Broad Beans (Chikkudukaya) & Baby Corn Curry

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins  CookTime:20 mins  Cuisine: Indian

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Table of Contents⇓    RecipeCard⇓

Indian Broad Beans come under the family of BEANS, with a bit different taste when compared to the English beans. Chikkudukayalu is what we call in Telugu, my mother tongue and called as Bakala in Hindi.

They are mostly available during the months of October to March. During these months I try to incorporate this crunchy vegetable into curries regularly.

I like trying different combinations, and this is one such peculiar combination of Indian broad beans with fresh Baby Corn.

I added a spice powder for this curry that brings flavour and enhances the taste as well. On the other hand, even though you do not add the spice powder, just the curry itself tastes delicious.

I shall share the other combinations of this vegetable in my next posts!

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Broad Beans (Chikkudukaya) & Baby Corn Curry’:
2. How to serve, ‘Andhra Chikkudukaya Kura’:
3. Other recipes from my blog:
4. Step Wise pics for ‘Broad Beans (Chikkudukaya / Bakala) & Baby Corn Curry’:
5. Prep Work:
6. Cooking:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

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Possible Alterations for the recipe, ‘Broad Beans (Chikkudukaya) & Baby Corn Curry’:

More Spices to add: For additional flavour, just add ½ teaspoon of garam masala powder Or else South Indian curry powder (Link⇒ Spice Mix for Roasted Veg / Vepudu Karam Podi)

Adding other ingredients: You can add either any of these or all of these too. Desiccated / Fresh Grated Coconut (2 tablespoons), Boiled Potato Pieces (½ cup), Chopped Coriander Leaves (¼ cup).

Replacement for Baby Corn:  The best replacement is sweet corn.  I did try and it turned out great. 

Using frozen / canned baby corn: Absolutely yes, you can use. Use them through the entire recipe as it is.

Replacing Indian Broad Beans: French Green Beans, Cluster Beans or Runner Green Beans can be used. Worked perfectly well.

How to serve, ‘Andhra Chikkudukaya Kura’:

This, Chikkudukaya Koora recipe, is a dry form of curry. So, its mostly suitable as an accompaniment with rice based platters.

You can see below the South Indian Platter, where I served this curry as a side dish.

Full details of the thali along with recipes⇒  Bhojanam / Thali / Platter # 12

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Andhra Recipes collection⇒    Authentic Andhra Recipes Collection / Telugu Vantalu

Curry / Sabzi collection⇒  Curry / Koora / Stir Fry

Meal Platters collection⇒    Bhojanam / Thali / Meal Platter

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Related Posts:

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Ingredients:

• Broad Beans / Chikkudukaya / Bakala –  250 gm / 2 cups
• Baby Corn – 10
• Salt – 2 teaspoons
• Nuvvulu / Til / Sesame seeds powder – 2 tablespoons
• Jeera Powder / Ground Cumin – 2 tablespoons
• Red Chilly powder – 1½ teaspoons
• Amchur Powder – 1 teaspoon
• Turmeric Powder – ¼ teaspoon

Ingredients for Tempering :

• Cooking Oil – 4 tablespoons
• Mustard Seeds / Aavalu – ½ teaspoon
• Dry Red Chillies – 3
• Jeera / Cumin seeds – ½ teaspoon
• Nuvvulu / Til / Sesame seeds – ½ teaspoon

Special Ingredients:

• Nuvvulu / Til / Sesame seeds – powder
• Jeera / Cumin seeds – powder

Step Wise pics for ‘Broad Beans (Chikkudukaya / Bakala) & Baby Corn Curry’:

Prep Work:

Wash the broad beans / chikkudukayalu and the baby corn. Cut the baby corn into tiny pieces and the broad beans length wise.

Take the broad beans and baby corn into a microwave friendly vessel.

Add enough water, so the veggies are dipped. Microwave for 15 mins.

Cooking:

Now, put a pan on stove top under medium flame, and add the oil. After the oil is heated.

Add all the ‘ingredients for tempering’. Keep stirring, fry them until the pulses turn light brown.

Now, from the boiled veggies bowl, leave the water behind and add only the veggies (broad beans and baby corn) into the pan.

Immediately add the salt, turmeric powder, red chilli powder, jeera powder, amchur powder & sesame seed powder.

Mix everything gently, such that all the spices are well coated to the veggies. Close the pan with lid for 3 to 4 mins.

After that give a gentle mix and switch the stove off. Transfer the curry into a serving dish. Done!!! 

Tips & Storage:

• Break each of the broad bean into two, with your fingers or a knife. And then split open each , length wise, to check for any worms in there.
• Be very careful, with the loaded food fibre in this vegetable. When you split open each, just pull along the side to remove the string like fibre.
• You can boil the veggies not only in microwave but even on stove top with same quantity of water but in a steel vessel.
• If you do not have sesame seeds powder / nuvvulu powder, you can skip adding it.
• Cumin/Jeera powder is readily available in any Indian store.
• You can make the Jeera powder (or) Sesame Seeds powder at home just by dry roasting the seeds in a pan and grinding them to powder when they are cooled.
• Adjust the salt and spice according to your taste.
• Storage: This curry stays good for 2 days at room temperature. When stored in refrigerator, stays good up to 4 to 5 days. Just reheat before serving.

Result:

• The taste of this, Indian Broad Beans Curry, is crunchy, yummy and spicy. Yes! all at the same time.
• Crunchy with the beans, yummy with baby corn and spicy with spice powders.
• We had it plain white rice and even with roti . It tasted equally good with both.

Recipe Card & Print:

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