Chikkudukaya Carrot Curry / Broad Beans Carrot Porial


Chikkudukaya Carrot Curry / Broad Beans Carrot Porial

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 2


  • 1 cup chopped Indian Broad Beans/Chikkudukayalu Mukkalu
  • 1 Carrot
  • 1 Onion chopped
  • 3 Green Chillies slit lengthwise
  • 2 sp Moong Dal
  • 2 sp Fresh Coconut
  • 2 chopped Garlic Cloves (optional)
  • 1 pinch Turmeric Powder
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil


  1. Wash peel carrot and cut into small pieces, pressure cook the chopped broad beans, carrot along with salt and turmeric powder for 2 whistles.
  2. Once done strain them, in the meantime, wash and soak moong dal for 10 mins and keep aside.
  3. Heat oil in a pan add popu ingredients and fry, then add green chillies, onion, garlic, a pinch of turmeric powder & stir-fry till the onions are tender.
  4. Add soaked moong dal and stir, sprinkle little water and mix well, let it cook till the moong dal just soft.
  5. Then add cooked chikkudukaya, carrot pieces and mix them well & cook for 2 mins, now add grated coconut and stir-fry for 1 min on low flame, while stirring occasionally.
  6. When the curry is done, turn off the flame and transfer into a serving bowl, now chikkudukaya carrot porial is ready to serve, serve hot with rice or roti.

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