Chikkudukaya Kobbari Kura / Indian Broad Beans Porial

Ingredients

• 1/4 kg Chikkudukayalu
• 2 tbsp grated Coconut
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 1 sp Tamarind Pulp
• Salt to taste
For Popu
• 1/2 sp Mustard Seeds
• 1/2 Chana Dal
• 1/2 Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Instructions

1. Wash and tare chikkudukayalu each into 3-4 pieces.
2. Cook the pieces in little water along with salt, turmeric and tamarind pulp.
3. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, cooked chikkudukayalau and stir well.
4. Add red chilli powder, grated coconut and mix well, cook for a couple of mins with a lid.
5. After the curry gets well coated with coconut powder, then turn off the flame and transfer into a serving bowl.
6. Chikkudukaya kobbari kura is ready to serve, serve with steamed white rice.