Monthly Archives: July 2011

Goru Chikkudukaya Kura


This particular vegetable comes under the category of really easy to make! 🙂

1/4 kg goru chikkudukaya (Cluster beans)
1/2 fresh coconut, desiccated
1 tsp salt
a pinch of turmeric
1/2 tsp chilli powder

1/2 tsp mustard seeds
1tsp urad dal
1 red chilli


  • Scrape the goru chikkudukaya and break them into pieces, while removing as much of the ‘strings’ on the side as possible.
  • In a wok, heat the beans, water to submerge the goru chikkudukayas pieces, salt and turmeric. You may also cook this in a pressure cooker.
  • Place a lid on the wok, and cook till all water dries up.
  • Gently check if the goru chikkudukaya pieces are done.
  • Once all water has dried up, add chilli powder and cook on open flame for 5 minutes.
  • Take off the gas, and prepare tadka.
  • Once the tadka starts popping, add to the vegetable, and put the vegetable back to cook for a couple of minutes. This will help the vegetable to absorb the minimal oil from the tadka.
  • Add the desiccated coconut and cook for 5 minutes or till the coconut dries and coats the goru chikkudukaya pieces.

Serve hot with rice or chapati.

Nuvvu(la) Laddu


This is yet another sweet that my sis-in-law made and sent across to Bangalore. The recipe seems to be really simple; I just need to implement it!! 😉

This sweet is a speciality of Andhra Pradesh, and is filled with good health. Nuvvulu (sesame seeds) are a very good source of calcium. So in case of lactose allergy, you can consider having sesame seeds. Also, the recipe requires jaggery, which is also is filled with health benefits.

1/4 kg White nuvvulu (til/sesame seeds)
1/4 kg  jaggery
Additional ingredients: choice between groundnuts (lightly roasted), cashew nuts, or dry coconut


  • Sift the white nuvvulu to clear all dust/stone particles.
  • Lightly roast the seeds till it changes colour to brown. This needs to be carefully done, as a slight delay is turning off the flame would mean the seeds will get over-done.
  • Set aside to cool.
  • Chop or pound the jaggery into a fine powder.
  • Take a choice of additional ingredient (roasted groundnuts, dry desiccated coconut or cashew nut)
  • Coarsely grind all the ingredients together. This would mean 1/2 twists of the “Whip” button on your mixer-grinder.
  • Take out from the mixer, and set aside for 5 mins.
  • Make into small balls.

This sweet can be preserved at room temperature, and lasts upto 1 week without refrigeration.