From the recipe box
Chikkudukaya Kura (Cluster Bean Curry)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Chikkudukaya (Cluster beans)
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 30 mins
- Total
- 50 mins
- Serves
- 4
Ingredients
- 4 cupschikkudukaya (cluster beans), ends removed and cut into ½-inch pieces
- ½ cupsplit yellow moong dal (pesara pappu)
- ½ cupfresh or frozen coconut, grated
- as neededWater
- to tasteSalt
- 1-2 tablespoonsoil
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- 1 teaspoonsplit urad dal
- 1 teaspoonchana dal
- 2-3dried red chilies
- 5-6curry leaves
- ¼ teaspoonhing (asafoetida)
- ¼ teaspoonturmeric powder
Notes & Tips
- Chikkudukaya Kura is all about texture — cutting the beans too large will make them harder to eat and they will not absorb the flavors as well.
- Moisture management is the most important part of this recipe. The curry should be moist and cohesive, but not watery.
- Fresh or frozen coconut both work beautifully and add richness to the dish.
- If you do not have moong dal, you can substitute another lentil. However, other lentils usually require longer cooking times, so soak or cook them accordingly before adding.
- Keep checking hydration throughout the cooking process:
- While cooking the dal
- While cooking the beans
- After combining everything together
- This kura pairs especially well with hot rice and a drizzle of ghee.
Step by step
Method
- 01
Wash and cut the chikkudukaya into small ½-inch pieces. Smaller pieces are important because they cook faster and absorb the flavors better.
- 02
Steam the cluster beans until they are partially cooked and tender. Chikkudukaya takes a long time to cook directly, so steaming first helps reduce the cooking time and improves the final texture.
- 03
Wash the moong dal and cook it separately with enough water until soft and slightly creamy. Keep checking the water level while cooking — the dal should stay moist but not watery.
- 04
Heat oil in a pan. Add mustard seeds and allow them to splutter. Add cumin seeds, urad dal, chana dal, dried red chilies, curry leaves, hing, and turmeric.
- 05
Add the steamed chikkudukaya and sauté for a few minutes so it absorbs the flavors from the tempering.
- 06
Add the cooked moong dal and mix gently.
- 07
Add grated coconut and salt. Adjust the consistency with a little water if needed.
- 08
Cover and cook on low heat until the flavors come together and the curry reaches the right consistency.
- 09
If the kura has extra moisture at the end, cook uncovered for a few minutes to allow the excess water to evaporate.
- 10
Serve hot with rice, ghee, or as part of a traditional South Indian meal.
