick recipes that can be made in no time...
Give it a try and see for yourself that how simple, quick and Yum this recipe is!!


1 lb Valor beans/Indian broad beans(chikkudukayalu)(String the beans and cut them into 1 inch sized pieces)
2 cloves Garlic
2 dried red chillies
1 tsp Cumin seeds
1/2 tsp Red chilli powder
Salt per taste
1 1/2 tbsp Oil

For Tempering

1 tsp mustard seeds
1 tsp Chana dal
Couple of pinches of hing/Asafoetida(Inguva)
5 to 6 Curry leaves


Fill a big pot with water and bring it to a boil. Add generous amount of salt and the valor beans and let the beans cook till they are tender(approximately 15 to 30 minutes depending on toughness of the skin). Drain the water and set the beans aside.
Crush the garlic pods and set aside. Heat oil in a pan. Add the tempering ingredients and let them splutter. Break the red chillies into small pieces and add them to pan. Add garlic and cumin seeds as well. Let them fry for couple of seconds. Now add in the valor beans and give it a good gentle toss. Let the valor beans fry for 3 to 5 minutes. Sprinkle little salt(may be a small pinch) and red chilli powder. Check and adjust the seasonings. Turn off the heat.

Serve valor beans fry with hot steamed white rice or brown rice.


Add generous amount of salt to the boiling water as the salt will be absorbed by the beans while boiling. You can taste the water after adding salt and the water should not be too salty or too bland.


Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry. This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!