Pithikina Pappu Koora (Hyacinth Beans Curry)
This Curry is one of our community’s special…Pithikina Pappu means Pressed Hyacinth Beans in Telugu.
Serves 8 to 10 Nos
- 5 cup pressed Hyacinth Beans
- 1/2 kg very small onions
- 4 tbsp ghee or oil
- 2 tsp mustard seeds
- Few curry leaves
- 1/2 tsp turmeric powder
- 4 tomatoes chopped finely
- Coriander leaves for garnishing
For grinding paste :
The grinding paste of Cauliflower Saag is same for this curry too…so refer here Cauliflower Saag (same measurement for this curry too)
1. Heat ghee in deep bottomed pan, temper the mustard seeds, add turmeric powder and curry leaves. Then add small onions and saute for 3 to 4 minutes.
2. Then add pressed Hyacinth Beans, mix and saute for 5 minutes on medium-low flame or until you feel a nice aroma.
3. Now add enough water, once it comes to boil….add chopped tomatoes. Then cook until the beans are soft.
4. Now add salt and grinded paste, mix…cook. If needed add water, adjust the consistency according to your desire. This is semi thick gravy.
5. Once it boils, simmer for 4 to 5 minutes, then take off from fire. Garnish with coriander leaves.
6. Serve with steamed rice or chapati or akki rotti, dosa or poori. But goes extremely well with dosa and rice.
The beans(avrekalu) get cooked fast and hence keep an eye or else they become mushy.
For people who don’t get this beans, you can still do this gravy with other beans or with fresh peas too.
If you don’t like small onions…just skip them, instead add chopped 2 onions.
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