Chikkudu Pulusu

Method

1. 1

   Prepare broad beans: Shell 200g fresh chikkudu kaya (broad beans). If using dried, soak overnight and pressure cook 3 whistles first.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Make base: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 4 garlic cloves, 2 dried red chillies and curry leaves.

4. 4

   Add shallots and tomatoes: Add 8 sliced shallots. Fry 6 minutes. Add 2 chopped tomatoes and cook 6 minutes.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water and beans: Pour tamarind water. Add broad beans and salt. Bring to a boil.

7. 7

   Cook beans: Simmer on medium heat 12-15 minutes until beans are completely tender.

8. 8

   Add jaggery: Add 1 tsp jaggery. Stir well.

9. 9

   Adjust consistency: Chikkudu pulusu should be thin but flavourful — like a light stew.

10. 10

    Serve: Adjust salt. Broad beans add a meaty texture to the pulusu. Serve with steamed rice.