Chikkudukaya allam kaaram
Today I’ve prepared allam karam with chikkududukaya/Indian broad beans. Chikkudukaya allam kaaram is another traditional recipe from Andhra cuisine. This is a very healthy and tasty recipe with good source of protein, fibre and iron. Tempering is done in oil with mustard, cumin, black gram and Bengal gram with a pinch of Asafoetida. Chopped Indian broad beans are steamed adding ginger chilli paste. The curry is prepared in just 15-20 minutes of time. Here I present spicy and authentic chikkududukaya allam kaaram which can be served as an accompaniment to hot steamed rice. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Side dish/Curries
Cuisine: Andhra, India
Servings: 4-6
Ingredients:
Chikkudukaya/Indian broad beans: 750 gms
Ginger: 2 inch piece
Green chillies: 3 nos.
Salt: As required
Turmeric: Generous pinch
Tempering:
Oil: 2 1/2 tbsp
Mustard: 1 tsp
Cumin: 1 tsp
Split black gram with husk: 1 tsp
Urad dal/black gram: 1 tsp
Bengal gram: 1 tsp
Asafoetida: A pinch
Curry leaves: A sprig
Coriander leaves: Few
Method of preparation:
1. Take 750 gms of Indian broad beans. Remove the fibrous part present on both sides and open the broad beans. Check if any pests are present. If pests are there discard them and use the good ones. Rinse them well with water for two times. Chop them into small pieces and Keep aside.
2. Heat small pressure cooker of 3l capacity. Pour oil for tempering. Put mustard, cumin, split black gram with husk, black gram and Bengal gram. When mustard splutter add a pinch of asafoetida, curry leaves and chopped coriander leaves.
3. Now add chopped Indian broad beans pieces and sauté on low flame for two minutes.
4. Add required amount of salt and turmeric too.
5. Meanwhile take ginger, peel the skin and chop into tiny pieces.
6. Take a mortar pestle, put chopped ginger into it.
7. Crush them coarsely and add green chillies too.
8. Crush them together to get ginger green chilli mixture.
9. Now add this ginger chilli paste to the broad beans. Mix thoroughly. Keep the lid and steam them on low flame for 15 -20 minutes or high flame for 6/7 whistles.
10. Allow the pressure to settle down on its own. Once the pressure settles down open the lid. Stir the curry once.
11. If any extra water is present switch on the flame and sauté for two more minutes. Now the delicious chikkududukaya allam karam is ready to serve.
12. Transfer the curry into a serving bowl and top with pumpkin fryums just before serving. Enjoy the curry with hot steamed rice.
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akshayakumbham 