Sun Dried Cluster Beans

Goru Chikkudu Kaya Orugulu

Ingredients:

Cluster Beans 15 – 20
Turmeric Powder 1/2 tsp
Salt to taste

Method of preparation:

Bring to boil 3 cups of water, add chopped cluster beans, turmeric powder and salt.
Once cluster beans soften a bit, strain the cooked beans.
Spread the beans in a flat plate and keep it under sun for 3 – 4 days.
Once beans are completely dried, store tight in a jar.
When necessary, fry the dried beans and sprinkle red chile powder and salt.
Serve fried beans with steamed rice and ghee.

Notes: Make sure beans are completely dried before storing.

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Dried Wada Curry

Minapa Pindi Vadiyala Kura

Ingredients:

Dried Urad Dal Wada / Pindi Vadiyalu 1 cup
Tomato 2 large
Onion 1
Green Chiles 2
Red Chile Powder 1 tsp
Coriander Powder 1 tbsp
Cumin Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Peanuts 1 tbsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Dried Red Chiles 2
Curry Leaves 5
Oil 2 tbsps

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and roughly chop tomato.

Heat oil in a deep pot, add dried pindi vadiyalu and fry them until golden brown.
In the same pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
When onion starts to brown, add tomato, red chile powder, turmeric powder, coriander powder, cumin powder and salt.
Fry for few seconds and add around a cup of water.
Once water comes to a bubble, add fried vadiyalu and cook for about 2 – 4 minutes on low flame.
Serve with steamed rice and ghee.

Notes: Make sure not to overcook vadiyalu.

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