Chikkudu Pulusu

Ingredients

• - 250g broad beans (chikkudu)
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Prepare broad beans: Shell 200g fresh chikkudu kaya (broad beans). If using dried, soak overnight and pressure cook 3 whistles first.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Add shallots and tomatoes: Add 8 sliced shallots. Fry 6 minutes. Add 2 chopped tomatoes and cook 6 minutes.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add tamarind water and beans: Pour tamarind water. Add broad beans and salt. Bring to a boil.
7. Cook beans: Simmer on medium heat 12-15 minutes until beans are completely tender.
8. Add jaggery: Add 1 tsp jaggery. Stir well.
9. Adjust consistency: Chikkudu pulusu should be thin but flavourful — like a light stew.
10. Serve: Adjust salt. Broad beans add a meaty texture to the pulusu. Serve with steamed rice.